I am all about the easy weeknight dinners, and meal prep right now. That’s why I love this recipe for easy, make-ahead lasagna. I prepped everything up on Monday, and made the first pan last night. I went ahead and froze the second pan for a night when I am just not feeling it, or when I am short on time. One pan was more than enough for the both of us (with leftovers); so this yield is perfect for two people (:
What You’ll Need:
1 Small Onion, diced
2 Cloves of Garlic, minced
24 oz. of your favorite Marinara Sauce
Approximately 1lb. of Ground Beef
1 box of Oven-Ready Lasagna Noodles
16 oz. Ricotta Cheese
Salt and pepper
16 oz. Mozzarella Cheese, shredded
1 cup of Parmesan Cheese ( I like shredded)
Non-Stick Cooking Spray
I always like to start off by prepping all my ingredients. Dice the onion, mince the garlic, shred the cheese (if you didn’t buy pre-shredded), grease your pan(s) with cooking spray, etc. Next, we are going to sauté the garlic and onion in olive oil, just until tender, in a large skillet. Once tenderness is reached, add in the pound of ground beef, and brown. Pour the marinara sauce in the skillet with the browned beef, and bring to a simmer. In the mean time, put the ricotta cheese in a mixing bowl, and mash up with a spoon. Stir in around half a cup of parmesan cheese and a sprinkle of Italian seasoning.
Put a thin layer of the marinara mixture in the bottom of your pans, then begin laying your noodles (you may need to break them in order to make it line the bottom of your pan). Spread another layer of sauce on top of the noodles, then a layer of the ricotta mixture, and a layer of shredded cheese. Keep repeating until you reach the top, making sure that shredded cheese is your top layer. Use your remaining parmesan to sprinkle on the top of your dish(es).
You can certainly go ahead and make this lasagna immediately. If this is the case, cover in aluminum foil and bake at 400 degrees for 35 minutes. Then remove the foil, and bake for 5 more minutes.
If you are planning to refrigerate or freeze, cover in plastic wrap, then aluminum foil. Refrigerate for up to 3-4 days. Freeze for up to 2 months. Make sure to remove the plastic wrap before baking. If frozen,Thaw in refrigerator for at least 12 hours, then bake at 400, just as above. Make sure the dish is warm throughout. If refrigerated, bake as normal, and enjoy!
This recipe seriously will not disappoint. Hope you enjoy it as much as we did!