Easiest Lasagna
Experience the comfort of homemade Italian cuisine with this "Easiest Lasagna" recipe—perfect for busy weeknights or family gatherings. Featuring no-boil lasagna noodles, a rich homemade-style meat sauce, and a creamy ricotta cheese blend, this recipe takes just 15 minutes of prep time before baking to bubbly perfection. Layers of ground beef simmered in marinara, velvety ricotta mixed with Italian seasoning, and gooey mozzarella create a classic, satisfying dish with minimal effort. The golden, cheesy topping seals the deal, making each bite irresistible. With simple ingredients and step-by-step instructions, this stress-free, delicious lasagna is a foolproof crowd-pleaser you’ll make again and again. Ideal for meal prepping or feeding a crowd, this recipe serves 8 and pairs beautifully with a crisp salad and warm garlic bread.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles (no-boil or oven-ready)
- 1 pound Ground beef
- 24 ounces Marinara sauce
- 15 ounces Ricotta cheese
- 4 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 Egg
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it into small pieces. Drain any excess fat.
Add the marinara sauce to the skillet with the cooked beef. Stir to combine and simmer for 5 minutes. Remove from heat.
In a medium bowl, mix ricotta cheese, egg, 1 cup of shredded mozzarella, Parmesan cheese, Italian seasoning, salt, and black pepper until well combined.
In a 9x13-inch baking dish, spread 1 cup of the beef and marinara mixture evenly over the bottom.
Place 3 lasagna noodles on top of the sauce. Spread 1/3 of the ricotta mixture over the noodles, then top with 1 cup of the shredded mozzarella cheese. Add 1 cup of the beef and marinara sauce on top of the cheese.
Repeat the layering process (noodles, ricotta mixture, mozzarella, sauce) two more times, finishing with 3 lasagna noodles on top.
Spread the remaining marinara sauce over the noodles and top with the remaining shredded mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil (tent it to avoid touching the cheese) and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.5 g | 353% | |
| Saturated Fat | 136.3 g | 682% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1159 mg | 386% | |
| Sodium | 8579 mg | 373% | |
| Total Carbohydrate | 569.5 g | 207% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 38.7 g | ||
| Protein | 364.8 g | 730% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 6104 mg | 470% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 2317 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
