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simple lasagna recipe
- Total Time: 165 minutes
- Yield: 10 servings 1x
- Diet: General
Description
This simple lasagna recipe offers irresistible crispy edges and a creamy, flavorful center, making it a hearty, family-friendly dish perfect for busy weeknights without the fuss.
Ingredients
- 1.1 pounds ground beef, lean
- 2 tablespoons olive oil, divided
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces can crushed tomatoes
- 1 cup vegetable stock
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper and 0.25 teaspoon salt, or to taste
- 8.8 ounces no-boil lasagna noodles
- 16 ounces ricotta cheese
- 1 large egg
- 2.1 ounces Parmesan-style cheese, grated, divided
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon za’atar spice blend, divided
- 16 ounces mozzarella cheese, shredded
- 15 ounces can chickpeas, rinsed, drained, patted dry
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh mint leaves, roughly chopped
Instructions
- Preheat Oven & Prepare Crispy Chickpeas: Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium bowl, toss the rinsed, dried chickpeas with 1 tablespoon olive oil, 1 teaspoon za’atar, smoked paprika, and 0.25 teaspoon salt until evenly coated. Spread them in a single layer on the prepared baking sheet, ready for roasting. (If your chickpeas aren’t fully dry, they won’t get crispy, so pat them thoroughly!)
- Make the Meat Ragu: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until wonderfully fragrant. Add ground beef, breaking it up with a spoon, and cook until browned all over and no pink remains, about 8-10 minutes. Drain any excess fat. Stir in crushed tomatoes, vegetable stock, dried oregano, dried basil, black pepper, and 0.25 teaspoon salt. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally until the sauce has deepened in color and thickened slightly.
- Prepare Za’atar Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, 1.05 ounces of the grated Parmesan-style cheese, chopped fresh parsley, and 2 teaspoons za’atar. Mix until all ingredients are well combined and the mixture is smooth.
- Assemble Lasagna Layers: Spread a thin layer of meat ragu (about 1 cup) on the bottom of a 9×13 inch baking dish. Arrange a layer of no-boil lasagna noodles over the sauce, breaking them to fit if necessary; they should cover the sauce. Spread half of the Za’atar ricotta mixture evenly over the noodles. Top with one-third of the shredded mozzarella and 0.5 ounce of the remaining Parmesan-style cheese. Repeat this layering: another layer of meat ragu, noodles, the remaining Za’atar ricotta mixture, another third of the mozzarella, and 0.5 ounce of the remaining Parmesan-style cheese. Finish with a final layer of noodles, the remaining meat ragu, and the rest of the shredded mozzarella and Parmesan-style cheese, ensuring everything is covered.
- Bake Lasagna & Rest: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. While the lasagna bakes, place the baking sheet with chickpeas into the oven alongside it and roast for 20-25 minutes, or until golden and crispy, tossing halfway through. Remove chickpeas when done. Remove foil from the lasagna and bake for an additional 20-25 minutes, or until the top is beautifully golden brown and bubbly. For extra browning, you can briefly broil for 2-3 minutes, watching carefully to prevent burning. Let your simple lasagna recipe rest for 10-15 minutes before slicing; this crucial step allows the layers to set, preventing it from falling apart.
Notes
Health-forward Upgrades: Opt for grass-fed beef, low-sodium crushed tomatoes, or whole wheat noodles. Diet Swaps: Use keto-friendly zucchini or eggplant slices instead of noodles, or vegan alternatives like cashew ricotta and plant-based mozzarella for dairy-free. Quality Notes: Fresh herbs like parsley and mint significantly enhance brightness. Look for quality cheeses without anti-caking agents for best melt and flavor. Troubleshooting: Ensure sauce has enough liquid to prevent dry lasagna; adjust seasonings to prevent bland flavor; use oven-ready noodles, drain beef fat, and avoid watery sauce to prevent soggy lasagna. Store leftovers refrigerated for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/10th of a 9×13 inch pan (approx. 200g)
- Calories: 550 calories
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg