My sister, Beni, is known for her legendary lasagna. As a matter of fact, she serves it on most holidays. But guess what? I too can make a mean lasagna. I just don’t make it as often as she does. I think there’s a misconception with novice cooks that lasagna is difficult to make, so they don’t bother. Well, I’m here to tell you that is simply not true. In fact, I hope to show you with this extra easy lasagna recipe that you too can make a mean lasagna! So roll up your sleeves and let’s get going!
Anything Goes Lasagna
I threw this extra easy lasagna recipe together using mostly leftovers in my fridge. This included leftover bratwurst and buns for the previous night’s dinner. I love to get creative in the kitchen. Using leftovers allows me to do that by repurposing the leftovers. Although I would have preferred to use Italian sausage, I made do with the bratwurst. I’m happy to say that it actually worked! And as for the rolls? I made garlic bread out of them. Why? Because this is how I roll! Get it, that’s how I “roll?” 😀
Extra Easy Lasagna Recipe
You might have chosen this recipe because of the title, “extra easy lasagna recipe.” However, if you want to take this lasagna to the next level, consider making your own fresh pasta. My homemade pasta recipe is easy and delicious. In fact, once you’ve had lasagna made with home-made pasta, you’ll never want to eat it any other way! You will need a pasta maker if you don’t already own one. But they’re very affordable these days, and fun to use too. You can get the kids involved too for hours of entertainment! Just make sure they don’t use it for their play dough!
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The best easy lasagna you'll ever have!
- 1 T. olive oil
- 1 lb. ground beef
- 2 Italian sausages
- 1 medium red or green bell pepper diced
- 1 medium onion minced
- 5 cloves garlic minced
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. crushed red pepper optional
- 1 tsp. Italian seasoning
- 1 tsp. oregano
- 1 tsp. basil
- 2 medium tomatoes chopped
- 24 oz. jarred spaghetti sauce
- 3 oz. tomato paste
- 1/2 cup red wine
- 2 eggs
- 16 oz. cottage or ricotta cheese
- 1 T. dried parsley
- 1/2 cup asiago cheese shredded
- cooking spray
- 9 oz Barilla oven-ready lasagna sheets (or make your own)
- 12 slices provolone cheese
- 16 oz. shredded mozzarella
- 12 slices pepperoni
- Heat olive oil in a deep pan. Cook meat, sausage, peppers, onion, and garlic until the meat is no longer pink, and the vegetables are tender.
- Add salt, pepper, crushed pepper flakes, Italian seasoning, oregano, basil and tomatoes.
- Pour the spaghetti sauce over the mixture. Add 1-1/2 cups water into the jar, swirl around to get the remaining sauce, and pour in the pan, along with the tomato paste and wine. Stir all the ingredients and simmer on low for 30 minutes.
- Mix eggs, cottage cheese (or ricotta), parsley, and asiago cheese in a medium-sized bowl and set aside.
- Preheat oven to 375 degrees F Spray a 9"x13" casserole dish with vegetable spray and add 1 cup sauce. Add 3 pasta sheets, crosswise.
- Top with the cottage cheese mixture, followed by 6 slices of provolone cheese, and sauce.
- Ladle some sauce over the cheese, and repeat layers...
- End with a layer of lasagna sheets, followed by the remaining sauce and shredded mozzarella cheese. Top with pepperoni.
- Spray a sheet of foil with non-stick cooking spray and place carefully over the lasagna pan. Make sure the foil does not touch the cheese, so that the cheese does not stick to the foil. Bake for 35 minutes.
- Remove the foil and bake for an additional 10 minutes. Allow to rest for approximately 15 minutes before slicing. Serve with a salad and garlic bread.