This Easy Lasagna Recipe is simple to make and incredibly delicious, made with homemade meat sauce, creamy ricotta cheese, and melty mozzarella.
As a bonus, this recipe for lasagna with ricotta freezes beautifully, and can be made ahead!
This classic homestyle Lasagna Recipe is one of my favorite recipes ever! It’s meaty and perfectly cheesy, with the perfect amount of noodles and a golden brown mozzarella cheese crust.
You might know that a truly traditional Italian Lasagna is not typically made with ricotta cheese. Instead, a creamy bechamel sauce is used. That version is very good, but lasagna with ricotta is easier to make and heartier, so I prefer it, and I think you will too.
Need some more delicious Lasagna recipes to try? Try my Eggplant Lasagna for a vegetarian option. Ravioli Lasagna is a great shortcut recipe, and Lasagna Roll Ups are a super fun twist on a classic.
Easy Lasagna Recipe Highlights
- Scratch Made Sauce – It’s easy to make a homemade meat sauce for lasagna with some ground beef and pantry staples.
- Make Ahead and Freezer Friendly – Lasagna can take a little while to prepare, so feel free to prep it today and serve it at some point in the future! Instructions for fridge and freezer prep are below.
- Feeds a Crowd – Make Lasagna for a holiday meal, to feed your kids and their hungry friends, or to take to a neighbor in need. This recipe makes 12 large servings.
Key Ingredients
Lasagna is made with layers of three things: Meat Sauce, Lasagna Noodles, and a smooth Ricotta Cheese Mixture.
Complete list of ingredients and amounts can be found in the recipe card below.
- Ground Meat: Lean ground beef is perfect. For even more flavor, use half ground beef and half Italian sausage. This recipe will work with ground turkey or ground chicken as well.
- Lasagna Noodles, aka Lasagna Sheets: I like to use dry lasagna noodles, and partially cook them before layering the casserole.
- Marinara Sauce: Use your favorite simple marinara sauce or tomato sauce. We’ll be doctoring it up with garlic, herbs, and seasonings.
- Ricotta Cheese: The best type of ricotta for lasagna is whole milk ricotta cheese. It has a wonderful richness. That said, lower fat versions like part-skim ricotta can be used if you prefer. Some even like to use small curd cottage cheese in this recipe!
- Mozzarella and Parmesan Cheeses: Buy these in blocks or wedges and grate them yourself. Pre-shredded cheese has ingredients added to it that keep it from melting properly.
- Egg: One whole egg mixed with the cheeses helps to make the mixture firm. When it cools slightly. the cheese will stay mostly solid so that it doesn’t melt out all over the place.
- Fresh Herbs: Chopped basil and parsley add a lovely fresh flavor and a bit of color to the cheese mixture.
How To Make This Recipe For Lasagna with Ricotta
Tip!
Don’t let the foil stick to the cheese! Before covering the lasagna, spray the underside of the foil with cooking spray. You should also try to keep the foil from touching the cheese as much as possible. If the lasagna reaches the top of your pan, use toothpicks to prop up the foil.
Recipe Tips
- Stay Organized! Prepare the three lasagna parts (sauce, cheese, and noodles) before you even think about assembling. I usually cook the noodles while the meat sauce is simmering to save time.
- Cook to Al Dente. Lasagna noodles should be cooked according to the package directions. Since we’re baking the lasagna, it’s better for them to be slightly undercooked rather than too soft.
- Avoid Sticking. When you remove the noodles from the water, place them in a single layer on a pan to dry and cool down. Spray with olive oil spray so that you can layer the pasta without it sticking together.
How to Store Lasagna
Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
This recipe freezes very well! Let the frozen lasagna thaw overnight in the fridge, then reheat in the oven or the microwave to enjoy.
Make Ahead Lasagna
- Decide how far ahead you’d like to make the lasagna! Assemble the casserole as directed but do not bake. Wrap well and refrigerate for up to 2 days, or freeze for up to 3 months.
- If frozen, thaw completely before baking.
- If refrigerated, let sit at room temperature for 20 minutes to take the chill off.
- Bake as directed in the recipe, adding up to 10 additional minutes to the baking time if needed, since the ingredients will still be colder than if you’d just made the sauce today.
What To Serve With Homemade Lasagna
This hearty Italian meal pairs perfectly with garlic bread or garlic breadsticks. Try it with a homemade caesar salad to create a full meal!
Recipe FAQs
How long do you bake lasagna?
It takes at least 40 minutes to bake a lasagna of this size, and a bit longer if you’ve prepared it ahead of time and it’s cold from the fridge. I bake homemade lasagna covered for 30 minutes, and then uncovered for about 10 minutes, or until the cheese is browned and yummy.
Can I make this recipe with no-boil lasgana noodles?
If you would like to use no-boil noodles or fresh lasagna sheets, you can, but you shouldn’t pre-cook them. Follow the rest of the recipe as written.
How many layers should lasagna have?
Most recipes include three layers of meat sauce, noodles, and cheese. This recipe uses three layers in a 9×13-inch pan. More layers would require a deeper lasagna dish.
Can I double the recipe?
You can double the recipe, but you’ll want to bake it in two separate pans.
More Baked Pasta Recipes
All Pasta →
It’s always a good idea to have an easy lasagna recipe in your back pocket! Save this one for the next time you need a dish to share or a delicious, special meal for your family.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Easy Lasagna Recipe
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (450 g) ground beef 90/10
- ½ cup finely diced onion
- 3 cloves garlic minced
- 24 oz (680 g) jar marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon granulated sugar
- 9 lasagna noodles
- 2 cups (240 g) shredded mozzarella cheese
- ½ cup (43 g) shredded parmesan cheese
Cheese mixture:
- 15 ounces (425 g) ricotta cheese
- 2 cups (240 g) shredded mozzarella cheese
- ½ cup (43 g) shredded parmesan cheese
- 1 large egg beaten
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- ½ teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (200°C) or 180°C for a fan oven. Prepare a 9×13-inch (approx 23x33cm) casserole dish.
- Cook Meat Sauce: Heat olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the meat with a spatula, until the beef is browned and no longer pink.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add the marinara sauce, oregano, salt, black pepper, sugar, and optional parmesan rind. Stir well and let the sauce simmer for 5-10 minutes. Remove from heat.
- Prepare Cheese Mixture: In a large bowl, combine ricotta cheese, shredded mozzarella, parmesan, beaten egg, parsley, basil, and black pepper. Mix until smooth and evenly combined.
- Cook Lasagna Noodles: Boil a large pot of salted water. Cook the lasagna noodles according to the package instructions (usually 8 minutes).
- Drain the noodles and lay them flat on a sheet pan sprayed with olive oil. Spray additional oil between the layers to prevent sticking.
- Assemble: Spread 1 cup of the meat sauce evenly at the bottom of the prepared casserole dish. Place 3 lasagna noodles on top, followed by ⅓ of the cheese mixture and 1 cup of meat sauce. Repeat this process twice more, finishing with a layer of meat sauce on top.
- Sprinkle the remaining mozzarella and parmesan cheeses evenly over the top.
- Spray the underside of a sheet of aluminum foil with cooking spray (to prevent sticking). Cover the dish tightly and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 5-10 minutes under the broiler until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley or basil if desired.
Notes:
- Stay Organized. Prepare the three lasagna parts (sauce, cheese, and noodles) before you even think about assembling. I usually cook the noodles while the meat sauce is simmering to save time.
- Cook to Al Dente. Lasagna noodles should be cooked according to the package directions. Since we’re baking the lasagna, it’s better for them to be slightly undercooked rather than too soft.
- Avoid Sticking. When you remove the noodles from the water, place them in a single layer on a pan to dry and cool down. Spray with olive oil spray so that you can layer the pasta without it sticking together.
- Don’t let the foil stick to the cheese! Before covering the lasagna, spray the underside of the foil with cooking spray. You should also try to keep the foil from touching the cheese as much as possible. If the lasagna reaches the top of your pan, use toothpicks to prop up the foil.
- Make Ahead Instructions: Assemble the casserole as directed but do not bake. Wrap well and refrigerate for up to 2 days, or freeze for up to 3 months. If frozen, thaw completely before baking. If refrigerated, let sit at room temperature for 20 minutes to take the chill off. Bake as directed in the recipe, adding up to 10 additional minutes to the baking time if needed
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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