Lasagna
A comforting and crowd-friendly baked pasta dish featuring layers of noodles, ricotta, and mozzarella.
Ingredients
For the lasagna layers
- 1 tub large whole-milk ricotta cheese Part-skim ricotta can be used to lower fat.
- 1 jar Prego® sauce Use your favorite variety.
- 12 pieces lasagna noodles, cooked and drained No-boil noodles can be used instead.
- 2-3 cups finely shredded mozzarella cheese Add extra for a cheesier top if desired.
- Italian seasoning to taste Stir into ricotta for flavor.
- meat (optional — cooked ground beef or Italian sausage) Brown with seasoning before layering.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Spread 1 cup of sauce evenly on the bottom of a 13 x 9 x 2-inch baking dish.
- Arrange 3 cooked lasagna noodles across the sauce.
- In a bowl, mix the ricotta with a generous pinch of Italian seasoning; taste and adjust.
- Spoon and spread some ricotta mixture over the noodles. Sprinkle a layer of shredded mozzarella. Add cooked, seasoned meat if using. Spoon some sauce over the top.
- Repeat layers (noodles, ricotta, mozzarella, meat, sauce) until you’ve used the ingredients. Finish with sauce and a thick layer of mozzarella on top.
Baking
- Cover the pan tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake uncovered for another 10–15 minutes, until the cheese is bubbly and golden.
- Let the lasagna rest 10–15 minutes before slicing and serving.
Notes
Cool to room temperature, then store leftovers in an airtight container for up to 3-4 days. Lasagna can also be frozen for up to 3 months. Ensure to warm properly before serving.