Easy Lasagna Recipe
This Easy Lasagna Recipe is a cheesy, layered pasta dish that brings comfort food magic to any weeknight dinner.
Lasagna, the homemade Italian casserole we all crave, is a timeless pasta dish that unites families around the table. What makes this version unique? It’s a straightforward, no-fuss approach with savory beef, creamy ricotta, and a sprinkle of Parmesan that bakes into bubbly perfection. Perfect for chilly evenings or festive gatherings, it hits the sweet spot between heart-warming comfort food and classic Italian flavor. I first crafted this Easy Lasagna Recipe one blustery November when my nephews begged for “mommy’s lasagna”—so naturally, Auntie stepped in. Over the years, I’ve learned a trick or two: layering sauce and cheese just right, choosing the best noodles, and using leftover marinara for extra depth. (You know, little hacks that turn a casual weeknight into a cozy family feast.)
Why You’ll Love This Easy Lasagna Recipe
- Ultra-cheesy layers that practically melt in your mouth
- Family meal hero—kids and grown-ups alike approve on first bite
- Hands-on prep time under 30 minutes; set it, bake it, forget it!
- Versatile: swap beef for turkey or toss in veggies for a garden twist
- Make-ahead friendly—perfect when planning Sunday dinners or potlucks
- Freezer-safe: bake half now and stash half for a rainy day
- Loaded with protein and calcium thanks to ricotta and Parmesan
- Classic Italian flavors without complex steps or specialty tools
Ingredients for an Easy Lasagna Recipe
- 9 no-boil lasagna noodles (I use Barilla Oven-Ready; skip the pre-cook step)
- 1 lb lean ground beef (sub turkey for lighter fare)
- 24 oz marinara sauce (homemade or store-bought; Rao’s or Classico shine)
- 15 oz whole-milk ricotta cheese (Galbani works great for creaminess)
- 2 cups shredded mozzarella cheese (freshly shredded melts better)
- ½ cup grated Parmesan cheese (Kraft or freshly grated adds depth)
- 1 large egg (helps ricotta layer set up perfectly)
- 2 cloves garlic, minced (or 1 tsp jarred garlic—no judgment)
- 1 tsp dried oregano (or a handful of fresh basil, chopped)
- ½ tsp salt and ¼ tsp black pepper (adjust to taste)
Tip: Let cold ingredients sit at room temperature 10 minutes before assembling to avoid oven shock.
Directions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray—this gives the edges a light crisp.
- In a large skillet over medium-high heat, brown the ground beef with minced garlic. Season with salt, pepper, and oregano. Drain excess fat (I just tilt the pan—easy!).
- Stir in 2 cups of marinara sauce, simmer 3–4 minutes until flavors marry. Look for gentle bubbles around the edges—that’s your cue.
- In a medium bowl, whisk the egg into the ricotta, then fold in half the Parmesan. A pinch of salt and pepper helps it shine.
- Spread ½ cup of sauce on the bottom of your dish—this acts like flavorful “glue” for the noodles.
- Arrange 3 lasagna noodles in a layer; top with one-third of the ricotta mix, one-third of the mozzarella, and about 1 cup of sauce. Repeat twice more, finishing with mozzarella and remaining Parmesan.
- Cover tightly with foil (spray the underside so cheese won’t stick). Bake 25 minutes covered, then remove foil and bake another 15 minutes until bubbly and golden.
- Let the lasagna rest 10–15 minutes before slicing—this helps each slice hold together like a neat little Italian flag.
Servings & Timing
Makes 8 hearty servings
Prep Time: 25 minutes (including noodle setup)
Cook Time: 40 minutes (cover and uncover phases)
Rest Time: 10–15 minutes
Total Time: about 1 hour 20 minutes
Variations
- Spinach & Ricotta Twist: Stir in 2 cups fresh spinach for a veggie boost.
- Sausage Kick: Swap half the beef for Italian sausage (sweet or spicy).
- Gluten-Free Casserole: Use gluten-free lasagna sheets—cooks just the same.
- Vegetarian Delight: Omit meat, double up on zucchini and bell peppers.
- Pesto Drizzle: Swirl ¼ cup basil pesto into the sauce for herby notes.
- Southwest Style: Add diced green chiles, corn, and pepper jack cheese.
Storage & Reheating
Refrigerator: Store covered up to 4 days—reheat portions in the microwave or whole dish at 350°F for 15–20 minutes.
Freezer: Wrap in foil and plastic wrap; freeze up to 3 months. Thaw overnight, then bake covered at 350°F until warm (about 30 minutes).
Make-Ahead: Assemble, cover, and refrigerate up to 24 hours before baking to save weekday stress.
Notes
- If your sauce seems watery, simmer longer until it thickens—this prevents runny lasagna.
- Resting the baked dish is crucial; slicing too soon leads to messy layers.
- For extra depth, stir a splash of red wine or a teaspoon of balsamic vinegar into the sauce.
FAQs
Q: Can I use no-boil noodles?
A: Absolutely—you’ll save a step. Just ensure enough sauce for them to absorb.
Q: What’s the ideal cheese ratio?
A: I like 2 cups mozzarella to ½ cup Parmesan—mozzarella for stretch, Parmesan for punch.
Q: Can I make this dairy-free?
A: Use dairy-free ricotta and vegan mozzarella; texture will differ but still tasty.
Q: Is lasagna healthy?
A: With lean meat, whole-milk ricotta, and optional veggies, it’s balanced comfort food—better than takeout.
Q: Why does my lasagna get dry?
A: Too little sauce or baking too long uncovered; keep it covered and use plenty of sauce.
Q: How do I reheat without drying out?
A: Add a drizzle of water or sauce, cover tightly with foil, and heat gently.
Conclusion
This Easy Lasagna Recipe ticks every box—cheesy goodness, simple prep, and crowd-pleasing Italian flair all in one dish. Whether you’re planning a cozy winter supper or a laid-back family meal, it delivers comforting layers of flavor that feel homemade. Give it a try, share your tweaks below, or hop over to my Baked Ziti Casserole post for another pasta-loving twist. Happy cooking!
Easy Lasagna Recipe
Ingredients
- 9 no-boil lasagna noodles Barilla Oven-Ready skip the pre-cook step
- 1 lb lean ground beef or turkey for lighter fare
- 24 oz marinara sauce homemade or store-bought
- 15 oz whole-milk ricotta cheese Galbani works great for creaminess
- 2 cups shredded mozzarella cheese freshly shredded melts better
- 1/2 cup grated Parmesan cheese Kraft or freshly grated adds depth
- 1 large egg helps ricotta layer set up perfectly
- 2 cloves garlic minced or 1 tsp jarred garlic
- 1 tsp dried oregano or a handful of fresh basil, chopped
- 1/2 tsp salt and 1/4 tsp black pepper adjust to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a large skillet over medium-high heat, brown the ground beef with minced garlic. Season with salt, pepper, and oregano. Drain excess fat.
- Stir in 2 cups of marinara sauce, simmer 3–4 minutes until flavors marry. Look for gentle bubbles around the edges—that’s your cue.
- In a medium bowl, whisk the egg into the ricotta, then fold in half the Parmesan. Add a pinch of salt and pepper.
- Spread ½ cup of sauce on the bottom of your dish. Arrange 3 lasagna noodles in a layer; top with one-third of the ricotta mix, one-third of the mozzarella, and about 1 cup of sauce. Repeat twice more, finishing with mozzarella and remaining Parmesan.
- Cover tightly with foil. Bake 25 minutes covered, then remove foil and bake another 15 minutes until bubbly and golden.
- Let the lasagna rest 10–15 minutes before slicing. This helps each slice hold together.
