Your lasagna is getting beefed up! Beefy Lasagna layers tender noodles, creamy ricotta, and melty mozzarella and Monterey Jack cheeses with beefy meat sauce. Every bite is extra savory and hearty thanks to the meat infused in the rich, mellow sauce. Beefy Lasagna is an excellent dinner for Sunday nights to get the week started on the right foot!
Ingredients• 3 large eggs • 1 (32-ounce) container ricotta • 3/4 cup parmesan cheese, finely grated and divided • 2 teaspoons dried oregano • 1 teaspoon dried basil • coarse salt, to taste • freshly ground black pepper, to taste • 1 1/2 cups mozzarella cheese, shredded • 1 1/2 cups Monterey Jack cheese, shredded • 5 cups meat marinara sauce, homemade or premade • 12 no-cook lasagna noodles
Preheat the oven to 375 degrees F.
In a medium bowl, beat the eggs lightly.
Add the ricotta, 1/2 cup parmesan, the oregano, basil, salt, and pepper, stirring to blend.
Stir together the mozzarella and Monterey Jack cheeses in a bowl.
Ladle the meat sauce onto the bottom of a 9x13-inch baking pan until a thin layer forms.
Spread all of the lasagna noodles out on a clean counter.
Spread an even amount of the ricotta mixture on each noodle.
Place four of the ricotta-covered noodles into the pan, covering the bottom.
Spoon a generous 1 1/2 cups of the sauce into the pan, covering the ricotta mixture entirely.
Evenly sprinkle 1/3 of the cheese mixture over the sauce.
Repeat until three even layers of noodles, sauce, and cheese form.
Sprinkle the remaining parmesan on top.
Spray one side of a sheet of tin foil with nonstick cooking spray.
Cover the lasagna with the prepared tin foil, sprayed side down. This will prevent the cheese from sticking.
Bake for 30 minutes.
Remove the foil.
Continue baking until the cheese is bubbly and browned, for about 30 minutes.
Let the lasagna rest for 15 minutes.