Prego lasagna is a delicious, hearty Italian-inspired casserole that combines layers of rich meat sauce, creamy ricotta, and melted mozzarella cheese. Using Prego pasta sauce streamlines the process while still delivering deep, savory flavors, making it a perfect weeknight meal or family dinner that everyone will love.
Ingredients
- 1 pound ground beef (85% lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (24-ounce) jar Prego Traditional Italian Sauce
- 9 no-boil lasagna noodles
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Non-stick cooking spray or olive oil (for greasing the baking dish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or olive oil.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.
- Pour in the jar of Prego Traditional Italian Sauce and stir to combine. Add Italian seasoning, salt, and pepper to taste. Simmer the sauce on low heat for 10 minutes, stirring occasionally.
- In a medium bowl, combine the ricotta cheese, egg, parsley, and half of the Parmesan cheese. Mix well and season with a pinch of salt and pepper.
- Assemble the lasagna: spread about 1 cup of the meat sauce evenly on the bottom of the prepared baking dish.
- Place 3 no-boil lasagna noodles over the sauce in a single layer.
- Spread one-third of the ricotta mixture over the noodles.
- Sprinkle one-third of the shredded mozzarella cheese over the ricotta layer.
- Repeat the layering process twice more: meat sauce, noodles, ricotta mixture, mozzarella cheese.
- Finish with a final layer of meat sauce, then sprinkle the remaining Parmesan cheese on top.
- Cover the baking dish tightly with aluminum foil (to prevent sticking, spray foil lightly with cooking spray or ensure it doesn’t touch the cheese).
- Bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10-15 minutes before cutting and serving. This helps the layers set and makes slicing easier.
Tips
- Substitution for Meat: For a lighter or vegetarian version, swap ground beef with ground turkey, Italian sausage, or a mix of sautéed mushrooms and lentils.
- Using Regular Lasagna Noodles: If you don’t have no-boil noodles, cook regular lasagna noodles according to package directions until al dente, then drain and layer as usual.
- Make Ahead: Prepare the lasagna up to the baking step, cover tightly with foil, and refrigerate up to 24 hours before baking. Add 10-15 minutes extra baking time if baking cold from the fridge.
- Common Mistake – Over-saucing: Avoid making the layers too wet by using the recommended amount of sauce and letting it simmer to thicken slightly. Too much liquid can make the lasagna watery.
Serving Suggestions
Prego lasagna pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness of the dish. Garlic bread or crusty Italian bread is perfect for soaking up any extra sauce. For a complete meal, serve alongside steamed or roasted vegetables such as broccoli, asparagus, or green beans. A glass of medium-bodied red wine like Chianti or Sangiovese complements the tomato and beef flavors beautifully.
Variations
There are numerous ways to customize this Prego lasagna recipe to suit your taste or dietary needs. For a classic twist, add layers of sautéed spinach or mushrooms for extra texture and nutrition. To make it spicier, stir in crushed red pepper flakes or use a spicy variant of Prego sauce. For a creamy béchamel-style lasagna, substitute some of the ricotta with a white sauce made from butter, flour, and milk. You can also experiment with different cheeses like provolone or fontina for a richer flavor. For a gluten-free version, use gluten-free lasagna noodles and ensure your sauce and seasoning are gluten-free.
Storage and Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cooled lasagna tightly with plastic wrap and then aluminum foil, or transfer to a freezer-safe container. Frozen lasagna will keep well for up to 3 months. When ready to reheat, thaw overnight in the refrigerator if frozen. Reheat individual portions in the microwave for 2-3 minutes or until heated through. For a whole pan, cover with foil and bake at 350°F (175°C) for 25-30 minutes until warmed through. Let it rest a few minutes before serving.
Frequently Asked Questions
Can I use homemade marinara sauce instead of Prego?
Absolutely! Homemade marinara sauce works wonderfully and allows you to control the flavor and seasoning. Just ensure it’s thick enough so the lasagna layers don’t become too watery.
Do I have to use no-boil noodles?
No-boil noodles are convenient and save time, but you can use regular lasagna noodles. Just cook them according to package instructions before assembling. Make sure to drain them well to avoid excess moisture.
How do I prevent the lasagna from drying out?
Covering the lasagna with foil during most of the baking time traps moisture and prevents drying. Also, don’t skimp on sauce layers, as they keep the noodles hydrated and tender.
Can I prepare lasagna in advance?
Yes, lasagna is a great make-ahead dish. Assemble it completely, cover tightly, and refrigerate for up to 24 hours before baking. You can also freeze it before baking for longer storage.
Is it necessary to let lasagna rest before serving?
Yes, resting for 10-15 minutes after baking helps the layers set, making it easier to cut neat slices and enhancing the texture.
What’s the best way to reheat leftovers?
Microwaving individual portions is quick and convenient. For larger amounts, reheat covered with foil in a 350°F oven until warmed through to retain moisture and texture.
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