If there’s a shortcut to take, I will find it – when it comes to cooking that is, and when I’m in a bit of a rush. This lasagna is NOT gourmet by any means, but it’s quick, it’s yummy, and it is hubby and grandkid approved!

Of course, feel free to add your favorite veggies, cottage cheese, eggs, and additional spices, but again – this works and takes hardly any time.

Prep Time: 15 minutes
Cook Time: about 1 hr 10 mins total
Servings: 8-10

Ingredients:

Meat Sauce:
2 pounds lean ground beef
1 onion, chopped
1 (28 ounce) jar favorite tomato-based sauce (or more if you like it saucy!)

Spices:
2 tablespoons Italian seasoning
1 tablespoon basil
1 tablespoon garlic powder
1 ½ teaspoons salt
½ teaspoon dried oregano

Cheese Filling:
2 pints part-skim ricotta cheese

Other:
1 (16 ounce) package lasagna noodles
8 -16 ounces shredded mozzarella cheese, divided

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

Make sauce: Heat a tablespoon of oil in a large skillet over medium-high heat. Sauté the onions until transluscent, add two pounds of ground beef (I use 80/20), add spices, cook and stir ground beef in the hot skillet until browned and crumbled, about ten minutes.

Spread a thin layer of tomato sauce on the bottom of a 13×9-inch dish. Layer uncooked lasagna noodles, ricotta cheese, meat mixture, mozzarella. Continue layering until all components are used, reserving 1/2 cup mozzarella. I always use extra. Cover the dish with aluminum foil.

Bake in the preheated oven for 45 minutes. Remove foil and top with some more sauce and reserved 1/2 cup mozzarella. Continue baking until cheese is melted, for about 15 more minutes. Let lasagna stand for 10 to 15 minutes before serving.

And that’s it! Let me know how it turns out for you 🙂

Join me by watching this video as we make it together!

Love always,

Gwen