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If you came to this easy cheese lasagna recipe page and you wonder if you should make this lasagna, let me tell you one thing… both my husband and I have eaten these 3 days in a row and we are not done yet I'm sick of it! This lasagna has an amazing hearty meat sauce, a ricotta cheese sauce that is rich and not liquid, and best of all, you don't have to boil the noodles!
You can do this in a large 9×13 pan and feed a crowd, or have leftovers for the week's lunch, or you can even do it in 2 smaller pans and freeze one for later!
It starts with the meat sauce which is full of peppers and onions flavor and easy to prepare. Basically it's a packaged sauce (literally) beefed up. 🙂
The ricotta cheese sauce pairs with mozzarella and eggs (to keep it from running) and makes this lasagna so decadent and delicious!
After preparing the sauces, you can start overlapping. And here's a tip: you don't have to buy "unboiled" noodles. You can only layer layers of hard-cooked, raw lasagna noodles and they'll soften perfectly as the lasagna cooks in the oven! Yes, those are thick slices of provolone cheese up there !! They give the lasagna that flamboyant, gooey, gooey cheese we all know and love. Once you've placed everything twice, top it with more cheese and put it in the oven and enjoy! I wish I hadn't eaten everything because writing this really makes me want to dig into another bite!
Easy cheese lasagna
- 1 box of lasagna noodles
- 2 tablespoons of olive oil
- 1.5 – 2 pounds ground beef (can also use turkey)
- 1 small yellow onion (finely chopped)
- 1/2 green bell pepper (finely chopped)
- 3 large garlic cloves (finely chopped)
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 32-ounce jar of marinara sauce
- 32 ounces ricotta cheese
- 2 large eggs
- 2 cups mozzarella cheese (plus about 1/2 extra cup to top)
- 12 slices of provolone cheese
Make the sauce
Heat the olive oil in a large skillet over medium / high heat and add the meat, onion, bell pepper, garlic, salt and pepper. Cook until meat is completely browned. (about 5-7 minutes)
Drain the meat (if necessary), then turn off the heat and add the marinara sauce. Stir to combine.
Make the ricotta filling
In a large bowl, add ricotta cheese, 2 eggs, and 2 cups mozzarella cheese. Whisk with a hand mixer or spatula. (The mixer makes this much easier!)
Layers and baking
Spray your skillet with nonstick spray (to save your sanity later) and then add a couple tablespoons of meat sauce to the bottom of the skillet.
Then add your noodles. I don't even buy the no-bake noodles. You can use regular noodles and the heat of the oven will cook them well. Break them as you need to fit in your pan.
Take half of the ricotta mixture and spread it over the noodles.
Then take 6 of your slices of provolone cheese and place them over the ricotta mixture.
Repeat the layers (sauce, noodles, ricotta, provolone) and finish with a layer of sauce.
Sprinkle the extra mozzarella cheese over the top of the last layer of the sauce.
Cover with aluminum foil. (I sprayed the foil with nonstick spray before putting it on so it doesn't stick and remove the cheese)
Bake for 45 minutes covered, then remove the foil and bake for an additional 15 minutes.
easy to boil lasagna cheese