Ingredients
Scale
- 18 lasagna noodles
- 3 pounds ground beef
- 3 jars (26 ounces each) spaghetti sauce
- 2 large eggs, lightly beaten
- 1–1/2 pounds ricotta cheese
- 6 cups shredded part-skim mozzarella cheese, divided
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup grated Parmesan cheese
Instructions
- Cook the Noodles: Boil lasagna noodles according to the package directions (8-10 minutes), drain, and set aside.
- Cook the Beef: In a Dutch oven, brown the ground beef until no pink remains, then drain excess grease.
- Add the Sauce: Mix in three jars of spaghetti sauce with the cooked beef and set aside.
- Make the Ricotta Mixture: In a large bowl, combine beaten eggs, ricotta cheese, 4-1/2 cups mozzarella, parsley, salt, and pepper. Mix well.
- Assemble the Lasagna: Spread 1 cup of meat sauce in the bottom of each baking dish, layer with 3 noodles, then add 1 cup of ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice.
- Top the Lasagna: Sprinkle remaining mozzarella and grated Parmesan on top of the last layer.
- Freeze or Bake: Cover one lasagna for freezing and bake the other at 375°F for 45 minutes, then uncover and bake for another 10 minutes.
- Let Stand: Remove from oven, let sit for 10 minutes before serving.
Notes
Serve with garlic bread or a salad. This dish freezes well and can be made in advance.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Meat
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg
Keywords: lasagna, meal prep, Italian dish, comfort food, family recipe