Easy 5 Ingredient Lasagna (Print Version)
# Ingredients:
→ Main Components
01 -
450 grams (1 lb) Ground Beef
02 -
1 large Yellow Onion, diced
03 -
680 grams (24 oz) Marinara Sauce
04 -
450 grams (16 oz) Shredded Mozzarella Cheese
05 -
12 sheets No-Boil Lasagna Noodles
# Instructions:
01 -
In a large skillet, brown the ground beef and diced onion over medium-high heat, stirring frequently to break up the meat. Once cooked through, drain any excess fat.
02 -
Add the marinara sauce to the cooked beef and onion mixture. Stir thoroughly and let it simmer over medium-low heat until completely heated through.
03 -
Preheat your oven to 190°C (375°F). Spread approximately 240 ml (1 cup) of the prepared meat sauce evenly across the bottom of a 23x33 cm (9x13 inch) baking dish.
04 -
Carefully arrange four no-boil lasagna noodles over the sauce base, ensuring minimal overlap. Spoon half of the remaining meat sauce over the noodles, then evenly sprinkle half of the shredded mozzarella cheese.
05 -
Place four additional no-boil noodles snugly over the cheese and sauce. Spread the last of the meat sauce over these noodles, then generously scatter the remaining shredded mozzarella cheese across the entire surface, ensuring it reaches the edges for maximum meltiness.
06 -
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
07 -
Remove the foil and continue baking for an additional 15 minutes, or until the cheese is golden brown and bubbly.
08 -
Allow the lasagna to rest for 10 minutes before slicing and serving. This crucial step helps the layers set for cleaner, more appealing portions.
# Notes:
01 -
For a lighter alternative, substitute ground beef with ground turkey or plant-based crumbles.
02 -
Enhance creaminess by adding a layer of ricotta cheese between the sauce and noodles.
03 -
Introduce a subtle kick by incorporating a pinch of crushed red pepper flakes into the meat sauce, or garnish with fresh basil.