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Easy Lasagna Recipe

Lasagna

iamwinfred
This classic Lasagna Recipe layers tender no-boil noodles with a rich, herb-seasoned meat sauce made from Italian sausage and ground beef, a creamy ricotta-egg mixture, and a generous blanket of mozzarella and Parmesan cheese. Straightforward enough for a weeknight yet impressive enough for company, it comes together in under 90 minutes and tastes like you spent all day in the kitchen.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 485 kcal

Equipment

  • Large skillet or Dutch oven For browning meat and making sauce
  • 9x13-inch baking dish
  • Medium mixing bowl For ricotta mixture
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Aluminum foil
  • Sharp knife and cutting board

Ingredients
  

Meat Sauce

  • 1 lb ground beef 450g
  • 1 lb Italian sausage 450g, casings removed
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 28 oz crushed tomatoes 794g, 1 can
  • 15 oz tomato sauce 425g, 1 can
  • 2 tbsp tomato paste 30g
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes optional

Ricotta Mixture

  • 15 oz ricotta cheese 425g, whole milk recommended
  • 1 large egg
  • 1/4 cup fresh parsley about 15g, chopped

Cheese & Noodles

  • 4 cups shredded mozzarella cheese about 450g, divided
  • 1 cup grated Parmesan cheese about 100g, divided
  • 12 no-boil lasagna noodles

For Serving (Optional)

  • fresh parsley or basil chopped, for garnish

Instructions
 

  • Heat a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking up with a wooden spoon, and cook for 8–10 minutes until no pink remains. Drain excess fat, leaving about 1 tablespoon.
  • Add diced onion to the skillet and cook 4–5 minutes until softened, then stir in garlic for 1 minute. Add crushed tomatoes, tomato sauce, tomato paste, and all seasonings; simmer on low for 15–20 minutes until flavors meld.
  • In a medium bowl, stir together ricotta, egg, and parsley until smooth. Fold in 1 cup of the mozzarella and ½ cup of the Parmesan; set aside.
  • Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Spread about 1 cup of meat sauce evenly across the bottom.
  • Lay 4 no-boil noodles over the sauce (slightly overlapping if needed), spread one-third of the ricotta mixture on top, add 1½ cups meat sauce, then sprinkle with 1 cup mozzarella.
  • Repeat with 4 more noodles, another third of the ricotta mixture, 1½ cups meat sauce, and 1 cup mozzarella.
  • Top with the remaining 4 noodles, last third of ricotta, remaining meat sauce, 2 cups mozzarella, and ½ cup Parmesan, ensuring all noodles are fully covered.
  • Cover the dish tightly with foil (sprayed with cooking spray to prevent sticking) and bake on the middle rack for 45 minutes.
  • Remove foil carefully and bake 15 more minutes until cheese is bubbly and golden; broil 2–3 minutes for a deeper crust if desired.
  • Let the lasagna rest for 15–20 minutes before slicing — this allows the layers to set for clean, neat portions. Garnish with fresh parsley or basil if desired.

Notes

  • Rest time is non-negotiable: Skipping the 15–20 minute rest will cause the layers to collapse when sliced. Be patient!
  • No-boil noodle tip: Make sure your sauce is not too thick — the noodles need moisture to soften during baking. Add a splash of water to the sauce if it seems very thick.
  • Cover all noodles: Any exposed noodles will turn hard and crunchy, so ensure every edge is covered with sauce before baking.
  • Drain meat thoroughly: Excess grease makes lasagna oily and prevents layers from setting properly — drain well after browning.
  • Foil hack: Spray the underside of the foil with cooking spray before covering so the cheese doesn't stick when you remove it.
  • Make ahead: Assemble fully, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the covered bake time if starting from cold.
  • Freezing: Cool completely, wrap individual portions in plastic wrap then foil, and freeze up to 3 months. Thaw overnight in the fridge before reheating at 350°F covered for 20–25 minutes.
  • Vegetarian swap: Omit the meat and add roasted zucchini, mushrooms, spinach, and bell peppers in its place — increase herbs for extra depth.
  • Cheese quality matters: Freshly grated Parmesan and whole-milk mozzarella melt better and taste noticeably superior to pre-shredded bags.
  • Prevent overflow: Leave at least ½ inch of space at the top of your baking dish to contain bubbling sauce.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 35gProtein: 32gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 890mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 18IUVitamin C: 12mgCalcium: 42mgIron: 17mg
Keyword classic lasagna, comfort food dinner, lasagna recipe, meat lasagna, no boil lasagna
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