Easy Lasagna Classico

Classico means classic and this easy lasagna classico recipe gives you all that delicious flavor without needing a ton of different ingredients.

Course Main Dish - Ground Beef

Cuisine Italian American

Prep Time 10

Cook Time 1

Resting Time 10

Total Time 1 20

Servings

Calories 362kcal

Author Marye Audet-White

Equipment

Casserole Dish

Ingredients

9 lasagna noodles
25 ounces marinara sauce I use double this amount because I like it saucy!
1 pound lean ground beef
2 pounds whole milk ricotta
2 ½ cups Mozzarella
½ cup Parmesan

Instructions

Spray the casserole dish with no-stick cooking spray.
Add a couple of tablespoons of marinara to the bottom of the casserole dish. Set aside.
Cook the lasagna noodles according to instructions on the package. Drain.
Cook the ground beef in a heavy frying pan until there's no more pink.
Add the remaining marinara sauce to the ground beef and set aside.
Stir the ricotta, 1 ½ cups shredded Mozzarella, and grated Parmesan in a medium size bowl until well mixed.
Lay 3 cooked lasagna noodles over the marinara in the bottom of the casserole dish.
Top with half the cheese mixture.
Spoon ⅓ of the meat mixture over the top.
Repeat layers one more time.
Add a top layer of noodles.
Cover with the meat mixture.
Bake at 375F for 50 minutes.
Remove casserole from oven and sprinkle with remaining Mozzarella.
Bake for 10 more minutes, or until the lasagna is heated through.
Let stand for 10 minutes before cutting and serving.

Notes

Storage:

Store leftovers in an airtight container. They'll last for up to five days in the fridge or three months in the freezer.

Though you can reheat a serving of homemade lasagna in the microwave, it's best to warm larger portions in the oven.

Simply cover the leftovers in an oven-safe dish with some aluminum foil. Bake at 350 degrees F for about a half hour, or until warmed through. If from frozen, it may take a little longer.

Tips:

- Use whole milk ricotta cheese if at all possible. It adds a fresh flavor to the dish that makes the lasagna taste extra authentic!Pull out your biggest pasta pot for this recipe. You'll want to use a large pot of salted water, with enough room for the noodles to move around without sticking together.

- Boil the lasagna noodles until they're al dente. The layers of pasta will continue to soften—but just a bit—in the oven.

- Don't forget to prep the baking dish with some cooking spray. Be sure to coat the sides too, not just the bottom!

- Shred your own fresh mozzarella for extra flavor. I'll pop the ball of cheese into the freezer for just a bit to make it easier to handle!

- This classico lasagna recipe is a great freezer meal. Make double the batch at one time and store it for an easy freezer-to-oven dinner.

- If cooking the lasagna from frozen, you may have to add an extra half hour or so of cook time. Keep it covered with tin foil for the first half hour.

Nutrition