Easy Lasagna Recipes

This Lasagna Recipe is easy to make with a creamy ricotta cheese mixture, savory meat sauce, and mozzarella cheese. BONUS: it’s make-ahead and freezer-friendly!

I suppose since I have recipes for Skillet Lasagna, Lasagna Soup, Lasagna Roll Ups, and Taco Lasagna, we are long overdue for me to share my easy, classic lasagna recipe.

This recipe has simple ingredients but tons of flavor with a creamy ricotta mixture, savory meat sauce, and lots of mozzarella cheese.

Spoon meat sauce on the bottom of a lightly greased casserole dish. Add 4 boiled lasagna noodles (or use no-boil or fresh noodles). Spread 1/3 of the ricotta cheese mixture on top. Add 1.5 cups of meat sauce.

Top with mozzarella cheese. Cover and bake at 375° for 30 minutes. Remove cover and bake for 15 more minutes. Broil at the end if desired. Let it rest for 15 minutes prior to serving with Garlic Bread With Cheese.

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Easy Homemade Lasagna

Homemade lasagna is a classic, delicious dinner that every family should have in their recipe rotation.

Prep: 30min

Total: 105min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 377 kcal, Carbohydrate 28 g, Protein 29 g, Fat 16 g, Saturated Fat 7 g, Cholesterol 71 mg, Sodium 857 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 12 lasagna noodles (uncooked)
• 4 cups mozzarella cheese (shredded and divided)
• ½ cup parmesan cheese (shredded and divided)
• ½ pound lean ground beef
• ½ pound Italian sausage
• 1 onion (diced)
• 2 cloves garlic (minced)
• 36 ounces pasta sauce (*see note)
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 2 cups ricotta cheese
• ¼ cup fresh parsley (chopped)
• 1 egg (beaten)

Instruction:

1. Preheat the oven to 350°F. In a large pot of salted water, boil lasagna noodles until al dente according to package directions. Drain, rinse under cold water, and set aside.
2. In a large skillet or dutch oven, brown beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
3. Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until thickened.
4. In a separate bowl, combine 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.
5. Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.
6. Cover with foil and bake for 45 minutes.
7. Remove the foil and sprinkle with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.
8. Rest for at least 15 minutes before cutting.

Easy Lasagna Recipe

This Lasagna Recipe is easy to make with a creamy ricotta cheese mixture, savory meat sauce, and mozzarella cheese. BONUS: it’s make-ahead and freezer-friendly!

Prep: 40min

Total: 100min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 487 kcal, Carbohydrate 30 g, Protein 31 g, Fat 27 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 107 mg, Sodium 1207 mg, Fiber 3 g, Sugar 5 g, unSaturated Fat 12 g, servingSize 1 serving

Ingredients:

• 15 oz. ricotta cheese (2 cups)
• 1 large egg
• 2 cups mozzarella cheese
• ¾ cup Parmesan cheese (freshly grated)
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ¼ tsp pepper
• 1 tablespoon olive oil
• 1 yellow onion (finely diced)
• ¾ lb. ground beef
• ¾ lb. ground Italian sausage
• 3 cloves garlic
• ½ cup chicken broth
• 40 oz. marinara sauce (see notes)
• 1 tablespoon tomato paste
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 12 lasagna noodles (plus extra in case of breakage)
• 2.5 cups mozzarella cheese

Instruction:

1. Combine the cheese filling ingredients in a medium bowl and set aside. Measure out remaining ingredients.
2. Add the chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot. Add the marinara sauce, tomato paste, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Cover partially and let the sauce simmer gently.
3. Lay the cooled noodles flat on wax or parchment paper while you begin assembling the lasagna.
4. Spray foil with nonstick cooking spray and place it spray-side-down on top of the baking dish to prevent the cheese from sticking to it.
5. Remove and garnish with fresh parsley. Let it sit for 15 minutes prior to serving to allow the layers to set. Serve with garlic bread with cheese.

Extra-Easy Lasagna

When we say easy, we mean easy. You don’t even have to cook the noodles for this speedy yet impressive lasagna that always gets rave reviews. Lasagna is a family favorite, but this version is extra-special because it only requires 5 quick ingredients: ground beef, pasta sauce, lasagna noodles, ricotta cheese, and shredded mozzarella (we don’t count the water!). It’s rated 5 stars for a reason. Pro tip: Make a double batch: Enjoy one now and freeze one for a quick meal on a busy weeknight.

Yield: 6 to 8 servings

Ingredients:

• 1 pound lean ground beef
• 4 cups tomato-basil pasta sauce
• 6 uncooked lasagna noodles
• 1 (15-ounce) container ricotta cheese
• 2 ½ cups (10 ounces) shredded mozzarella cheese
• ¼ cup hot water

Instruction:

1. Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
2. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
3. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
4. Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.

How To Make the Easiest Lasagna Ever

A step-by-step guide to making a simple beef and cheese lasagna.

Prep: 1500sec

Total: 6900sec

Serving Size: Serves 8

Nutrition Facts: Saturated Fat 25.1 g, unSaturated Fat 0.0 g, Carbohydrate 36.6 g, Sugar 8.0 g, servingSize Serves 8, Protein 43.4 g, Fat 47.0 g, calories 747 cal, Sodium 1198.7 mg, Fiber 3.0 g, Cholesterol 0 mg

Ingredients:

• 1 medium yellow onion
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (24 to 25-ounce) jar marinara sauce (3 cups), such as Rao’s or Newman’s Own
• 12 ounces low-moisture mozzarella cheese, shredded (about 3 cups), divided
• 15 dry lasagna noodles (not no-boil, about 2/3 of a 1-pound box), divided
• 15 to 16 ounces whole-milk ricotta cheese (about 2 cups), divided

Instruction:

1. Heat the oven to 400ºF. Arrange a rack in the middle of the oven and heat the oven to 400°F.
2. Brown the beef and onion. Finely chop 1 medium yellow onion. Heat 1 tablespoon olive oil in a 12-inch or larger regular or cast iron skillet over medium-high heat until shimmering. Add the onion, 1 pound lean ground beef, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and cook, breaking the beef up into small pieces with a wooden spoon, until the beef is cooked through, 6 to 8 minutes. Remove from the heat and let cool for 5 minutes.
3. Prepare the baking dish and assemble the meat sauce. Open 1 (24 to 25-ounce) jar marinara sauce (3 cups). Spread a thin layer of the sauce in the bottom of a 9×13-inch baking dish. Stir the remaining sauce into the ground beef mixture.
4. Begin layering the lasagna. Shred 12 ounces low-moisture mozzarella cheese if needed (3 cups). Place 5 lasagna noodles in the baking dish, breaking them if needed to create a single layer (it’s OK if the noodles overlap slightly). Dollop and spread 1 cup of the ricotta cheese over the noodles. Dollop and spread about 1 1/2 cups of the meat sauce on the ricotta, then sprinkle with 1 cup of the mozzarella.
5. Continue layering the lasagna. Arrange 5 more noodles over the mozzarella, followed by 1 cup of the ricotta cheese, 1 1/2 cups of the meat sauce, and 1 cup of the mozzarella. Top with a final layer of 5 noodles and the remaining sauce, spreading the sauce thin so that it almost completely covers the noodles. (Reserve the remaining 1 cup mozzarella for the end of baking.) Cover the dish tightly with aluminum foil.
6. Bake the lasagna for 1 hour. Bake for 1 hour. Check to make sure the noodles are done by poking the lasagna with a knife; the knife should slide easily through all the layers. If it doesn’t, cover and cook for 15 minutes more.
7. Sprinkle with the remaining mozzarella and finish baking. Uncover the lasagna and sprinkle with the remaining 1 cup mozzarella. Bake uncovered until the mozzarella is melted and lightly browned, and the sauce is bubbling, 8 to 10 minutes more.
8. Cool the lasagna for 15 minutes. Let the lasagna cool on a wire rack for at least 15 minutes before serving.

How To Make The Easiest, Cheesiest Lasagna Ever | Delish Insanely Easy