The best of both worlds is yours!! Yes, you can have all the cheesy, gooey, warm layers of a lasagna, without all the tedious work. Give this easy lasagna recipe a try next time you’re craving the perfect comfort food.
Lasagna sits right at the top of the comfort-food list, especially once the weather turns crisp and cool. It’s the kind of family dinner everyone looks forward to, makes excellent leftovers, and delivers that cozy, oven-baked goodness in every slice. This version keeps all the classic appeal but trims the fuss, making it an approachable, anytime kind of meal.
The beauty of this easy lasagna recipe really is in its simplicity. It comes together in two straightforward parts: a hearty tomato sauce made with ground beef, crushed tomatoes, garlic, onion, and Italian seasoning, and a creamy white sauce where the cheeses do all the heavy lifting. Layer those with tender lasagna noodles and plenty of shredded mozzarella, and you’ve got a classic lasagna that’s surprisingly easy to assemble.
While the ingredient list might look long at first glance, once everything is prepped, it all comes together quickly and smoothly. A generous handful of grated Parmesan adds depth to the tomato sauce, the mozzarella melts into irresistible layers, and the finished dish is rich, comforting, and exactly what lasagna night should be.
PS. If you’re craving lasagna but only have about 30 minutes, try my lasagna soup . It has all the familiar flavors, but in soup form.
Make it a meal
You could easily serve this lasagna on its own and be totally satisfied. But if you want sides, a Caesar salad and a slice of garlic bread are classic.
How long do leftovers last?
If you transfer your lasagna to a container with a tight-fitting lid, it will last for 3-4 days in the fridge. You can reheat it in the oven at 350 degrees Fahrenheit until warm, or pop it in the microwave for a minute or two.
Easy Lasagna Recipe
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Ingredients
- ▢ 12 dried lasagna noodles
- ▢ 2 cups shredded mozzarella
Tomato Sauce
- ▢ 1 lb extra lean ground beef
- ▢ 1 medium onion (minced)
- ▢ 3 cloves garlic (minced)
- ▢ 1 teaspoon Italian seasoning
- ▢ 1 28-ounce can crushed tomatoes
- ▢ ¼ cup tomato paste
- ▢ ¼ cup grated parmesan cheese
- ▢ Salt and pepper (to taste)
White Sauce
- ▢ 2 cups ricotta cheese (can be light)
- ▢ 2 cups shredded mozzarella
- ▢ ½ cup grated parmesan cheese
- ▢ ¼ cup minced parsley
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 1 large egg
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Bring a large pot of salted water to a boil then cook the lasagna noodles for 1 minute less than the package directions. Drain and then rinse with cold water to stop the cooking. 12 dried lasagna noodles
- While the noodles cook, add the ground beef to a medium-sized pot over medium heat. Cook, breaking it up with a spoon as cooks, until it is mostly brown. Add the onion, garlic, and Italian seasoning and continue to cook for 4-5 minutes, until the beef is no longer pink and the onion is translucent. If there is a lot of fat in the pan, drain it off. 1 lb extra lean ground beef, 1 medium onion, 3 cloves garlic, 1 teaspoon Italian seasoning
- Add the crushed tomatoes and tomato paste and bring the pot to a simmer. Lower the heat and continue to simmer while you prep the white sauce. Stir in the parmesan cheese and season to taste with salt and pepper before using. 1 28-ounce can crushed tomatoes, ¼ cup grated parmesan cheese, Salt and pepper, ¼ cup tomato paste
- In a medium-sized bowl, mix the ricotta cheese, mozzarella cheese, parmesan, parsley, salt, pepper, and egg. 2 cups ricotta cheese, 2 cups shredded mozzarella, ½ cup grated parmesan cheese, ¼ cup minced parsley, ½ teaspoon EACH: salt and pepper, 1 large egg
- To assemble the lasagna. Spread 1 cup of the tomato sauce in the bottom of a 9×13 inch casserole dish. Add 3 lasagna noodles, ¼ of the tomato sauce, and ¼ of the white sauce. Continue layering the noodles, tomato sauce, and white three more times.
- Finish with a layer of mozzarella cheese and then cover the casserole dish tightly with aluminum foil and bake for 45 minutes, until the lasagna is hot and bubbling. 2 cups shredded mozzarella
- Optional step: Remove the foil and turn your oven to broil. Broil the lasagna for a few minutes, until the cheese is golden brown in many spots. IMPORTANT: Let the lasagna rest for at least 15 minutes before cutting into it.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Easy Lasagna Recipe
Ingredients
- 12 dried lasagna noodles
- 2 cups shredded mozzarella
Tomato Sauce
- 1 lb extra lean ground beef
- 1 medium onion , minced
- 3 cloves garlic , minced
- 1 teaspoon Italian seasoning
- 1 28-ounce can crushed tomatoes
- ¼ cup tomato paste
- ¼ cup grated parmesan cheese
- Salt and pepper , to taste
White Sauce
- 2 cups ricotta cheese , can be light
- 2 cups shredded mozzarella
- ½ cup grated parmesan cheese
- ¼ cup minced parsley
- ½ teaspoon EACH: salt and pepper
- 1 large egg
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Bring a large pot of salted water to a boil then cook the lasagna noodles for 1 minute less than the package directions. Drain and then rinse with cold water to stop the cooking. 12 dried lasagna noodles
- While the noodles cook, add the ground beef to a medium-sized pot over medium heat. Cook, breaking it up with a spoon as cooks, until it is mostly brown. Add the onion, garlic, and Italian seasoning and continue to cook for 4-5 minutes, until the beef is no longer pink and the onion is translucent. If there is a lot of fat in the pan, drain it off. 1 lb extra lean ground beef, 1 medium onion, 3 cloves garlic, 1 teaspoon Italian seasoning
- Add the crushed tomatoes and tomato paste and bring the pot to a simmer. Lower the heat and continue to simmer while you prep the white sauce. Stir in the parmesan cheese and season to taste with salt and pepper before using. 1 28-ounce can crushed tomatoes, ¼ cup grated parmesan cheese, Salt and pepper, ¼ cup tomato paste
- In a medium-sized bowl, mix the ricotta cheese, mozzarella cheese, parmesan, parsley, salt, pepper, and egg. 2 cups ricotta cheese, 2 cups shredded mozzarella, ½ cup grated parmesan cheese, ¼ cup minced parsley, ½ teaspoon EACH: salt and pepper, 1 large egg
- To assemble the lasagna. Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole dish. Add 3 lasagna noodles, ¼ of the tomato sauce, and ¼ of the white sauce. Continue layering the noodles, tomato sauce, and white three more times.
- Finish with a layer of mozzarella cheese and then cover the casserole dish tightly with aluminum foil and bake for 45 minutes, until the lasagna is hot and bubbling. 2 cups shredded mozzarella
- Optional step: Remove the foil and turn your oven to broil. Broil the lasagna for a few minutes, until the cheese is golden brown in many spots. IMPORTANT: Let the lasagna rest for at least 15 minutes before cutting into it.
