Sometimes we just need a meal that's delicious, simple and has an easy clean up for those busy weeknights, don't we?
This recipe has all of those bases covered, which is why it's been well loved in our family for years.
Just go ahead, print it off and add it to your weekly meal repertoire. It's one of those recipes you'll be glad to have in your back pocket!
Now, enough talk. Let's cook.
Be sure to check out the recipe notes for tips and changes you can make to this recipe.
1 lb gound beef
3 garlic cloves, minced
1 24 oz. jar marinara sauce
1.5 cups beef broth (chicken or vegetable broth also work)
1/2 cup water
8 oz. lasagna noodles
15 oz. ricotta cheese
2 Tbsp. chopped basil (Dried basil can be used instead if needed. If using dried, you only need 1 Tbsp.)
1 tsp garlic salt
1/2 - 1 cup shredded mozzarella cheese (Base the amount of cheese on your preference)
Heat a large skillet over medium heat and brown ground beef. (Drain off grease if using a fattier meat.)
While meat is browning, break your lasagna noodles into 2-3" pieces and set aside. (Do this inside a kitchen towel to prevent pieces from flying, if needed!)
Add minced garlic to meat and stir in. Salt and pepper to taste.
Add the marinara, broth and water to the skillet. Stir in salt to taste (keep in mind that the noodles will absorb a lot of the salt!) and turn heat up to medium high.
Add lasagna noodles to skillet, taking care to spread them around and submerge them in the liquid.
Bring to a boil, then turn heat to low and simmer, covered, for 12-15 minutes or until noodles are al dente tender. Stir and move noodles around 2-3 times during the cooking process.
While the goods are simmering, mix the ricotta cheese with the garlic salt and 1 Tbsp of chopped basil. (You'll use the remaining basil at the end.)
When noodles are al dente, top the skillet mixture with dollops of the ricotta mixture (I like to use a cookie scoop for this step).
Top with desired amount of shredded mozzarella, then cover skillet and simmer for an additional 2-3 minutes.
Sprinkle the top with remaining basil and it's ready to serve!
- If you are like us and sometimes make homemade spaghetti or marinara sauce, use it! Jarred sauce isn't required, but it does make this meal ultra quick and easy when you don't have any homemade on hand.
- Dried basil works good in this recipe, but nothing beats fresh if you have it! If using dried, you'll use 1.5 tsp in your ricotta mixture and the other 1.5 tsp to top with at the end.
- You could also try ground turkey or chicken instead of beef, although I can't speak to the flavor change you might experience.