Easy Lasagna Recipe
This Easy Lasagna Recipe is a cheesy, layered pasta dish that brings comfort food magic to any weeknight dinner. It's a straightforward, no-fuss approach with savory beef, creamy ricotta, and a sprinkle of Parmesan that bakes into bubbly perfection.
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.
Notes
Tip: Let cold ingredients sit at room temperature 10 minutes before assembling to avoid oven shock.
Nutrition
Calories: 320kcal
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