Easy Classic Lasagna

A tried-and-true recipe for classic lasagna with ground beef, tons of cheese and Italian seasonings but made easier with jarred spaghetti sauce.
Ingredients
- 1.5 pounds ground beef
- Salt and pepper to taste
- 1 medium onion, diced
- 1 24-oz jar spaghetti sauce
- 1/4 teaspoon crushed red pepper
- 2 cups cottage cheese or ricotta cheese
- 3/4 cup grated parmesan cheese, divided
- 1 egg, beaten
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 9-12 lasagna noodles
- 16-oz low-moisture mozzarella cheese
- 2 teaspoons olive oil
Instructions
- 1
Brown ground beef with onion and salt and pepper in a large skillet until meat is cooked through; drain fat from meat.
- 2
Add spaghetti sauce and crushed red pepper then stir to combine. Reduce heat to low, cover and simmer meat sauce 10 minutes.
- 3
Combine cottage or ricotta cheese, 1/2 cup parmesan cheese, egg, parsley, oregano, garlic and salt; stir to combine then set aside.
- 4
Shred cheese. Note: you will use 1/4 of the cheese in the first layer, 1/4 in the second layer and then use the remaining half on top.
- 5
Cook lasagna noodles in liberally salted water per manufacturer’s instructions for al dente preparation.
- 6
Preheat oven to 350 degrees. Drizzle the bottom of a 3-quart rectangular baking pan with olive oil.
- 7
Arrange 3-4 noodles (depending how big your pan is – mine fits 3 noodles per layer) in a single layer in baking pan.
- 8
Spread 1/3 of the cheese mixture over noodles.
- 9
Top cheese mixture with 1/3 meat sauce.
- 10
Top meat sauce with 1/4 of the shredded mozzarella cheese.
- 11
Repeat these layers two times using all of the remaining shredded mozzarella and parmesan on the top layer.
- 12
Cover dish with aluminum foil (tent if necessary so foil isn't touching cheese) then bake at 350 degrees for 35-40 minutes or until bubbly.
- 13
Remove aluminum foil from dish then continue baking for 15-20 minutes or until cheese is nicely browned. Remove from oven and let stand 15-20 minutes before serving. Garnish with fresh chopped parsley if desired.
Cook it from the original
This recipe comes from southyourmouth.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on southyourmouth.com