Description
This meat lasagna recipe with Ruby Marinara Ribbons is a comforting, family-friendly dish featuring tender pasta, savory beef, creamy cheese, and vibrant marinara, perfect for a hearty weeknight meal.
Ingredients
- 1.5 lbs lean ground beef (90/10 preferred)
- 12 oven-ready lasagna noodles (or 9 oz dry traditional)
- 15 oz whole milk ricotta cheese
- 3 cups shredded low-moisture, part-skim mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 24 oz jar Ruby Marinara Ribbons sauce
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced (1 Tbsp)
- 1 tsp dried basil
- 0.5 tsp dried oregano
- 1 large egg, whisked (optional)
- 0.5 tsp salt, to taste
- 0.25 tsp black pepper, to taste
Instructions
- Prepare Meat Sauce: Brown 1.5 lbs ground beef, 1 medium onion, and 3 cloves garlic for 8-10 minutes over medium heat until no pink remains. Drain fat well. Stir in the Ruby Marinara Ribbons sauce, 1 tsp dried basil, and 0.5 tsp dried oregano; simmer for 15 minutes to thicken and become fragrant.
- Mix Cheese Filling: In a bowl, combine 15 oz ricotta cheese, 1.5 cups shredded mozzarella (half of total), 0.5 cup grated Parmesan cheese, and 1 whisked large egg (optional). Season with 0.5 tsp salt and 0.25 tsp black pepper, mixing until creamy and well combined.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Assemble Lasagna Layers: Spread 0.5 cup meat sauce onto the bottom of a 9×13 baking dish. Arrange 3-4 lasagna noodles. Top with half the ricotta mixture, then 1.5 cups Ruby Marinara Ribbons sauce, then a third of the remaining mozzarella. Repeat these layers once more. For the final layer, add remaining noodles, the rest of the meat sauce, and all remaining mozzarella.
- Bake and Brown: Cover the baking dish tightly with aluminum foil and bake for 40 minutes. Uncover and bake for an additional 15-20 minutes, until the cheese is beautifully melted, bubbly, golden-brown, and showing delicious crispy edges.
- Rest Before Serving: Let the lasagna rest on a wire rack for 10-15 minutes after removing it from the oven. This crucial step allows the layers to set for cleaner, more impressive slices.
Notes
For variations, consider zucchini or eggplant noodles for a low-carb option, or almond/cashew ricotta for dairy-free. Add fresh spinach, sliced mushrooms, or diced bell peppers to the meat sauce for added nutrition, or red pepper flakes for a spicy kick. Avoid overfilling the dish, use oven-ready noodles for convenience (no pre-boiling needed), and ensure to let the lasagna rest for 10-15 minutes after baking for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/12 of recipe (approx 200 g)
- Calories: 500 calories
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg