Easy Lasagna Recipe

This easy lasagna recipe is pure comfort food made with simple ingredients and it’s ready in under 60 minutes! Rich meat sauce, creamy herbed ricotta, and melty mozzarella layer up for mind-blowing deliciousness. Use no-boil or fresh noodles to skip the fuss and get straight to layering. 

Lasagna doesn’t deserve its complicated reputation. This easy lasagna recipe uses no-boil noodles or fresh pasta sheets, so you can layer everything directly into the pan and let the oven do the work. It’s just as simple as my baked chicken marinara, except the noodles bake right alongside everything else. 

This is a hearty classic lasagna recipe, so choose a light side dish with texture like this chopped kale salad or Tuscan kale salad tossed with a homemade Italian salad dressing! You could also lean in and serve up some slices of garlic bread or garlic knots! 

Ingredients & Substitutions

• No-Boil Lasagna Noodles: These noodles absorb moisture from the sauce as they bake, so there’s no need to pre-cook them. Barilla and DeLallo both make excellent versions. You can also use fresh pasta sheets if you can find them. If you prefer traditional lasagna noodles, cook them until al dente, drain, rinse with cold water, and toss with olive oil to prevent sticking.
• Pasta Sauce: I use my red wine pasta sauce because the depth of flavor is incredible. If you’re short on time and still want homemade, a double batch of my easy pasta sauce works perfectly in just 15 minutes. You can also use a high-quality jarred marinara—just look for one without added sugar. 
• Ground Meat: I use a mix of ground sirloin, ground pork, and spicy Italian sausage for the most flavorful sauce. The sausage adds a little heat and tons of character. You can use all ground beef if that’s easier, or swap in ground turkey for a leaner option.
• Ricotta Cheese: Whole milk ricotta has the best texture and flavor, but part-skim is also delightful. If you have leftover ricotta, make a batch of my ricotta meatballs! If you want to cut the calories and increase the protein, use a mix of ricotta and cottage cheese like I do in my stuffed shells with meat. 
• Fresh Herbs: Fresh basil and oregano folded into the ricotta make all the difference. If you only have dried oregano, use about ½ teaspoon instead of 1 tablespoon fresh.
• Mozzarella Cheese: Low-moisture mozzarella is the standard for lasagna because it melts beautifully without making the dish watery. I sometimes use bagged shredded mozzarella in the layers, then splurge on fresh mozzarella for the top. The little extra moisture doesn’t bother me—I’m expecting gooey, cheesy perfection anyway!
• Parmesan Cheese: For the layers, pre-shredded is fine. But for the top? Grab a nice aged parmesan and grate it yourself. That one layer makes a huge difference. 

See the recipe card for full information on ingredients and quantities.

Variations for Easy Lasagna

• Go vegetarian. Swap the meat for finely chopped mushrooms cooked until deeply caramelized, or try my vegetable lasagna or spaghetti squash lasagna. A sprinkle of fresh cilantro takes it over the top.
• Add vegetables. Thinly sliced zucchini, spinach, or roasted bell peppers layer in beautifully. Just make sure they’re not too wet or your lasagna will get soupy. You can roast zucchini planks and layer them in like I do in my  zucchini lasagna.
• Build even more flavor. Use a mix of dried italian seasoning, garlic and onion to the ground meat mixture. You could even add a layer of homemade pesto between the ricotta and sauce, or just stir it into the ricotta cheese mixture. 

Pro Tips for the Best Homemade Lasagna

• Season as you go. This is the biggest difference between professional chefs and home cooks, even seasoned ones! Salt the meat mixture especially if you are using only ground beef, turkey or chicken. Add ground black pepper, dried oregano, onion powder and garlic powder if you aren’t going to season the ricotta or if you are using my 15 minute pasta sauce recipe. 
• Use a thinner sauce for no-bake noodles. They absorb liquid from the sauce as they bake, so you don’t need any extra steps but if the sauce is too thick, the noodles won’t soften properly. You could always add a little water or chicken broth to loosen. 
• Layer your sauce strategically. Always start with a thin layer of sauce on the bottom of the pan—this prevents the noodles from sticking. I try to scoop mostly sauce, not meat, for this first layer. You could also reserve some in the jar or pot, but I never remember! 
• Rest before serving. I know it’s tempting to dig in right away, but letting the lasagna rest for 15-20 minutes after baking allows the layers to settle, the cheese to firm up just enough, so your slices actually hold together. And you won’t burn your mouth. You know who you are!

How to Make Homemade Lasagna

Use these instructions to make the perfect easy lasagna every time! Further details and measurements can be found in the recipe card below.

Step 1: Preheat your oven to 350°F.

Step 2: If using traditional noodles (not no-boil), bring a large pot of salted water to a boil. Add lasagna noodles one at a time to keep them from sticking. Boil until al dente—they should still be a little firm in the middle. Drain and rinse with cold water to stop the cooking process, then toss with a drizzle of olive oil.

If using no-boil or fresh noodles, skip step 2 entirely!

Step 3: While the pasta water heats (or if you’re skipping that step), brown your ground meat in a large skillet over medium-high heat. Drain any excess fat, then stir in your pasta sauce. No need to heat it separately. If you’re making my 15 minute sauce, this is the perfect time to do it! 

Step 4: Mince the fresh basil and oregano and fold them into the ricotta cheese in a medium bowl. 

To save time assembling, you could also combine the mozzarella and parmesan in with the ricotta cheese mixture. Reserve some for the top layer!

Step 5: Assemble your lasagna. Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish to keep the noodles from sticking. Lay down the first layer of noodles, overlapping slightly if needed. I usually get 3 traditional noodles across or 3 no-boil noodles arranged just to cover. There will be small gaps in the no-boil noodles which is perfect. 

If you are using traditional boiled lasagna noodles, use a deep casserole dish, so you can get at least 3 layers. 

Step 6: Spread about ½ cup of the ricotta cheese mixture over the noodles, holding them in place with your hand as you spread. Add about a quarter of the meat sauce, then sprinkle with mozzarella and parmesan.

Step 7: Repeat the layers—noodles, ricotta, sauce, cheese—until you’ve filled your dish. Top the final layer with extra mozzarella and a generous sprinkle of parmesan .

Step 8: Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

Step 9: Ideally let the lasagna rest for 15-20 minutes before slicing. I know it’s hard to wait, but this step is crucial for clean slices and perfectly settled layers. 

Before You Go

I hope you enjoyed this professional chef-tested recipe. Check out our other delicious beef recipes or head over to my vegetarian Zucchini Fritters Recipe next!