Lasagna is the perfect dish to make when serving a crowd, because it can be made in advance, and just about everybody loves it.
Once you learn how to make lasagna with this basic recipe, you can vary it to suit your tastes. Substitute spinach or roasted vegetables or sausage for the ground beef. Use a different sauce. The possibilities are endless.
Garlic bread and caesar salad go well with this lasagna recipe.
- 1 pound 90% lean ground beef
- 1/2 cup diced onion
- 15 ounces ricotta cheese (part-skim is okay)
- 2 large eggs, lightly beaten
- 1-1/2 cups shredded asiago cheese, divided
- 1 cup shredded parmesan cheese
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon. black pepper
- 2 26 ounce. jars spaghetti sauce
- 12 oven-ready, no-boil lasagna noodles (such as Barilla)
- 1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F. Spray a 9 x 13 baking dish with cooking spray.
Brown ground beef and onion. Drain, if it's oily. Set aside.
Mix ricotta cheese, eggs, 1/2 cup of the shredded asiago cheese, the Italian seasoning, garlic powder and pepper together. Set aside.
Place about 3/4 cup of the spaghetti sauce on the bottom of the prepared pan. Top with four of the lasagna noodles (it's okay to overlap the noodles, if necessary).
Top with half of the ricotta cheese mixture, then half of the ground beef, then the remaining asiago cheese, then one third of the remaining spaghetti sauce.
Repeat layers: four lasagna noodles, remaining ricotta mixture, remaining ground beef, the shredded Parmesan cheese, and one-third of the spaghetti sauce.
Top with the remaining four lasagna noodles and remaining spaghetti sauce.
Sprinkle the shredded mozzarella cheese over the top.
Cover with aluminum foil, and bake 40 minutes.
Remove cover, and bake an additional 10-15 minutes until bubbly, and the cheese is golden brown.
Important! Let the lasagna rest at least 15 minutes before serving. Otherwise, it will come out as a gloopy mess when you cut it.