Easy Weeknight Lasagna
Homemade lasagna doesn't have to take forever! Make an incredible dinner any night of the week with this easy weeknight lasagna
Servings: 8 servings
Equipment
- 9x12 baking dish
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 tbsp olive oil
- 2 28 oz can crushed tomatoes
- 2 tsp fennel
- 1 tbsp basil
- 1 tbsp oregano
- 1 tsp salt
- 2 tsp minced garlic
- 15 oz ricotta cheese
- 1 C mozzarella
- 6 slices provolone cheese
- 1 tsp parsley
- 16 oz lasagna noodles
Instructions
- Boil your lasagna noodles until they are al dente- they should be a little bit firm still. Drain and set aside
- In a large pot, cook your ground beef and chopped onion in 1 tbsp of olive oil. Before the meat is fully browned, season it with fennel, basil, oregano, salt, and garlic. Add both cans of crushed tomatoes and bring to a simmer
- In a small bowl, mix together the ricotta cheese, mozzarella, and parsley
- Grease a 9x13 baking dish and ladle about a cup of meat sauce onto the bottom of the dish, or enough for it to be lightly covered. Layer noodles evenly across the top of the sauce and spread a layer of the ricotta cheese mixture. Repeat this process until there is no more meat sauce. Cover the top of the lasagna with provolone slices
- Bake at 400 for 30 minutes, or until the top is golden and bubbly