Best & Easy Comfort Lasagna

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  • 12 lasagna noodles
  • 1 lb. ground beef
  • 1/2 red bell pepper, diced
  • 1 small onion, chopped
  • 1 C. thinly sliced mushrooms (optional)
  • 1 T. minced garlic
  • 1 tsp. dried basil
  • 1/2 tsp. oregano
  • pinch of salt, pepper, and sugar
  • 1 jar (meatless) spaghetti sauce
  • 1 15oz. container Ricotta cheese
  • 1 egg
  • 1/2 C. grated parmesan cheese
  • 8 oz. shredded mozzarella cheese (more if you prefer)


Bring a large pot of salted water to a boil, cook the pasta according to pkg. directions.

Meanwhile, brown the ground beef in a large skillet, when meat is browned drain the grease and add in the onions, peppers, garlic, and mushrooms.

Cook until veggies are tender, about 6-7 minutes.

Add in the basil, oregano, salt, pepper, and sugar.

Stir well and add the spaghetti sauce and 1/4 C. of the parmesan cheese.

Remove from heat and set aside. In a bowl combine the ricotta cheese, egg, and remaining parmesan cheese. I like to add some of the mozzarellas to this as well. Drain the pasta and rinse to cool.

In a large baking dish, lightly sprayed with cooking spray, place 3 noodles on the bottom.

Top each with a little of the ricotta mixture, then some of the meat and a little cheese. Do the same for 2 more layers ending with noodles on top (leave about 1/4 C. of the meat sauce to spread on top).

Once you have the final layer done, spread the remaining sauce over the top and cover with cheese and a sprinkling of basil all over. Cover with foil and bake in a 350-degree oven for 30 minutes.

Remove foil and continue to bake until top is golden and bubbly (about 15 more minutes).

Let sit 10 minutes before slicing.


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