Easy Weeknight Lasagna The Best Recipes

WEEKNIGHT LASAGNA

Steps:

• In a large 12-inch skillet, heat 1 tbsp olive oil over medium-high. Saute the onion with 1 tsp salt until soft and translucent, 6 minutes. Add the garlic and saute for 30 seconds. Add the ground beef. Break up the beef and cook until browned, 8-12 minutes. Add salt, red pepper flakes, dried basil, tomato paste, and tomato sauce. Simmer for 8 minutes. Remove from heat and set aside.
• In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, pepper, 1 tsp salt, and parsley. Mix all ingredients.
• Cook lasagna noodles al dente with six quarts of water. Once boiling, add ¼ cup of salt. Cook for 8-11 minutes. Drain and set aside.
• Grease a 9x13 pan well. Star by layering ½ cup of the red sauce evenly on the bottom of the pan. This will be a very thin layer but helps the pieces come out of the pan when removed. Layer noodles in the pan, slightly overlapping. The noodles may not be long enough for the pan, so a noodle may need to be cut to fit. Spoon half the ricotta mixture on top of the noodles. Next, add a layer of half the meat and red sauce. Layer on half a pound of mozzarella cheese. Repeat the layering, starting with the noodles. Finish with the remaining half pound of mozzarella cheese and reserved parmesan cheese.Note: At this point, the lasagna can be covered up tightly and frozen for up to one month. When ready to bake, let thaw in the refrigerator for eight hours.
• Bake at 350°F for 45 minutes, bubbling throughout the lasagna. Once baked, cool for 15 minutes before cutting into pieces.

WEEKNIGHT LAZY LASAGNA

Steps:

• Preheat oven to 400°. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture., Spread 1 cup pasta sauce into a greased 11x7-in. baking dish. Layer with half of the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese., Cover with greased foil; bake until heated through, 10-15 minutes.

LASAGNA IN A SKILLET - IN ABOUT 30 MINUTES!

Steps:

• Cook meat in a large nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).
• Drain meat and return to skillet.
• Stir in garlic, red pepper flakes and 1/2 t. salt and cook over medium-high heat until fragrant (about 30 seconds -- do not burn garlic).
• Sprinkle broken lasagna noodles into the skillet, then pour in marinara sauce and water over the top.
• Cover and cook, stirring often and adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).
• Take the skillet off the heat source and stir in half of the mozzarella and half of the parmesan. Season with salt and pepper.
• Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan.
• Cover and let stand off heat until the cheeses melt (about 3-5 minutes).
• Sprinkle with basil before serving.

EASY WEEKNIGHT LASAGNA- THE BEST!

Steps:

• In a large skillet heat olive oil over medium heat.
• Add garlic.
• Add Ground Beef and Italian Seasoning.
• Cook until browned and crumbly.
• add sauce to skillet, mix with beef and continue cooking until combined.
• In a mixing bowl- mix ricotta cheese and parmigiana cheese- set aside.
• Preheat oven to 375 Degrees.
• Grease a 9 X 9 Square pan ( or what ever you have).
• spread layer of meat sauce on bottom.
• next layer of Barilla lasagna sheets- single layer.
• next layer meat sauce.
• next layer of ricotta cheese mix.
• sprinkle with mozzarella cheese.
• repeat until all used up making top layer mozzarella cheese.
• COVER with aluminum foil( do not forget to cover).
• cook for 30 minutes.
• uncover and cook for 10 minutes more until bubbly.