Easy Lasagna

Lasagna is one of the ultimate comfort foods. Our Easy Lasagna takes the classic Italian dish and makes it super easy and removes the tedious effort to layer the ingredients. Besides, this is one of the tastiest lasagnas you’ll ever have!

What Is Lasagna?

Lasagna is a layered Italian meal that typically consists of flat pasta sheets and a ragù, which is ground meat and tomato sauce, cheeses, herbs, spices like garlic, and sometimes vegetables. Now, that’s the technical description of the classic Italian meal. However, there’s so much more to lasagna.

There are so many variations and styles of lasagna, the possibilities are as endless as human imagination! Not only can you find so many different recipes for the classic meal, you can find vegan and vegetarian versions, gluten free, as well as ones for Keto, Paleo, and just about any other dietary lifestyle you follow.

Personally, I have several lasagna recipes I make, including lasagna rolls and zucchini noodle lasagna. My all time favorite is my Italian sub lasagna with pepperoni, salami, and provolone cheese!

Making Lasagna Easy

Lasagna was one of the first meals I learned. But I always struggled with spreading the ricotta cheese on the pasta. The pasta would always move around, especially on the second layer. Another meal I learned about the same time was Ziti. I took my parents’ recipe and made it my own. Everyone loved it! I then had an epiphany!

Since my Ziti mix uses the same ingredients, I decided to do the same thing for my lasagna. I also slightly oiled the lasagna pasta. Additionally, I also added the meat to the mix while it was still warm. And “Voila!” I couldn’t have been any happier. It spread like butter!

What Ingredients Are in Easy Lasagna?

• Ground Beef, 80/20
• Mild Italian Sausage
• Lasagna Noodles
• Ricotta Cheese
• Tomato Sauce
• Mozzarella Cheese
• Parmesan Cheese
• Fresh Parsley
• Dried Oregano
• Dried Basil
• Garlic Powder
• Salt and Pepper
• Olive Oil

Ingredient Notes and Substitutions

The specific ingredients of a dish will greatly affect the flavor of the final outcome. So here is what I use that makes this so delicious:

Meat – I uses both ground beef and sausage. Either one by itself is great, but the combo adds a certain flavor you won’t get otherwise. Additionally, I go with 80/20 beef because the fat adds more flavor.

Cheese – the ricotta and mozzarella are both whole milk. I can’t stand the part skim. You can certainly use it, but you will not have the same flavor.

Mozzarella Cheese – I use the block and shred it myself. (Actually, I usually delegate that job to one of my kids, so I buy 2 blocks. They eat half of it while shredding it.) The block cheese melts better than the pre-shredded because the pre-shredded has anti-caking additives that prevent the cheese from melting properly. The block has better flavor, too. I have used the pre-shredded when in a pinch, so it can be used. But the block is so much better, it doesn’t compare.

Tomato Sauce – I always try to use my own tomato sauce. You can get the recipe to my Best Homemade Tomato Sauce here. Not to be cliche, but the secret is in the sauce. It really does matter.

Herbs – I used to use dry parsley like the oregano and basil. Over the years I’ve tweaked this so many times, like using all fresh herbs. I found the fresh parsley adds a slightly different flavor that makes the dish yummier.

How Is Easy Lasagna Made?

Heat the oven to 350° F.

Cooking the Pasta

1. Start boiling water in a large pot to par-cook the lasagna noodles.
2. Par-cook the noodles according to the instructions on the box, about 8 minutes.
3. When you remove the noodles, coat them on both sides with a small amount of olive oil to prevent them from sticking. This will also add some flavor as well.
4. Lay the noodles flat on a cutting board or a lined baking sheet.

Cooking the Meat

At the same time you start the water to boil, you will cook your meat.

1. Place a medium to large skillet on the stove over medium-high heat.
2. Add the ground beef and season with salt and pepper.
3. Be sure to season well as this is crucial to the entire dish tasting good. This cannot be over-stressed! Even if everything else is perfect, bland meat will be noticed and greatly impact the overall flavor!!! 
4. Use a wooden spoon to break up the meat, cooking the beef until there is no more pink, about 5-8 minutes.
5. When almost all the beef is cooked, taste a small piece to test the flavor. If the meat needs more salt, this is the time to add it. It can’t be done later.
6. Once the beef is finished, drain most of the grease and set the meat aside in a bowl. You want to retain about 1-2 tablespoons of the grease in the meat.
7. In the same pan, brown the mild Italian sausage. Use a wooden spoon to break up the meat while it’s cooking. Cook until there is no more pink, about 5-8 minutes.
8. Put the cooked sausage in the same bowl as the beef and mix them together.

Making the Mix

1. In a large mixing bowl, add the ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, 2 1/2 cups tomato sauce, fresh parsley, oregano, basil, garlic powder, and 1/2 teaspoon black pepper.
2. Mix completely through and divide the mix in half.

Baking the Lasagna

1. In a 13 x 9 baking pan, place a few lasagna noodles to make one layer. This should use 4-5 noodles.
2. Spread 1/2 of the cheese and meat mixture evenly over the noodles.
3. Add another layer of noodles and spread the rest of the mixture over this layer.
4. Add the final layer of noodles and top with the remaining 1/2 cup of tomato sauce.
5. Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the tomato sauce.
6. Cover with foil and cook in the oven for 45 minutes. If you like the top to be a little crispy and the cheese a little browned, remove the foil for the last 10 minutes of cooking.

The Finishing Touches

1. Remove from the oven and garnish with fresh parsley.
2. Use a knife to cut the lasagna into pieces. You’re ready to serve!

Useful Kitchen Tools

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Print

Easy Lasagna

Course Main Course

Cuisine Italian

Keyword lasagna

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 pound Ground Beef, 80/20
• 1 pound Mild Italian Sausage
• 12-15 Lasagna Noodles
• 3 cups Ricotta Cheese
• 3 cups Tomato Sauce, (divided) store bought or homemade (try our Best Homemade Tomato Sauce)
• 16 ounces Mozzarella Cheese, shredded (divided)
• 1/2 cup Parmesan Cheese
• 3 Tablespoons Fresh Parsley, chopped (divided)
• 1 Tablespoon Dried Oregano
• 1/2 Tablespoon Dried Basil
• 1/2 Tablespoon Garlic Powder
• 1/2 teaspoon Black Pepper
• Salt and Pepper to taste
• Olive Oil

Instructions

1. Heat the oven to 350° F.

2. Start boiling water in a large pot to par-cook the lasagna noodles. Par-cook the noodles according to the instructions on the box. When you remove the noodles, coat them on both sides with a small amount of olive oil to prevent them from sticking. This will also add some flavor as well. Lay the noodles flat on a cutting board or a lined baking sheet. The noodles take about 8 minutes to par-cook.

3. At the same time you start the water to boil, you will cook your meat. Place a medium to large skillet on the stove over medium-high heat. Add the ground beef and season with salt and pepper. Be sure to season well as this is crucial to the entire dish tasting good.

4. Use a wooden spoon to break up the meat, cooking the beef until there is no more pink, about 5-8 minutes. When almost all the beef is cooked, taste a small piece to test the flavor. If the meat needs more salt, this is the time to add it. It can't be done later.

5. Once the beef is finished, drain most of the grease and set the meat aside in a bowl. You want to retain about 1-2 tablespoons of the grease in the meat.

6. In the same pan, brown the mild Italian sausage. Use a wooden spoon to break up the meat while it's cooking. Cook until there is no more pink, about 5-8 minutes. Put the cooked sausage in the same bowl as the beef and mix them together.

7. In a large mixing bowl, add the ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, 2 1/2 cups tomato sauce, fresh parsley, oregano, basil, garlic powder, and 1/2 teaspoon black pepper. Mix completely through. Divide the mix in half.

8. In a 13x9 baking pan, place a few lasagna noodles to make one layer. This should use 4-5 noodles.

9. Spread 1/2 of the cheese and meat mixture evenly over the noodles.

10. Add another layer of noodles and spread the rest of the mixture over this layer.

11. Add the final layer of noodles and top with the remaining 1/2 cup of tomato sauce. Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the tomato sauce.

12. Cover with foil and cook in the oven for 45 minutes. If you like the top to be a little crispy and the cheese a little browned, remove the foil for the last 10 minutes of cooking.

13. Remove from the oven and garnish with fresh parsley.

14. Use a knife to cut the lasagna into pieces. You're ready to serve!