Recipes Nugget Markets Signature Recipes
Beef Lasagna
- Prep time
- 30 minutes PT30M
- Cook time
- 1½ hours PT1½H
- Yield
- 6–8 servings
- Difficulty
Layered with roasted red peppers, beef, ricotta, and mozzarella, this hearty lasagna will fill up the whole family and leave delicious leftovers for tomorrow.
Ingredients
- 2 pounds ground beef
- ½ tablespoon kosher salt
- 1 teaspoon cracked black pepper
- 1 yellow onion, large-diced
- 2 jars (25 ounces each) Fresh to Market Pasta Sauce, divided
- 2 boxes (9 ounces each) no-boil lasagna, divided
- 8 ounces roasted red bell peppers, julienned, divided
- 1 pound grated mozzarella, divided
- 15 ounces ricotta, divided
- 1 tablespoon chopped Italian parsley, for garnish (optional)
Preparation
Preheat oven to 350°F.
Brown the ground beef in a large sauté pan and season with salt and pepper. When beef is nearly fully cooked, add onions and cook for 5 minutes. Add pasta sauce and bring to a boil, then reduce heat and simmer for 15 minutes.
In a 9x13-inch baking dish, place a thin layer of the sauce mixture. Cover with pasta sheets, then place another layer of sauce completely covering the pasta sheets. Arrange strips of roasted red peppers about 2 inches apart. Cover liberally with mozzarella, then place 1 teaspoon of ricotta every 2 inches. Repeat this process twice, then finish the top layer with pasta sauce and mozzarella only.
Cover and bake for 45 minutes. Uncover and bake 15 minutes, or until the top is golden brown. Garnish with parsley if desired.
