Easy Lasagna Recipe – Layers of Pasta, Meat & Melty Cheese

Nothing says comfort food quite like a classic lasagna—with tender layers of pasta, rich meat sauce, creamy ricotta, and bubbling, golden cheese. This Easy Lasagna Recipe is the perfect no-fuss version of the beloved Italian-American dish, made for weeknights, Sunday dinners, or when you’re feeding a hungry crowd.

You don’t need fancy techniques or hours of prep. With this approachable method, you’ll get perfectly layered, saucy, cheesy lasagna every single time—ready to serve in just about 1 hour.

---

Why You’ll Love This Lasagna

• Easy to make – beginner-friendly steps

• Layered with flavor – seasoned meat, rich sauce, and cheese

• No-boil noodles option – save time without sacrificing texture

• Customizable – add veggies, swap meats, or make it lighter

• Crowd-pleaser – always a hit for potlucks, holidays, or leftovers

---

Ingredients Overview

Lasagna Noodles

Use either:

• No-boil lasagna sheets (easiest option)

• Regular lasagna noodles (boiled to al dente before layering)

No-boil noodles soak up moisture from the sauce as they bake, helping the dish hold its shape.

Ground Meat

Use ground beef (80–85% lean) or a mix of beef and Italian sausage for depth of flavor. You can also use:

• Ground turkey or chicken

• Plant-based crumbles for a vegetarian version

Onion & Garlic

Sautéed with the meat to build the flavor base of the sauce.

Tomato Sauce

A combo of:

• Crushed tomatoes or marinara sauce

• Optional: a few tablespoons of tomato paste for richer depth
  Season with Italian herbs for that classic savory flavor.

Ricotta Cheese

Creamy and mild, ricotta adds richness between the layers. You can also substitute with:

• Cottage cheese (for a lighter version)

• Mascarpone (for ultra-creamy results)

Egg

Mixed with ricotta to help bind the layers.

Shredded Mozzarella

Mild and melty—adds that bubbly, cheesy top everyone loves. Use freshly grated for best results.

Parmesan Cheese

For salty, nutty depth in the layers and on top.

Seasonings

• Salt & pepper

• Italian seasoning or dried oregano/basil

• Crushed red pepper (optional)

• Fresh parsley or basil for garnish

---

Step-by-Step Instructions

1. Prepare the Meat Sauce

• Heat 1 tbsp olive oil in a large skillet over medium heat.

• Add 1 chopped onion and cook until soft (about 5 minutes).

• Add 2–3 cloves minced garlic and cook for 1 minute.

• Add 1 lb ground beef (or meat of choice) and cook until browned.

• Drain excess fat if needed.

• Stir in:

  • 1 jar (24 oz) marinara or 3 cups crushed tomatoes

  • 1 tbsp tomato paste (optional)

  • 1 tsp Italian seasoning

  • Salt and pepper to taste

• Simmer on low for 10–15 minutes to develop flavor.

2. Mix the Ricotta Layer

In a medium bowl, combine:

• 1½ cups ricotta cheese

• 1 egg

• ½ tsp salt

• 2 tbsp chopped parsley or basil
  Stir until smooth and creamy.

3. Assemble the Lasagna

In a 9×13″ baking dish, layer as follows:

Layer 1 – ¾ cup meat sauce
Layer 2 – 3–4 lasagna noodles (no-boil or cooked)
Layer 3 – ⅓ of ricotta mixture
Layer 4 – 1 cup meat sauce
Layer 5 – 1 cup shredded mozzarella
Repeat layers 2 more times, ending with meat sauce and topping with remaining mozzarella and ½ cup grated Parmesan.

4. Bake

• Cover the dish with foil (spray underside with oil to prevent sticking).

• Bake at 375°F (190°C) for 25 minutes.

• Remove foil and bake another 10–15 minutes, until top is bubbly and golden.

• Let rest for 10–15 minutes before slicing (this helps it set up).

---

Tips, Variations & Substitutions

Tips for Success

• Don’t skip the resting time after baking—it makes slicing easier.

• Use a deep baking dish to avoid overflow.

• Shred cheese fresh for better melt and flavor.

Variations

• Vegetarian Lasagna: Swap meat with sautéed mushrooms, spinach, zucchini, or lentils.

• White Lasagna: Use béchamel and chicken instead of tomato and beef.

• Spicy Kick: Add red chili flakes or use hot Italian sausage.

Substitutions

• No ricotta? Use cottage cheese blended smooth.

• No mozzarella? Try provolone, fontina, or shredded Italian blend.

• Gluten-free? Use gluten-free lasagna noodles.

---

Serving Ideas & Occasions

Family Dinner

Serve with garlic bread and a crisp green salad or roasted veggies.

Potluck Favorite

Double the batch, bake in foil pans, and transport easily.

Holiday Main

Perfect for Easter, Christmas, or a casual Thanksgiving alternative.

Freezer-Friendly Meal

Make it ahead, freeze before baking, and cook straight from frozen (add 20–30 extra minutes).

---

Nutrition & Health Notes

This classic dish is indulgent and filling, but also:

• Packed with protein from meat and cheese

• Offers calcium and iron

• Can be made lighter with lean meats, low-fat cheese, or extra veggies

Per Serving (1 of 8 slices, approximate):

• Calories: 430–480

• Protein: 25–30g

• Carbs: 30–35g

• Fat: 20–25g

• Fiber: 2–4g

Make it lighter with lean ground turkey, reduced-fat cheese, and veggie layers.

---

FAQ: Easy Lasagna Recipe

1. Can I make this lasagna ahead of time?

Yes! Assemble it up to 2 days ahead and refrigerate. Let it come to room temp before baking or add extra baking time.

2. Can I freeze it?

Absolutely. Freeze unbaked lasagna tightly wrapped for up to 3 months. Bake from frozen at 350°F for 60–75 minutes.

3. Do I need to boil the noodles?

Not if using no-boil noodles—just layer them directly. For regular pasta, boil until al dente first.

4. Can I use store-bought sauce?

Yes! Choose a high-quality marinara or tomato basil sauce to save time and boost flavor.

5. How long should lasagna rest before slicing?

Let it rest 10–15 minutes out of the oven so it holds its shape when cut.

6. What if my lasagna is watery?

Use thick sauce and drain ricotta if it’s too wet. Letting the dish rest also helps absorb moisture.

7. Can I add vegetables?

Absolutely. Try sautéed spinach, mushrooms, zucchini, or bell peppers in between layers or mixed into the sauce.

Print