Easy Lasagna
This easy lasagna recipe uses no-boil noodles for ultimate convenience—just layer and bake! Rich meat sauce, creamy herbed ricotta, and perfectly melted cheese make this the best weeknight-friendly comfort food.
Servings: 12 people
Ingredients
- 12 no-boil lasagna noodles or 8 large fresh pasta sheets, or 12 traditional noodles cooked al dente
- 1 ½ quarts pasta sauce about 6 cups
- 1 ½ lbs ground meat I use ½ lb ground sirloin, ½ lb ground pork, ½ lb spicy Italian sausage
- 2 cups part-skim ricotta cheese
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh oregano chopped or ½ teaspoon dried
- 12 oz shredded low-moisture mozzarella cheese
- 1 cup parmesan cheese shredded or grated
Instructions
- Preheat oven to 350°F.
- If using traditional noodles, cook until al dente in salted boiling water. Drain, rinse with cold water, and toss with olive oil. If using no-boil or fresh noodles, skip this step.
- Brown the ground meat in a large skillet over medium heat. Drain excess fat and stir in pasta sauce.
- Mince fresh herbs and fold into the ricotta cheese.
- Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Lay down noodles to cover the bottom, overlapping slightly if needed.
- Spread about ½ cup ricotta mixture over noodles. Add about a quarter of the meat sauce, then sprinkle with mozzarella and parmesan.
- Repeat layers until the dish is full, ending with sauce and a generous layer of mozzarella and parmesan on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake 15 more minutes until golden and bubbly.
- Let rest 15-20 minutes before serving.
Video
Notes
Yield: This recipe makes one 9x13-inch pan, serving about 12 people.
It should be noted that the lasagna I made in the video is HUGE. I really wanted to use that Emile Henry baking dish so I ended up with 9 (yes, NINE) cheesy layers of goodness. In my normal 9 x 13 x 2 inch baking dish I would only get 3-4 layers with the ruffled edged noodles. The recipe is written for my normal size dish, but if you have a large and in charge deep dish, double it.
Technique: Make sure your sauce is slightly thinner than usual if using no-boil noodles.
Flavor Tips: The fresh herbs in the ricotta make all the difference. Don't skip this step! You can also add a pinch of red pepper flakes to the meat sauce for extra kick.
Variations: Swap the meat for mushrooms to make it vegetarian, or add layers of spinach or roasted vegetables for extra nutrition.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F oven.
Technique: Make sure your sauce is slightly thinner than usual if using no-boil noodles.
Flavor Tips: The fresh herbs in the ricotta make all the difference. Don't skip this step! You can also add a pinch of red pepper flakes to the meat sauce for extra kick.
Variations: Swap the meat for mushrooms to make it vegetarian, or add layers of spinach or roasted vegetables for extra nutrition.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F oven.
Nutrition
Calories: 413kcal | Carbohydrates: 23g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 962mg | Potassium: 634mg | Fiber: 3g | Sugar: 5g | Vitamin A: 944IU | Vitamin C: 8mg | Calcium: 388mg | Iron: 3mg