Ragu Lasagna without Ricotta

Ragù Lasagna without Ricotta has layer upon layer of comforting lasagna noodles, a flavorful meat sauce, and loads of gooey cheese.

Prep Time 20

Baking Time 45

Total Time 1 5

Course Main Course

Cuisine American, Italian

Servings Servings

Prepare. Preheat the oven to 350°F/177°C and grease a 13”x9” baking dish with cooking spray.
Non-Stick Cooking Spray
Make Meaty Marinara. In a large, deep skillet brown the ground beef with the onions. Pour off any excess fat and mix in the marinara sauce. Bring to a simmer and cook for 2 to 3 minutes.
1 Pound Ground Beef, 1 ½ Cups Finely Chopped Onions, 4 ½ Cups Marinara Sauce
Layer. Spoon a thin layer of the sauce over the bottom of the prepared baking dish. Then layer the casserole as follows:
Lasagna Noodles
Sauce
Cheese
Repeat Ending with Cheese on Top
16 Ounces Lasagna Noodles, 4 Cups Shredded Cheese
Bake. Bake the lasagna casserole for 35 to 45 minutes or until heated through and the cheese is melted.
If you prefer a less dense lasagna, add ¾ cup of water to the casserole around the edge of the lasagna. Cover the casserole with aluminum foil and bake. The pasta will absorb the extra liquid and make a more tender noodle.
Remove from oven and let it sit for 10 minutes. Garnish with fresh herbs, cut, and serve!
1 Teaspoon Chopped Fresh Herbs

My Top Tip

♡ It is much easier to cut the lasagna if you let it rest for 10 minutes after baking it.

Make-Ahead & Storage

Make-Ahead. You can assemble this ragù lasagna in advance and store it covered with aluminum foil in the refrigerator for up to a day before baking it. It will take longer to bake when it has been refrigerated.
Storage. Leftovers can be stored in sealed containers in the refrigerator for up to 5 days and in the freezer for up to 3 weeks. A small amount of water helps with reheating lasagna in either an oven, microwave or a covered skillet.

Original Recipe Courtesy of Patsy Baskerville.

Scan the QR code or visit us at https://EnchartedCook.com