Extra Easy Lasagna Recipe
The best easy lasagna you'll ever have!
Servings: 9 servings
Calories: 702kcal
Ingredients
Pasta Sauce:
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 Italian sausages
- 1 medium red or green bell pepper diced
- 1 medium onion minced
- 5 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon crushed red pepper optional
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 medium tomatoes chopped
- 24 ounces jarred spaghetti sauce
- 3 ounces tomato paste
- ½ cup red wine
Ricotta/Cottage Cheese:
- 2 eggs
- 16 oz. cottage or ricotta cheese
- 1 T. dried parsley
- ½ cup asiago cheese shredded
Remaining Ingredients:
- cooking spray
- 9 ounces Barilla oven-ready lasagna sheets (or make your own)
- 12 slices provolone cheese
- 16 ounces shredded mozzarella
- 12 slices pepperoni
Instructions
Pasta Sauce
- 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 1½ 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.
Ricotta/Cottage Cheese Mixture
- Mix eggs, cottage cheese (or ricotta), parsley, and asiago cheese in a medium-sized bowl and set aside.
- Preheat oven to 375 degrees F
Lasagna Assembly Instructions
- 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.
Notes
- 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.
- Cutting lasagna before it sets will cause the lasagna to fall apart. Be sure to allow approximately 15 minutes for the lasagna to set before slicing.
- Grate a small amount of nutmeg either in the sauce or over one of the layers to enhance the flavor further.
Nutrition
Serving: 1slice | Calories: 702kcal | Carbohydrates: 36g | Protein: 51g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 171mg | Sodium: 1898mg | Fiber: 2g | Sugar: 8g
