Spending a couple more bucks on your favorite brand is worth it in this case.
Even though there are tons of layers and flavors in lasagna, the sauce is the backbone of the dish. We decided to go with store-bought marinara for this recipe but it doesn't mean you should pick any old jar off the shelf. Or, if you'd prefer, sandwich them between layers of plastic wrap, which will make for a much easier peel later. To prevent this, after you drain the noodles from the pasta pot, slick them with olive oil and lay them flat on a baking sheet to cool. While you're making your beef and ricotta mixtures, your lasagna noodles will typically be hanging out in a colander, getting stuck together (worst nightmare). Make sure to cook them until they're very al dente in the boiling stage: They're ready typically 2 to 4 minutes before the amount of time on the box! Don't listen to the box of lies and look instead for the thin white line in the middle of your noodle when you go in to take a little test nibble. Lasagna noodles need structure, especially because they have a lot of ingredients layered between them! You don't want to make 'em too mushy, which can be easy to do accidentally because they're cooked twice: once in the boiling water, and once in the oven. Regardless of the route you choose to go down, make sure to follow these tips-We've reworked this recipe based on user comments to make it even better with more meat, more sauce, and more cheese! If that's the case for you, try out our best homemade spaghetti sauce-simple in ingredients and rich in flavor, it'll never let you down. We think it's absolutely perfect as-is, but also understand some people are looking to make sauce from scratch. It saves a ton of time without sacrificing any flavor.
We took a couple shortcuts for this recipe by using store-bought marinara and boxed pasta sheets.
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