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Best Lasagna Recipe

Easy Lasagna Recipe

Author: Olivia Ross
A no-fail lasagna layered with creamy ricotta, hearty meat sauce, and melted mozzarella. Perfect for make-ahead meals, freezing, and feeding a hungry crowd.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Italian
Servings 12 servings
Calories 487 kcal

Ingredients
  

Cheese Mixture

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

Meat Sauce

  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 0.75 pound ground beef
  • 0.75 pound ground Italian sausage can substitute with ground chicken or turkey sausage
  • 3 cloves garlic, minced
  • 0.5 cup chicken broth
  • 40 oz marinara sauce use a good brand like Rao’s
  • 1 tablespoon tomato paste
  • 1 teaspoon hot sauce optional, enhances flavor without making it spicy
  • 1 teaspoon Worcestershire sauce can substitute with soy sauce

Noodles and Topping

  • 12 lasagna noodles plus a few extra in case of breakage
  • 2.5 cups shredded mozzarella cheese for topping
  • fresh chopped parsley optional garnish

Instructions
 

  • In a medium bowl, mix the ricotta, egg, shredded mozzarella, Parmesan, Italian seasoning, salt, and pepper. Stir until well combined. Set aside.
  • Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft, about 8–10 minutes. Add ground beef and sausage, cook until browned. Stir in garlic during the last minute.
  • Drain grease, then add chicken broth to deglaze. Stir in marinara, tomato paste, hot sauce, and Worcestershire sauce. Let simmer gently.
  • Bring a large pot of salted water to a boil. Cook noodles until al dente. Drain, rinse with cold water, and lay flat on parchment or towel.
  • Spread 1 cup of meat sauce on the bottom of a 9x13-inch dish. Add 4 noodles, then one-third of the ricotta mix, then 1½ cups sauce. Repeat twice more. Top with last 4 noodles, remaining sauce, and 2½ cups mozzarella.
  • Cover tightly with foil (spray underside). Bake at 375°F for 30 minutes. Remove foil and bake 15 more minutes. Broil 1–2 minutes for browned top if desired.
  • Let the lasagna rest for at least 15 minutes before slicing to allow layers to set.

Notes

  • Shred your cheese fresh for best melt. Resting after baking helps keep clean slices.
  • You can substitute the Italian sausage with ground chicken or turkey for a lighter version.
  • Place a baking sheet under the dish to catch overflow and prevent oven messes.

Nutrition

Calories: 487kcalCarbohydrates: 30gProtein: 31gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 1207mgPotassium: 632mgFiber: 3gSugar: 5gVitamin A: 968IUVitamin C: 8mgCalcium: 396mgIron: 3mg
Keyword Easy lasagna
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