Quick Easy Cheesy Lasagna (Print-Friendly Version)

Tender pasta, rich meat sauce, and creamy cheeses unite for this easy, crowd-pleasing lasagna everyone will love.

# What You'll Need:

→ Pasta

01 - 12 dried lasagna sheets

→ Meat Sauce

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 250 grams Italian sausage, casing removed
05 - 250 grams lean ground beef
06 - 1 teaspoon seasoned salt
07 - 1 teaspoon onion powder
08 - 1 teaspoon garlic powder
09 - 1 tablespoon Italian seasoning
10 - 3 cloves garlic, minced
11 - 700 millilitres marinara sauce

→ Cheese Filling

12 - 400 grams ricotta cheese
13 - 1 large egg
14 - 200 grams mozzarella cheese, divided
15 - 100 grams parmesan cheese, divided
16 - 2 teaspoons dried parsley

# How to Make It:

01 - Preheat oven to 190°C. Bring a large pot of salted water to a boil. Cook lasagna sheets according to package directions until al dente, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3–4 minutes until softened. Add Italian sausage and lean ground beef; cook, breaking up the meat, until browned and no longer pink. Stir in minced garlic, cook for 1 minute. Drain excess fat. Season with seasoned salt, onion powder, garlic powder, and Italian seasoning. Pour in marinara sauce, stir well, and simmer for 3 minutes.
03 - In a mixing bowl, whisk egg. Add ricotta cheese, 50 grams mozzarella, 50 grams parmesan, and dried parsley. Stir until creamy and well blended.
04 - Spread a thin layer of meat sauce on the bottom of a 23x33 cm baking dish. Arrange lasagna sheets to cover the base. Add half the ricotta mixture over the noodles, followed by a third of the remaining meat sauce. Repeat layering with noodles, ricotta mixture, and meat sauce, finishing with noodles and remaining meat sauce.
05 - Sprinkle remaining 150 grams mozzarella and 50 grams parmesan evenly over the top layer of meat sauce.
06 - Cover the dish tightly with aluminium foil. Bake for 35 minutes.
07 - Remove foil and continue baking for 10 minutes, or until cheese is golden and bubbling.
08 - Allow lasagna to rest for 15 minutes before slicing and serving.

# Additional Tips:

01 - Allow resting time before slicing for cleaner portions and improved texture.
02 - Balance the amount of ricotta filling and meat sauce between layers for moist, flavorful results.
03 - Starting with meat sauce prevents the pasta sheets from sticking to the baking dish.
04 - Covering with foil during baking retains moisture and ensures even cooking; removing it at the end ensures a golden cheese topping.
05 - For make-ahead, the assembled, unbaked dish can be stored covered in the refrigerator overnight.

Return