Ingredients
1 pound ground beef
48 ounces marinara sauce (your favorite sauce)
15 ounces ricotta cheese (or cottage cheese)
1 cups shredded mozzarella cheese
1 cup shredded asiago cheese
1 cup shredded provolone cheese
2 large eggs
3/4 cup grated Parmesan cheese
4 tablespoons fresh chopped parsley
¼ teaspoon salt
¼ teaspoon ground pepper
12 lasagna noodles
Instructions
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Preheat Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. -
Cook the Ground Beef
In a large skillet over medium heat, cook the ground beef until fully browned and no longer pink. Drain excess fat if needed. -
Add Marinara Sauce
Stir the marinara sauce into the cooked beef. Simmer for 5 minutes, then remove from heat. -
Mix the Cheese Filling
In a large bowl, combine ricotta (or cottage cheese), eggs, ½ cup of the Parmesan cheese, chopped parsley, salt, and pepper. Stir until smooth. -
Assemble the Lasagna
Layer the ingredients in the prepared baking dish as follows:-
Bottom Layer: Spread about 1½ cups of meat sauce on the bottom.
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First Noodle Layer: Place 3 no-boil noodles over the sauce.
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Cheese Layer: Spread ⅓ of the ricotta mixture over the noodles.
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Sprinkle: Add a handful each of mozzarella, asiago, and provolone.
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Sauce Layer: Add 1½ cups of meat sauce over the cheese.
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Repeat: Repeat the layers two more times.
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Top Layer: Finish with remaining noodles, meat sauce, and a generous layer of all remaining shredded cheeses. Sprinkle with remaining Parmesan.
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Bake
Cover the dish tightly with foil (to prevent the cheese from sticking, you can spray the underside of the foil with cooking spray). Bake for 45 minutes. -
Uncover and Finish Baking
Remove the foil and bake for another 15–20 minutes, or until the top is bubbly and golden brown. -
Rest Before Serving
Let the lasagna rest for 15–20 minutes before slicing. This helps it set up and makes serving easier.
Optional Garnish
Sprinkle with extra parsley or Parmesan before serving for a fresh finish.
Let me know if you’d like to add spinach, mushrooms, or make this ahead!