Why You’ll Love This Recipe

I love how this lasagna strikes the perfect balance of flavor and simplicity. The meat sauce is savory and rich, the noodles become tender and soft as they bake, and the cheesy layers bring everything together. It’s easy to prep in advance, feeds a big group, and makes amazing leftovers. Plus, it’s freezer-friendly, which makes it perfect for busy weeks or lazy weekends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium yellow onion
1 tablespoon olive oil
1 pound lean ground beef
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 (24 to 25-ounce) jar marinara sauce (about 3 cups)
12 ounces low-moisture mozzarella cheese, shredded (about 3 cups), divided
15 dry lasagna noodles (not no-boil)
15 to 16 ounces whole-milk ricotta cheese (about 2 cups), divided

Directions

I preheat the oven to 400°F and arrange a rack in the middle.
I finely chop the onion and heat olive oil in a large skillet over medium-high heat. I add the onion, ground beef, salt, and pepper, and cook everything until the beef is browned and cooked through, about 6–8 minutes. Then I take it off the heat and let it cool slightly.
I pour a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. The remaining sauce gets mixed into the beef mixture.
For the first layer, I lay down 5 lasagna noodles (breaking them to fit if needed), then spread 1 cup of ricotta over the noodles, add 1½ cups of the meat sauce, and sprinkle with 1 cup of mozzarella.
I repeat with another 5 noodles, 1 cup ricotta, 1½ cups meat sauce, and 1 cup mozzarella.
For the final layer, I place the remaining 5 noodles on top and spread the last of the meat sauce over them. I reserve the last 1 cup of mozzarella for later.
I cover the dish tightly with foil and bake for 1 hour. If the noodles aren’t fully tender, I bake it for another 15 minutes.
I uncover the lasagna, sprinkle the remaining mozzarella on top, and bake for 8–10 minutes more, until the cheese is melted and golden.
I let it rest for at least 15 minutes before slicing and serving—it helps the layers set and makes it easier to serve.

Servings and timing

This lasagna serves 8 to 10 people generously.

Prep time: 20–25 minutes
Cook time: 1 hour 10 minutes to 1 hour 30 minutes
Total time: About 1 hour 30 minutes

Variations

Sometimes I add chopped spinach to the ricotta for extra greens, or mix in cooked Italian sausage for more depth in the meat sauce. I’ve also layered in thin slices of zucchini or mushrooms when I want to sneak in more veggies. If I’m out of ricotta, cottage cheese works in a pinch. And for a vegetarian version, I skip the beef and load up on sautéed veggies instead.

Storage/Reheating

I store leftover lasagna tightly wrapped in the fridge for up to 3 days. To reheat, I cover it with foil and warm it in the oven at 350°F for about 25 minutes, or until heated through. It also microwaves well in individual portions. For make-ahead meals, I assemble the lasagna and refrigerate it up to 2 days in advance—or freeze it for up to 1 month. When frozen, I thaw it in the fridge for 1–2 days before baking.

FAQs

Can I use no-boil lasagna noodles?

Yes, but I prefer using regular dry noodles because they hold up better and soak up the sauce nicely. Just make sure there’s enough moisture if you use no-boil noodles.

Do I need to cook the noodles first?

Not for this recipe. The noodles cook in the oven while baking with the sauce and ricotta, which saves me time and dishes.

What kind of marinara sauce should I use?

I use any good-quality jarred marinara like Rao’s or Newman’s Own. As long as it’s flavorful, it’ll work great in the meat sauce.

Can I freeze the lasagna before baking?

Definitely. I wrap it tightly in foil and freeze it for up to a month. I thaw it in the fridge before baking as directed.

How do I know when the lasagna is done?

I poke it with a knife to check if it goes through all the layers easily. Then I uncover and bake until the cheese on top is melted and golden.

Conclusion

This Easy Lasagna is the kind of dish I turn to when I want comfort, flavor, and plenty of leftovers. With layers of tender noodles, rich meat sauce, creamy ricotta, and bubbling mozzarella, it’s a classic that always hits the spot. Whether it’s for a cozy dinner, family gathering, or meal prep, this lasagna never fails to satisfy.

Easy Lasagna

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Author: Mia
Total Time: 1 hour 30 minutes – 1 hour 55 minutes
Yield: Serves 8–10

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Description

This classic homemade lasagna is layered with hearty meat sauce, creamy ricotta, and melty mozzarella—simple to make and perfect for a comforting family dinner.

Instructions

Preheat oven to 400ºF (200ºC) and position a rack in the center.

Brown the beef and onion: Heat olive oil in a large skillet over medium-high heat. Add chopped onion, ground beef, salt, and pepper. Cook, breaking up meat, until browned and cooked through (6–8 minutes). Remove from heat and cool for 5 minutes.

Assemble meat sauce: Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Mix remaining marinara sauce into the beef mixture.

First layer: Place 5 lasagna noodles in the baking dish. Spread with 1 cup ricotta, 1½ cups meat sauce, and 1 cup mozzarella.

Second layer: Add 5 more noodles, 1 cup ricotta, 1½ cups meat sauce, and 1 cup mozzarella.

Final layer: Add 5 final noodles, spread with remaining sauce to cover noodles. Reserve last 1 cup mozzarella for later.

Bake covered: Cover dish tightly with foil and bake for 1 hour. Check doneness by sliding a knife through layers. If not tender, bake an additional 15 minutes.

Add cheese & finish baking: Uncover and sprinkle remaining 1 cup mozzarella. Bake uncovered for 8–10 minutes, until bubbly and golden.

Cool & serve: Let lasagna rest for 15 minutes before slicing and serving.

Notes

Make ahead: Assemble lasagna up to 2 days in advance and refrigerate, or freeze up to 1 month. Thaw frozen lasagna in the fridge for 2 days before baking.

Storage: Store leftovers wrapped tightly in the refrigerator for up to 3 days. Reheat in oven or microwave.

Customize: Add spinach, sausage, or mushrooms for variation.

Prep Time: 20–25 minutes
Cook Time: 1 hour 10 minutes – 1 hour 30 minutes
Category: Main Course
Method: Baked
Cuisine: Italian-American