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baked no ricotta lasagna

Hearty No Ricotta Lasagna Recipe

Author: Tiffany, Mornington Lane
This simple Hearty No Ricotta Lasagna Recipe will take your typical weeknight family dinner to the next level. Layers of saucy goodness, gooey mozzarella cheese and floppy noodles come together to make the ultimate family-style lasagna.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 pound Lasagna noodles, cooked
  • 1 pound Ground beef
  • ½ Yellow onion, finely diced
  • 2-4 cloves Garlic, sliced thin
  • 2 teaspoons Garlic powder
  • 2 14.5 ounce cans Diced tomatoes (no salt added)
  • 1 14.5 ounce can Tomato sauce (no salt added)
  • 12-14 ounces Mozzarella, shredded
  • 1 teaspoon Salt

Instructions
 

  • Brown the ground beef in a large sauté pan. Once the ground beef is browned, add the yellow onion, sliced garlic cloves, salt, and garlic powder. Cook until the onion is translucent, about 6-10 minutes.
    While the meat cooks, begin preparing the lasagna noodles according to the package directions, until al dente. The goal is to not overcook the noodles, as they will finish cooking in the oven.
  • Add two 14.5 ounce cans diced tomatoes and one 14.5 ounce can tomato sauce. Stir well to combine. Simmer for about 7-10 minutes on low heat to just heat the sauce through.
  • Shred the mozzarella.
  • In the lasagna baker pan, begin layering by adding a thin coating of the sauce mixture to the bottom. On top of that, create one layer of noodles, add a coating of the sauce mixture on top of the noodles, and sprinkle a generous amount of the shredded mozzarella cheese on top of the sauce mixture. Repeat creating layers until you have used up the sauce and noodles. Sprinkle the top with a generous amount of mozzarella cheese. You can sprinkle parmesan on the very top if you want.
  • Bake at 350 for 40-45 minutes. For a crispy, carmelized top, broil for 2-5 minutes. Caution: Keep a close eye on the oven to ensure it doesn’t burn. Note: Some recipes call for covering the pan with foil for part of the time. This recipe has quite a bit of liquid, so I don’t cover it. You can try that if you want to see how it goes.
  • Let cool for 5-15 minutes before serving. Salt (and pepper) to taste when plated.

Notes

Variations and Substitutions:
  • For a slightly sweeter, thicker sauce, add 1 to 2 tablespoons of tomato paste.
  • Top with parmesan for a burst of flavor.
  • Sprinkle red pepper flakes on top to add a little heat.
 
Storage Instructions:
Lasagna, in all its hearty goodness, holds up fairly well to being refrigerated in a sealed container for up to a few days or frozen for up to a few months. Some well known food websites say it will keep up to five days in the refrigerator, but I have not tried that. As with any cooked food that has been refrigerated or frozen, visually inspect and smell it for any signs of spoilage before reheating.
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