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Easy Lasagna Recipe by chef Kolby Kash

Easy Lasagna Recipe

3.50 from 2 votes
Layers of savory ground beef, tangy marinara sauce, and creamy ricotta cheese, this dish is perfect for busy weeknights or special gatherings.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 10 people
Course: Main Course
Cuisine: Italian
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef
  • 1 lb italian sausage out of the casing
  • 1 sweet onion diced
  • 6 garlic cloves minced
  • 28 oz tomato sauce
  • 28 oz crushed tomato
  • 6 oz tomato paste
  • 1 tbsp herbs de provence
  • 2 tbsp Bayou City Garlic Pepper
  • 2 tbsp Bayou City All Purpose Seasoning
  • 4 fresh basil leaves chiffonade
Ricotta Spread
  • 32 oz ricotta
  • 24 oz mozarella shredded
  • 1 cup parmesan grated
  • 8 oz goat cheese
  • 1/2 cup parsley chopped
  • 1 box (16oz) lasagna sheets
  • fresh basil for garnish

Method
 

  1. pre heat oven to 350 F
Meat sauce
  1. In a heavy bottom pot brown your ground beef and Italian sausage, drain if necessary.
  2. Finely chop your onion and add to the pot with browned ground beef/Italian sausage. Cook for 1 minute and then add minced garlic.
  3. To the pot add in your tomato sauce, crushed tomato, and tomato paste, mix well, and bring to a simmer.
  4. Season with Bayou City Seasonings, herbs de provence, and half of the basil (chopped)
  5. Cover and let simmer on low for 45 minutes. Stirring occasionally
Ricotta spread
  1. In a bowl, combine ricotta cheese, half of your mozzarella, goat cheese, grated parmesan, parsley (finely chopped), and Bayou City AP. Set aside.
  2. (The other Half of the mozzarella will be for when you are layering your lasagna)
Lasagna
  1. Slightly undercook your lasagna sheets according to package instructions
  2. Cover the bottom of your baking dish with your meat sauce and start layering
  3. I layer mine: meat sauce, lasagna sheets, meat sauce, ricotta mixture, shredded mozzarella, lasagna sheets, and repeat until you run out of space. Top layer should be meat sauce topped with shredded mozzarella and parmesan. Make sure to cover top with lots of cheese, evenly.
  4. Place in the oven, covered, for 30 minutes remove cover and cook for another 15 minutes.
  5. remove from the oven and let cool. it is Important to let it cool for about 30 minutes to an hour so that it holds it form when you start to serve.
  6. Top with fresh, chopped basil or parsley and more parmesan if that is what is in your spirit.

Notes

  • Cook the lasagna noodles until they are al dente to prevent them from becoming mushy during baking.
  • Let the lasagna rest for at least 30 minutes before serving to allow the layers to set and the flavors to meld together.
  • To achieve a golden, bubbly crust on top, broil the lasagna for the last 2-3 minutes of baking.
  • To make a vegetarian version, substitute the ground beef with sautéed vegetables like mushrooms, zucchini, and spinach.
  • Add a layer of roasted vegetables, like eggplant or bell peppers, for an extra burst of flavor and texture.