Easy Beef Lasagna

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Oh hi there! I so glad you came to join me in my culinary adventures because I have a super easy recipe to share with you. If you’re like me, you’re probably scared to make lasagna because of all the work it takes, boil the noodles, make the sauce, assemble the lasagna and bake it. This recipe is a lot simpler and it makes for a fabulous weeknight dinner.

So let me start by saying that I’m not a lasagna virgin. I’ve been making lasagna for a long time now and every single time, although I love the end result, I’m so tired at the end because of all the work involved.

However, I always look for short cuts in the kitchen, after all I work a stressful full time job, so I don’t have much time for recipes that take me half a day or an entire day to make.

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So let me tell you what short cuts I took this time. I got the brilliant idea to not boil the noodles. At first I was scared that the noodles wouldn’t cook through. I also used store bought marinara sauce. But don’t let me stop you, if you want to make your own marinara sauce, feel free.

Because I was worried about the noodles being not cooked enough, I added some water to my sauce, because I knew the noodles would absorb some of that juice while in the oven cooking. Let me tell you this was the best lasagna I have ever made. Because the noodles weren’t precooked the lasagna wasn’t mushy at all, the noodles stayed firm, al dente, and super delicious.

From now on this is the only way I’ll ever make lasagna. I understand if you’re skeptical about making lasagna with uncooked noodles but trust me and give it a try. Now I know there are no boil lasagna noodles, but I used the regular kind, because I heard those noodles are just not the same.

Have you ever tried making lasagna with uncooked noodles? If you have I’d love to hear from you and how your lasagna turned out.

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5.0 from 2 reviews
Easy Beef Lasagna
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 12 lasagna noodles, uncooked
  • 1 lb ground beef
  • 1 jar (24 oz or 680 g) marinara sauce
  • 1 cup water
  • 1 small onion, diced
  • 15 oz ricotta cheese
  • 2 eggs
  • 2 tbsp oregano, dried
  • 2 cups mozzarella cheese, shredded
  • ½ cup grated Parmesan cheese
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 F degrees.
  2. In a sauce pan or skillet, cook the ground meat until no longer pink. Add chopped onion, 1 tbsp of the oregano, salt, pepper and continue cooking until onion is cooked through and translucent.
  3. Add the marinara sauce to the skillet and the cup of water. Stir and bring to a boil. Remove from heat and set aside.
  4. In a small bowl combine the ricotta cheese, 1 tbsp oregano, eggs, Parmesan cheese, salt and pepper. Mix well.
  5. In a baking dish that's about 9x13 inches, start assembling your lasagna. I usually start with a couple ladles of the sauce at the bottom, this is especially necessary now that the noodles aren't cooked. Lay 3 lasagna noodles over the meat sauce. Next layer with ricotta mixture and about ½ cup of the mozzarella cheese. Add another 3 lasagna noodles, meat mixture, ricotta mixture, mozzarella. Repeat until you have 4 layers of noodles, and end with ricotta cheese and mozzarella cheese.
  6. Bake in the oven for about an hour. It will take the entire hour for the noodles to cook. You may try with a fork to ensure noodles are cooked.
Nutrition Information
Serving size: 247g Calories: 426 Fat: 13.3g Saturated fat: 6.3g Trans fat: 0.0g Carbohydrates: 44.6g Sugar: 5.6g Sodium: 455mg Fiber: 1.9g Protein: 30.9g Cholesterol: 107mg

Comments

  1. says

    This beautiful picture popped up on the ” Everything” part of Pinterest. I opened up you recipe, and had to comment. I’ve been making lasagne for about 32 years. Only the first time did I ever cook the noodles! Everything that hpcould happen did… From the noodles sticking together to ripping to flipping against my arm and burning me! After that, I began to use the regular uncooked lasagne noodles, the other type weren’t even available then. I will say that I almost always make a vegetable lasagne, and never cook the vegetables beforehand. I think that as they cook, they release plenty of moisture that soaks into and flavors the noodles. I usually mix shredded zucchini and/ or spinach and shredded carrots in with the ricotta- egg- Parmesan mixture between the noodles. Sometimes sliced mushrooms find their way in. Good way to use up odds and ends of vegetables. I do cover the lasagne tightly with foil for the first 45 minutes of baking so the liquid goes into the noodles. I uncover it after that and cook until finished and until the remaining liquid is gone. I’ve never had it not work, and I’m glad to FINALLY hear of someone else doing this!

    • says

      Hi Ellen,
      What great ideas for vegetarian lasagna. Yes I have to tell you I was surprised, but it works beautifully with uncooked noodles. :)

  2. Amanda Eagles says

    We run a family owned Italian inspired restaurant and catering company in Australia and dry pasta sheets or freshly made ones is all we use in our lasagna.

    In my sauce I fry off two large onions with garlic and then add around 1kg of lean mince. I then add a combination of 1L tomato soup in a can, 1L plain pasta sauce and around 2 cups red wine and season with fresh or dried herbs, sea salt and cracked black pepper and let it simmer over low heat while I make the white sauce. If the pasta sauce is too thick, add some hot water, but you don’t want it being too runny.

    The white sauce I make off the top of my head so it’s hard to know correct measurements. I’d say 3 table spoons butter melted and then add 6 table spoons of flour and cook it off over heat. I then add around 1L of skim milk and whisk continually until it has no lumps. When it begins to get thicker i then
    oor a little more milk until I get a think custard like appearance. I add parmesan and cheddar, salt and pepper and set a side.

    I then put some sauce down and layer my first dried sheets of pasta and continue until I sauce the last pasta sheets and then I poor the white sauce over, sprinkle with cheese and a little nutmeg if I want and bake at 180•c for around 40-50 minutes ( generally when it’s nice and holden brown). The sauce cooks the pasta sheets due to the consistency of the pasta sauce. You can used fresh pasta sheets as well and even use short pasta, stored through the sauce and layered with the white sauce. The tomato soup add a beautiful torch flavour along with the red wine. It’s fine for the kids too as the alcohol gets burnt off in the cooking process. If your that worried just substitute the wine for some more pasta sauce or water! For an even healthier white sauce, gets around 1kg of ricotta ( hard or soft ) and blend it with two eggs and some salt and pepper. Then sprinkle with cheese. Tastes amazing.

  3. Jerry Yates says

    Been a cook all my life never boiled my noodles did this in the Navy and at my local college, they turned out great and firm and no leftovers.

  4. Lynn Mott says

    This is the one I use (ignore the numbers in brackets)

    Pesto Spinach Lasagna

    1 (26-ounce) jar prepared pasta sauce (3 1/3 cup)
    1 (10-ounce) box lasagna noodles (6 w.w. & 5 white)
    1 (11-ounce) container pesto (8 oz (1 cup)
    1 (15-ounce) container ricotta cheese (2 cups)
    1 (12-ounce) bag baby spinach
    1 cup grated Parmesan cheese
    16 ounces mozzarella cheese, sliced
    1/4 cup water

    The Directions.

    Use a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you’re going to have to break them to make a layer).
    I added a layer of cooked hamburger somewhere in between layers.Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses.
    Repeat layers until you’ve run out of ingredients. The spinach is fluffy, so you’re going to have to squish it down to make it all fit.
    Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
    Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You’ll know it’s done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides.
    Taste-test a noodle to check texture.
    Uncover, and let it sit for 10 to 15 minutes before serving.

  5. Lynn Mott says

    I also make my lasagna with uncooked noodle and I make it in the slow cooker and it is fantastic every time.

  6. Lynn Mott says

    I make my lasagna without cooking the noodles first and , I make it in the slow cooker. Turns out great every time.

  7. says

    I’ve always been too scared to bake lasagna with uncooked noodles – fresh pasta, yes. Love fresh pasta – and, NO, I don’t make it myself!

    This lasagna looks amazing! One of these days, I’ll know I’ve mastered the art of photography, when my photos of casseroles and lasagna come out half as beautiful as yours! So gorgeous!

  8. says

    This is the way I have been making my lasagna for the past 8 years. However, I have found I don’t need the water but I may try it. This is so easy! I do the same thing when I make a ziti dish. I love your Romanian recipes but I’m looking for cabbage rolls and stuffed grape leaves without a tomato base. There’s a challenge for you. Your blogs and photos are wonderful.

    • says

      Hmm, no tomato base. OK, I’ll take on that challenge. All my life we’ve only had cabbage rolls with a tomato base but it’ll be interesting without it. OK, I’ll have to think of something. LOL

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