Easiest Lasagna Ever
Nothing beats classic lasagna. And this is the easiest recipe you will ever make. It can be made ahead and it’s freezer-friendly too!
I have a friend on bedrest for the next few days and her only request from me was homemade lasagna.
It’s a true classic and all but I asked if she wanted anything else – maybe something fancier? She said no. Just lasagna.
So here it is. Classic homemade lasagna, made the easiest way of all. 20 min prep time. That’s it. And the end result?
Well, it’s perfection.
Easiest Lasagna Ever
Nothing beats classic lasagna. And this is the easiest recipe you will ever make. It can be made ahead and it’s freezer-friendly too!
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef*
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 28-ounce can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 15-ounce package whole milk ricotta
- 3 ½ cups shredded mozzarella, divided
- 1 large egg, beaten
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
- Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined.
- In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside.
- Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.*
- Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots.
- Let cool 15 minutes. Serve, garnished with parsley, if desired.
Notes
*Italian pork sausage can be substituted.
*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
i tried this the ricotta and egg combo kind of went harder it thickened up the ricotta, mine definitely did not look like yours i followed the recipe exactly
Easy to do and delicious.
I made this for my family. I went exactly by the recipe. They loved it. I will definitely make it again. Thank you for the recipe.
To make a head freezer prep, do you cook the meat before or freeze it uncooked?
Thank you!
I’ve been making this lasagna for a few years now on my husband’s birthday. He’s asks for this every year instead of going out to a restaurant. And says it’s better than his mother’s recipe. Thank you for creating and sharing this recipe with us.
Made your easy lasagna for Christmas this year along with your easy baked meatballs. I prepared them both and placed them in the freezer. Once they were defrosted, I cooked the lasagna in the oven and heated the already baked meatballs in the sauce. It was the easiest holiday meal I have made. Both dishes got rave reviews, and my family wants these two dishes in our meal rotation. Happy Holidays!
I have tried several decent lasagna recipes over the years but this one is perfect. I made it with sausage the day before and followed the heating instructions exactly. Everyone loved it! This will be my new go-to for sure! Thanks for a great recipe!
I have been following the updates of your site for a long time, I find very cool recipes in the updates and in the sections. Sometimes I get inspired and use similar articles to make a simplified version of the infographic for myself. Such cool recipes should have a continuation in a new perspective. I first cooked according to your notes. Husband and children are delighted! It is very tasty and easy when there are such assistants!
Love this recipe! For a less heavy dairy version of the ricotta sauce I susbistuted half the ricotta for 1 and half avocados and and it came out beautifully!
I also didn’t cook the pasta before assembly and it was totally fine!
Cant wait to make it again <3
Simple and yummy! Made exactly by the recipe and it was gobbled up! Damn delicious!
Damn delicious lasagna:) this was perfect! Made as directed except added spinach to the cheese mix.
Great directions and absolutely delicious!
Easy to make. Very filling. Kids really enjoyed it. All round a good recipe. No hassle with making white sauce which was nice.
Only changes I made was to add a bunch of garlic to the onion stage and tomato purée with the chopped tomato stage. And I didn’t bother boiling the lasagna sheets beforehand. Didn’t make much a difference.
Made a double batch for leftovers
This just became my favorite lasagna recipe. I made it last night, and it turned out the best ever. I only liked this dish in the past, but I now love it.
I don’t even know what it is about this recipe. It isn’t complicated, featuring an assorted variety of meats and cheeses, yet the taste and flavor are fantastic.
I feel that I can either make it the same, again and again, or occasionally tweak it for a change of pace.
I have made this lasagna at least once in the past. Last time I made it with turkey but I have a vegetarian now (2022) and I tried it with 1/2 beyond beef and 1/2 beyond beef sausage and it turned out great. I like the idea of trying it with just veggies and maybe using meaty mushrooms for my next attempt. 🙂 I made an extra one to freeze.
The updated photos are beautiful! I’ve been making this for a couple years, we love it! Everyone I share it with loves it too. Simplicity is best when it comes to lasagna!
I added some garlic to the meat and ricotta along with some parsley to the ricotta. Superb! Super easy super delicious!
I made this for dinner tonight….it was sooo easy and super delicious! I did add a clove of garlic to the ground beef and onion mix and a few more pinches of basil and oregano. Used regular noodles and the dish was in the oven for 37 minutes.
So tasty; my husband went back for seconds!
Really easy and good. I used “no – boil ” noodles and they worked perfectly, cutting down some time. You do need to follow baking instructions on the back of the box. I also, took a recommendation from another reviewer and added fresh basil / parsley to the ricotta cheese mixture. It was delicious.
It cuts down time but it soaks up all the sauce to make up for the time savings.
Thank you for your comment. I was going to use the no-boil, and your comment lit a light bulb. Last time my lasagna was dry, and I didn’t even think it was caused by the noodles soaking up the sauce; I thought I overcooked it or didn’t add enough of something. Duh! The no-boil noodles soaked up all the sauce, which equaled a dry lasagna.
Chungah, I made this lasagna recipe today. Absolutely fabulous! I didn’t have to place it under the broiler, it was perfectly browned on the top. Thank you so much for an excellent recipe!
I’ve made this before as is and it has turned out great. Today, I made the sauce using fresh tomatoes and subbed/added fresh basil and parsley. I also didn’t have quite the same amount of mozzarella, so I mixed in some asiago and pecorino. It turned out beautifully!
For anyone wondering on the layers… it’s
1. 1/3 of the tomato/meat mixture
2. 3 lasagna noodles
3. 1/2 of the ricotta mixture (this is where I added fresh basil and parsley)
4. 1/3 of the mozzarella (or cheese mix in my case)
5. 1/3 of the tomato/meat mixture
6. 3 lasagna noodles
7. 1/2 (the rest) of the ricotta mixture
8. 1/3 of the mozzarella
9. 3 lasagna noodles
10. 1/3 (the rest) of the tomato/meat mixture
11. 1/3 (the rest) of the mozzarella
12. parmesan
As advertised! Easy and wonderful! I have tried a few other lasagna recipes, and they didn’t turn out as tasty as this one. Also, it’s faster than a lot of recipes I’ve tried. Bravo! A couple of things – it looks like a lot of onion, but it’s not. And maybe you want to add a couple (or 5!) of minced cloves of garlic with the onions and meat.
Thank you for such a great recipe!
This was delicious and easy! My only change next time will be to add some fresh garlic to the pan when I sautee the onions and ground beef.
This was super easy and my whole family enjoyed it! I used oven ready noodles, but next time I will boil my own.
Tip for preparing the lasagna noodles, make this Step1: Add pasta in 9×13” dish with deep sides, criss-crossing a bit, not stacking. Pour boiling water over to cover. Continue remaining preparations. When time to add, the noodles will be ready!
This recipe is so simple and so delicious. I have always bought frozen lasagna and after making this recipe hubby only wants this now, no more frozen.. I’ve made this twice already it’s a KEEPER!!
We tried this lasagna tonight and it was absolutely delicious! For the sauce we used a combination of ground beef and Italian sausage. We will definitely make this again.
This is almost identical to the one we’ve made for 40 years! Only thing worth considering is mixing the hamburger with the sausage of your choice ( we smoosh them together well before frying) and adding a bit of tomato paste for more depth of flavor with the tomatoes then add a bit of water to thin it to your liking. Adds a bit of body to the sauce as well.
I so enjoy this site – always finding great things!!!
Has anyone already figured out how many calories there are per serving?
Easy to make. Delicious. My husband liked it a lot. This will be my “go to” lasagna recipe. I used oven ready lasagna and it turned out just fine.
Yummy! I ‘m Italian and this is EXACTLY how I make my lasagna- always sauce the dish before the noodles; I always add garlic to the beef & onions; always use Ricotta and the egg- I believe Ricotta makes a tasty difference in the layering; The tomatoes and seasoning- I always add extra basil- flavors merge & house smells great! I always top it off with parmesan and mozzarella..so Delicioso . I have made it with “oven ready” lasagna noodles and it remains fine.
My brother is allergic to eggs- so I made the same recipe – minus the egg- He couldn’t get over it! He kept asking me what was the seasoning & what I did differently- as his wife is also Italian 🙂 so I know this recipe is perfect either way! 🙂
When I saw “easiest” ever lasagna I thought for sure it would call for uncooked Lasagna noodles which I think is the worst part of making one. Has anyone tried it that way? I am going to try it tonight. Going to add little water to bottom of pan. I will update outcome
I’ve made it several times with uncooked noodles and it turns out great. I make it a couple hours ahead of time, wrap it and let the noodles soak up the sauce. Good luck!
I’m going to try it tomorrow with guests. I have the no cook noodles. Can I put it all together and bake it tomorrow? Will the noodles turn out ok?
Very easy. Can you adapt this to Instant Pot?
Great recipe, I substituted beyond meat and it was deslish.
Also try impossible hamburger patties or grounds. So good!
I made this tonight for my family they all loved it. I added spaghetti sauce to the meat mixture and that tasted pretty good. I agree with the others who say they’ll let their meat sauce summer a bit before building thr lasagna. Other than that this will be a dish I keep making! Thank you for the receipe!!
Love this lasagna recipe so much! So simple and delicious. Question – if I were to make this for my vegetarian friends and just leave out the beef altogether, do you think it would be just as good? Or should I add another layer or extra cheese?
Try making it with veggies instead of the meat, still very delicious. Some of my favorites are red bell peppers, zucchini and mushrooms. Or you could try grinding up the mushrooms and seasoning it like the beef for a vegetarian option. Have fun!
Can I just use the same amount of dice tomatoes instead of crushed tomatoes? Trying to avoid a trip to the store.
Hi Sarah I put the diced tomatoes in a blender til they had the crushed consistency and it worked out great!
Love this recipe!! As I love all your recipes! I asked for your cookbook for Christmas!
I do have one question I am unclear on – you say “Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan”. when i repeat with the second layer- which i read a spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. But when I do that then top with remaining noodles tomato mixture then cheese and parmensan. there is not enough tomato mixture or cheese. so i am just confused about the next two layers.
This recipe is wonderful. The entire family loves it and is on rotation every few weeks. When I made this today, I was out of mozarella but I had a mix of Cheddar/Mozarella so used that and it actually turned our pretty great. Kids devoured it. Thank you for this, and all your delish recipes Chungah!
First I do love all your recipes and made this one recently but I made it using your slow cooker recipe for spaghetti sauce & added additional cheese. It took a little longer but everyone loved it. Keep these recipes coming because I’m learning to like cooking again……
The texture is right, but if I make it again I would let the sauce simmer for a while. As written, the sauce came out kinda thin and bland.
Used this for all ingredients except I also added can diced tomatoes, spices, 1 tablespoon of diced onion, garlic, on each layer cheese first 8 slices mozzarella and one extra spices as I Oops, I thought I was putting in 1 tablespoon Italian spice but put 1 tablespoon parsley then went oh know, went and also of course the Italian spices. Last I noted, I doubled everything except mead, I did 1 5 lb Italian sausage. By doing that not much extra time in minutes for ingredients. Once I made first lasagna in my oven I then made a second lasagna put together into a same size metal pan from dollar store while my first oven was cooking. (The dollar store I went to came with a plastic cover. Due to freezer size, I put the plastic cover upside under metal under to strengthen the bottom. I then put tight aluminum two layers.) I figure I can cook it on a day will be busy or send it to my son and his roommate. It wasn’t too bad but I loved adding spices because my family likes alot of spices. The only change I might
do next time is add a packet of fake sugar. I say that when I have watched TV chefs making tomato based entree to add a packet of sugar. It I believe to take down acid. I might also change, as I listed above I had added in a can of diced tomatoes, by dicing up fresh tiny diced tomatoes. Thank you to author this recipe as it is truly easy. My husband cooked the meat and onion mixed in with tomato and I did cheese bowl, I then did both lasagnas and it was so quick to make, super easy for clean up, and while the first cooking in the oven while assembly the second lasagna, it was only a short time to have the oven beep came off for the removing of aluminum for remaining time.
So excited! My most beautiful and delicious lasagna to date. 3rd try 🙂
Easy and delicious! Waiting for it for 10 minutes after you take it out of the oven is the hardest part!
Tried this tonight and it sure was delicious. Thank you for the Damn Delicious website. It is my go to when I’m building my menu each week.
Very good. Can I freeze this once it has been cooked?
Easy to make, delicious to eat. It has become a family favourite
This is a yummy recipe. Mine took 45 minutes with the foil on and 15 with the foil off. I also had to use 12 noodles–4 for each layer. 3 per layer jut wasn’t enough, I also used 2 eggs for the ricotta. After I made the changes, it turned out perfectly!
Great recipe and easy to follow. I added some chopped celery, mushrooms and red wine to mine.
Came out of oven like a masterpiece. Everyone loved it and I’ll definitely use this recipe again. Simple and very tasty.
This was soooo good!! We all loved it!! My husband and mom thought is was so yummy. I substituted the meat sauce with my own homemade lasagna/spaghetti sauce. Best lasagna I ever made. Thank you!!
I made this last night and used the recommendation of one other commenter and added onion soup mix during the ground beef browning. So good!
When I made it it seemed short on sauce and salt but otherwise very good!
Made this last night. It looked amazing and was easy to make, but my husband and I both agreed it was a little bland. If I make it again, I will let the sauce simmer for longer and add a bay leaf like my mom used to do. I will also add s&p to the ricotta mix as well as chopped parsley.
Haven’t tried but looks pretty good!
Question/ clarification around step 5:
Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.*
If I read this (now probably 5x) … I’m stuck with 3 extra noodles on top.
Meat > 3 noodles > 1/2 ricotta > mozz > meat > 3 noodles > remaining ricotta > mozz > 3 noodles on top??
What’s happening w my interpretation & layering?
Thx!
1st layer: 1cup meat sauce>noodles>1st half ricotta mix>1cup mozz
2nd layer: 1cup meat sauce>noodles>2nd half ricotta mix>1cup mozz
3rd layer: noodles>rest of the meat sauce>1 cup mozz>Parmesan
Delicious! I will add more meat next time and make more sauce. Also didn’t have ricotta but used queso fresco cheese from Costco and we liked it way better than ricotta!
This is truly the best thing I’ve ever made. I used Italian sausage but otherwise followed this recipe to a T. Amazing!
Can I substitute a can of crushed tomatoes for a can of pasta sauce?
Fantastic work, Chungah! This is almost exactly how I make it, but I do like a bechamel.
Good recipe when I don’t have three hours to simmer my sauce. If you use two, or better three, eggs in the ricotta it is easier to work with and tastes better–no complaints from the ones who usually don’t like the ricotta. Thanks for the recipe.
I’ve made this lasagna every year for our family Christmas get together. It is amazing!! I’ve made a few adjustments to the sauce to suit my family, but this is an awesome recipe as is.
Made this tonight. I highly recommend it. It is easy and it turned out great. I used ground sirloin for the meat. As far as noodles I used delallo no boil whole wheat lasagna noodles as I try to make it a little healthier. Otherwise followed the recipe to a T. I tend to use little or no salt and use canned ingredients with low sodium or no salt added di i used extra pepper and some garlic powder to compensate. Will definitely make again.
First successful lasagna! WOO HOO!! I added one tablespoon of tomato paste and a beef stock cube and can confirm it was truly delicious, enjoyed by all at the dinner table. Thank you.
Use onion soup mix when cooking the beef it makes the beef taste so good you can just put it over rice or with noodles and you have an extra meal idea
Looks amazing! Can this be frozen before step 6? (Before baking it at all?)
Yes! 🙂
*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
I’m looking forward to making this for Easter Sunday. If I put it together the day before, do I cook it then refrigerate til the next day and reheat? Or do I wait until the next day to cook it?
You can make this ahead of time by covering the lasagna tightly with plastic wrap (prior to baking). Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through. Hope that helps, Theresa!
This is an amazing recipe – but it is far from ‘easiest’. Prep time takes me about 45 minutes. But I will keep on making it, because it has great flavour. The whole family loves it! Thank-you!
I’ve made this probably 5 or 6 times in the last few years. It never disappoints. I usually add 2-3 Italian sausages to the ground beef to add a little flavour – but it’s also great on its own.
Great recipe! I have made it three times already! Each time though, I can’t seem to get two ricotta cheese layers. I can only get one ricotta layer. Am I spreading the ricotta too thick? Thanks!
Possibly! But then again, you can never have enough ricotta, right?
First, divide your ricotta mixture in two so you see how much you have to work with per layer. Rather than trying to spread it, just drop teaspoons full of it at intervals on each layer. It’s almost impossible to spread. I add some quickly sauteed/steamed fresh spinach to my ricotta to try to stretch it a bit, while adding flavor and color, too. But just give up spreading your ricotta and drop it on in dribs and drabs. You can also add another egg to make it a bit more liquidy.
thanks for this feedback! going to try this recipe this week
I’m going to try this recipe out so I’ll foreward with that. Never made it yet. But I’m scrolling through the comments, reading them as always because often, previous readers that have tried recipes published online, have great tips and tricks for making the recipe prep, taste and cook it’s best + easiest.. Never in life have I seen as many people COMPLAIN about the most petty, small on a SINGLE recipe? Wasn’t the “easiest recipe in the world?” Wow. That’s definitely open to interpretation… Just a lot of trolls here. I feel embarrassed for the author who put this up to try and share something with people… Ugh.. Such gross behavior..
This was pretty bland, I was disappointed but easiest, yes!
I’ve made this so many times and love it! Super easy. And it’s amazig left over!
I’m planning to make it for a large crowd. Do you think it will bake well if I increase the recipe by 50%? I have a very large lasagna pan that should fit everything, I just worried it might not bake as well. Have you ever tried increasing the recipe?
I actually have not. Sorry!
My first lasagna ever and my husband and children had NO complaints. Which is truly remarkable!
What makes this even easier, and it’s just as delicious, is to use no bake noodles!
Thanks for the tip, Cindi!
It needs more then 1lb of beef. More like 1.5 or 2lbs.
Really like many of the recipes and live in London. Just wondering would it be possible to give the measurements in metric for European cooks ?
Hi Lizzy! There are many metric conversion calculators available online. 🙂
I have never made lasagna before and always just cooked the premade freezer kind. This was a lot easier than I was expecting! I tried to use what I had on hand so I used 2 cans of diced tomatoes and a big scoop of tomato paste to try and make the sauce thicker like if I used crushed tomatoes. It turned out really good. I’ll have to try it again with the crushed tomatoes to see if it made that much difference in the end.
Great! So happy it turned out so well for you!
Taste bland and not enough flavour maybe it needed a cheesy sauce?
I think you should change your prep time to an hour.
Hi Keira! Thanks for trying my recipe, but lasagna typically does not have a “cheesy sauce” – perhaps you were expecting a different kind of dish?
On your nutrition facts, it doesn’t say how much is a serving size. I have to track my macro nutrients. Do you know about how much is a serving size? Thanks!
Hi Sydnee! You would have to divide the lasagna into equal 12 pieces, since the recipe yields 12 servings. Then you’d have your serving size and corresponding nutrition facts. I hope that helps!
Could I use “no-boil noodles” instead?
Yes, absolutely.
Is there a specific modification if no – boil noodles are used ?
Nope – there’s just no need to boil the noodles, of course. 🙂
Thank you very much x
Hi there, I am eager to cook this and freeze, once assembled and cooked, and then frozen, do you put in the overn frozen for 90 minutes to heat or defrost first, thank you.
Natalie, to freeze, place the lasagna in the freezer uncooked. There is no need to defrost when ready to bake.
The lasagna is in the oven as I’m writing this comment. It smells and looks great, however I would argue that it doesn’t take 20 minutes to prepare this. Maybe I’m a slow cook, but a 30 minute prep time would be more accurate.
Can I use cottage cheese instead in recipe?
Yes, absolutely!
Just made this using my homemade sauce and noodles! delish! Thank you!
may I ask how you record these videos without holding the camera or shaking? haha
Looks delish though!!
I am using a tripod.
Okay, how do you measure the small bowl of mixture that you’re saying before the tomatoes mixture? I’ve read it ten times and is still confused….
Hi Vicki. Sorry, I am a little confused by your question. Are you referring to this step?
4. In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside.
My first one is in the oven. We’ll see how it turns out because I had to substitute for gluten free noodles and they were not a standard lasagna shape, which meant breaking some in pieces. Not to mention that I’m constantly scatterbrained worrying about cross-contamination. 😉
I have to say though that it was frustrating starting to use my large skillet because by the time I was ready for the tomatoes, there was no room. I had to switch to a pot. The video was rather misleading about that. It really doesn’t look like a pound of ground beef was used. Also the recipe doesn’t mention whether or not it needs to be covered if you make and bake it fresh.
Heya, if it’s helpful to anyone, I’ve never been a big fan of ricotta and I found a recipe which replaces it with tofu – https://www.recipestroupe.com/recipe-vegan-tofu-and-spinach-lasagna-51076.html. I’m not vegan, but I was thinking of using tofu instead of ricotta in this recipe. Would it work ok?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I’ve made this several times now, and it’s a hit every time. My husband even says that it’s the best lasagna he’s ever had! Thanks for the great and easy recipe!
I already have a can of stewed tomatoes – could I substitute that instead?
Yes, absolutely.
If I cook one day ahead, do you mean I cover with foil and cook for 40 minutes? Then uncover the foil and cook 10-15 more??
Yes, that’s exactly right.
This recipe was excellent. It came out great and everyone loved it! Can’t wait to have the leftovers for lunch tomorrow!
I made the lasagna & I baked it accordingly & put it in the freezer-I took it out of freezer & did what it said to do,but worried that it would be Ok-,bcause I had planned on having it for dinner 7 days later. After you take it out of the oven,do you let it cool in room temperature before you serve it & then you shouldn’t have to warm it again in microwave before you serve it Is this alright? Hope so!
Can I use block mozzarella instead of shredded??
Yes.
Omg I am so in love with this recipe!!!! Thank u so much!! I was worried bc for one I have part skim ricotta… and my husband is a meaty guy so I used 2 lbs of beef..in which it turned out greasy. However it taste amazing!!!!
I reserved some of the pasta water from cooking the noodles and added it to the meat sauce. There’s never enough sauce ever, ever in anything. I love sauce.
I don’t have Italian seasoning so I also used salt, pepper, basil, oregano, a tiny bit of thyme, and a few good shakes of paprika.
If I made this dish again I’d probably use a little more pasta water and make more of the ricotta/mozzarella mixture. I also cooked more than nine noodles but in reality I actually only used 9. Good call. I didn’t realized how much the noodles would expand.
I can see why someone might want to not cook the noodles and instead have them cook in the sauce and I’d love to sometime try both methods side by side and do a taste test- however, I found it just as fine to reserve the water and cook the noodles simultaneously. The timing of the recipe is really good. Next time I might try garlic with the meat sauce. Thanks for sharing!
I cook the noodles for 7 minutes, assemble the lasagna, then bake the dish for 35 min @ 350. I like the extra firmness and chewiness of the finished product. The corners get nice and crunchy, but still chewable.
Pasta takes longer than 20 mins to boil/cook, the meat sauce looks rather bland, needs at least minimum 30 mins to absorb flavours and really have the dept… I can’t see how this dish takes 20 mins only.
This recipe has a 20 minute prep time with a 45 minute cook time.
Ya know.. this recipe is perfect. I’ve been trying so many of my own variations for years and, having found your blog, decided to begin anew with your basic recipe.
I make my own tomato sauce; not to be fancy shmancy, only because I have to control my sodium. This results in 210 mg per 1 of 12 of your servings – or 315 mg per 1 of 8 of my servings.. I like mine a bit larger.
The largest contributor to the lower sodium in my version is due to not using all the ground beef in one lasagna. I use the whole 1lb of ground chuck in making about 3 QTS of sauce, but only 3 Cups of that mixture in your lasagna recipe. This worried me at first, I wasn’t sure there would be enough of that tasty beef mixture to chew on, but it worked perfectly And I have enough sauce left over for two more lasagnas at least.
I had forgotten how much difference just a small amount of freshly grated Parmesan/Romano makes. The best topping.
Thank you!
_____________________________________
Here’s my recipe for the low sodium sauce – this will make about 3 QTS:
3 lbs Fresh Tomatoes – whatever’s on sale
2 6-oz Cans Tomato Paste
1 Head of Fresh Garlic
Olive Oil – not extra virgin
Pre- Heat oven to 400-F
Cut round tomatoes into quarters – plum tomatoes in half length-wise.
Separate garlic cloves – do not peel.
Completely coat tomatoes and garlic with oil and place all on shallow baking pan. Turn each tomato slice so the skin side is down.
Roast for 1 Hour on center oven rack.
Let cool for 5 minutes on top of stove.
Place half the tomatoes, half the garlic, 1 can tomato paste, and 2 Cups of water into blender. Start on low for a few seconds then high for 30 seconds. Add additional 1 Cup water if needed to thin so it will liquefy and spin into a vortex. Using fine mesh strainer, strain into large bowl, discarding the leftover pulp. Repeat.
How many people does this recipe serve? Thanks!
This recipe yields about 12 servings.
Amazing and easy. Second time I made it and came out perfect. Only lyrics difference is I added a little garlic with the onions. (I love garlic though) thanks for the great recipe!
Can I substitute ground turkey for the ground beef? If so, do I need to change anything? Thanks for posting this! Can’t wait to try it.
Yes – no need to change anything else! 🙂
I put this together saturday morning but don’t plan on cooking it till monday evening. Was not planning on freezing it. Is that ok?
Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
My brother hates all lasagna but I made him this and he loved it!! First meal that I got no complaints from!! Thank you so much for this recipe!
This truly is THE EASIEST Lasagna EVER! Thank you Chungha for the AHHHmazing recipe. I served with your Mini Garlic Monkey Bread and the Winter Pear Salad w/ Meyer Lemon Vinaigrette, and my girlfriends loved it.
Made it twice this week. 1st time with whole milk ricotta (as directed), and the 2nd time with low fat ricotta (only b/c Sprouts ran out of the whole milk ricotta). I highly recommend not going for the low fat ricotta cheese, it was hard to spread and just not as creamy in taste as the whole milk version. The extra fat is all worth it!
Your recipe is wonderful but I must comment on the title “Easiest Lasagna Ever”. I realize this is a tag line to get people on your website, but I am weary of that phrase because everyone uses it even tho it’s just not true. No boil noodles, Italian diced tomatoes, just to name a few easier substitutions. Now a days everything is the easiest, best, mind blowing, life changing thing and most of the time it’s something most people already know. I just hate wasting my time on sites like that. Love you and your website, just had to get in my two cents.
I made this about a month ago for a house full of kids and adults. It was a HUGE hit! It really is the easier lasagna I’ve ever made!
In that past, when I have used no boil noodles, I found the lasagna too dry. For this recipe, I used regular noodles and boiled them first. If I were to try no boil noodles again, I would make the meat sauce twice as saucy to compensate.
I hope they are the tastiest lasagna ever too :p
I’m out of eggs! Can this be made without the egg or is it a crucial part to the cheese mixture?
Yes, you can omit as needed.
How long would I cook it if using no boil noodles? Would I have to cover it with foil?
Holly, cooking time can be significantly reduced by using no-boil lasagna noodles but as always, please use your best judgment. Foil is not needed.
This is the only lasagna I make. It’s the most simple, and definitely the most delicious recipe!
It’s super quick and easy prep, and all the dishes can be done before it’s out of the oven. One of our favorites
This is the way I have always made my lasagna and it is so easy. I like to serve it garlic bread and toss salad and a nice red wine. By the way I’m really enjoy your site I made your Swedish meatballs tonight (03/31/16)and they were so Damn delicious I put them on a bed egg noodles and they were a hit . Thanks and I will be returning. 🙂
Your friend sounds exactly like me, if I were on bed rest I’d request Lasagna or something along that line. I think anything Italian is always a pretty safe bet with me.
This lasagna looks delicious by the way!
Chungah,
I have been cooking difficult lasagnas for years. I tried yours last nite and it was a HUGE HIT!!
I will never slave in the kitchen for hours again! Yours is the only recipe needed from now on!
Thank you!
Amanda
One of my kids favorite recipe. Thinks ingredients have some more ideas over here. Thanks for the recipe. Love it
Will try this soon! Thank you for sharing!
What a perfect dish for large gatherings. I always need a simple go-to dish when the nephews are coming over.
What can I substitute for the meat? I am kosher and do not eat meat and dairy together.
You can substitute veggies of your choice – mushrooms, spinach, zucchini, carrots, etc. It’s up to you!
I used a vegan beefless crumbles from lightlife products. It worked perfectly
Oohh.. I agree with your friend. This lasagna would be perfect for bedrest 🙂
Ahhh, now that IS damn delicious…best meal ever! Thank You!
It will be so nice for dinner. Excuse my misurderstood…. I’m french, so maybe i miss something. When you doing your lasagne ….can you describe more where i have to put sauce and where i have to put the ricotta/ mozza mix. I love your recipes ! Ate you putting sauce on each layer with cheese? Thanks im waiting for yr answer.
Sylvie, here is the order of the layers, from bottom to top:
1. Tomato mixture
2. Lasagna noodles
3. Ricotta cheese mixture
4. Mozzarella cheese
5. Repeat with a second layer
6. Lasagna noodles
7. Tomato mixture
8. Mozzarella cheese
9. Parmesan
5. Repeat with a second layer means repeat 1. to 4. Is that correct?
Yes. Even if you mix up some of the layers, it will be fine. There’s a lot of room for forgiveness here.
Where is the third layer, and what is the order?
Robert, please refer to step 5.
5. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.*
This really confused me, too, especially because in the video the “repeat” stage doesn’t show any meat sauce going on! I ended up using it anyway because of the comment, but it threw me off. Definitely needs better step by step directions that match the video exactly!
I need to preface this comment with the fact that I have absolutely no cooking intuition. I am sure this recipe is perfect and I am the problem. Nevertheless, it is supposed to be easy. In your comment in #5 you say repeat second layer–Second layer of what? Second later of everything that was just done? 2nd layer of #4? In the end, I just layered how I HOPE it’s supposed to turn out. It’s cooking now–we shall see. Also, with only what seems to be 2cups of meat tomato mixture used, I had a ton of that left. I dumped the remaining on the top, and once again will hope for the best! With people like me drawn to “easy” recipes, really need instructions to be geared toward my six year-old 🙂
Yes, a second layer of everything that was just done:
Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese.
Step 1. Might be better said as Tomato-Meat mixture! Instead of just tomato mixture!
Your picture looks like you have tomato mixture on the very top layer, but your recipe doesn’t list that.
Susie, yes, you can top with the tomato mixture and cheeses.
When you make ahead or freeze, do you bake and then bake again? Thanks!
Surleen, you can make-ahead and/or freeze in its uncooked state.
The easiest way to make it is with out cooking the noodles first. I just use regular noodles and not boil then.Cook at 350% for about 1hr and check it.You may want to use a little extra sauce in it.
I have always added one cup of water to a recipe with dry lasagna noodles. It works!
I run the noodles 1 at a time when I’m putting them on the dish through a small narrow stream of water on both sides of the noodles quickly and just put them in there as directed! Came out great!
It looks delicious. I’m not sure I’m getting it, though. You top the noodles with the ricotta mixture, right? AND you add additional mozzarella? I had to read it several times before I caught that. I just never understood where the mixture went until I noticed it contained all the ricotta so it could only be at that point.
Have a nice sunday.
That’s exactly right!
I use to cook my lasagna noodles too, but I started using uncooked noodles to assemble my lasagna. I otherwise make mine just like yours. This is a real time saver and works just as well
Chungah, you’ve done a great job ! I’ve made lasagna thousands of times for our Italian family. Yesterday I used your recipe. Everyone loved it with the meat in the sauce. A big hit with us all. Thanks, maria~