EFK Tested
Erickson Family Lasagna
Our family-tested lasagna uses uncooked noodles layered with ground-beef meat sauce and ricotta, then finishes with mozzarella and cheddar. A jarred-sauce shortcut makes it an easy weeknight option.
- Yield
- 8 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Preheat the oven to 350°F.
- 2. Season the ground beef with kosher salt and freshly ground black pepper. Brown the beef in a large skillet and drain any excess grease. Stir in enough Erickson Homemade Spaghetti Sauce to make a hearty meat sauce. For a faster weeknight version, prepared jarred spaghetti sauce may be used instead.
- 3. Spread a thin layer of meat sauce over the bottom of a large baking dish.
- 4. Lay uncooked lasagna noodles side by side over the sauce with a slight overlap.
- 5. Spread a layer of ricotta over the noodles, then add another layer of meat sauce.
- 6. Repeat the noodle, ricotta, and meat-sauce layers until the dish has 3–4 layers and is nearly full.
- 7. Finish with meat sauce on top, then evenly cover with 2 cups shredded mozzarella and 2 cups shredded cheddar.
- 8. Cover the baking dish with foil and bake at 350°F for about 45 minutes.
- 9. Remove the foil and bake for another 15 minutes, or until the noodles are tender and the lasagna is hot and bubbling throughout.
- 10. Remove from the oven and let rest for 15–20 minutes before slicing and serving.
Food safety & storage
Ground meat must reach 160°F, measured with a food thermometer.
View this recipe on the original EFK website ↗