Easy Lasagna Recipe

Why You’ll Love This Recipe

This lasagna recipe is designed to save you time without compromising on flavor. With just 7 ingredients and simple steps, you'll have a delicious lasagna on the table in under 90 minutes. The beauty of this recipe is in its simplicity—no need for pre-cooking noodles or grating cheeses. The result is a comforting, hearty dish perfect for any weeknight dinner or weekend gathering.

Ingredients

• 1 lb. 91% lean ground beef

• 1 (25 oz) jar marinara sauce (preferably Rao's tomato basil)

• ½ cup vegetable broth

• 6 uncooked lasagna noodles (do not use no-boil noodles)

• 1 cup ricotta cheese

• 2 cups shredded mozzarella cheese

• 1 cup shredded Parmesan cheese

• Fresh basil or parsley (optional, for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.

2. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then stir in the marinara sauce and vegetable broth. Let it simmer for about 5 minutes.

3. Spread ⅓ of the sauce mixture at the bottom of the prepared baking dish. Top with 3 uncooked lasagna noodles.

4. Spread ½ of the ricotta cheese over the noodles, then sprinkle ½ of the shredded mozzarella and ½ of the Parmesan cheese on top. Layer with another ⅓ of the sauce.

5. Add 3 more lasagna noodles, followed by the remaining ricotta cheese, the remaining sauce, and the remaining mozzarella and Parmesan.

6. Cover the dish tightly with foil and bake for 40 minutes.

7. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

8. Let the lasagna rest for about 5 minutes before slicing. Garnish with fresh basil or parsley if desired.

Servings and Timing

• Servings: 7 servings

• Prep time: 15 minutes

• Cook time: 58 minutes

• Rest time: 5 minutes

• Total time: 1 hour 18 minutes

Variations

• Vegetarian Option: Replace the ground beef with sautéed mushrooms or a mixture of vegetables like zucchini and spinach.

• Spicy Lasagna: Add a pinch of red pepper flakes or a bit of hot sauce to the marinara sauce for an extra kick.

• Meat Lovers: For a heartier dish, incorporate Italian sausage or pepperoni along with the ground beef.

Storage/Reheating

• Storage: Leftover lasagna can be stored in an airtight container in the fridge for up to 3-4 days.

• Reheating: Reheat individual servings in the microwave for 1-2 minutes, or place the whole dish in the oven at 350°F (175°C) for 15-20 minutes until heated through.

FAQs

Can I use no-boil lasagna noodles for this recipe?

No, it’s important to use regular lasagna noodles. No-boil noodles are thinner and may not absorb the sauce properly.

Can I freeze the lasagna?

Yes, you can freeze the lasagna after baking. Wrap it tightly with foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

What type of marinara sauce should I use?

Any marinara sauce will work, but for the best flavor, use a high-quality jarred sauce like Rao's.

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day ahead, cover it, and refrigerate. Just bake it the next day as directed.

How do I know when the lasagna is done?

The lasagna is done when the cheese on top is bubbly and golden, and the sauce is bubbling at the edges.

Can I substitute the ricotta cheese with something else?

Yes, you can use cottage cheese or a combination of cream cheese and sour cream as a substitute.

Is this lasagna recipe spicy?

No, it’s not spicy, but you can add red pepper flakes or hot sauce to give it a kick.

How many layers should a lasagna have?

This recipe calls for three layers, but you can adjust based on your preferences and the size of your baking dish.

What can I serve with lasagna?

Steamed vegetables like broccoli or asparagus, or a fresh salad, pairs well with lasagna.

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative to beef.

Conclusion

This easy lasagna recipe is perfect for busy nights when you want something comforting and delicious without a lot of prep work. With just a few ingredients and simple steps, you can create a hearty, flavorful dish that’s sure to please everyone at the table. Whether you stick with the classic beef version or get creative with variations, this lasagna is sure to become a staple in your meal rotation.

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This easy lasagna recipe is your go-to for a comforting, hearty meal without the hassle. With no pre-cooking noodles or making sauce from scratch, this 7-ingredient dish delivers layers of rich meat, gooey cheese, and savory marinara in under 90 minutes. Perfect for busy weeknights or cozy weekends!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 58 minutes
• Total Time: 1 hour 18 minutes
• Yield: 7 servings
• Category: Dinner, Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

1 lb. 91% lean ground beef

1 (25 oz) jar marinara sauce (preferably Rao's tomato basil)

½ cup vegetable broth

6 uncooked lasagna noodles (do not use no-boil noodles)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

Fresh basil or parsley (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.

2. In a skillet, cook ground beef over medium heat until browned. Drain fat.

3. Stir in marinara sauce and vegetable broth. Simmer for 5 minutes.

4. Spread ⅓ of the sauce in the baking dish. Add 3 uncooked noodles.

5. Layer with ½ of the ricotta, ½ mozzarella, and ½ Parmesan.

6. Add another ⅓ of the sauce, 3 noodles, remaining ricotta, sauce, mozzarella, and Parmesan.

7. Cover with foil and bake for 40 minutes.

8. Remove foil and bake for 10-15 minutes until cheese is bubbly and golden.

9. Let rest 5 minutes. Garnish with basil or parsley if desired.

Notes

• No-boil noodles are not recommended.

• Can be made ahead and baked the next day.

• Leftovers store well for up to 4 days in the fridge.

• Freeze for up to 3 months after baking.

• Substitute ricotta with cottage cheese or cream cheese blend if preferred.

• Add red pepper flakes to the sauce for a spicy version.