Easy Lasagna

Our Favorite Recipes

Ingredients: Yields 8 servings

16 cooked lasagna noodles

8 cups of marinara sauce or a total of 64 ounces- about 3 to 4 jars of sauce, extra doesn’t hurt.

6 cups shredded Mozzarella cheese

2 cups shredded Parmesan cheese

1 pound lean ground beef OR Italian ground sausage, cooked and any grease drained

1- 8 ounce package of cremini mushrooms, sliced thin

28 pepperoni slices

1 small red onion, diced

2 fresh gloves of garlic minced OR 2 tsp jarred

2 TBSP Extra Virgin Olive Oil

1- 15 ounce container of Ricotta cheese

1 egg

¼ cup shredded parmesan cheese

½ tsp fresh ground pepper

½ tsp pink Himalayan salt

1 tsp garlic powder

1 tsp dried parsley

If you’d like to make this recipe extra special from scratch, head over to my delicious Marinara Sauce Recipe! You won’t be disappointed!

PRO TIP: Be sure to use the ripest tomatoes for the richest flavor!

Do you have any favorite items you’d like to add? Here are a few more suggestions:

1. Diced green and red peppers
2. Thinly sliced Roma tomato’s
3. Sliced Italian brats
4. Onion slices
5. Olives
6. Pepperoncini
7. Bacon

 Preheat oven to 375 degrees

1. Fill a large stock pot about ¾ of the way full and bring to boil.

2. While water is heating, in a large skillet add oil, ground meat, minced onions, sliced mushrooms, and garlic; fry making sure the meat is crumbled; when done, drain off any excess grease. Set to the side.

3. When water is at a full rolling boil, add lasagna noodles one at a time until they are all in; gently press down on the noodles with a large spoon to make sure the noodles are completely submerged, being careful not to splash up water. Cook following package directions.

4. Once noodles are fully cooked, carefully drain them into a colander; run cold water over them until they are able to be handled without burning your hands.

5. In a 9x13x2 baking dish pour about 2 cups of the sauce onto the bottom of the dish; layer noodles across bottom cutting to fit.

PRO TIP: Even if the noodles are still a bit on the hard side, don’t be concerned. While the lasagna is baking, the noodles will absorb the sauce and they will be perfect.

6. While meat is cooking and water is heating prepare the Ricotta:

Take the ricotta cheese and place in a medium sized bowl and add the egg, all the seasonings, and the ¼ cup shredded parmesan cheese; blend thoroughly. Set aside.

7. Take the ricotta cheese mixture and carefully spread it onto the first layer of noodles, trying not to shift them.

8. Repeat with another layer of noodles and pour 2 cups of sauce over them; spread until completely covered.

9. Add 2 cups of the shredded mozzarella cheese & 1 cup of the parmesan; next layer the cooked ground meat & mushroom mixture.

10. Next layer the 28 slices of pepperoni- there should be 4 across and 7 down.

11. Add the saluted mushrooms and then cover with 2 cups of the mozzarella cheese, and the last cup of parmesan.