Easy Lasagna Recipe

If you’re craving an easy lasagna recipe that delivers layers of rich, cheesy comfort food without the hassle, this is the one. Dual-meat sauce, creamy ricotta filling, and no pre-boiling the noodles. I’ve made this dozens of times for my family, and it never once disappoints.

I still remember the first time I pulled a pan of this from the oven on a cold Sunday evening. The cheese was golden, the sauce was bubbling at the edges, and the kitchen smelled like something worth waiting for. That’s the magic of a well-made lasagna. It feels like a celebration even on a weeknight. This recipe is straightforward, genuinely crowd-pleasing, and worth every minute of the 90-minute process.

Ingredients for Easy Lasagna Recipe

For the meat sauce:

• 1 lb ground beef
• 1/2 lb sweet Italian sausage (I recommend sweet over hot for a family-friendly flavor)
• 1 tsp minced garlic
• 1 jar (48 oz) prepared spaghetti sauce (my go-to is a marinara-style with simple ingredients)
• 1/4 cup water (only if sauce is very thick)

For the cheese filling:

• 15 oz ricotta cheese (in my experience, whole-milk ricotta gives the creamiest result)
• 2 large eggs
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tsp dried parsley (or 4 tbsp fresh parsley, chopped I usually use fresh when I have it; the flavor is noticeably brighter)
• 1/4 tsp salt
• 1/4 tsp black pepper

For assembly and topping:

• 12 uncooked lasagna noodles (pro tip: use regular uncooked noodles, not no-boil, for this method)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

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Step-by-Step Instructions

Step 1: Preheat your oven to 350°F. Spray a 9×13-inch casserole dish with cooking spray and set it aside.

Step 2: Make the meat sauce. In a large skillet over medium heat, cook the ground beef and Italian sausage together, breaking up the meat as it cooks. Once fully browned, drain off any excess fat. Stir in the minced garlic and the prepared spaghetti sauce. If the sauce looks very thick, add up to 1/4 cup water to loosen it slightly. Simmer for 5 minutes to blend the flavors, then remove from heat.

Step 3: Make the cheese filling. In a large bowl, combine the ricotta, 2 cups mozzarella, eggs, Parmesan, parsley, salt, and pepper. Mix until the filling is smooth, creamy, and evenly combined. Avoid overmixing.

Step 4: Assemble the lasagna. Spread about 3/4 cup of meat sauce over the bottom of the prepared dish to prevent sticking. Layer 3 uncooked noodles over the sauce, then spread 1/3 of the cheese filling evenly over the noodles. Add 1/4 of the remaining meat sauce on top. Repeat this pattern twice more (noodles, cheese, sauce). Finish with the final 3 noodles and top with all remaining sauce. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan. If your sauce is on the thicker side, pour 1/4 cup water along the edges of the pan to help steam-cook the noodles.

Step 5: Spray a sheet of aluminum foil with cooking spray and place it foil-side down over the dish. This stops the cheese from sticking when you remove the foil. Bake covered for 50 minutes.

Step 6: Remove the foil and bake uncovered for another 10 minutes until the cheese is golden and bubbling. For an extra crispy top, broil for 1 to 2 minutes and keep a close eye on it to avoid burning.

Step 7: Let the lasagna rest for 10 minutes before slicing. Do not skip this step. It is what keeps the layers from collapsing when you cut into it.

What to Serve with Easy Lasagna Recipe

This hearty lasagna pairs best with sides that balance its bold, rich flavors without competing with them. Here are the best sides for easy lasagna recipe nights:

Caesar salad: Crisp romaine, tangy dressing, and crunchy croutons cut right through the richness of the cheese and meat sauce. If you want a lighter but equally satisfying option, this Healthy Chicken Salad is a great choice to serve alongside.

Garlic bread: Warm, buttery, and crusty Italian bread is the classic pairing for a reason. Perfect for scooping up any extra sauce left on the plate.

Roasted vegetables: A simple tray of zucchini, bell peppers, or broccoli adds color, nutrition, and a welcome contrast in texture to this comfort food classic.

A lighter pasta alternative: If you want to stretch your Italian dinner night across the week, try my Garlic Parmesan Pasta as a quick side or a next-day pairing.

Something cozy in a bowl: On nights when you want the flavor of lasagna without the full bake, my Lasagna Soup hits every note and comes together in about 30 minutes.

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Storage and Serving Tips

Store leftovers covered in the refrigerator for up to 4 days. The flavor genuinely improves overnight as the layers meld together. For longer storage, freeze individual portions or the whole lasagna (baked or unbaked) tightly wrapped in foil and plastic for up to 3 months. Thaw overnight in the refrigerator before reheating.

I recommend reheating covered in a 350°F oven until heated through, or microwave individual portions with a small splash of water to keep them moist. That splash of water before microwaving makes a noticeable difference in texture.

This easy lasagna recipe is also a fantastic meal prep option. Make it on Sunday and enjoy it all week. It slices cleanly after chilling, which makes portioning and reheating even simpler.

More High Protein Pasta and Casserole Recipes You’ll Love

If this easy lasagna recipe hit the spot, here are a few more hearty, protein-packed bakes worth trying:

• Southern Baked Spaghetti Casserole a cheesy, layered baked pasta the whole family will devour
• High Protein Cottage Cheese Baked Ziti a protein-boosted twist on a classic Italian bake
• High Protein Chicken Parmesan Casserole Italian comfort food with serious protein behind it
• Creamy Ground Turkey Spinach Pasta a lighter weeknight dinner with big flavor
• High Protein Mac and Cheese when the kids want something cheesy and you want something worth eating

Conclusion

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Print

Easy Lasagna Recipe

A classic, hearty lasagna layered with a rich dual-meat sauce, creamy ricotta and mozzarella cheese filling, and tender oven-ready noodles. Comforting, crowd-pleasing, and worth every minute.

Course Dinner, Main Course

Cuisine American, Italian

Keyword baked lasagna, easy lasagna recipe, family dinner, High Protein Lasagna, meal prep lasagna

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Rest Time 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 portions

Calories 1025kcal

Equipment

• Large skillet
• Large mixing bowl
• 9×13-inch casserole baking dish
• Aluminum foil
• Cooking spray

Ingredients

• 1 lb ground beef
• 0.5 lb sweet Italian sausage casings removed
• 1 tsp minced garlic
• 48 oz prepared spaghetti sauce 1 jar
• 0.25 cup water only if sauce is very thick
• 15 oz ricotta cheese whole-milk preferred, or substitute cottage cheese
• 2 large eggs
• 2 cup shredded mozzarella cheese for cheese filling
• 0.5 cup grated Parmesan cheese for cheese filling
• 2 tsp dried parsley or 4 tbsp fresh parsley, chopped
• 0.25 tsp salt
• 0.25 tsp black pepper
• 12 uncooked lasagna noodles do not substitute no-boil noodles without adjusting liquid
• 1 cup shredded mozzarella cheese for topping
• 0.25 cup grated Parmesan cheese for topping

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13-inch casserole dish with cooking spray and set aside.
• In a large skillet over medium heat, cook the ground beef and Italian sausage together until fully browned, breaking up the meat as it cooks. Drain and discard any excess fat. Add the minced garlic and the prepared spaghetti sauce. If the sauce is very thick, add up to 1/4 cup water to loosen it. Simmer for 5 minutes to blend the flavors, then remove from heat.
• In a large bowl, combine the ricotta cheese, 2 cups shredded mozzarella, eggs, 1/2 cup Parmesan, parsley, salt, and black pepper. Mix well until evenly incorporated and creamy.
• Spread about 3/4 cup of meat sauce evenly over the bottom of the prepared baking dish. Layer 3 uncooked lasagna noodles over the sauce. Spoon and spread 1/3 of the cheese mixture evenly over the noodles. Top with 1/4 of the remaining meat sauce. Repeat these layers two more times (noodles, cheese mixture, then sauce). Finish with a final layer of 3 noodles, cover with all remaining meat sauce, and sprinkle with the remaining 1 cup shredded mozzarella and 1/4 cup Parmesan. If the sauce is thick, pour 1/4 cup water along the edges of the pan to help steam-cook the noodles.
• Spray a sheet of aluminum foil with cooking spray and cover the baking dish foil-side down to prevent sticking. Bake covered for 50 minutes.
• Remove the foil and bake uncovered for an additional 10 minutes until the cheese on top is melted and golden. For an extra crispy top, broil for 1 to 2 minutes at the end. Watch closely to avoid burning.
• Remove from the oven and let rest for 10 minutes before slicing. This resting time is essential for the layers to set and for clean, tidy slices.

Notes

Use regular uncooked lasagna noodles, not no-boil noodles, for this method. Only add the optional water if your sauce is very thick. Always spray the inside of the foil before covering to prevent cheese from sticking. Do not skip the 10-minute rest after baking. Leftovers taste even better the next day. Freezes well for up to 3 months.