Easy lasagna? Does that sound like an oxymoron? That’s how I always felt but when I realized how quickly my family would down lasagna after a late night soccer practice, I decided to figure it out. See, when my kids have to eat dinner late, I like to pick an option I know they love to encourage a speedy devouring of the meal to scoot them along to showers and bed at a respectable speed and this easy lasagna does the trick!
Easy lasagna requires a few worthy shortcuts. First, no-boil lasagna noodles, obviously. Second, your favorite jarred marinara sauce. Third, if you’re short on time, buy the pre-shredded cheese. No shame in making a delicious homemade dinner a little easier!
This is one of those recipes I love having in my recipe binder. It’s hearty, feeds a crowd, and works just as well for a Sunday family dinner as it does for taking a meal to a friend. Plus, leftovers are every bit as delicious the next day. It freezes nicely, too!
It also helps to have a designated lasagna pan, which is deep enough to perfectly accommodate all the layers. I used to make it in a 9×13 Pyrex and while that will work, the extra depth makes layering easier and keeps bubbling sauce from spilling over the sides.
The method couldn’t be simpler. Brown the beef and Italian sausage, add the garlic, pour in the marinara, and let it simmer while you mix together the ricotta, eggs, mozzarella, Parmesan, Italian seasoning, salt, and pepper.
Then it’s time to layer! Start with a little meat sauce on the bottom of the pan, followed by noodles, ricotta mixture, and more sauce. Repeat, finishing with a final layer of noodles, plenty of sauce, and a generous sprinkle of mozzarella.
Bake covered at 350°F for 50 minutes, then uncover and bake for another 15 minutes until bubbly and golden. Let it rest for at least 15 minutes before slicing. The rest time is just as important as the cook time in this recipe. It makes all the difference in getting it to slice nicely and not be in a puddle.
A Few Tips for the Best Easy Lasagna
Make sure the noodles are covered in sauce. Since the recipe uses no-boil noodles, they need moisture to cook properly. Don’t skimp on the sauce, especially around the edges!
Make it ahead. This is a great meal to assemble earlier in the day or even the night before. Just cover and refrigerate until you’re ready to bake. You may need to add a little extra baking time if it’s going straight from the fridge to the oven.
Don’t be afraid to make it your own. Use mild or spicy Italian sausage, add extra mozzarella if you love a cheesy lasagna, or use whichever marinara your family enjoys most.
I hope you and your fam enjoy this easy lasagna as much as we do; if you make it, please let me know!
Easy Lasagna
Description
This easy lasagna is great for Sunday night dinner, to bring to a friend, or to have ready and waiting for the kids after soccer practice. It’s simple, hearty, and delicious: a new family favorite.
Ingredients
Meat Sauce
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1 lb ground beef
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½ lb mild Italian sausage
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3–4 garlic cloves, minced
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2 (24 oz) jars marinara sauce (48 oz total)
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½ tsp kosher salt, or to taste
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¼ tsp black pepper
Ricotta Cheese Filling
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15 oz whole-milk ricotta cheese
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2 large eggs
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½ cup grated Parmesan cheese
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1½ cups shredded mozzarella cheese
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2 tsp dried Italian seasoning
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¼ tsp kosher salt
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¼ tsp black pepper
For Assembly
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1 package oven-ready (no-boil) lasagna noodles (approximately 12 noodles)
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1 cup shredded mozzarella cheese, reserved for topping
Instructions
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Preheat the oven. Preheat oven to 350°F. Lightly grease a 9 × 13-inch baking dish.
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Brown the meat. In a large, deep skillet or Dutch oven over medium-high heat, cook the ground beef and Italian sausage for 6–8 minutes, breaking it apart as it browns. Once fully cooked, drain excess grease if needed.
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Make the sauce. Add the minced garlic and cook for 1–2 minutes, stirring frequently. Pour in the marinara sauce and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir well, reduce heat to low, and simmer for 10 minutes. Taste and adjust seasoning as needed.
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Prepare the cheese filling. In a medium bowl, lightly beat the eggs. Add the ricotta, Parmesan, 1½ cups mozzarella, Italian seasoning, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir until well combined.
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Start layering. Spread approximately ¾ cup of meat sauce evenly across the bottom of the prepared baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce.
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Add the filling. Spread half of the ricotta mixture over the noodles, followed by approximately one-third of the remaining meat sauce.
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Repeat the layers. Add another layer of noodles, the remaining ricotta mixture, and another third of the remaining meat sauce.
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Finish the lasagna. Add a final layer of noodles and spread the remaining meat sauce over the top, making sure the noodles are completely covered. Sprinkle with the reserved 1 cup mozzarella.
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Bake covered. Cover tightly with aluminum foil (lightly grease the underside to prevent sticking). Bake at 350°F for 50 minutes.
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Bake uncovered. Remove the foil and bake for an additional 15 minutes, until the cheese is melted, the sauce is bubbling, and the noodles are tender.
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Rest and serve. Remove from the oven and allow the lasagna to rest for 15–20 minutes before slicing and serving. Enjoy!
Notes
No-boil noodles: There’s no need to cook the noodles before assembling! Just make sure they’re completely covered with sauce so they soften properly during baking. Check the noodle package for any additional liquid requirements.
Make ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Add approximately 10–15 minutes to the covered baking time if baking straight from the refrigerator.
Freezer friendly: Assemble the lasagna in a freezer-safe baking dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Extra cheesy: This version uses 2½ cups mozzarella for a generous cheesy topping. You can use less if you prefer a lighter cheese layer.
Let it rest: Don’t skip the resting time! Allowing the lasagna to sit for at least 15 minutes helps the layers set and makes it much easier to slice.
Leftovers: Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or covered in the oven until heated through.
Erika says
While this sounds and looks amazing I don’t think it’s something I could do for a quick supper night but will make when I do have more time! Any suggestions for something when you don’t get home from activities until 7:00 and bedtime is 8:00 (and they need to shower and do the bedtime routine)? There are many days we leave at 6:30 in the morning and are only home after work and school long enough to grab a snack and change for whatever activity we need to get to so I don’t have a lot of prep time either (when I’m on the ball I’ll prep on the the weekend but that doesn’t always happen either).
Brittany Dixon says
That’s a busy season for sure! I have some favorite make ahead meals like stuffed shells or Suzie’s chicken, but for something to throw together quick I like naan pizzas, shrimp pasta, soup and grilled sandwiches, or something like cooking potatoes in the slow cooker then putting together a quick and easy baked potatoes bar.
Judy says
You can avoid the (expensive) pre-cooked noodles, by just using regular and adding 1/2 c extra water to the sauce. cover the dish tightly with foil and bake. Remove foil for the last 15 minutes to brown the top!
Brittany Dixon says
This is an amazing tip! I am definitely going to try that next time; thank you!
Katie Murray says
Can’t wait to make this. My family loves lasagna. There is a typo above. “Ass the cheese” lol.
Brittany Dixon says
Ohhh my gosh LOL! Thank you!