Ingredients
- 1 lb (450 g) ground beef (or mix with Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (24 oz / ~680 g) jar marinara sauce (or homemade tomato sauce)
- 1 (8 oz / ~225 g) can tomato sauce or crushed tomatoes
- 1 tbsp Italian seasoning (basil, oregano, thyme blend)
- Salt and black pepper, to taste
- 9–12 lasagna noodles, cooked or no-boil
- 2 cups (200 g) shredded mozzarella cheese
- 1 cup (100 g) shredded provolone or fontina (optional)
- ½ cup (50 g) grated Parmesan cheese
- 20–30 slices pepperoni
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, brown ground beef (and sausage, if using). Drain fat.
- Add onion and cook until softened, then stir in garlic for 30 seconds.
- Stir in marinara, tomato sauce, Italian seasoning, salt, and pepper. Simmer 10–15 minutes.
- Spread a thin layer of meat sauce in a 9×13-inch baking dish.
- Layer noodles, sauce, mozzarella, provolone (if using), Parmesan, and pepperoni.
- Repeat layers, finishing with noodles, sauce, cheese, and pepperoni on top.
- Cover with foil (sprayed or tented). Bake 25 minutes.
- Remove foil and bake 10–15 minutes more until bubbly and golden.
- Rest 10 minutes before slicing. Garnish with basil or parsley.
Notes
- Vegetarian version: use sautéed mushrooms, zucchini, or spinach instead of meat.
- For spice: add spicy sausage or red pepper flakes.
- White pizza version: swap marinara with Alfredo or béchamel sauce.
- Make gluten-free with GF noodles or veggie slices.
- Let lasagna rest before slicing to prevent watery layers.
- Prep Time: 15–20 minutes
- Cook Time: 35–40 minutes
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 slice (1/8 of dish)
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
