Easy Lasagna | Pantry Dropper

• 12 lasagna noodles, oven-ready
• 24 oz marinara sauce
• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan
• 2 cups shredded mozzarella cheese
• 1 tsp dried oregano
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, egg, 1/4 cup Parmesan, oregano, salt, and pepper.
3. 3 Spread 1 cup marinara sauce in a 9x13 inch baking dish.
4. 4 Layer 4 noodles over sauce, followed by half the ricotta mixture and 1 cup mozzarella.
5. 5 Repeat layers once more, ending with noodles and remaining marinara sauce.
6. 6 Top with remaining mozzarella and 1/4 cup Parmesan.
7. 7 Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes.
8. 8 Let stand 10 minutes before serving.

Nutrition

Tips

• Use no-boil noodles to save time.
• For meat lovers, add cooked ground beef or sausage to the marinara sauce.
• Make ahead: assemble and refrigerate overnight before baking.
• Ensure lasagna reaches an internal temperature of 165°F for safety.
• Experiment with spinach or mushrooms for extra veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pair with garlic bread for a complete meal.
• Add a side of steamed broccoli for extra veggies.
• A sprinkle of red pepper flakes adds a kick.

FAQ