If you ask me, five-ingredient lasagna is a weeknight game-changer.
This simplified version of the classic comfort food delivers all the cheesy, saucy goodness you crave without the fuss. Layers of pasta, meat sauce, and melted cheese come together with just a handful of ingredients from your pantry.
It’s made with store-bought marinara sauce and pre-shredded cheese to cut down on prep time. Ground beef seasoned simply gets layered between tender noodles and creamy ricotta.
It’s a family-friendly dinner that takes the stress out of Italian night, perfect for busy parents who want homemade taste without all the work.
Why You’ll Love This Lasagna
- Only 5 ingredients – You don’t need a long shopping list or fancy ingredients to make this comforting classic – just grab these basics and you’re set.
- No-boil noodles – Using oven-ready lasagna noodles saves you time and eliminates the hassle of cooking pasta separately, making this recipe much simpler.
- Ready in about an hour – From start to finish, you’ll have a hot, bubbly lasagna on the table in just over an hour, perfect for weeknight dinners.
- Family-friendly favorite – This classic combination of ground beef, cheese, and sauce is guaranteed to please everyone at the dinner table, including picky eaters.
- Great for meal prep – This recipe makes plenty of servings and reheats beautifully, so you can enjoy leftovers throughout the week or freeze portions for later.
What Kind of Ground Beef Should I Use?
For this easy lasagna, you’ll want to use ground beef with a fat content around 80/20 or 85/15 – this gives you enough fat for flavor without making your lasagna too greasy. Ground beef that’s too lean (like 93/7) can end up dry and lacking in taste, while anything fattier than 80/20 might leave you with excess grease pooling in your dish. You can also substitute ground turkey or ground Italian sausage if you prefer, just keep in mind that turkey will be leaner so your lasagna might be a bit less rich. Whatever you choose, make sure to drain any excess fat after browning to prevent your lasagna from becoming soggy.
Options for Substitutions
This simple lasagna is great for swapping ingredients based on what you have in your pantry:
- Ground beef: You can easily swap ground beef for ground turkey, Italian sausage, or even a mix of both. Ground turkey will be a bit leaner, so you might want to add a tablespoon of olive oil while cooking.
- Spaghetti sauce: Any brand of marinara or spaghetti sauce works here – Ragu, Hunt’s, or even homemade sauce. Just make sure you have about 48 oz total, so grab whatever’s on sale.
- Mozzarella cheese: While mozzarella gives that classic stretchy cheese pull, you can mix in some cheddar, provolone, or Italian blend cheese. Just keep the total amount around 5 cups.
- Oven ready noodles: Regular lasagna noodles work too, but you’ll need to boil them first according to package directions. The oven ready ones are key to keeping this recipe simple, so I’d stick with those if possible.
- Onion: Skip the onion if you don’t have one, or use onion powder (about 1 teaspoon) instead. You could also add diced bell peppers or mushrooms for extra flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with oven-ready lasagna noodles is not using enough sauce, which leads to hard, crunchy pasta that never fully cooks – make sure every noodle is completely covered with sauce since these noodles rely on moisture to soften properly.
Another common error is skipping the step of browning your ground beef thoroughly, as any pink meat will release excess moisture during baking and make your lasagna watery.
Don’t forget to cover your lasagna tightly with foil for the first 45 minutes of baking to trap steam and help those noodles cook through, then remove the foil for the last 15 minutes to get that golden, bubbly cheese top.
Finally, resist the urge to cut into your lasagna right away – letting it rest for at least 15 minutes after baking allows the layers to set up and prevents a saucy mess when you serve it.
What to Serve With 5-Ingredient Lasagna?
A crisp Caesar salad or simple mixed greens with Italian dressing is my go-to side for lasagna since it cuts through all that cheesy goodness perfectly. Garlic bread is another must-have – there’s something so satisfying about having that crusty bread to mop up any extra sauce on your plate. If you want to add some veggies to the meal, roasted broccoli or green beans work really well, or you could even do a quick sauté of zucchini and bell peppers. A glass of red wine doesn’t hurt either, but that’s totally optional!
Storage Instructions
Refrigerate: This lasagna actually gets better after a day in the fridge! Cover it tightly with foil or plastic wrap and it’ll keep for up to 4 days. The flavors really meld together nicely, and it’s so convenient to have ready-made portions for busy weeknights.
Freeze: You can freeze this lasagna either before or after baking, which makes it perfect for meal prep. Wrap it well in plastic wrap and foil, and it’ll stay good for up to 3 months. I like to cut it into individual portions before freezing so I can grab just what I need.
Reheat: To warm up refrigerated lasagna, cover with foil and bake at 350°F for about 20-30 minutes until heated through. From frozen, thaw overnight in the fridge first, then reheat the same way. You can also microwave individual portions for 2-3 minutes, though the oven gives you that nice crispy top again.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4200-4600
- Protein: 250-280 g
- Fat: 200-220 g
- Carbohydrates: 330-360 g
Ingredients
For the meat sauce:
- 1 1/2 lb ground beef
- 1/2 onion, diced
- 2 jars (24 oz each) prego traditional spaghetti sauce
For the assembly:
- 5 cups mozzarella cheese, shredded
- 1 box (9 oz) oven-ready lasagna noodles
Step 1: Brown the Beef and Onion
- 1 1/2 lb ground beef
- 1/2 onion, diced
In a large frying pan over medium-high heat, add the ground beef and diced onion.
Cook, stirring occasionally and breaking up the meat, until the beef is fully browned and the onion is softened.
Drain any excess fat if needed.
I like to season the beef lightly with salt and pepper at this stage for extra flavor.
Step 2: Mix in the Sauce
- 2 jars (24 oz each) Prego traditional spaghetti sauce
- browned ground beef and onion (from Step 1)
Pour both jars of spaghetti sauce into the pan with the cooked beef and onion mixture.
Stir well to combine and let it heat through for a few minutes on medium-low heat so the flavors meld together.
Step 3: Prepare the Baking Dish
- 1 cup meat and sauce mixture (from Step 2)
Spread 1 cup of the meat and sauce mixture evenly over the bottom of a 9×13 inch baking dish.
This base layer prevents the noodles from sticking and keeps them moist during baking.
Step 4: Assemble the First Layer
- 4 oven-ready lasagna noodles
- half of the remaining meat and sauce mixture (from Step 2)
- 2 1/2 cups mozzarella cheese, shredded
Place 4 oven-ready lasagna noodles over the sauce in the baking dish.
Spread half of the remaining meat and sauce mixture evenly over the noodles, then sprinkle half of the shredded mozzarella cheese over the meat mixture.
Step 5: Repeat the Layers
- 4 oven-ready lasagna noodles
- rest of the meat and sauce mixture (from Step 2)
- 2 1/2 cups mozzarella cheese, shredded
Repeat the layering sequence: add 4 more oven-ready lasagna noodles, top with the rest of the meat and sauce mixture, and finish with the remaining shredded mozzarella cheese.
Try to spread the cheese all the way to the edges so every slice is gooey and delicious.
Step 6: Bake the Lasagna
Cover the lasagna tightly with foil and bake in a preheated 375°F oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for 15 minutes longer, or until the cheese is golden and bubbly on top.
I like to let the lasagna rest for 10 minutes before cutting into it—this helps it hold together when served.
Family 5-Ingredient Lasagna
Ingredients
For the meat sauce:
- 1 1/2 lb ground beef
- 1/2 onion, diced
- 2 jars (24 oz each) Prego traditional spaghetti sauce
For the assembly:
- 5 cups mozzarella cheese, shredded
- 1 box (9 oz) oven-ready lasagna noodles
Instructions
- In a large frying pan over medium-high heat, add the ground beef and diced onion. Cook, stirring occasionally and breaking up the meat, until the beef is fully browned and the onion is softened. Drain any excess fat if needed. I like to season the beef lightly with salt and pepper at this stage for extra flavor.
- Pour both jars of spaghetti sauce into the pan with the cooked beef and onion mixture. Stir well to combine and let it heat through for a few minutes on medium-low heat so the flavors meld together.
- Spread 1 cup of the meat and sauce mixture evenly over the bottom of a 9x13 inch baking dish. This base layer prevents the noodles from sticking and keeps them moist during baking.
- Place 4 oven-ready lasagna noodles over the sauce in the baking dish. Spread half of the remaining meat and sauce mixture evenly over the noodles, then sprinkle half of the shredded mozzarella cheese over the meat mixture.
- Repeat the layering sequence: add 4 more oven-ready lasagna noodles, top with the rest of the meat and sauce mixture, and finish with the remaining shredded mozzarella cheese. Try to spread the cheese all the way to the edges so every slice is gooey and delicious.
- Cover the lasagna tightly with foil and bake in a preheated 375°F oven for 30 minutes. After 30 minutes, remove the foil and continue baking for 15 minutes longer, or until the cheese is golden and bubbly on top. I like to let the lasagna rest for 10 minutes before cutting into it—this helps it hold together when served.
