Mary's Lasagna Casserole

A quick, easy meal as you don't boil the noodles ahead of time. The pasta ends up having a nice al dente texture as opposed to overcooked soggy noodles often found in store bought lasagna.

Prepare: 15

Bake: 1

Total Time: 1 15

Servings: 15

Ingredients

2 jars (48oz) pasta sauce
1 pound (16oz) ground beef or sausage
2 cups (16oz) mozzarella cheese
¾ box (12oz) lasagna noodles
1 cup (8oz) ricotta cheese
1 - 3 tsp (1 - 3g) red pepper flakes
1 tsp (2g) Italian seasoning blend
1 tsp (2g) minced garlic

Instructions

Preheat oven to 350F (180C.)
In a large skillet, brown meat. Remove from heat, drain on a paper towel for several minutes to remove excess grease.
Spray a 9x13 (13x23cm) dish lightly with non-stick spray or coat with oil.
Add sauce, ricotta, meat and spices in a bowl and stir to combine. (You can use the blender and pulse them together for a finer texture.)
Spread 1/4 of the sauce evenly onto the bottom of the pan. Add a thin layer of cheese. Top with uncooked pasta. Repeat until you have three layers. Top the last layer of pasta with the remaining sauce and cheese.
Cover with aluminum foil. Bake for 45 minutes. Carefully remove foil and bake an additional 15 - 30 minutes or until top is bubbling and the edges are lightly toasted. Let cool 15 minutes before serving.

Notes

This can be made in an 8" (20cm) casserole dish. Simply divide the recipe in half.

Nutrition