Easy Oven-Baked Lasagna with Ricotta and Mozzarella

This Easy Oven-Baked Lasagna with Ricotta and Mozzarella is an absolute hit and sure to become a family favorite. Imagine tender, broken lasagna noodles mixed with a rich ricotta and cottage cheese blend, seasoned perfectly with parsley, oregano, and garlic salt. Layer that with savory meat sauce and top it off with a generous layer of melted mozzarella and Colby Jack cheese. Every bite is a cheesy, comforting delight that's super easy to make and incredibly delicious. It’s so good, someone once offered me their credit card just to buy the ingredients and make it for them—they said it was the best lasagna they'd ever had! Perfect for busy weeknights or special gatherings, this lasagna is the ultimate comfort food that everyone will love.

Easy Oven-Baked Lasagna with Ricotta and Mozzarella

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Easy Oven-Baked Lasagna with Ricotta and Mozzarella

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Ingredients:

• 1 pound ground beef

• 1 pound sausage

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 (24-ounce) jar marinara or spaghetti sauce

• 1 (15-ounce) can tomato sauce

• 1 (15-ounce) container ricotta cheese

• 2/3 cup cottage cheese

• 3 cups shredded mozzarella cheese, divided

• 1 cup grated Parmesan cheese, divided

• 1 large egg

• 1 teaspoon dried parsley flakes

• 1 teaspoon dried oregano

• 1 teaspoon garlic salt

• Salt and pepper to taste

• 1 Box lasagna noodles, broken into pieces

• 1 cup shredded mozzarella cheese (for topping after 45 minutes)

• 1/2 cup Colby Jack cheese (or enough to completely layer the top)

• Optional: Fresh basil or parsley for garnish
  

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How to Make Easy Oven-Baked Lasagna with Ricotta and Mozzarella

Preheat the Oven:

• Preheat your oven to 375°F (190°C).
  

Brown the Meat:

• In a large skillet over medium heat, cook the ground beef and Italian sausage until browned. Drain any excess fat.

• Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 2-3 minutes.

• Stir in the marinara or spaghetti sauce and tomato sauce. Remove from heat.

Prepare the Cheese and Noodle Mixture:

• In a large mixing bowl, combine the ricotta cheese, cottage cheese, 2 cups of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, egg, dried parsley flakes, dried oregano, garlic salt, salt, and pepper. Mix well.

• Add the broken lasagna noodles to the cheese mixture and toss until the noodles are well coated.

Layer and Assemble the Lasagna:

• In a large baking dish (10x15 inches), spread a thin layer of the meat sauce on the bottom.

• Spread half of the noodle and cheese mixture evenly over the meat sauce.

• Repeat layers: meat sauce, remaining noodle and cheese mixture, and another layer of meat sauce.

Bake the Lasagna:

• Cover the baking dish tightly with aluminum foil.

• Bake in the preheated oven for 45 minutes.

Add the Final Cheese Layer:

• After 45 minutes, remove the foil and sprinkle 1 cup of shredded mozzarella cheese evenly over the top of the lasagna.

• Sprinkle 1/2 cup of Colby Jack cheese (or enough to completely cover the top) evenly over the mozzarella.

Finish Baking:

• Return the lasagna to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly, and the edges are golden brown.

Let It Set:

• Remove the lasagna from the oven and let it sit for about 10 minutes before serving to allow it to set.

Serve:

• Garnish with fresh basil or parsley if desired.

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