This roasted garlic three-cheese lasagna is the ideal main dish casserole recipe. It’s also extremely simple and quick to make because of the no-boil lasagna and the new Ragu Homestyle Thick as well as hearty roasted garlic sauce.


The sauce is so delicious and aromatic it doesn’t need to add anything else to it. I simply pour it straight from the jar into my lasagna pan. Thank for the support of Ragu for providing this post with their sponsorship!

If you’ve ever heard of Garfield the Cat Garfield, you know that he is a fan of lasagna and dislikes Mondays. Dude just gets it. We think lasagna is delicious enough being enjoyed much more frequently than family gatherings and holidays. This is why we’ve distillated the art of baking, multi-layered pasta that is bursting with ground meat and covered in tangy marinara to create an easy recipe. It’s delicious and hearty and just like lasagna should be. And, by the way, why do you think Garfield dislike Mondays? It’s not as if he has work…

The Secret Behind This LASAGNA WITH GARLIC Recipe

As I’ve observed what I can tell, the secret of the lasagna of Alton is the addition of a bit of sugar in the sauce, and adding a little more cheese than the majority of recipes.

There are some minor changes to the recipe that I felt were necessary such as adding a teaspoon of wine vinegar into the sauce, and altering the quantity in Parmesan cheese.


How to Make Lasagna

In this recipe, we’re creating the thick, rich tomato sauce, and then layers it over noodles and cheese in the form of a casserole. Here’s the full recipe:

Begin creating the sauce using ground beef bell peppers, onions as well as a mix with tomato sauce, tomato paste as well as crushed tomatoes. The three varieties of tomatoes provide the sauce with the perfect taste.

Let it simmer while boiling the noodles. Get the cheeses cooked. We’re using ricotta and cheese shredded, parmesan. Like the tomato mix the 3-cheese mixture makes the lasagna a delicious flavor!

Then, it’s an assembly task. One cup of sauce for meat A layers of noodles another sauce, then the cheese. Repeat until you have three layers and completed all of the ingredients.

Bake until bubbly and ready to serve!


To make the meat sauce

2 teaspoons extra olive oil

1 pound of ground beef Chuck

Half medium onions, chopped (about 3 cups)


1 big bell pepper (green or red yellow) diced (about 3 cups)

2 cloves garlic, minced

1 (28-ounce)can top-quality tomato sauce

3 tablespoons tomato paste (half the size of a 6 ounce can)

1 (14 one ounce) can of tomatoes that have been crushed

2 tablespoons fresh chopped oregano cut into pieces two teaspoons of dried oregano

1/4 cup fresh chopped freshly chopped parsley (preferably in a leaf that is flat) to be packed

1 teaspoon Italian seasoning

1 teaspoon garlic powder and/or garlic salt

1 tablespoon white or red wine vinegar

1-1/2 cup to 1 1/4 cups sugar (to your taste, optional)


To put together the lasagna

1/2 pound of lasagna noodles dry (requires nine lasagna noodles not broken)

15 ounces ricotta cheese

1 1/2 pounds (24 ounces) mozzarella cheese, grated or sliced

14 lb (4 Ounces) fresh grated Parmesan cheese





Bring the pasta water to bring it to a boil:

Make a large pan that is salted (1 tablespoon of salt per 2 quarts of water) in the oven on high temperature. It could take a while for a large pan of water to reach an even boil (this is the water you use to cook your pasta) So, you can make the sauce in the following steps as the water heats.

The ground beef is cooked and brown:

In a large skillet , heat 2 teaspoons olive oil on medium-high. In the same skillet, add ground beef, and cook until evenly cooked across all the sides.

Remove the beef using an elongated spoon and transfer it to an empty bowl. Remove all but a one tablespoon fat.

The bell pepper, onion and garlic. Add the beef

Add diced bell peppers along with onions in the pot (in the picture, we are using yellow bell peppers as well as onion red).

Cook for about 4 to 5 minutes until the onions have become soft and translucent, and then the chilies have have softened. Then add the chopped garlic, and cook for another half minute.

Return the ground beef that has been browned into the skillet. Mix to combine, lower the heat to low and cook for an additional five minutes.

Prepare the sauce:

Transfer the beef mixture into the medium-sized (3up to 4 quarts) pot. Add the tomatoes that have been crushed tomato sauce, tomatoes, and tomato paste into the pot.

Add the oregano, parsley as well as Italian seasonings, and adjust the amounts according to suit your taste. Sprinkle with garlic powder or garlic salt to taste.

Sprinkle with white or red wine vinegar. Add sugar, one spoon at a time with each addition, and then tasting for be sure to taste. (The quantity of sugar you need will differ based on how acidic tomatoes are that you’re making use of.)

Salt to taste Be aware that you’ll later add Parmesan that is salty.

Let the dish come to a boil and then reduce the heat until you can maintain the simmer at a moderate level. Cook in a 15-45 minute period, stirring frequently. Make sure to scrape down the sides of the saucepan often to ensure that there is nothing stuck to the bottom and burns.

Remove from the heat.

Cook and take out the lasagna noodles:

At this point, the salted water that you began warming in step 1 is expected to be boiling. Add the lasagna noodles that are dry and cook them until al dente according to the instructions for the package. (Note noodles can be prepared ahead of time.)

Mix frequently to avoid sticking. Be sure to keep the water at a rolling boiling point throughout the cooking process to ensure that noodles do not stick.

Once you are done, drain the noodles in a colander before washing with cool water. Carefully separate any noodles that might be stuck to each other.

Place a small amount of olive oil onto a, rimmed baking sheet. Lay the noodles that you have cooked on the baking sheet, then flipping the noodles over to ensure that they are coated in a bit of olive oil. This will keep the noodles from sticking together.

Pre-heat the oven to 375 degrees F.

Make the lasagna:

In a 9×13 inch casserole or lasagna dish, pour in the sauce in a cup and spread it out over the top in the dish. Place the lasagna noodles in a long way (about 3 long noodles; edges could overlap, depending on the casserole dish) on top of the sauce. Pour about a third of rest of the sauce on top.

Add one third of the mozzarella grated over the sauce for lasagna. Include one-half of the Ricotta, using cheese dollops in every few inches. Sprinkle half the grated Parmesan cheese evenly on top of the ricotta .

Layer another layer of noodles. Then finish it off with half the remaining sauce. Include the rest of the mozzarella and the rest of the cheese ricotta, and leftover Parmesan.

Then, add an additional layer. Spread the remaining sauce on the noodles and sprinkle the rest with mozzarella cheese.


Layer the lasagna pan over aluminum foil (tightly tied to keep it from touching the sauce or noodles). Bake at 375°F in 45 mins. Cover with foil in the last 10 minutes if you’d like to get more of a crispy top or edges.

Serve and cool:

Let the lasagna cool for at minimum 15 minutes before serving. The leftovers can be stored for up to five days. You can heat it up in an oven that is conventional or microwave. The aluminum tent can be left on to keep it in storage. (Try to prevent it from touching with the sauce.)