ina garten lasagna recipe simple
The Best ina garten lasagna recipe simple
What I love most about this recipe is how straightforward it is without sacrificing flavor. Ina’s version keeps things simple with no unnecessary steps or fancy ingredients, but the result is always restaurant-quality. I appreciate that it’s not overly heavy, either. The ricotta mixture lightens things up, and using whole wheat noodles or adding spinach to the layers makes it feel a little less indulgent without losing that comforting lasagna taste. Plus, it reheats beautifully, so leftovers are just as good the next day—if there are any left, that is. Whether I’m feeding my family after a long day or bringing a dish to a potluck, this lasagna never lets me down.
Ina Garten’s Simple Weeknight Lasagna
A classic, no-fuss lasagna with rich meat sauce, creamy ricotta, and melted mozzarella. This simplified version keeps the comforting flavors while cutting down on prep time for a quick weeknight meal.
🥘Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (80/20)
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup water
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 12 lasagna noodles (no-boil or pre-cooked)
- 3 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese (for topping)
👨🍳Directions
-
1
Preheat the oven to 375°F (190°C). -
2
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain excess fat if needed. -
3
Add the diced onion to the skillet and cook for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. -
4
Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, pepper, and water. Stir well and simmer for 10 minutes, stirring occasionally. -
5
In a mixing bowl, combine the ricotta, egg, Parmesan, parsley, salt, and pepper. Mix until smooth. -
6
Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top (slightly overlapping if needed). -
7
Spread half of the ricotta mixture over the noodles, then sprinkle with 1 cup of mozzarella. Top with 1 1/2 cups of meat sauce. -
8
Repeat the layers: 4 noodles, remaining ricotta, 1 cup mozzarella, and 1 1/2 cups meat sauce. -
9
Add a final layer of 4 noodles, remaining meat sauce, and the last cup of mozzarella. Sprinkle the top with grated Parmesan. -
10
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until bubbly and golden. -
11
Let the lasagna rest for 10 minutes before slicing and serving.
🔧Equipment
- Large skillet
- Mixing bowl
- 9×13-inch baking dish
- Aluminum foil
- Measuring cups and spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ina Garten’s Simple Weeknight Lasagna Works
❓ Frequently Asked Questions About Ina Garten’s Weeknight Lasagna
1. What makes Ina Garten’s lasagna recipe so simple compared to others?
Ina Garten’s lasagna recipe stands out for its simplicity because it uses no-boil lasagna noodles, eliminating the extra step of pre-cooking them. She also layers the dish with a straightforward combination of store-bought marinara sauce, ricotta, mozzarella, and Parmesan, avoiding overly complicated ingredients or techniques. The recipe focuses on balance—rich cheese, hearty meat sauce, and easy assembly—without sacrificing flavor.
2. Can I substitute the ground beef in Ina Garten’s lasagna with another protein?
Yes! Ina’s recipe is flexible. You can swap ground beef for ground turkey, Italian sausage (mild or spicy), or even a plant-based crumble for a vegetarian version. If using sausage, remove the casings and brown it first. For a lighter option, try finely chopped mushrooms or lentils to mimic the texture of meat. Just ensure the substitute is well-seasoned to match the dish’s bold flavors.
3. How do I prevent my lasagna from becoming watery?
To avoid a soggy lasagna, Ina Garten recommends a few key steps:
– Drain excess liquid from the ricotta by placing it in a fine-mesh strainer for 10–15 minutes before using.
– Brown the meat thoroughly to remove fat and moisture.
– Let the lasagna rest for 10–15 minutes after baking to allow the layers to set. If using fresh mozzarella, pat it dry before layering.
– Avoid over-saucing—stick to the recommended amount of marinara (about 3 cups for a 9×13-inch dish).
4. Can I make Ina Garten’s lasagna ahead of time and freeze it?
Absolutely! Ina’s lasagna freezes beautifully. Here’s how:
– Assemble the lasagna completely (unbaked) and cover tightly with plastic wrap and foil.
– Freeze for up to 3 months. When ready to bake, thaw it overnight in the fridge, then bake as directed (add 10–15 extra minutes if baking from frozen).
– For individual portions, slice the baked lasagna, wrap each piece in foil, and freeze. Reheat in the oven at 375°F (190°C) until warmed through.
5. What’s the best way to reheat leftover lasagna without drying it out?
To keep leftovers moist:
– Oven method: Cover the lasagna with foil and reheat at 350°F (175°C) for 20–25 minutes, adding a splash of water or marinara to the dish before covering.
– Microwave method: Place a damp paper towel over the lasagna and heat in 1-minute intervals, checking for even warmth.
– Skillet method: For crispy edges, reheat slices in a nonstick skillet over medium-low heat with a lid, adding a little broth or water to steam.
