Easy Lasagna Recipe

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Doesn’t lasagna always feel like a warm hug on a chilly night? I still laugh when I remember dropping a noodle into the sink my first time—beginner move—but that’s how I learned to keep a bowl nearby. If you’ve ever worried lasagna is too fiddly for weeknights, take a breath: this Easy Lasagna Recipe is genuinely simple and forgiving. I’ll walk you through every step so you can get a bubbly, comforting pan on the table without the stress.

A Quick Look at This Easy Lasagna Recipe Recipe

Two things define this lasagna: a creamy ricotta layer and a rich, savory meat-marinara sauce. It’s comfort food at its finest, filling and family-friendly — great for feeding a crowd or making delicious leftovers. The recipe is approachable for beginners: basic techniques, clear steps, and options for shortcuts. Keep reading if you want a lasagna that’s both classic and easy to pull off on a weeknight.

Ingredients You’ll Need for Easy Lasagna Recipe

Essentials

15 oz. ricotta cheese (about 2 cups)
1 large egg
2 cups shredded mozzarella cheese (for the ricotta layer)
¾ cup freshly grated Parmesan cheese
2 teaspoons Italian seasoning
½ teaspoon salt (plus more for pasta water)
¼ teaspoon black pepper
1 tablespoon olive oil
1 yellow onion, finely diced
¾ lb. ground beef
¾ lb. ground turkey Italian sausage (or ground chicken Italian sausage)
3 cloves garlic, minced
½ cup chicken broth (or low-sodium vegetable broth)
40 oz. marinara sauce (jarred or homemade — see notes below)
1 tablespoon tomato paste
1 teaspoon hot sauce (optional, for a little kick)
1 teaspoon Worcestershire sauce
12 lasagna noodles (regular or no-boil — plus an extra or two in case one breaks)
2.5 cups shredded mozzarella cheese (for the top and between layers)

Optional add-ons

3–4 cups fresh spinach, roughly chopped (stir into the ricotta mixture or layer between noodles)
8 oz. mushrooms, sliced and sautéed with the onion
1 small zucchini, thinly sliced (lay in a layer or sauté first)
Fresh basil leaves for garnish
Red pepper flakes for extra heat
A handful of shredded provolone or Italian blend cheese mixed with the mozzarella for extra depth

Substitutions and shortcuts

Ground turkey/chicken (for the sausage); use pre-seasoned Italian-style ground turkey if you prefer.
Plant-based crumbles or vegetarian Italian sausage: for a meatless version, swap one or both meats.
Cottage cheese instead of ricotta: a common shortcut; use full-fat for creaminess and drain excess liquid.
No-boil lasagna noodles: skip the boiling step — layer them straight into the dish, but add a little extra sauce so they cook through.
Jarred marinara sauce: totally fine for convenience. Choose a good-quality brand and optionally stir in the tomato paste, hot sauce, and Worcestershire to boost flavor.
Pre-shredded cheese: saves time, but freshly shredded melts a bit better.
Make-ahead sauce: cook the meat sauce a day ahead; it tastes even better the next day.

How to Make Easy Lasagna Recipe Step-by-Step

Prep Work

Preheat and organize: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or nonstick spray.
Measure and grate: Grate your Parmesan and shred any block mozzarella you’re using. I always shred my own cheese when I can — it melts more smoothly.
Ricotta mixture: In a medium bowl, combine the 15 oz. ricotta, 1 large egg, 2 cups shredded mozzarella, ¾ cup grated Parmesan, 2 teaspoons Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until smooth and set aside in the fridge. If adding chopped spinach, fold it into this mix now.
Noodle prep plan: If you’re using regular lasagna noodles, bring a large pot of salted water to a boil. If using no-boil noodles, skip to the assembly section but keep a small cup of hot water nearby to loosen sauce if needed.

Make the Meat Sauce

Heat the skillet: Warm 1 tablespoon olive oil in a large skillet or wide saucepan over medium heat.
Sauté aromatics: Add the finely diced yellow onion and sauté until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for 30–45 seconds until fragrant.
Brown the meat: Add ¾ lb. ground beef and ¾ lb. ground turkey Italian sausage to the pan. Break the meat up with a wooden spoon, and cook until no longer pink, about 6–8 minutes. Season lightly with a pinch of salt and pepper as it cooks.
Deglaze and flavor: Pour in ½ cup chicken broth to deglaze the pan, scraping any browned bits from the bottom — those are flavor gold. Stir in 40 oz. marinara sauce, 1 tablespoon tomato paste, 1 teaspoon hot sauce (optional), and 1 teaspoon Worcestershire sauce. Bring the sauce to a gentle simmer and let it cook for 8–12 minutes to thicken and allow flavors to meld. Taste and adjust seasoning: a little extra salt, pepper, or a teaspoon sugar (if the sauce tastes too acidic) can help.

Note: If your marinara is on the thin side, the tomato paste and simmer time help thicken it. If using jarred sauce, give it a taste and season as needed; I often add a splash of Worcestershire to deepen the umami.

Preheat Oven and Cook the Lasagna Noodles

Boil the noodles (regular noodles only): Once your water is at a rolling boil, add a generous pinch of salt and the lasagna noodles. Cook for about 8–10 minutes or until just al dente — they should still have a slight bite since they’ll finish cooking in the oven.
Cool and separate: Carefully drain the noodles and lay them flat on a sheet pan or a towel to prevent sticking. If you’re worried about sticking, drizzle a tiny bit of olive oil and toss lightly.
No-boil noodle tip: If using no-boil noodles, slightly thin your sauce with a few tablespoons of hot water or extra broth so the noodles can hydrate while baking.

Assemble

First layer: Spoon a thin layer (about 1 to 1 1/2 cups) of meat sauce into the bottom of the greased 9×13 pan. This prevents sticking and ensures the first noodles have moisture.
Noodles: Lay 3–4 lasagna noodles across the sauce (the number depends on your noodle size — aim for full coverage). Trim noodles gently with kitchen shears if needed to fit flush.
Ricotta layer: Dollop about one-third of the ricotta mixture in even spoonfuls over the noodles and gently spread to an even layer.
Sauce again: Spoon roughly one-third of the meat sauce over the ricotta layer, spreading to cover.
Cheese sprinkle: Add a thin layer (about 1/2 cup) of the 2.5 cups shredded mozzarella across the sauce.
Repeat: Repeat the noodle, ricotta, sauce, and cheese layers two more times, finishing with a final layer of noodles topped with the remaining meat sauce and the rest of the shredded mozzarella. Save a little grated Parmesan for sprinkling on top if you like.
Cover: Tent the baking dish with foil. For best results, I like to spray the underside of the foil with nonstick spray or crimp it so it doesn’t touch the cheese.

Bake

Covered bake: Bake at 375°F (190°C) for 30 minutes covered. This lets the lasagna heat evenly so the center cooks through without drying out the top.
Uncover and brown: Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and golden on top.
Rest: Very important — let the lasagna rest for at least 15–20 minutes after it comes out of the oven. This helps it set so you can cut neat slices.
Slice and serve: Use a thin, sharp knife to cut and a spatula to serve. Garnish with fresh basil and extra Parmesan if desired.

Make-ahead and freezing: You can assemble this lasagna up to the end of the assembly step and refrigerate, covered, for up to 24 hours before baking. For freezing, assemble in a foil pan, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 375°F, covered for 60–75 minutes, then uncover and bake 15–20 minutes more until bubbly.

Common Mistakes to Avoid

Lasagna looks fancy, but most mistakes come from small timing and moisture issues. A few common slip-ups can turn a perfect casserole into a soggy or dry dish — and they’re all easy to prevent. Here are the three I see most often and how I avoid them.

Mistake 1: Overcooking or undercooking the noodles

If you cook regular noodles until they’re completely soft, they’ll turn mushy after baking. If you undercook them, the center might be firm. My tip: boil until just al dente and rinse under cool water to stop cooking. If you’re using no-boil noodles, make sure your sauce isn’t too thick so the noodles can hydrate while baking.

Mistake 2: Using sauce that’s too watery

A watery sauce will make your lasagna runny. If your marinara seems thin, simmer it longer to reduce and thicken before assembling. Add tomato paste for extra body. Also, don’t layer on more sauce than needed — think balance: enough to keep things moist, not soggy.

Mistake 3: Cutting too soon after baking

I get it — you’re excited. But slicing immediately out of the oven makes a mess. Let the lasagna rest for 15–20 minutes so the cheeses and sauce set. You’ll get clean slices and prettier servings.

Serving Suggestions for Easy Lasagna Recipe

This lasagna is a full meal, but a couple of simple sides and a light finishing touch make the dinner feel complete and even cozier.

Bright green salad

A crisp salad with a simple vinaigrette cuts through the richness. Try mixed greens, thinly sliced red onion, cherry tomatoes, and a lemon juice. The acidity refreshes the palate between rich bites.

Garlic bread or herb focaccia

Warm, crusty bread is classic for mopping up any extra sauce. Brush slices with garlic butter and toast until golden. For a lighter option, serve crusty bread with olive oil and balsamic for dipping.

Simple vegetable side

A tray of roasted broccoli, green beans, or a medley of bell peppers and zucchini adds color and balance. Lightly toss with olive oil, salt, and pepper, roast at 425°F for about 12–15 minutes until tender-crisp.

Conclusion

I promise — this Easy Lasagna Recipe is much easier than it looks. With a straightforward ricotta mixture, a saucy beef-and-turkey ragu, and clear layering steps, it’s very forgiving for first-timers. You can customize it easily: swap in veggies, use a meatless option, or make it ahead for busy nights. If you want another approachable version to compare techniques or swap ideas, I sometimes look at recipes like Easy Lasagna Recipe – The Cozy Cook for inspiration, and I also like the clear, step-by-step approach found in Easy Homemade Lasagna Recipe – Spend With Pennies. Try this one on a weekend and freeze a portion for later — you’ll have a homemade comfort meal ready whenever you need it. If you make it, drop a note about how it went or any tweaks you loved; I read every comment and enjoy swapping tips.

FAQs About Easy Lasagna Recipe

How long does the Easy Lasagna Recipe keep in the fridge?

I recommend storing leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave or the oven at 350°F until warmed through.

Can I freeze the Easy Lasagna Recipe, and how?

Yes — assemble the lasagna in a foil pan, wrap tightly with plastic wrap and foil, and freeze up to 3 months. Bake from frozen at 375°F covered for 60–75 minutes, then uncover and bake 15–20 minutes more until bubbly.

Can I make the Easy Lasagna Recipe vegetarian?

Absolutely. Swap the ground meats for sautéed mushrooms, eggplant, zucchini, and a plant-based crumbled sausage if you like. Increase the seasoning and optionally add a splash of soy sauce or Worcestershire for depth (use a vegetarian Worcestershire if needed).

Do I have to boil the noodles for the Easy Lasagna Recipe?

No — you can use no-boil noodles to skip boiling. If you do, make sure your sauce is slightly thinner so the noodles hydrate during baking. If you prefer regular noodles, cook them until just al dente.

How can I prevent the Easy Lasagna Recipe from being watery?

Simmer your sauce to thicken it before assembling, avoid excess watery add-ins (e.g., squeeze excess moisture from spinach), and don’t over-layer with sauce. Let the lasagna rest after baking so liquids settle, and you’ll have firmer slices.

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Easy Lasagna

A comforting and forgiving lasagna with a creamy ricotta layer and savory meat-marinara sauce, perfect for weeknights and great for leftovers.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients