The easiest lasagna recipe is my go-to when I want something comforting without all the fuss. This dish layers tender noodles with a simple tomato sauce, creamy ricotta cheese, and melty mozzarella that gets golden and bubbly in the oven. It’s a classic crowd-pleaser that feels like a big warm hug on a plate.
I love this recipe because it cuts out complicated steps and lets you enjoy lasagna without a ton of prep time. I often use store-bought sauce to save time, and sometimes I skip pre-cooking the noodles entirely by using no-boil lasagna sheets—making it even simpler. It’s perfect for busy weeknights when you want something delicious but don’t want to spend hours in the kitchen.
One of my favorite things to do is make a big pan so there are plenty of leftovers for the next day. It tastes just as good warmed up for lunch or dinner, and I love adding a simple side salad or some garlic bread to round out the meal. Lasagna like this always brings everyone together around the table, and I find there’s something so satisfying about pulling a hot, cheesy pan out of the oven right when hunger strikes.
Key Ingredients & Substitutions
No-boil lasagna noodles: These save time since you don’t have to cook them before assembling. If you can’t find them, traditional noodles work but boil them first. Whole wheat or gluten-free noodles are great options too.
Ground beef: This gives your lasagna a rich meaty flavor. For lightness, swap for ground turkey or use cooked lentils for a vegetarian twist.
Marinara sauce: Store-bought makes this recipe super easy. Pick your favorite brand or homemade sauce if you have time. Tomato basil or garlic varieties add great flavor.
Ricotta cheese: Ricotta adds creaminess between layers. Cottage cheese can be a good substitute, just drain excess liquid. For a dairy-free option, try mashed tofu or a nut-based cream cheese.
Mozzarella and Parmesan cheese: Mozzarella melts beautifully and makes the top golden and gooey. Parmesan adds a sharp, salty kick. You can use part-skim to reduce fat or omit Parmesan if needed.
How Can I Keep My Lasagna from Getting Watery?
Watery lasagna can happen if ingredients hold too much water. Here’s what I do:
- Drain excess fat from cooked ground beef to keep sauce thick.
- Use no-boil noodles which absorb sauce but check they aren’t overly fresh and watery.
- Don’t add extra liquid to the sauce—use it as is from the jar.
- Let the lasagna rest 10-15 minutes after baking; it firms up nicely and cuts cleanly.
- If using cottage cheese instead of ricotta, drain it well before mixing.
This helps your lasagna slice perfectly with layers that hold together, so you get neat, hearty servings every time!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking your lasagna evenly.
- Large skillet – great for browning the ground beef and mixing your sauce.
- Mixing bowl – to combine ricotta, egg, and seasoning smoothly.
- Aluminum foil – helps keep moisture in during baking so your lasagna stays tender.
- Spatula or spoon – for spreading sauce and cheese layers easily.
- Sharp knife – to cut clean slices when serving.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage or ground turkey for different flavor and leaner options.
- Add sautéed spinach or mushrooms between layers for extra veggies and texture.
- Mix mozzarella with provolone or fontina cheese for a richer, creamier melt.
- Stir some red pepper flakes or fresh basil into the meat sauce for a spicy or fresh herbal twist.
The Easiest Lasagna Recipe
Ingredients You’ll Need:
For the Layers:
- 9 no-boil lasagna noodles
- 1 lb (450g) ground beef
- 1 jar (24 oz) marinara or spaghetti sauce
For the Cheese Mix:
- 15 oz (425g) ricotta cheese
- 1 large egg
- 2 tsp Italian seasoning
- Salt and pepper, to taste
For the Topping:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: chopped fresh parsley for garnish
Extras:
- 2 cloves garlic, minced
Time Needed
This simple lasagna takes about 15 minutes to prepare, 45-50 minutes to bake, and another 10-15 minutes to rest before serving. All in all, expect about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready and Cook the Meat Sauce
Start by preheating your oven to 375°F (190°C). In a large skillet over medium heat, cook the ground beef with the minced garlic until it’s browned and no longer pink, about 6 to 8 minutes. Drain any extra fat. Then stir in the marinara sauce and let it simmer gently for 2 to 3 minutes before taking it off the heat.
2. Mix the Cheese Filling
In a medium bowl, combine the ricotta cheese, egg, Italian seasoning, salt, and pepper. Mix everything together until it’s smooth and creamy. This cheesy mixture will add rich flavor and help hold the layers together.
3. Assemble Your Lasagna Layers
Grab a 9×13-inch baking dish and spread a thin layer of the meat sauce on the bottom. Lay down 3 no-boil lasagna noodles over the sauce. Spread a third of the ricotta mixture on the noodles, then sprinkle with a third of the shredded mozzarella cheese. Spoon a third of the meat sauce on top. Repeat this layering two more times—noodles, ricotta, mozzarella, sauce.
4. Top and Bake
Finish with a final layer of noodles, then spread the remaining mozzarella and Parmesan cheeses on top. Cover the dish tightly with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 20-25 minutes until the cheese is bubbly and golden brown.
5. Let It Rest and Serve
Once the lasagna is out of the oven, let it rest for 10 to 15 minutes. This helps it set up so the pieces hold together when you slice. If you like, sprinkle chopped fresh parsley on top as a pretty garnish, then serve and enjoy your easy, cheesy lasagna!
Can I Use Regular Lasagna Noodles Instead of No-Boil?
Yes! Just boil regular lasagna noodles according to the package instructions before assembling. Make sure to drain and pat them dry to avoid extra moisture in your lasagna.
How Long Can I Store Leftover Lasagna?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm individual portions in the microwave or cover with foil and bake at 350°F (175°C) until heated through.
Can I Freeze This Lasagna?
Absolutely! Freeze the fully assembled lasagna (before baking) tightly wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge before baking as directed.
Can I Add Vegetables to This Recipe?
Yes! Sautéed spinach, mushrooms, or zucchini make great additions. Simply layer them between the cheese and meat sauce for extra flavor and nutrition.
