Ingredients
- 9-12 lasagna sheets uncooked
- 1 lb ground beef or Italian sausage
- 1 jar spaghetti sauce
- 1 cup water
- 1 tsp dried oregano plus more to taste
- 1 tsp garlic powder
- 1 tbsp dried minced onion
- salt to taste
- black pepper to taste
- 1 tub (15 oz) whole milk ricotta cheese
- 2-3 cups shredded mozzarella divided
- 1 large eggs
- Parsley to taste
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
9x13 Disposable Pans If I'm taking it to a potluck or preparing it for someone else and I don't want to worry about getting my pan back. Or if I just don't want to have to wash a pan :)
Pyrex 9x13 Baking Dish My go-to baking dish. Especially with the great lid that makes it easy to transport. But don't forget it at the potluck!
Farberware Mixing Bowls I absolutely love these mixing bowls! One of my kitchen essentials!
Method Start Cooking
- Brown the ground beef in a skillet over medium heat. Season with oregano, garlic powder, minced onion, salt, and pepper while cooking.
- Once the meat is cooked through, add the jar of spaghetti sauce. Fill the empty jar with 1 cup of water, shake it to get every last bit of sauce, and add it to the skillet. Stir to combine. Set aside.
- In a medium bowl, mix together the ricotta cheese, egg, 1 to 1½ cups of the mozzarella, and parsley until well combined.
- Preheat oven to 350°F.
- In a 9x13 pan (or disposable aluminum pan), pour 1 cup of meat sauce on the bottom and spread it around to coat evenly.
- Lay 3–4 uncooked lasagna sheets on top of the sauce.
- Spread ⅓ of the ricotta mixture over the noodles as evenly as possible.
- Add 1 cup of sauce and spread over the ricotta layer.
- Repeat the layers two more times: noodles, ricotta, sauce.
- Pour any remaining sauce over the top of the final layer to make sure all the pasta is covered.
- Top with the remaining 1 to 1½ cups of mozzarella cheese.
- Cover tightly with aluminum foil.
- Bake at 350°F for 1 hour.
- Remove the foil for the last 15 minutes if desired, to get the cheese golden and bubbly.
- Let the lasagna rest on the counter for 15 minutes before cutting and serving.
Nutrition
Video
Notes
The extra cup of water added to the sauce is essential — it creates the steam that cooks the uncooked noodles while the lasagna bakes. Don't skip it!
If you run out of mozzarella, cheddar or a Mexican blend work great as a substitute. Nobody will know. Promise.
Made in a disposable aluminum pan? Perfect for potlucks — no cleanup and no hauling a heavy dish home.
This lasagna freezes beautifully. Assemble, cover tightly, freeze before baking. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding 15–20 extra minutes.
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