Extra Easy Lasagna
The best easy lasagna you'll ever have!
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1 pound ground beef
- 2 Italian sausages
- 1 medium red or green bell pepper (diced)
- 1 medium onion (minced)
- 5 cloves garlic (minced)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp crushed red pepper (optional)
- 1 tsp Italian seasoning
- 1 tsp oregano
- 1 tsp basil
- 2 medium tomatoes (chopped)
- 24 ounces jarred spaghetti sauce
- 3 ounces tomato paste
- ½ cup red wine
- 2 eggs
- 16 oz. cottage or ricotta cheese
- 1 T. dried parsley
- 1/2 cup asiago cheese (shredded)
- cooking spray
- 9 ounces Barilla oven-ready lasagna sheets ((or make your own))
- 12 slices provolone cheese
- 16 ounces shredded mozzarella
- 12 slices pepperoni
Instructions
- 1
Heat olive oil in a deep pan. Cook meat, sausage, peppers, onion, and garlic until the meat is no longer pink, and the vegetables are tender.
- 2
Add salt, pepper, crushed pepper flakes, Italian seasoning, oregano, basil and tomatoes.
- 3
Pour the spaghetti sauce over the mixture. Add 1½ cups water into the jar, swirl around to get the remaining sauce, and pour in the pan, along with the tomato paste and wine. Stir all the ingredients and simmer on low for 30 minutes.
- 4
Mix eggs, cottage cheese (or ricotta), parsley, and asiago cheese in a medium-sized bowl and set aside.
- 5
Preheat oven to 375 degrees F
- 6
Spray a 9"x13" casserole dish with vegetable spray and add 1 cup sauce. Add 3 pasta sheets, crosswise.
- 7
Top with the cottage cheese mixture, followed by 6 slices of provolone cheese and sauce.
- 8
Ladle some sauce over the cheese, and repeat layers.
- 9
End with a layer of lasagna sheets, followed by the remaining sauce and shredded mozzarella cheese. Top with pepperoni.
- 10
Spray a sheet of foil with non-stick cooking spray and place carefully over the lasagna pan. Make sure the foil does not touch the cheese, so that the cheese does not stick to the foil. Bake for 35 minutes.
- 11
Remove the foil and bake for an additional 10 minutes. Allow to rest for approximately 15 minutes before slicing. Serve with a salad and garlic bread.