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Best Easy Lasagna Recipe

An Easy Lasagna Recipe made with homemade meat sauce, creamy ricotta cheese, and melty mozzarella is so delicious and simple to make.
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By: Diana Published on January 10, 2025

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classic lasagna baked in a white ceramic pan, sliced into squares. Text overlay says "easy Lasagna"

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!

a white ceramic pan of lasagna, cut into squares, garnished with fresh parsley.


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.

a spatula lifting out a piece of lasagna from a pan.

Easy Lasagna Recipe Highlights

  1. Scratch Made Sauce – It’s easy to make a homemade meat sauce for lasagna with some ground beef and pantry staples.
  2. 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.
  3. 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.

Ingredients for making homemade lasagna from scratch.

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.
a skillet of meat sauce with a tray of cooked lasagna noodles, next to bowls of ricotta and shredded mozzarella cheese.

How To Make This Recipe For Lasagna with Ricotta

ground beef in a skillet with onion and garlic.
1. Cook the Ground Beef with onion until no longer pink. Stir in the garlic.
tomato sauce and seasonings added to ground beef in a cast iron skillet.
2. Add the Rest of the Sauce Ingredients, including seasonings and marinara sauce.
rind from parmesan added to meat sauce.
3. Optional: Add a piece of the rind from the parmesan cheese. Trust me, it’s delicious!
meat sauce for lasagna in a skillet, stirred with a red spoon.
4. Simmer the sauce for 5-10 minutes, then remove from the heat.
ricotta, mozzarella, egg, and parsley in a small glass bowl.
5. Add Cheese Mixture Ingredients to a small bowl.
creamy ricotta mixture for lasagna in a glass mixing bowl on a wooden table.
6. Stir Well to combine.
boiled lasagna noodles.
7. Boil Lasagna Noodles according to the package directions. Remove from the water and place flat on a tray. Spray with olive oil to prevent sticking.
first layers of lasagna in a white casserole dish. Tomato sauce topped with pasta, topped with ricotta cheese.
8. Layer: Spread 1 cup of meat sauce in the pan. Cover with lasagna noodles, then a third of the cheese mixture. Repeat twice, with meat sauce as the last layer.
shredded cheese sprinkled over a pan of lasagna.
9. Cover with shredded cheese, then Bake, covered with foil for 30 minutes.
baked lasagna in a ceramic pan. The cheese is bubbly and browned on top.
10. Remove the foil, and Bake, uncovered for 10 minutes, until browned. Let cool for 10 minutes before slicing.

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.
overhead view of a pan of lasagna cut into 12 squares.

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!

a pan of lasagna missing one piece.

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

Pizza Casserole

Baked Ziti with Sausage

Creamy Chicken Spaghetti

Alfredo Chicken Lasagna Roll Ups

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!

Recipe
a white ceramic pan of lasagna, cut into squares, garnished with fresh parsley.
5 from 2 votes
(Click stars to rate!)

Easy Lasagna Recipe

Prep Time: 30 minutes mins
Cook Time: 45 minutes mins
Resting Time: 10 minutes mins
Total Time: 1 hour hr 25 minutes mins
Author: Diana
Print Rate Recipe
An Easy Lasagna Recipe made with homemade meat sauce, creamy ricotta cheese, and melty mozzarella is so delicious and simple to make.
12 Servings
An Easy Lasagna Recipe made with homemade meat sauce, creamy ricotta cheese, and melty mozzarella is so delicious and simple to make.

Equipment

  • 9×13″ casserole dish
  • Mixing Bowls
  • Skillet or saute pan

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

Calories: 418kcal, Carbohydrates: 23g, Protein: 25g, Fat: 25g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 97mg, Sodium: 906mg, Potassium: 426mg, Fiber: 2g, Sugar: 4g, Vitamin A: 828IU, Vitamin C: 6mg, Calcium: 365mg, Iron: 2mg

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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  1. Nomsa says

    Posted on 2/11/25 at 01:03

    it’s so appetising just looking at it this is really mouth watering and will definately try this recipe moreover it looks easy too

    Reply
    • Little Sunny Kitchen says

      Posted on 2/11/25 at 15:16

      Thank you! I hope you’ll try it, the lasagna really is amazing!

      Reply
  2. Roxana Duong says

    Posted on 1/28/25 at 03:02

    5 stars
    Yum yum yum!!! I have been making lasagna for years and decided to finally look up a recipe and wow! Best lasagna I have ever made. My kids loved it.

    Reply
    • Little Sunny Kitchen says

      Posted on 1/28/25 at 18:09

      Thank you so much for the amazing feedback!

      Reply
  3. Mrs Rohini Pankaj Thakkar says

    Posted on 1/15/25 at 14:54

    5 stars
    Hi, As I am interested in cooking and I had done this with an idea from my in USA, had invited friends from India and it turn out very good, having different recipe of Pastas like Spegeti was my first recipe and it was with became sauce here in India then had invited friend for dinner, enjoyed going through this recipes of your thanks.

    Reply
    • Little Sunny Kitchen says

      Posted on 1/16/25 at 14:19

      I’m happy to help! Sounds like you’ve found some great easy recipes to make for your friends!

      Reply
  4. Carol Dreyer says

    Posted on 1/14/25 at 05:45

    This recipe will be my winner. I have never liked ground meat mingling in a white sauce..just didn’t seem palatable to me so I stopped making it after years of serving it to guests!
    This one will be my winner. Thank you for the clear way you’ve explained every step. Awesome!

    Reply
    • Little Sunny Kitchen says

      Posted on 1/14/25 at 20:37

      I’m so glad you like my recipe, Carol. I hope you enjoy it!

      Reply

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