Easy Lasagna with Cheese (Printer-Friendly Version)

Rich meat sauce, creamy cheese layers, and tender noodles combine for a delicious layered bake.

# Ingredients Needed:

→ Meat Sauce

01 - 1 pound ground beef (15-20% fat)
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1/4 cup dry red wine or beef broth
05 - 2 cups marinara sauce
06 - 1/2 teaspoon dried thyme
07 - 1 tablespoon granulated sugar
08 - 2 tablespoons fresh parsley, chopped
09 - Salt and freshly ground black pepper, to taste

→ Cheese Mixture

10 - 1 cup ricotta cheese
11 - 1 cup cottage cheese
12 - 1 large egg
13 - 2 tablespoons fresh parsley, chopped
14 - 1 1/2 cups shredded mozzarella cheese, divided

→ Pasta

15 - 9 lasagna noodles

# Step-by-Step Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and ground beef, cooking while breaking up the meat until no longer pink, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
02 - Pour in 1/4 cup red wine or beef broth and cook for 2 minutes until mostly evaporated. Add marinara sauce, thyme, sugar, parsley, salt, and pepper. Reduce heat to low, cover, and simmer for 5 minutes to blend flavors.
03 - In a large bowl, combine ricotta, cottage cheese, one cup of mozzarella, egg, and chopped parsley. Mix thoroughly until fully incorporated.
04 - Preheat oven to 375°F. Boil a large pot of salted water and cook noodles until al dente according to package directions. Drain and rinse under cold water to stop cooking and prevent sticking.
05 - Spread 1/2 cup meat sauce evenly in a 9x13 inch baking dish. Arrange 3 noodles over the sauce. Top with one-third of the remaining meat sauce, 1 cup mozzarella, and half of the cheese mixture. Repeat layering once more, finishing with the last noodle layer, remaining meat sauce, and mozzarella.
06 - Insert 9-12 toothpicks evenly across the surface to prevent foil from sticking to cheese. Cover with foil and bake for 45 minutes at 375°F. Remove foil and broil 3 to 5 minutes until the cheese is golden and bubbly.
07 - Allow lasagna to rest, uncovered, for 30 minutes after baking to enable clean slicing and perfect texture.

# Helpful Hints:

01 - Poking toothpicks under foil prevents it from sticking to the melted cheese crust during baking.
02 - Using both ricotta and cottage cheese yields a creamy, moist cheese layer that reheats without drying.
03 - Resting the lasagna after baking ensures it holds its shape when sliced.

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