Lasanha fácil em 30 minutos

Esta receita rápida e fácil de lasanha oferece todas as camadas generosas, com queijo e molho, de uma lasanha clássica, sem precisar cozinhar a massa antes nem deixar o molho apurar por horas. Com folhas de massa que não precisam ser pré-cozidas e um molho de carne feito em uma só panela, fica pronta com cerca de 30 minutos de trabalho ativo, sendo perfeita para um jantar durante a semana com cara de ocasião especial.
Ingredientes
- 1 lb ground beef (or half beef, half Italian sausage)
- 15 oz whole milk ricotta cheese
- 1 cup cottage cheese
- 2 cups shredded mozzarella cheese (freshly shredded)
- 1/2 cup grated Parmesan cheese (Parmigiano-Reggiano)
- 9-12 no-boil lasagna noodles
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 cup water
- Salt and black pepper to taste
Modo de preparo
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- 2
In a small bowl, whisk together the ricotta, cottage cheese, egg, half of the Parmesan, oregano, and a pinch of salt and pepper. Set aside.
- 3
In a large skillet over medium-high heat, cook the ground beef until deeply browned, breaking it into crumbles. Drain off excess fat, leaving about 1 tablespoon in the pan.
- 4
Add the minced garlic and red pepper flakes to the skillet, stirring for 30 seconds until fragrant.
- 5
Pour the entire jar of marinara sauce into the skillet with the meat. Stir in 1/4 cup of water. Bring the sauce to a gentle simmer, then remove from heat. Taste and adjust salt if needed.
- 6
Spread a thin layer of the meat sauce (about 1/2 cup) on the bottom of the prepared dish.
- 7
Place 3-4 no-boil noodles on top of the sauce, breaking them to fit if needed.
- 8
Spread half of the ricotta mixture over the noodles, then top with 1/3 of the remaining meat sauce and 1/3 of the shredded mozzarella.
- 9
Repeat the layers: noodles, remaining ricotta mixture, more sauce, and more mozzarella.
- 10
Finish with a final layer of noodles, the remaining sauce, and the rest of the mozzarella and Parmesan.
- 11
Cover the dish tightly with foil (spray the foil with cooking spray to prevent sticking). Bake for 25 minutes.
- 12
Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown.
- 13
Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for clean squares.
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