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Easy Lasagna Recipe
This Easy Lasagna Recipe brings together layers of tender pasta, rich beef sauce, creamy ricotta, and bubbly Parmesan for the ultimate homemade Italian comfort food casserole.
Full Recipe Introduction
Lasagna is a classic Italian layered dish that never fails to bring smiles around the table. With this homemade lasagna recipe, you’ll blend savory beef with vibrant tomato sauce, layer it between tender noodles, and finish it off with rich ricotta and gooey mozzarella. It’s special because it balances comfort with health—using lean ground beef, part-skim ricotta, and bright herbs. I love serving it on chilly Sunday afternoons, when the whole family gathers. According to a 2024 survey of 500 home cooks, 68 percent say lasagna is their go-to baked pasta dish for family meals. It reheats beautifully, so you get extra servings all week long. Plus, it’s freezer-friendly for those busy weekday dinners.
Why You’ll Love This Recipe
- Effortless layering—no culinary school chops required.
- Ready in about 1 hour and 15 minutes from start to finish.
- Freezer-friendly: prep now, bake later.
- Comfort on a plate—gooey cheese meets hearty meat sauce.
- Balanced flavors—tangy tomato, creamy ricotta, and fresh herbs.
- Customizable: swap beef for turkey or load up on veggies.
- Feeds a crowd—perfect for potlucks or family gatherings.
- Pantry-friendly—uses everyday ingredients you likely have on hand.
Ingredients
- 1 lb lean ground beef (93% lean; ground turkey or Italian sausage works too)
- 12 lasagna noodles, regular or no-boil (Barilla brand for consistent texture)
- 2 cups whole milk ricotta cheese (drain in a fine mesh strainer for less moisture)
- 3 cups shredded mozzarella cheese (freshly shredded melts best)
- 1 cup grated Parmesan cheese (Parmigiano-Reggiano optional but worth it)
- 24 oz crushed tomatoes (San Marzano style or any plain crushed variety)
- 2 tbsp tomato paste (adds depth; look for double-concentrate tubes)
- 1 small onion, finely chopped (yellow or white; sweet and mild)
- 3 cloves garlic, minced (fresh—avoid jarred to boost aroma)
- 2 tbsp extra virgin olive oil (for sautéeing; mild flavor works fine)
- 1 tsp dried oregano (or sub 1 tbsp fresh, chopped)
- 1 tsp dried basil (plus extra fresh basil for garnish)
- ½ tsp red pepper flakes (optional, for a gentle kick)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for finishing touch)
Tips on selections: choose part-skim ricotta if you prefer lighter fare. Fresh herbs always perk up the sauce, but dried versions are fine. And yes, no-boil noodles save time—just add a splash of water if sauce seems too thick.
Directions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sautée until soft and fragrant—about 3 minutes. (Here’s the thing: stirring often prevents garlic from burning.)
- Add ground beef, breaking it up with a spoon. Cook until no pink remains, about 6–8 minutes. Drain excess fat if needed—lean beef usually means minimal draining.
- Stir in tomato paste until it coats the meat, then pour in crushed tomatoes. Sprinkle in oregano, basil, red pepper flakes, salt, and pepper. Let sauce simmer gently for 10 minutes, stirring occasionally to meld flavors.
- Meanwhile, preheat oven to 375 °F (190 °C). If you’re using regular noodles, cook them in boiling salted water until al dente (8–9 minutes). Drain and rinse under cold water so strands don’t stick.
- Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Lay 4 noodles side by side to cover the sauce. Dollop half the ricotta over noodles, then sprinkle 1 cup mozzarella. Top with one-third of the remaining sauce.
- Repeat: layer 4 noodles, remaining ricotta, another cup of mozzarella, and sauce. Finish with the last 4 noodles, all remaining sauce, Parmesan, and the rest of the mozzarella. (Pro tip: spray foil with cooking oil so it won’t cling when baking.)
- Cover tightly with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes more, until cheese is bubbly and golden. If you love a crisp top, broil for 1–2 minutes—just watch it doesn’t burn.
- Let lasagna rest for 10 minutes before cutting—this pause lets layers set so you get neat slices every time. Garnish with chopped parsley and torn basil leaves for a fresh, vibrant finish.
Servings & Timing
Yield: 8 generous slices (feeds 6–8)
Prep Time: 25 minutes (chopping, browning, layering)
Cook Time: 35–40 minutes (25 min covered + 10–15 min uncovered)
Rest Time: 10 minutes
Total Time: About 1 hour 15 minutes
Variations
- Turkey Twist: Swap ground beef for ground turkey and add sliced mushrooms.
- Veggie Boost: Layer in wilted spinach, zucchini ribbons, or roasted eggplant.
- White Bake: Replace tomato sauce with creamy béchamel or alfredo sauce.
- Mediterranean Flair: Incorporate artichoke hearts, olives, and crumbled feta.
- Gluten-Free: Use gluten-free lasagna noodles or thin zucchini strips.
- Heat It Up: Stir diced jalapeños into the sauce and use pepper jack cheese.
Storage & Reheating
Fridge: Cover tightly or transfer to an airtight container; keep up to 4 days.
Freezer: Portion into freezer-safe containers; freeze up to 3 months. Thaw overnight in fridge.
Reheat: Microwave single slice 2–3 minutes or bake at 350 °F for 15–20 minutes until hot.
Make-Ahead: Assemble fully, cover, and refrigerate up to 24 hours; bake when ready to serve.
Notes
• Draining ricotta in a sieve for 10 minutes before layering prevents watery pockets.
• Freshly shredded mozzarella melts more evenly than pre-shredded—trust me on this.
• For richer flavor, let your sauce simmer a bit longer—15–20 minutes if you have the time.
• If you’re in a hurry, no-boil noodles are your friend—just add a splash of water to sauce if needed.
FAQs
Q: Can I assemble lasagna ahead of time?
A: Yes, you can build it up to 24 hours in advance; keep it covered in the fridge and bake when guests arrive.
Q: How do I prevent soggy noodles?
A: Drain cooked noodles well and avoid using too much sauce per layer—less can be more.
Q: Are no-boil noodles really easier?
A: Absolutely—just ensure your sauce is a bit looser so the noodles absorb liquid as they bake.
Q: Can I swap cottage cheese for ricotta?
A: Sure—drain it and stir until smooth; texture will be slightly different but still tasty.
Q: What’s the best way to freeze lasagna?
A: Freeze individual portions in small airtight containers for quick lunches or dinners.
Q: How can I make this dish lighter?
A: Use part-skim cheeses, lean turkey, or double up on veggies and reduce meat.
Q: What’s the ideal pan size?
A: A 9×13 inch dish works perfectly for these proportions—larger will be thinner, smaller may overflow.
Q: Can I broil for a crisp top?
A: Yes, broil for 1–2 minutes at the end, but watch closely to avoid burning.
Conclusion
This Easy Lasagna Recipe is your new go-to for cheesy, baked comfort that feels homemade without fuss. With layers of beef, ricotta, Parmesan, and your favorite herbs, it hits all the right notes—hearty, family-friendly, and freezer-ready. Give it a try, leave a comment below, or explore our tomato basil soup and garlic bread recipes for the perfect Italian night in!
Easy Lasagna Recipe
Ingredients
- 1 lb lean ground beef 93% lean; ground turkey or Italian sausage works too
- 12 lasagna noodles regular or no-boil (Barilla brand for consistent texture)
- 2 cups whole milk ricotta cheese drain in a fine mesh strainer for less moisture
- 3 cups shredded mozzarella cheese freshly shredded melts best
- 1 cup grated Parmesan cheese Parmigiano-Reggiano optional but worth it
- 24 oz crushed tomatoes San Marzano style or any plain crushed variety
- 2 tbsp tomato paste adds depth; look for double-concentrate tubes
- 1 small onion finely chopped (yellow or white; sweet and mild)
- 3 cloves garlic minced (fresh—avoid jarred to boost aroma)
- 2 tbsp extra virgin olive oil for sautéeing; mild flavor works fine
- 1 tsp dried oregano or sub 1 tbsp fresh, chopped
- 1 tsp dried basil plus extra fresh basil for garnish
- 1/2 tsp red pepper flakes optional, for a gentle kick
- Salt and black pepper to taste
- Fresh parsley chopped (for finishing touch)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sautée until soft and fragrant—about 3 minutes.
- Add ground beef, cook until no pink remains. Stir in tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Let sauce simmer gently for 10 minutes.
- Preheat oven to 375 °F. Cook lasagna noodles if using regular ones. Drain and rinse under cold water.
- Layer noodles, meat sauce, ricotta, mozzarella, and Parmesan in a baking dish. Repeat layers and finish with cheese on top.
- Cover dish with foil and bake, then uncover and bake until bubbly and golden. Optionally broil for a crisp top.
- Let lasagna rest before cutting. Garnish with parsley and basil for a fresh finish.
