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easy lasagna recipe

Easy Lasagna Recipe: Original recipe

This easy lasagna recipe is made with a rich meat sauce, creamy ricotta filling, and gooey melted cheese. It's perfect for meal prep, freezer-friendly, and reheats beautifully. A classic homemade lasagna that's simple, flavorful, and foolproof!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 8 Person
Calories 487 kcal

Equipment

  • Pizza Peel

Ingredients
  

For the Meat Sauce:

  • ¾ lb. ground beef
  • ¾ lb. ground Italian sausage
  • 1 pc small onion, finely diced
  • 3 pc cloves garlic, minced
  • 40 oz. marinara sauce
  • 1 tbsp tomato paste
  • ½ cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce (optional)

For the Ricotta Cheese Mixture:

  • 15 oz. ricotta cheese
  • 1 pc large egg
  • ¾ cup Parmesan cheese, freshly grated
  • 2 cups shredded mozzarella cheese
  • 2 tbsp Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Lasagna Layers:

  • 12 lasagna noodles regular or no-boil
  • 2.5 cups shredded mozzarella cheese for topping

Instructions
 

  • Instructions
  • Step 1: Prepare the Meat Sauce
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add diced onion and cook for 5-7 minutes until softened.
  • Add ground beef and sausage, breaking it apart. Cook for 8-10 minutes until browned. Drain excess grease.
  • Stir in garlic, tomato paste, Worcestershire sauce, and hot sauce. Cook for 1 minute.
  • Add marinara sauce and chicken broth, stir, and bring to a gentle simmer for 15 minutes.
  • Step 2: Prepare the Ricotta Mixture
  • In a medium bowl, combine ricotta, egg, Parmesan, mozzarella, Italian seasoning, salt, and pepper.
  • Mix well until creamy and smooth.
  • Step 3: Cook the Lasagna Noodles (Skip if using no-boil noodles)
  • Boil a large pot of salted water.
  • Cook lasagna noodles until al dente (about 8-10 minutes).
  • Drain and rinse with cold water. Lay flat to prevent sticking.
  • Step 4: Assemble the Lasagna
  • Spread 1 cup of meat sauce in a greased 9×13-inch baking dish.
  • Place 4 lasagna noodles over the sauce.
  • Spread ⅓ of the ricotta mixture evenly on the noodles.
  • Add 1½ cups of meat sauce on top.
  • Repeat the layers two more times (noodles → ricotta → sauce).
  • Finish with 4 noodles, the remaining sauce, and 2.5 cups of mozzarella on top.
  • Step 5: Bake the Lasagna
  • Cover with foil (spray foil with nonstick spray to prevent sticking).
  • Bake at 375°F for 30 minutes.
  • Remove foil and bake for 10-15 more minutes until cheese is golden and bubbly.
  • Let rest for 15 minutes before slicing.

Make-Ahead & Storage Instructions

  • Make-Ahead Option (No Baking Required):
  • Assemble the lasagna completely, but do not bake.
  • Cover tightly with foil and refrigerate for up to 2 days or freeze for up to 3 months.
  • If frozen, thaw overnight in the fridge before baking.
  • Add 10 extra minutes to baking time if lasagna is cold.
  • How to Reheat Leftovers:
  • Oven: Cover with foil and bake at 350°F for 25-30 minutes.
  • Microwave: Heat in 30-second bursts, covering with a damp paper towel.
  • Air Fryer: Reheat at 350°F for 5-7 minutes for crispy edges.

Notes

✅ Use freshly shredded mozzarella—pre-shredded cheese contains anti-caking agents that affect melting.
✅ No-boil noodles? Add extra sauce to keep them from drying out.
✅ Let lasagna rest for 15 minutes before slicing for perfect layers.
✅ Avoid overcooking noodles—they’ll cook more in the oven.
✅ Want extra flavor? Add a pinch of red pepper flakes to the meat sauce.