Description
An easy, low-fat lasagna casserole with ground beef, ricotta, mozzarella, and marinara. Ready to bake in 40 minutes and yields 6 servings.
Ingredients
Scale
- 8 ounces (227 g) uncooked lasagna noodles
- 1 pound (454 g) ground beef (80/20 recommended for juiciness)
- 1 jar (24 ounces / 680 g) marinara sauce
- 1/2 cup (124 g) ricotta cheese
- 2 cups (226 g) mozzarella cheese, shredded (divide into 1 cup for mixing and 1 cup for topping)
- 1/2 cup (50 g) parmesan cheese, grated
- 11/2 teaspoon Italian seasoning
- 1/21/2 teaspoon garlic powder
- 11/2 teaspoon kosher salt
- 1/21/2 teaspoon black pepper
- Fresh basil, chopped (for garnish, optional)
Instructions
- Step 1: Preheat and Prepare: Preheat your oven to 375°F (190°C). Spray an 11×7-inch baking dish with nonstick cooking spray and set aside.
- Step 2: Boil the Noodles: Bring a medium pot of water to a boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. To maintain noodle separation and prevent sticking, if necessary, lightly sprinkle 1 tablespoon olive oil on noodles after draining. Drain noodles and set aside.
- Step 3: Brown the Beef: While noodles cook, in a medium non-stick skillet over medium heat, cook the ground beef until browned, about 8-10 minutes, breaking it apart while cooking for even doneness. If browning is uneven, increase heat to medium-high for the last 2 minutes to achieve a rich brown color. Drain any excess grease.
- Step 4: Mix the Filling: In a large bowl, combine the cooked lasagna noodles, browned ground beef, marinara sauce, ricotta cheese, 1 cup shredded mozzarella, parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir well until all ingredients are evenly mixed.
- Step 5: Layer in the Dish: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top to promote a bubbly, golden crust.
- Step 6: Bake with Foil: Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. The foil traps moisture to prevent drying out while cooking.
- Step 7: Uncover and Finish Baking: Remove the foil and continue baking uncovered for an additional 10 minutes or until the cheese on top is golden and bubbly.
- Step 8: Cool and Garnish: Remove the casserole from the oven and let it rest for 5-10 minutes before cutting and serving. This resting period helps the casserole set, making it easier to slice without falling apart. Garnish with chopped fresh basil if desired.
Notes
- Room Temperature: Keep in an airtight container at room temperature for up to 2 days. Cover loosely to avoid moisture buildup.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Reheat in oven or microwave until warmed through.
- Freezing: Wrap tightly in plastic wrap and place in freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To prevent noodles from sticking, lightly drizzle 1 tablespoon olive oil over drained noodles before mixing.
- For a deeper color when browning the beef, increase heat towards the end of cooking.
- If the casserole is too watery after baking, allow it to rest for 10 minutes to let excess moisture absorb.
- For a crispier cheese crust, broil the casserole for 2-3 minutes after baking while watching carefully to avoid burning.
- Reheat leftovers in the oven or microwave until warmed through, maintaining a covered state to retain moisture.
- Serve with a mixed greens salad or steamed broccoli to balance the richness. Garlic bread or gluten-free breadsticks complement the casserole well.
- The casserole can also be used creatively in wraps with gluten-free tortillas or layered in stuffed peppers. Top with additional marinara sauce, pesto, fresh basil, or grated parmesan cheese for extra flavor.
- Use no-boil lasagna noodles to simplify cooking and absorb moisture during baking to avoid dryness.
- If using gluten-free noodles, add an extra 1/4 cup marinara sauce to compensate for moisture absorption differences.
- Substitute fresh mozzarella for shredded whole-milk mozzarella, draining it well to prevent excess liquid.
- Ground Beef: 80/20 blend is recommended for flavor and moistness; avoid leaner blends to prevent dryness. Check for a bright red color and no off smells when purchasing.
- Pasta Sheets: No-boil sheets work well; prefer wider noodles to improve layering texture.
- Ricotta Cheese: Select a smooth, high-quality ricotta with minimal liquid; drain excess moisture if necessary to preserve casserole structure.
- Marinara Sauce: Choose robust options without added sugars or make your own using tomato sauce and Italian herbs.
- Mozzarella Cheese: Shredded whole-milk mozzarella provides optimal melting; fresh mozzarella is acceptable if drained thoroughly.
- Parmesan Cheese: Freshly grated parmesan offers superior flavor with nutty, salty richness.
- Italian Seasoning: Use fresh or dried herb blends with vibrant aroma to intensify the flavor profile.
- Onion & Garlic (Optional Additions): Yellow onions add mild sweetness when sautéed. Freshly minced garlic enhances aroma and taste if used.
Nutrition
- Serving Size: 1/6 casserole (approx)
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided