If there’s one food I could eat every day, it’s definitely Lasagna. There’s just something about the layers of gooey cheese, rich sauce, and tender pasta that make it irresistible. Like most of my recipes, I aim to keep things as simple as possible. No need for complicated steps or fancy ingredients, which makes this easy lasagna recipe perfect for anyone to whip up! So, let’s dive into the details of this amazing lasagna.
Why You’ll Love This Easy Lasagna Recipe
- Ultimate Comfort Food: This recipe features cheesy layers with hearty meat sauce and tender pasta—everything you crave in a cozy comforting meal!
- Quick & Easy: This recipe is perfect for beginners or anyone who wants a hassle-free and delicious meal.
- Family Friendly: This recipe makes plenty, so it’s great for feeding a hungry family. Plus, the tasty flavors are always a big hit with the kids!
- Make-Ahead Friendly: You can prep it the night before, making it a great option for busy weeknights or meal prepping for the week ahead.
Simple Ingredients
- Lasagna Sheets
- Olive Oil
- Yellow Onion
- Italian Sausage
- Lean Ground Beef
- Seasoned Salt
- Onion Powder
- Garlic Powder
- Italian Seasoning
- Minced Garlic
- Marinara Sauce
- Mozzarella Cheese
- Parmesan Cheese
- Ricotta Cheese
- Egg
- Dried Parsley
How To Make This Classic Lasagna Recipe
Preheat your oven to 375°F. Bring a large pot of water to a boil and cook the lasagna sheets according to the package until al dente. Meanwhile, heat a large skillet over medium-high heat, add a a little olive oil, and toss in the diced onions. Let them cook for about 3-4 minutes to soften. Next, add the Italian sausage and ground beef, cooking until the meat is no longer pink. Stir in the minced garlic and cook for another minute. Drain off the grease, then season with seasoned salt, onion powder, garlic powder, and Italian seasoning. Stir in the marinara sauce until everything is mixed together.
In a small bowl, whisk the egg and mix it with ricotta cheese, ½ cup of mozzarella, ½ cup of parmesan, and some dried parsley. Stir until well combined to form a creamy ricotta cheese mixture.
To assemble, spread a thin layer of meat sauce at the bottom of the pan. Lay down 2-3 lasagna sheets (enough to cover the bottom), then spread a thin layer of the ricotta mixture. Repeat these layers until you’ve used everything up, making sure to finish with a layer of meat sauce. Top with 1 cup of mozzarella and ½ cup of parmesan.
Cover the dish with aluminum foil and bake for 35 minutes. Then, remove the foil and bake for another 10 minutes, until the cheese is golden and bubbly. Let it rest for 10-15 minutes before slicing and serving. Enjoy!
Tip and Tricks for The BEST Lasagna Recipe
- Let It Rest: Let the lasagna sit for about 15 minutes before cutting into it. This makes slicing and serving way easier by giving it some time to set up.
- Layering Tip: Start with about a cup of meat sauce at the bottom of the baking dish so your noodles don’t stick. And don’t forget to top it off with a cheese layer for that perfect golden finish.
- Equal Meat & Ricotta: Don’t skimp on the ricotta cheese filling or the meat mixture. You want a good balance of both so that the lasagna is not dry and has great flavor.
- Cover While Baking: Covering the lasagna with foil while it bakes traps moisture and helps everything cook evenly. Just be sure to remove the foil for the last 10 minutes to let the cheese get golden and bubbly.
How To Store Leftovers
- Fridge: Pop any leftovers into an airtight container and store in the fridge for up to 4 days. Reheat in the microwave until it’s warmed through.
- Freezer: Lasagna is one of the only pasta dishes that actually freezes well! You can wrap individual portions in plastic wrap or foil, and freeze for up to 3 months. Thaw the frozen lasagna in the fridge overnight, then bake at 350°F until it’s nice and hot.
FAQ
- Can I make it ahead of time? Yes! You can prep the whole thing a day ahead, cover it, and store it in the fridge. Let it sit at room temp for about 30 minutes before baking so it doesn’t take as long to cook.
- Can I use cottage cheese instead of ricotta? Yep! Cottage cheese works just as well. But make sure to drain all the extra liquid so your lasagna doesn’t get watery.
- Can I use pasta sauce instead of marinara sauce? Yep. You can use either, but I do recommend giving the marinara sauce a shot! It delivers bold flavors and gives the lasagna a great taste!
- What do I serve along side lasagna? I always go for a simple side salad and garlic bread—they’re my favorites and perfectly balance out the flavors.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Bacon Cheeseburger Hamburger Helper
Ingredients
- 12 Lasagna Sheets
- 1 tablespoon Olive Oil
- ½ Yellow Onion diced
- 1 pound Italian Sausage
- 1 pound Ground Beef
- 1 teaspoon Seasoned Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Italian Seasoning
- 1 tablespoon Minced Garlic
- 24 ounces Marinara Sauce
- 1 cup Mozzarella Cheese shredded
- ½ cup Parmesan Cheese shredded
Ricotta Mixture
- 15 ounce Ricotta Cheese
- 1 Egg whisked
- ½ cup Mozzarella Cheese shredded
- ½ cup Parmesan Cheese shredded
- 1 teaspoon Dried Parsley
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of water to boil, add the lasagna sheets and cook per the package instructions until al dente. In a large skillet over medium-high heat, add the olive oil and diced onions. Allow onions to cook for 3-4 minutes to soften then add in the Italian sausage and ground beef. Cook until no pink is visible then add in the minced garlic and cook for an additional minute. Drain off any grease and season with seasoned salt, onion powder, garlic powder, and Italian seasoning. Add in the Marinara sauce and stir until well combined.
- In a small mixing bowl, crack the egg and whisk. Add in the Ricotta cheese, ½ cup mozzarella cheese, ½ cup parmesan cheese, and dried parsley. Then stir until well combined.
- In a 9x13 baking dish place down a thin layer of meat sauce, then layer 2-3 cooked lasagna sheets (whatever fills your baking dish) then place a thin layer or the ricotta mixture. Repeat steps until baking dish is full and all ingredients are used up. Be sure to finish the layers with a meat sauce layer and sprinkle 1 cup of mozzarella cheese and ½ cup parmesan cheese on top.
- Cover with aluminum foil and bake at 375 degrees for 35 minutes then remove the cover and bake for an additional 10 minutes until cheese is slightly golden and bubbly. Let rest for 10-15 minutes then serve & enjoy!
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