Easy Lasagna Recipe

I used to think lasagna was one of those dishes you only ordered at restaurants or bought frozen from the grocery store. It seemed too complicated with all those layers and fancy ingredients. My mom rarely made it when I was growing up, so I figured it must be really hard.

Turns out, I was totally wrong. Good lasagna doesn’t need to be complicated at all. You can make a solid version with just a few basic ingredients and some patience while it bakes. Once you get the hang of layering everything together, it’s actually pretty straightforward.

What Kind of Ground Beef Should I Use?

For lasagna, you’ll want to use ground beef with a fat content between 80/20 and 85/15 – this gives you enough fat for flavor without making your lasagna too greasy. Leaner ground beef like 90/10 can work, but it might result in a slightly drier filling since there’s less fat to keep the meat moist during baking. If you’re watching your fat intake, you can always drain the cooked beef well and pat it with paper towels to remove excess grease. The key is to brown the beef properly before layering it into your lasagna, which helps develop that rich, savory flavor that makes this dish so satisfying.

Options for Substitutions

This lasagna recipe is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Ground beef and Italian sausage: You can use all ground beef if you can’t find Italian sausage, or try ground turkey, chicken, or even a plant-based meat substitute. For extra flavor with all beef, add ½ teaspoon of fennel seeds and red pepper flakes.
• Ricotta cheese: Cottage cheese works great as a substitute – just drain it well first. You can also use a mix of cream cheese and sour cream (8 oz cream cheese + ½ cup sour cream) for a richer taste.
• Mozzarella cheese: Feel free to mix it up with other melting cheeses like provolone, fontina, or even cheddar. You can also use part-skim mozzarella to lighten things up.
• Lasagna noodles: No-boil lasagna noodles work perfectly fine – just add an extra ¼ cup of water to the dish. You can also use regular pasta sheets or even thinly sliced zucchini for a low-carb version.
• Fresh vs dried parsley: If using fresh parsley instead of dried, use 4 tablespoons as noted. If you only have dried and the recipe calls for fresh, use about 1 tablespoon of dried instead.
• Spaghetti sauce: Any marinara or pasta sauce works here. You can even make your own with crushed tomatoes, garlic, and Italian herbs if you have extra time.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with lasagna is not cooking the noodles properly – they should be al dente since they’ll continue cooking in the oven, and overcooked noodles will turn mushy and fall apart when you try to layer them.

Another common error is skipping the resting time after baking, but letting your lasagna sit for at least 15-20 minutes allows the layers to set and makes slicing much cleaner and easier.

Don’t forget to drain your ground beef and sausage thoroughly after browning, as excess grease will make your lasagna greasy and prevent the layers from holding together properly.

Finally, cover your lasagna with foil for the first part of baking to prevent the cheese from burning, then remove it for the last 10-15 minutes to get that golden, bubbly top we all love.

What to Serve With Lasagna?

A crisp Caesar salad is my go-to side for lasagna since the fresh lettuce and tangy dressing cut through all that rich cheese and meat perfectly. Garlic bread is another must-have – you’ll want something to soak up any extra sauce on your plate, and who doesn’t love buttery, garlicky bread with Italian food? I also like to serve some roasted vegetables like zucchini, bell peppers, or broccoli on the side to add some color and balance to the meal. For a lighter option, a simple mixed greens salad with Italian dressing works great too, especially if you’re already feeling pretty full from all that cheesy goodness.

Storage Instructions

Refrigerate: Leftover lasagna keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day because all those flavors have time to meld together. Cut it into individual portions before storing to make reheating easier.

Freeze: This lasagna freezes like a dream! You can freeze the whole pan or cut it into individual servings first. Wrap everything tightly in plastic wrap, then aluminum foil, and it’ll stay good for up to 3 months. I love having portions ready to go for busy weeknights.

Reheat: To warm up refrigerated lasagna, cover it with foil and bake at 350°F for about 20-30 minutes until heated through. From frozen, thaw it overnight in the fridge first, then reheat the same way. You can also microwave individual portions on medium power, but the oven gives you that nice bubbly top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3900-4300
• Protein: 230-250 g
• Fat: 210-240 g
• Carbohydrates: 220-260 g

Ingredients

For the meat sauce:

• 1 lb ground beef
• 1/2 lb sweet italian sausage
• 1 tsp minced garlic
• 48 oz prepared spaghetti sauce

For the cheese filling:

• 15 oz ricotta cheese (or cottage cheese)
• 2 large eggs
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 tsp dried parsley or 4 tbsp chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp black pepper

For assembly and topping:

• 12 uncooked lasagna noodles
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup water (if using thick sauce)

Step 1: Preheat Oven and Prepare Baking Dish

Preheat the oven to 350ºF.

Spray a 9×13 casserole dish with cooking spray to prevent sticking.

Set the dish aside while you prepare the ingredients.

Step 2: Prepare the Meat Sauce

• 1 lb ground beef
• 1/2 lb sweet Italian sausage
• 1 tsp minced garlic
• 48 oz prepared spaghetti sauce
• 1/4 cup water (if using thick sauce)

In a large skillet over medium heat, cook the ground beef and sweet Italian sausage together until fully browned, breaking them up as they cook.

Drain and discard any excess fat.

Add the minced garlic and the prepared spaghetti sauce to the meat mixture.

If your sauce is very thick, you may add up to 1/4 cup of water at this stage to loosen it.

Simmer everything together for about 5 minutes to blend the flavors, then remove from heat.

Step 3: Mix the Cheese Filling

• 15 oz ricotta cheese (or cottage cheese)
• 2 cups shredded mozzarella cheese
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 tsp dried parsley or 4 tbsp chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp black pepper

In a large bowl, combine the ricotta cheese (or cottage cheese), 2 cups of shredded mozzarella cheese, eggs, 1/2 cup grated Parmesan cheese, dried (or fresh) parsley, salt, and black pepper.

Mix well until the ingredients are evenly incorporated and creamy.

I like to use fresh parsley for a burst of flavor, but dried works great too!

Step 4: Assemble the Lasagna

• meat sauce from Step 2
• cheese mixture from Step 3
• 12 uncooked lasagna noodles
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup water (if using thick sauce)

To assemble, spread about 3/4 cup of meat sauce (from Step 2) evenly over the bottom of the prepared baking dish.

Layer 3 uncooked lasagna noodles over the sauce.

Spoon and spread 1/3 of the cheese mixture (from Step 3) evenly over the noodles, then top with 1/4 of the remaining meat sauce.

Repeat these layers two more times—noodles, cheese mixture, then sauce.

Finish with a final layer of noodles (for a total of 12 noodles), cover with all the remaining sauce, then sprinkle with the remaining 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.

If your sauce is thick, pour 1/4 cup water along the edges of the pan to help cook the noodles.

Step 5: Bake the Lasagna

Spray a sheet of aluminum foil with cooking spray and cover the baking dish with the foil, sprayed side down, to prevent the cheese from sticking.

Bake in the preheated oven for 50 minutes.

Then, remove the foil and bake uncovered for an additional 10 minutes, or until the cheese on top is melted and golden.

For a crispier top, you can broil it for a couple of minutes at the end if you like!

Step 6: Rest and Serve

Remove the lasagna from the oven and let it stand for 10 minutes before slicing.

This resting period helps the layers set, making serving much easier and tidier.

I always find that waiting a few minutes before cutting yields perfect slices.

Easy Lasagna Recipe

Delicious Easy Lasagna Recipe recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 4

Calories 4100 kcal

Ingredients

  

For the meat sauce:

• 1 lb ground beef
• 1/2 lb sweet Italian sausage
• 1 tsp minced garlic
• 48 oz prepared spaghetti sauce

For the cheese filling:

• 15 oz ricotta cheese (or cottage cheese)
• 2 large eggs
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tsp dried parsley or 4 tbsp chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp black pepper

For assembly and topping:

• 12 uncooked lasagna noodles
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup water (if using thick sauce)

Instructions

 

• Preheat the oven to 350ºF. Spray a 9×13 casserole dish with cooking spray to prevent sticking. Set the dish aside while you prepare the ingredients.
• In a large skillet over medium heat, cook the ground beef and sweet Italian sausage together until fully browned, breaking them up as they cook. Drain and discard any excess fat. Add the minced garlic and the prepared spaghetti sauce to the meat mixture. If your sauce is very thick, you may add up to 1/4 cup of water at this stage to loosen it. Simmer everything together for about 5 minutes to blend the flavors, then remove from heat.
• In a large bowl, combine the ricotta cheese (or cottage cheese), 2 cups of shredded mozzarella cheese, eggs, 1/2 cup grated Parmesan cheese, dried (or fresh) parsley, salt, and black pepper. Mix well until the ingredients are evenly incorporated and creamy. I like to use fresh parsley for a burst of flavor, but dried works great too!
• To assemble, spread about 3/4 cup of meat sauce (from Step 2) evenly over the bottom of the prepared baking dish. Layer 3 uncooked lasagna noodles over the sauce. Spoon and spread 1/3 of the cheese mixture (from Step 3) evenly over the noodles, then top with 1/4 of the remaining meat sauce. Repeat these layers two more times—noodles, cheese mixture, then sauce. Finish with a final layer of noodles (for a total of 12 noodles), cover with all the remaining sauce, then sprinkle with the remaining 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese. If your sauce is thick, pour 1/4 cup water along the edges of the pan to help cook the noodles.
• Spray a sheet of aluminum foil with cooking spray and cover the baking dish with the foil, sprayed side down, to prevent the cheese from sticking. Bake in the preheated oven for 50 minutes. Then, remove the foil and bake uncovered for an additional 10 minutes, or until the cheese on top is melted and golden. For a crispier top, you can broil it for a couple of minutes at the end if you like!
• Remove the lasagna from the oven and let it stand for 10 minutes before slicing. This resting period helps the layers set, making serving much easier and tidier. I always find that waiting a few minutes before cutting yields perfect slices.