30 Minute Lasagna the Easy Way

Ingredients

• 1 lb Ground Beef (or Italian Sausage)
• 1 Medium Yellow Onion, diced
• 4 Cloves Garlic, minced
• 2 tsp Dried Oregano
• 1 tsp Dried Basil
• 1/2 cup Red Wine (or Beef Broth)
• 15 oz Whole Milk Ricotta Cheese
• 1 Large Egg
• 1/2 cup Grated Parmesan Cheese, divided
• 3 cups Shredded Mozzarella Cheese (from an 8 oz block, shredded)
• 12 No-Boil Lasagna Noodles
• 2 tbsp Fresh Parsley, chopped (for garnish)
• Salt and Black Pepper, to taste

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Build the Meat Sauce: Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until well browned, about 5-7 minutes. Drain off any excess fat, leaving about a tablespoon in the pan.

3. 3

   Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, oregano, and basil, and cook for just 30 seconds until fragrant.

4. 4

   Pour in the red wine (or broth) and scrape up any browned bits from the bottom of the pan (deglazing). Let the wine simmer for 1 minute.

5. 5

   Simmer the Sauce: Stir in the crushed tomatoes and tomato sauce. Bring to a gentle simmer, then reduce the heat to low. Let it cook while you prepare the ricotta mixture, about 5-7 minutes. Taste and season generously with salt and pepper.

6. 6

   Make the Creamy Filling: In a medium bowl, combine the whole milk ricotta, the egg, 1/4 cup of the grated Parmesan cheese, and a pinch of salt and pepper. Stir until everything is beautifully combined.

7. 7

   Assemble the Lasagna: Spread a thin layer of the meat sauce (about 1 cup) on the bottom of a 9x13-inch baking dish.

8. 8

   Lay down 4 no-boil lasagna noodles in a single layer, breaking them to fit if necessary. Spread one-third of the ricotta mixture over the noodles. Sprinkle with 1 cup of shredded mozzarella.

9. 9

   Repeat these layers two more times: sauce, noodles, ricotta, mozzarella.

10. 10

    For the final layer, top with the remaining sauce, making sure all noodles are completely covered. Sprinkle the remaining mozzarella and the last 1/4 cup of Parmesan over the top.

11. 11

    Bake to Golden Perfection: Cover the dish tightly with aluminum foil. Bake for 25 minutes.

12. 12

    After 25 minutes, remove the foil and bake for another 10-15 minutes, until the sauce is bubbly and the cheese on top is melted and starting to turn golden brown in spots. For a deeper crust, switch the oven to broil for the final 1-2 minutes, watching closely.

13. 13

    The Crucial Rest: Remove the lasagna from the oven and let it rest on the counter for at least 10-15 minutes before slicing and serving. Garnish with fresh chopped parsley.