Italian Beef Lasagna
Layered pasta with a slow-simmered ground beef tomato sauce, creamy ricotta filling, and melted mozzarella. Classic comfort in under 50 minutes using no-boil noodles.
- Total time
- 48 min
- Servings
- 6
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat olive oil in a large skillet over medium-high. Add onion and cook, stirring occasionally, until softened, ~4 minutes.
Step 2
Add garlic and cook until fragrant, ~30 seconds. Add ground beef, breaking with a spoon, until no pink remains, ~6 minutes.
Step 3
Stir in tomato paste and cook 1 minute. Add crushed tomatoes, salt, and pepper. Simmer uncovered 12–15 minutes, stirring occasionally.
Step 4
Preheat oven to 375°F. Spread 1 cup meat sauce over the bottom of a 9x13-inch baking dish.
Step 5
Layer 3 no-boil noodles, then 1/3 of ricotta, then 1/3 of mozzarella. Repeat layers twice, ending with mozzarella on top.
Step 6
Cover with foil and bake 20 minutes. Remove foil and bake until cheese is bubbly and edges brown slightly, ~10 minutes.
Step 7
Let rest 5 minutes before serving.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- 9x13-inch baking dish
- aluminum foil
- oven
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