Ingredients
- 1 box No-boil Lasagna Noodles (substitute with regular boiled noodles if needed)
- 1 lb Lean Ground Beef (can use ground turkey as a leaner alternative)
- 15 oz Ricotta Cheese (full fat provides the best texture)
- 24 oz Marinara Sauce (choose your favorite low-sugar brand)
- 3 cups Mozzarella Cheese (freshly shredded melts better)
- 0.5 cup Parmesan Cheese (adds a salty, umami kick)
Instructions
- Brown the ground beef in a large skillet over medium-high heat until fully cooked. Drain any excess fat from the skillet.
- Stir in your preferred marinara sauce and simmer lightly for three minutes.
- Spread a thin layer of sauce on the bottom of a 9×13 baking dish to prevent sticking.
- Place a layer of uncooked noodles on top of the sauce base, spread a generous portion of ricotta cheese evenly, add a layer of the beef and sauce mixture, and sprinkle mozzarella and parmesan.
- Repeat these layers until all ingredients are used, finishing with a thick layer of mozzarella.
- Cover the dish tightly with aluminum foil and bake at 375 degrees Fahrenheit for 30 minutes.
- Remove the foil and bake for an additional 15 minutes to brown the cheese. Let rest 15 minutes before serving.
Notes
Use high-quality marinara sauce as it provides the liquid needed to cook dry no-boil noodles properly. Cover tightly with foil during the initial bake to trap steam. Let the finished lasagna rest for at least 15 minutes before slicing so the layers set cleanly. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F for 15 minutes.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
