Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Lightly spray a 9 x 13 baking dish with non-stick cooking spray.
- Spread ⅔ cups of the marinara sauce on the bottom of the baking dish.
- Top with lasagna noodles.
- Brown the ground beef in a large skillet. Drain off the fat.
- Pour in the remaining marinara sauce. Add the water to the jar, replace the lid and shake to loosen up the remaining sauce. Pour into the skillet and stir in.
- Simmer the meat sauce for 5 minutes.
- Scatter about one-third of the ricotta cheese on top of the lasagna noodles. Sprinkle on 3 oz of the mozzarella cheese. Top with about one-third of the meat sauce.
- Add another layer of lasagna noodles and press down slightly.
- Repeat with ricotta cheese, mozzarella cheese and meat sauce two more times.
- Top with remaining mozzarella cheese and sprinkle with Italian seasoning.
- Cover tightly with aluminum foil and bake for 45 minutes until the noodles are fork-tender. The additional water and the steam created by covering the baking dish will cook the noodles.
- Remove aluminum foil and bake for another 7-8 minutes or until cheese is nice and bubbly.
- Let the lasagna rest for at least 15 minutes before serving.
Nutrition
Notes
Leftover lasagna should be stored in an airtight container in the refrigerator for up to 4 days.
To freeze the lasagna, let cool and then wrap tightly in plastic wrap followed by foil. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and then reheat in the oven or microwave.
To reheat, place lasagna in a dish, cover with foil, and bake in the oven at 350°F until warmed through. Lasagna can also be reheated in the microwave.
No boil lasagna noodles will cook faster but regular lasagna noodles will work in this recipe.