Easy Lasagna Recipe

There’s something sacred about pulling a bubbling lasagna from the oven. For me, it started in my grandmother’s kitchen, where layers of noodles, meat, and cheese weren’t just dinner. They were tradition, comfort, and celebration all baked into one dish.

If you're looking for a lasagna recipe that actually delivers on its promise, this is the one. It's easy to make, full of rich flavor, and completely freezer-friendly. Whether it’s your first time building a layered pasta dish or you've had disappointing results in the past, this version is made to work every time.

No complicated steps. No fancy ingredients. Just hearty, cheesy satisfaction that feels like home on a plate.

Jump to:

• Why You’ll Love This Recipe
• Ingredients You'll Need
• How to Make Easy Lasagna
• Pro Tips from My Kitchen
• Frequently Asked Questions about Lasagna Recipe
• Easy Lasagna Recipe

Why You’ll Love This Recipe

• Layers That Stay Put: No sliding mess here. Each layer holds together beautifully, thanks to the right balance of ricotta, meat sauce, and perfectly cooked noodles.
• Make-Ahead Friendly: Busy night coming up? Assemble it in advance and bake later. It even freezes like a dream.
• Crowd-Pleaser Approved: From picky kids to hungry adults, this is the kind of dish that gets asked for again and again.
• Comfort in Every Bite: Creamy cheese, savory meat, and that golden, bubbly top — it’s everything you crave in a classic lasagna.
• No Weird Ingredients: Everything in this recipe is easy to find and pronounce. No shortcuts that ruin the flavor.
• Reliable Every Time: This is the recipe you’ll go back to. It works, it tastes amazing, and it never lets you down.

Ingredients You'll Need

For the Cheese Mixture

• 15 oz ricotta cheese (whole milk recommended)
• 1 large egg
• 2 cups shredded mozzarella cheese
• ¾ cup freshly grated Parmesan cheese
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Meat Sauce

• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• ¾ pound ground beef
• ¾ pound ground Italian sausage
• 3 cloves garlic, minced
• ½ cup chicken broth
• 40 oz marinara sauce (use a good brand like Rao’s)
• 1 tablespoon tomato paste
• 1 teaspoon hot sauce (optional, but enhances flavor)
• 1 teaspoon Worcestershire sauce

For the Noodles and Topping

• 12 lasagna noodles (plus a few extra in case of breakage)
• 2½ cups shredded mozzarella cheese for topping

Optional Garnish

• Fresh chopped parsley (for color and freshness)

How to Make Easy Lasagna

Step 1: Prep the Cheese Filling

In a medium bowl, mix the ricotta, egg, shredded mozzarella, Parmesan, Italian seasoning, salt, and pepper. Stir until everything is well combined, then set aside.

Step 2: Make the Meat Sauce

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 8 to 10 minutes. Stir in the ground beef and sausage. Break up the meat with a spoon and cook until browned. Add the garlic during the last minute.

Once the meat is cooked, drain off the grease. Pour in the chicken broth and scrape up any browned bits from the bottom. Stir in the marinara, tomato paste, hot sauce, and Worcestershire. Let it simmer gently while you prep the noodles.

Step 3: Cook the Noodles

Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, according to package directions. Stir occasionally to prevent sticking. Drain and rinse with cold water, then lay them flat on parchment paper or a clean towel.

Step 4: Assemble the Lasagna

Spread 1 generous cup of meat sauce on the bottom of a 9x13-inch baking dish. Layer 4 noodles over the sauce, slightly overlapping if needed. Spread one-third of the ricotta mixture over the noodles, then top with 1½ cups of meat sauce.

Repeat this layering two more times: noodles, ricotta, sauce.

Finish with the final 4 noodles and the remaining meat sauce. Sprinkle the top with 2½ cups of mozzarella cheese.

Step 5: Bake It

Cover the dish tightly with foil (spray the underside to prevent sticking). Bake at 375°F for 30 minutes, then remove the foil and bake for 15 more minutes. If you want a browned top, broil for 1 to 2 minutes at the end.

Step 6: Let It Rest

Don’t skip this step. Let the lasagna sit for at least 15 minutes before slicing. It helps the layers set and makes serving much easier.

Pro Tips from My Kitchen

Let the onions take their time – Cooking them slowly builds sweetness that balances the acidity of the tomatoes. It’s a small move that makes a big difference.

Shred your cheese by hand – Bagged cheese often has anti-caking agents that mess with the melt. Freshly shredded cheese gives you that gooey, golden top every time.

Don’t skip the resting time – It’s tempting to dive right in, but lasagna needs to rest after baking. This gives the layers time to set and prevents a sloppy mess on your plate.

Use a mix of meats – The combo of ground beef and Italian sausage gives the sauce depth. If you only use one, it’ll still work, but you’ll lose a bit of that complexity.

Hot sauce won’t make it spicy – It just deepens the flavor. I use Frank’s, but any mild hot sauce works. You won’t taste it, but you’d miss it if it were gone.

Add a baking sheet under the dish – Lasagna bubbles. If your dish is full to the top, place it on a baking sheet to catch any overflow and avoid a smoky oven.

Frequently Asked Questions about Lasagna Recipe