My Shopping List

Recipe Search

Advanced Recipe Search


Match:
Every Word
Any Word
Exact Phrase
Course:
All
Dinner
Breakfast
Lunch
Appetizer
Snack
Beverage
Salad
Side
Soup
Special Diets:
All
Cooking With Kids
Cooking with Kids
Dairy Free
Dairy-Free
Gluten-Free
Grain-Free
Healthy
Healthy Eating
High Fiber
Keeto
Keto
Keto-Friendly
Low Carb
Low Fat
Low Sodium
Low Sugar
Low-Carb
Meat-free
Nutrient Rich
Paleo
Paleo Friendly
Paleo-Friendly
Performance Eating
Plant Based
Plant-Based
Vegan
Vegetarian
Weight Watchers
Wheat Free
Whole30
Wholesome
Categories:
All
Appetizer
Baking
Beef
Best of 2018
Beverage
Charcuterie Appetizers
Cheese Appetizers
Chicken
Condiments
Dessert
Do It Yourself
Drink
Eggs
Fish
Friendsgiving
Fruit
Grains
Holiday Appetizers
Holiday Cocktails
Holiday Cocktails 2020
Holiday Desserts
Holiday Entree
Holiday How To
Holiday Sides
Lamb
Meat
Pasta
Pork
Salad
Sandwich
Sauce
Seafood
Shellfish
Snack
Soup
Soups
Soups and Stews
Speciality
Thanksgiving
Vegetables
Vegetables & Salad
Vegetables & Salad
Vegetarian
Wellness
poultry

Share this Recipe

No-Fuss Beef Lasagna

Serves 6 | 

Easy to make, and full of culinary comfort.



Ingredients:

1 lb ground beef
1/4 teaspoon salt
1 jar spaghetti sauce
1 can Italian-style diced tomatoes, undrained
1/4 teaspoon red pepper, ground
15 oz ricotta cheese
1/4 cup Parmesan cheese
1 egg, slightly beaten
10 lasagna noodles
1 1/2 cups mozzarella cheese, shredded

Directions:

  1. Heat oven to 375° F. 
  2. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper.
  3. Combine ricotta cheese, Parmesan cheese and egg in medium bowl.
  4. Spread 2 cups beef sauce in bottom of large baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1-1/2 cups beef sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce.
  5. Bake for 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.
No-Fuss Beef Lasagna
Serves 6
1 lb ground beef
1/4 teaspoon salt
1 jar spaghetti sauce
1 can Italian-style diced tomatoes, undrained
1/4 teaspoon red pepper, ground
15 oz ricotta cheese
1/4 cup Parmesan cheese
1 egg, slightly beaten
10 lasagna noodles
1 1/2 cups mozzarella cheese, shredded
  1. Heat oven to 375° F. 
  2. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper.
  3. Combine ricotta cheese, Parmesan cheese and egg in medium bowl.
  4. Spread 2 cups beef sauce in bottom of large baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1-1/2 cups beef sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce.
  5. Bake for 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.
Cuisine: Italian
Season: Winter
Course: Lunch, Dinner
view disclaimer
In no event shall Piggly Wiggly, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

X

No-Fuss Beef Lasagna

Serves 6

Ingredients:

1 lb ground beef
1/4 teaspoon salt
1 jar spaghetti sauce
1 can Italian-style diced tomatoes, undrained
1/4 teaspoon red pepper, ground
15 oz ricotta cheese
1/4 cup Parmesan cheese
1 egg, slightly beaten
10 lasagna noodles
1 1/2 cups mozzarella cheese, shredded

No-Fuss Beef Lasagna

1 lb ground beef
1/4 teaspoon salt
1 jar spaghetti sauce
1 can Italian-style diced tomatoes, undrained
1/4 teaspoon red pepper, ground
15 oz ricotta cheese
1/4 cup Parmesan cheese
1 egg, slightly beaten
10 lasagna noodles
1 1/2 cups mozzarella cheese, shredded

Directions:

  1. Heat oven to 375° F. 
  2. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper.
  3. Combine ricotta cheese, Parmesan cheese and egg in medium bowl.
  4. Spread 2 cups beef sauce in bottom of large baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1-1/2 cups beef sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce.
  5. Bake for 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.

No-Fuss Beef Lasagna

Serves 6
  1. Heat oven to 375° F. 
  2. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with salt. Stir in spaghetti sauce, tomatoes and red pepper.
  3. Combine ricotta cheese, Parmesan cheese and egg in medium bowl.
  4. Spread 2 cups beef sauce in bottom of large baking dish. Top with 4 noodles, arranged lengthwise in single layer; place fifth noodle crosswise at end of dish, breaking noodle to fit. Press noodles lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1-1/2 cups beef sauce. Top with remaining noodles in single layer; press into sauce. Top with remaining beef sauce.
  5. Bake for 45 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.
Cuisine: Italian
Season: Winter

Fall in Love with Salad

Looking for a healthier option to enjoy for lunch or dinner? Check out these delicious Autumn salads.

My Recipes

From appetizers to desserts and everything in between, meal planning is a piece of cake! Save your favorite recipes, organize your favorite recipes, and share your favorite recipes with your family and friends. Get started, and soon you’ll always have reliable recipes for meals that matter!