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lasagna recipe with oven ready noodles
- Total Time: 110 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
This easy lasagna recipe features oven-ready noodles, a spiced lamb ragu, creamy ricotta, and a lemon bechamel sauce, offering a hearty and satisfying family dinner with minimal fuss. It’s designed for busy families seeking a flavorful, comforting meal.
Ingredients
Scale
- 680 g (1.5 lbs) ground lamb (or ground beef or lean ground turkey)
- 1 large (200 g) yellow onion, finely diced
- 4 cloves garlic, minced
- 30 ml (2 tbsp) olive oil
- 794 g (28 oz) crushed tomatoes, can
- 118 ml (4 fl oz) tomato paste, can
- 240 ml (1 cup) vegetable broth (or chicken broth)
- 5 ml (1 tsp) dried mint
- 2.5 ml (0.5 tsp) ground cinnamon
- 2.5 ml (0.5 tsp) ground allspice
- 7.5 ml (1.5 tsp) sea salt (to taste)
- 2.5 ml (0.5 tsp) black pepper (to taste)
- 425 g (15 oz) whole milk ricotta cheese
- 60 g (0.5 cup) grated Parmesan-style cheese (ensure microbial rennet for vegetarian diets)
- 1 large egg, lightly beaten
- 30 ml (2 tbsp) fresh parsley, finely chopped
- 55 g (4 tbsp) unsalted butter
- 55 g (4 tbsp) all-purpose flour
- 720 ml (3 cups) whole milk
- 5 ml (1 tsp) fresh lemon zest
- a pinch ground nutmeg
- 12–15 oven-ready lasagna noodles (280 g / 10 oz package) (or whole wheat oven ready noodles)
- 340 g (12 oz) shredded mozzarella cheese
- For Garnish: fresh parsley, fresh mint, toasted pine nuts, pomegranate molasses, lemon zest
Instructions
- Prepare the Spiced Lamb Ragu: Brown 680 g (1.5 lbs) lamb in a large Dutch oven for 8-10 minutes, then drain fat. Saute the diced onion until soft (5-7 minutes). Stir in minced garlic, dried mint, ground cinnamon, ground allspice for 1 minute until fragrant. Add crushed tomatoes, tomato paste, vegetable broth, sea salt, and black pepper. Simmer, covered, for 30-60 minutes until thick. (Add more broth if sauce looks dry.)
- Prepare the Lemon Bechamel: Melt 55 g (4 tbsp) butter in a medium saucepan. Whisk in 55 g (4 tbsp) all-purpose flour for 1-2 minutes. Gradually whisk in 720 ml (3 cups) whole milk until the sauce thickens to a creamy consistency (5-7 minutes). Remove from heat; stir in fresh lemon zest and a pinch of ground nutmeg.
- Prepare the Ricotta Mixture: Combine 425 g (15 oz) ricotta cheese, 60 g (0.5 cup) Parmesan, 1 beaten egg, and 30 ml (2 tbsp) chopped fresh parsley in a bowl. Season with salt and pepper; mix well.
- Assemble the Lasagna Layers: Preheat oven to 200 degrees C (400 degrees F). Grease a 23×33 cm (9×13 inch) baking dish. Spread 1 cup of the prepared ragu at the bottom. Layer with oven-ready lasagna noodles. Spread half of the ricotta mixture, then 0.75 cup mozzarella cheese, and 1 cup of the bechamel sauce. Repeat the layers: ragu, noodles, remaining ricotta, mozzarella, and bechamel.
- Bake the Lasagna: Top the final layer with noodles, remaining ragu, and mozzarella cheese. Cover the baking dish with foil. Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes until golden brown and bubbly. For extra browning, broil for 2-3 minutes.
- Rest Before Serving: Let the lasagna rest for 15-20 minutes after baking to allow the layers to set for cleaner cuts.
- Garnish for Visual Flair: While the lasagna rests, prepare the Gremolata by combining fresh parsley, fresh mint, toasted pine nuts, and lemon zest. Slice the rested lasagna, garnish with the gremolata, and drizzle with pomegranate molasses for a vibrant finish.
Notes
Double the ragu for future meals. For a healthier option, use lean ground turkey or whole wheat noodles. Ensure Parmesan cheese contains microbial rennet for vegetarian diets. Broil for 2-3 minutes for extra browning. Rest the lasagna for 15-20 minutes before serving to ensure clean slices.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (220 g)
- Calories: 450 calories
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg