Easy Cheesy Meat Lasagna

Serve this Easy Cheesy Meat Lasagna any day of the week during the year for the family!

Pasta recipes are my go-to recipes for my family! Pasta recipes are typically easy to prepare.

The best part about preparing pasta recipes is that we tend to have leftovers to pack up for school lunches for the next day! As a work at home mom, I also know that I’ll have leftovers waiting for me to enjoy for lunch the next day, too!

Try my other pasta recipes:

• Baked Ziti
• Baked Rigatoni
• Baked Spaghetti
• Casarecce Pasta Primavera

Lasagna is a family favorite here at my house. I serve a yummy side salad and breadsticks with our lasagna. Corn on the cob is another great side to serve, too!

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Today, I’ll be sharing my delicious meat lasagna recipe with you to add to your weekly meal plan!

Easy Cheesy Meat Lasagna

Ingredients:

Note: This recipe uses uncooked, regular lasagna noodles but requires refrigeration overnight. If baking immediately, lasagna noodles should be cooked according to package directions prior to assembling the lasagna. You can also choose oven-ready or no-boil lasagna noodles.

• 1 (16 ounce) package uncooked lasagna noodles
• 2 pounds ground beef, browned and drained
• 2 (24 ounce) cans prepared pasta sauce or 6 cups homemade pasta sauce
• 1 (15 ounce) container ricotta cheese
• 1 egg, slightly beaten
• ½ teaspoon garlic powder
• 2 teaspoons Italian seasoning (or an equal blend of dried basil, dried oregano, and thyme leaves)
• 1 cup grated parmesan cheese
• 4 cups shredded mozzarella cheese
• 1 cup water

Directions:

Spray a 9×13 baking dish with non-stick cooking spray.

In a large skillet, combine pasta sauce and browned ground chuck. Bring to a simmer and heat through.

In a medium bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well.

Pour approximately 1 cup of meat sauce into baking dish.

Add water and combine with a spoon or fork. Add a layer of lasagna noodles. Do not overlap as the noodles will expand overnight.

Add rounded spoonfuls of the ricotta mixture over the noodles and spread evenly.

Add about ¾ cup of mozzarella cheese over ricotta.

Top with about 1 cup of meat sauce. Begin a new layer of noodles and repeat as above, ending with remaining meat sauce.

Save any remaining mozzarella cheese in an airtight container in the refrigerator.

Cover with aluminum foil and refrigerate overnight.

Place the covered casserole in a cold oven. Set oven to 350 degrees. Bake for 45 minutes. Remove aluminum foil and top with remaining cheese. Return to oven and bake uncovered for an additional 15 to 25 minutes or until the cheese has melted and the edges are bubbly.

For best results when slicing the lasagna, allow the casserole to rest prior to cutting and serving.

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