I used to think that lasagna was this super involved albeit delicious meal that took what felt like for.ev.er. to make, which is true if you follow the recipe on the back of many lasagna noodle boxes. I mean, the brand I usually buy includes a recipe with seventeen ingredients and a very involved set of instructions. Ain’t no mama got time for that. And that’s why I go a simpler route with this Super Easy Lasagna.
I cut the ingredient list by more than half just by using a jar of my favorite marinara instead of making my own. This alone not only cuts down on the number of ingredients, but also several of the steps standing between me and eating a delicious lasagna. And if you know me, then you know how I feel about food and having to wait to eat it.
Anyway, if you’re looking for a super easy lasagna that’s kid and husband approved because it’s also super delicious, then this is one you should try. And if you try it, feel free to let me know how you like it. 😉
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
A kid and husband approved lasagna that’s super easy, super delicious, and doesn’t take forever to make.
1 1/2 pounds of ground beef (I used 85/15 ground beef)
1 medium onion, chopped
1 29-ounce jar marinara (spaghetti sauce) of choice
16 ounces cottage cheese
4 cups shredded mozarella, divided
12 lasagna noodles cooked al dente
Heat a medium to large skillet over medium-high heat, add the ground beef, break it up into small pieces, and brown for 8-10 minutes or until the ground beef is no longer pink. Toss in the onion and cook until the onion becomes fragrant and translucent. Pour in the marinara and remove from heat.
In a mixing bowl, combine the cottage cheese, 2 cups shredded mozarella, and eggs.
Put a thin layer of the meat sauce mixture in the bottom of a 9×13 cake pan. Lay down the first layer of 3 to 4 noodles. I usually do 3 lengthwise and 1 noodle across to fit my pan. Spread a layer of meat sauce on the noodles followed by a layer of the cottage cheese mix. Place another layer of noodles followed by a layer of meat sauce and cheese mixture.
By this time you should be about out of the cheese mixture, so lay another layer of noodles down topped with the remaining meat sauce and 2 cups of shredded mozzarella. Cover the lasagna with foil and bake in a 350 degree preheated oven for 40 minutes. Remove the foil and bake uncovered for an additional 10 minutes or until the cheese has reached the desired level of delicious ooey gooey melty goodness.
Remove the lasagna from the oven and let it rest 10 minutes. Cut into 12 pieces and serve with a side of Garlic Bread Sticks. Enjoy!
If your pan only requires 3 noodles per layer, you may be able to stretch your other ingredients to get a 4-noodle layer lasagna instead of just 3 noodle layers. If the other ingredients won’t stretch, I happen to know that kids love plain lasagna noodles. 😉