70 minutes
A delicious and hearty lasagna dish made with a rich tomato-meat sauce, creamy ricotta, and loads of mozzarella cheese.
tablespoons
Onion, finely chopped
each
Garlic Clove, minced
each
0 lb
teaspoons
teaspoons
cups
0 oz
Diced Tomatoes, drained
0 oz
0 oz
Parmesan Cheese, grated
0 oz
Fresh Basil, chopped
cups
Large egg, lightly beaten
each
Mozzarella Cheese, shredded
0 oz
No-boil Lasagna Noodles
count
1. Preheat the Oven
Begin by preheating your oven to 375°F, ensuring the middle rack is in place. This will allow the lasagna to cook evenly.
2. Make the Sauce
Heat the olive oil in a Dutch oven over medium heat and cook the chopped onion for about 5 minutes until it softens. Add the minced garlic and cook for 30 seconds, just until fragrant. Increase the heat to medium-high and add the meatloaf mix along with the salt and pepper. Cook for about 3 minutes, breaking up the meat with a spoon until it's no longer pink. Pour in the heavy cream and let it simmer for about 4 minutes until it's slightly thickened. Stir in the tomato puree and drained diced tomatoes, bringing the mixture to a simmer for 3 minutes. This combination of ingredients creates a hearty, flavorful sauce that thickens quickly.
3. Prepare the Cheese Filling
In a bowl, combine the ricotta cheese, 1 cup of grated Parmesan, chopped basil, and the lightly beaten egg. Season with salt and pepper to taste. This mixture will be creamy and flavorful, perfect for layering.
4. Assemble the Lasagna
Spread about ¼ cup of the sauce on the bottom of a 13x9-inch baking dish to prevent the noodles from sticking. Lay 3 no-boil lasagna noodles over the sauce. Spread a third of the ricotta mixture over the noodles and sprinkle with 1 cup of shredded mozzarella. Spoon 1½ cups of the sauce over the cheese. Repeat this layering process two more times, starting with the noodles and ending with the sauce.
5. Add the Final Layer
For the top layer, arrange the remaining noodles and cover them with the remaining sauce. Sprinkle with the remaining 1 cup of mozzarella and an additional ¼ cup of grated Parmesan to create a cheesy, golden crust.
6. Bake the Lasagna
Cover the baking dish with aluminum foil that's been sprayed with vegetable oil spray to prevent sticking. Bake the lasagna covered for 15 minutes. Then, remove the foil and continue baking for an additional 25 minutes, until the cheese on top is spotty brown and the edges are bubbling. This method ensures the lasagna cooks evenly and the cheese melts perfectly.
7. Cool Before Serving
Allow the lasagna to cool for 15 minutes before cutting. This resting time helps the lasagna set, making it easier to serve.
Replace the meat in the tomato sauce with a mixture of sautéed mushrooms and spinach. You can also add some zucchini or bell peppers for extra nutrition and flavor.
Replace the ground meat with chorizo and add black beans and corn to the tomato sauce. Swap out the Italian herbs for cumin, coriander, and chili powder. Use a blend of cheddar and Monterey Jack cheeses instead of the traditional Italian cheeses.
Incorporate ground lamb into your tomato sauce and add cinnamon and nutmeg to the seasonings. Replace ricotta with a creamy béchamel sauce that includes a hint of nutmeg.
Swap the ground meat for a combination of seafood such as shrimp, scallops, and crabmeat. Consider adding a béchamel sauce layer to complement the seafood flavors.
Layer slices of roasted eggplant, zucchini, and bell peppers in place of the meat. Use a tomato sauce seasoned with herbes de Provence for a Provençal touch.
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