This Easy Lasagna Recipe is packed with creamy ricotta, savory meat sauce, and lots of melty mozzarella cheese. It’s a great make-ahead dish that’s perfect for feeding a crowd and can be stored in the freezer for later use!

Easy Lasagna Recipe

Why You’ll Love This Recipe

  • Easy to Make: With simple ingredients and clear steps, you can make this classic comfort food in under 2 hours.

  • Make-Ahead and Freezer-Friendly: Great for meal prep, this lasagna can be assembled and stored for later. Just bake when you’re ready to enjoy!

  • Family Favorite: With layers of cheesy goodness and savory meat sauce, it’s a dish that will satisfy everyone at the table.

Ingredients

Cheese Filling:

  • 15 oz. ricotta cheese (2 cups)

  • 1 large egg

  • 2 cups mozzarella cheese

  • ¾ cup Parmesan cheese, freshly grated

  • 2 teaspoons Italian seasoning

  • ½ teaspoon salt

  • ¼ tsp pepper

Meat Sauce:

  • 1 tablespoon olive oil

  • 1 yellow onion, finely diced

  • ¾ lb. ground beef

  • ¾ lb. ground Italian sausage

  • 3 cloves garlic, minced

  • ½ cup chicken broth

  • 40 oz. marinara sauce (see notes for recommended brand)

  • 1 tablespoon tomato paste

  • 1 teaspoon hot sauce

  • 1 teaspoon Worcestershire sauce

Lasagna Noodles/Cheese Topping:

  • 12 lasagna noodles, plus extra in case of breakage

  • 2 ½ cups mozzarella cheese

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

Directions

Step 1: Prep Work

  • Combine the cheese filling ingredients in a medium bowl and set aside.

  • Measure out the remaining ingredients for the sauce and noodles.

Step 2: Make the Meat Sauce

  1. Heat olive oil in a large skillet over medium heat. Add diced onions and cook for 10 minutes, stirring occasionally, to soften the onions.

  2. Add ground beef and ground sausage. Increase heat to medium-high and break the meat into fine crumbles with a spatula. Cook for 8-10 minutes, until browned. Add minced garlic in the last minute.

  3. Drain excess fat, then add chicken broth and use a spatula to scrape any bits from the bottom of the pan. Add marinara sauce, tomato paste, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to simmer for about 10 minutes.

Step 3: Preheat Oven and Cook Lasagna Noodles

  1. Preheat oven to 375°F (190°C).

  2. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions (al dente). Drain and rinse with cold water to stop cooking, then lay the noodles flat on parchment or wax paper.

Step 4: Assemble the Lasagna

  1. Spread 1 heaping cup of meat sauce on the bottom of a 9×13-inch casserole dish.

  2. Add 4 lasagna noodles, slightly overlapping if needed.

  3. Spread ⅓ of the ricotta cheese mixture over the noodles, followed by about 1 ½ cups of meat sauce.

  4. Add another 4 noodles, another ⅓ of the ricotta cheese mixture, and 1 ½ cups meat sauce.

  5. Finish with the remaining 4 noodles, the rest of the ricotta mixture, and the remaining meat sauce.

  6. Top with 2 ½ cups mozzarella cheese.

Step 5: Bake

  1. Cover the lasagna with nonstick foil (spray foil with cooking spray to avoid cheese sticking) and bake for 35 minutes.

  2. Remove the foil and bake for another 10 minutes or until the cheese is golden and bubbly.

  3. Remove from the oven and let it sit for 15 minutes to set before slicing.

Step 6: Serve

  • Garnish with fresh parsley if desired and serve with garlic bread or a fresh salad.

Notes

  • Flavor Enhancers: The hot sauce and Worcestershire sauce in the meat sauce add depth of flavor without being noticeable in the final dish.

  • Marinara Sauce: I recommend Rao’s marinara sauce for its quality. Lasagna is a labor of love, so using high-quality sauce makes a big difference.

  • Cheese: Shred your own mozzarella and Parmesan for the best melt and texture.

  • Lasagna Noodles: If using no-boil noodles or fresh noodles, there’s no need to cook them first. Just layer them directly in the casserole dish.

  • Casserole Dish: Use a deep casserole dish to avoid sauce overflow as it bakes.

Storage:

  • Refrigerate: Store in an airtight container in the fridge for up to 3 days.

  • Freeze: To freeze, cover the unbaked lasagna with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the fridge before baking.

Make-Ahead Method:

  • Assemble but don’t bake: You can assemble the lasagna, cover, and refrigerate for up to 2 days or freeze for up to 3 months. Bake as directed, adding an extra 10-15 minutes if baking from the fridge, or 20 minutes if baking from frozen.

Reheating Leftovers:

  • Reheat: Place leftovers in a covered casserole dish and bake at 350°F (175°C) for 25-30 minutes or until heated through.

Enjoy this Easy Lasagna with your family for a comforting, hearty meal that’s sure to please everyone!

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Easy Lasagna Recipe

Easy Lasagna Recipe

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  • Author: Amelia
  • Total Time: 1 hour 40 minutes
  • Yield: 12 people
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Description

This easy lasagna is a classic comfort food, packed with layers of savory meat sauce, creamy ricotta, and gooey mozzarella cheese. Perfect for family dinners and make-ahead meal prep!

Ingredients

For the Cheese Filling:

15 oz. ricotta cheese (2 cups)

1 large egg

2 cups mozzarella cheese

¾ cup freshly grated Parmesan cheese

2 teaspoons Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

For the Meat Sauce:

1 tablespoon olive oil

1 yellow onion, finely diced

¾ lb. ground beef

¾ lb. ground Italian sausage

3 cloves garlic, minced

½ cup chicken broth

40 oz. marinara sauce (see notes)

1 tablespoon tomato paste

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

For Lasagna Noodles/ Cheese Topping:

12 lasagna noodles (plus extra in case of breakage)

2 ½ cups mozzarella cheese

Equipment:

1 9 x 13-inch casserole dish

Instructions

Step 1: Prep Work

Cheese Filling: In a medium bowl, combine ricotta cheese, egg, mozzarella, Parmesan, Italian seasoning, salt, and pepper. Set aside.

Measure out the remaining ingredients.

Step 2: Make the Meat Sauce

Heat olive oil over medium heat in a large skillet. Add diced onions and let them soften for 10 minutes to release their sugars and balance the acidity of the tomatoes.

Add ground beef and sausage. Increase heat to medium-high and cook for 8-10 minutes until browned, breaking up the meat into fine crumbles. Add garlic during the last minute and cook for 1 more minute. Drain excess grease.

Add chicken broth, scraping the pot to loosen any browned bits. Stir in marinara sauce, tomato paste, hot sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to low. Let simmer, partially covered, while you cook the pasta.

Step 3: Preheat Oven and Cook the Lasagna Noodles

Preheat oven to 375°F.

Boil a large pot of salted water for the lasagna noodles. Cook the noodles according to the package instructions to al dente (be sure not to overcook). Drain and rinse with cold water until cool.

Lay the noodles flat on parchment paper to prevent sticking while assembling.

Step 4: Assemble the Lasagna

Spread 1 heaping cup of meat sauce at the bottom of a 9 x 13-inch casserole dish.

Place 4 lasagna noodles on top, overlapping slightly if needed.

Spread ⅓ of the ricotta cheese mixture over the noodles, followed by 1 ½ cups of meat sauce.

Repeat with 4 more noodles, another ⅓ of the ricotta mixture, and 1 ½ cups of meat sauce.

Finish with the last 4 noodles, the rest of the ricotta mixture, and the remaining meat sauce.

Top with 2 ½ cups mozzarella cheese.

Step 5: Bake

Spray a piece of foil with nonstick cooking spray and place it spray-side down over the lasagna to prevent cheese from sticking.

Bake for 35 minutes. Remove foil and bake for an additional 10 minutes, until the top is bubbly and golden.

Remove from the oven and garnish with fresh parsley. Let rest for 15 minutes before serving to allow the layers to set.

Notes

Flavor Enhancers: Hot sauce and Worcestershire sauce add depth without being noticeable in the flavor. I recommend using Frank’s Hot Sauce for its mild heat.

Marinara Sauce: I highly recommend using high-quality marinara like Rao’s for the best flavor.

Cheese: Shred and grate cheese from a block for the best texture and melt. I use Dragone mozzarella, Belgioioso Parmesan, and Galbani whole milk ricotta.

Lasagna Noodles: You can use no-boil noodles or fresh noodles that don’t require pre-cooking.

Casserole Dish: If your lasagna is close to the top of the dish, place a baking sheet underneath to catch any splatters.

Storage

Refrigeration: Store leftovers in an airtight container for up to 3 days.

Freezing: Freeze assembled but unbaked lasagna for up to 3 months. Thaw overnight in the fridge before baking.

Reheating: Bake leftover lasagna in a greased, covered dish at 350°F for 25-30 minutes.

Make-Ahead

Assemble the lasagna, but do not bake. Cover and refrigerate for up to 2 days, or freeze for up to 3 months.

When ready to bake, thaw completely and bake according to the instructions.

  • Prep Time: 40 minutes
  • Resting Time:: 15 minutes
  • Cook Time: 45 minutes

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