Last updated on November 14th, 2018 at 08:30 pm
Easy Beef Lasagna – easiest lasagna ever without the need to boil noodles or slave hours over the sauce. Perfect meal for a busy weeknight dinner.
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 shortcuts in the kitchen, because who wants to slave in the kitchen all day long.
HOW TO MAKE LASAGNA
While many recipes call for boiling the noodles first, it is not required. There is plenty of sauce in the recipe to cook the noodles while the lasagna is baking. Plus this way you end up with a firmer lasagna and no mushy noodles, but perfectly al dente.
Don’t be afraid to mix your ground meat for the sauce. This time I used ground beef, but if you’re feeling adventures, combine beef with pork or chicken and turkey.
Assemble the lasagna. Start with a bit sauce especially since they are not cooked, then noodles, cheese, noodles, meat sauce, cheese, and repeat finishing up with cheese on top.
Make sure you cook the lasagna to perfection until the noodles are al dente and the cheese is bubbling nicely and it’s a delicious golden brown on top.
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.
CRAVING MORE LASAGNA? TRY THESE:
- Chicken Lasagna alla Bolognese
- Zucchini Lasagna
- Taco Lasagna
- Skillet White Chicken Lasagna
- One Pot Hamburger Helper Lasagna
- Lasagna Soup
Easy Beef Lasagna
- Preheat oven to 375 F degrees.
- 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.
- Add the marinara sauce to the skillet and the cup of water. Stir and bring to a boil. Remove from heat and set aside.
- In a small bowl combine the ricotta cheese, 1 tbsp oregano, eggs, Parmesan cheese, salt and pepper. Mix well.
- 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 1/2 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.
- 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.
- Store leftovers in a covered airtight container for 3 to 5 days in the refrigerator or 2 to 3 months in the freezer. Refrigerate within two hours of cooking.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Originally published April, 2014.