Easy Lasagna

Alright, so I have to admit—lasagna is my go-to when I want to impress people with minimal effort (and also, to use up bits of cheese hiding in the fridge). The first time I ever made this Easy Lasagna, I was in my tiny flat, trying to convince myself I could cook like my aunt did back home. Honestly, I was as nervous as a cat in a room full of rocking chairs. My noodles stuck together, the sauce was everywhere, but my mate Hannah still cleaned her plate—and asked for seconds, which, you know, counts as a success in my book.

Why You’ll Love This (Or, Why I Keep Going Back)

I make this when I want something that feels like a big hug on a plate—sounds cheesy, I know (pun intended!). My family goes bonkers for this because it somehow disappears almost as quick as I can dish it up. If you’ve ever tried balancing work, kids, laundry, and your own sanity all on the same day, this is the thing you throw together that makes it look like you’ve got it all together. And trust me, I used to dread making bechamel from scratch, but with this cheat version, it just works—even if you lose track of time and forget it’s in the oven, it’s pretty forgiving.

What You’ll Need (Plus My Usual Swaps)

• 500g minced beef (I’ve used turkey mince in a pinch and my other half couldn’t even tell)
• 1 onion, chopped
• 2 garlic cloves, minced—sometimes I use garlic powder if I’m knackered
• 700ml tomato passata or sauce (Grandma always insisted on Mutti brand, but any will do)
• 2 tbsp tomato paste (you can skip if you don’t have it; your sauce will just be a bit looser)
• 1 tsp dried oregano
• One small handful of fresh basil, torn (or dried if that’s what you’ve got—they both work)
• 9-12 lasagna noodles (dried or no-boil—honestly, whatever comes out of the cupboard first)
• 400g ricotta (I’ve swapped in cottage cheese before; it’s not quite the same, but still good!)
• 250g mozzarella, grated
• 100g parmesan, freshly grated—pre-grated is fine, but I love a mountain of the real stuff
• Olive oil, for frying
• Salt and black pepper, to taste

How To Actually Make It (With a Few Sidetracks)

1. Preheat your oven to about 180°C (350°F), or as close as—it’s not a soufflé, don’t stress.
2. Grab a big-ish pan and warm up a slosh of olive oil, then toss in the onion—and wait until it gets all translucent and smells like you’re doing something fancy. Add the garlic (this is where I whisk away like I actually know what I’m doing), let it sizzle for a minute.
3. In with the mince. Break it up, fry until it’s brown and crumbly. Don’t worry if it clumps a bit—it’ll sort itself out.
4. Stir in tomato paste, then pour in the tomato passata. Sprinkle over oregano, basil, salt, pepper. Let this all simmer away for 15 or so minutes—long enough for a quick scroll through Instagram but don’t get too comfy. If it looks a touch thick, splash in some water (or red wine if you’re feeling swanky).
5. Boil your pasta sheets if they need it. Or just use no-boil and pretend you’re Jamie Oliver.
6. In a bowl, mix ricotta with a pinch of salt and a grind or two of pepper. Sometimes I add a handful of spinach if it’s going sad in the fridge—tastes great, looks healthy.
7. Now the fun part: assembling. Spoon some sauce in the bottom of a baking dish (about 9x13in or, you know, whatever is clean). Layer noodles, then half the ricotta mix, a bit of mozzarella, then more sauce. Repeat. Finish with noodles and the last of the sauce, then pile on mozzarella and parmesan. More is definitely better here.
8. Cover with foil (I always forget to spray it—don’t be like me or you’ll lose half your cheese). Bake for 25 minutes, then yank off the foil, and cook another 20 minutes—until it’s golden and bubbling and your kitchen smells like an Italian restaurant run by your best mate.
9. Let it sit for at least 10 minutes, otherwise it’ll just flop all over the plate. Trust me, I never wait long enough, but it makes a difference.

Things I Learned the Hard Way

• Don’t go overboard with the sauce—if it looks like a soup before it bakes, it’ll come out even more soupy. Been there, done that.
• If you’re out of fresh basil, dried is just fine (ignore anyone telling you different!).
• Actually, I find it works better if you let it cool a bit before cutting—you get those perfect squares. Or at least, kinda-squares.

Stuff I’ve Tried (So You Don’t Have To)

• I once swapped eggplant slices for noodles. Tasted great but fell apart like an old bus—use more cheese if you go this route.
• Adding chopped spinach works, but kale was a bit too, let’s say, “assertive.” Maybe it was just me? Never again.
• Meatless? Use lentils with the sauce—just go slow with the liquid because they like to soak it up.

The Gear I Use (or, What to Do if You Don’t Have It)

I’d say a 9×13” baking dish is best, but, I’ve made lasagna in a roasting tin and even a deep frying pan in a pinch (looked a bit rustic, but still tasted dreamy). No cheese grater? Honestly, chopping mozzarella into tiny cubes with a knife is fine—life’s too short to stress about lumps.

Keeping Leftovers (Assuming You Have Any…)

Tightly covered, this keeps in the fridge 3–4 days, but honestly, in my house, it never lasts more than a day! Freezes well, but it’s a bit softer when reheated—not a deal-breaker, but just so you know.

How I Like to Serve It (And a Family Quirk)

Lasagna and garlic bread is a combo my lot will never say no to (sometimes with a green salad, mostly to feel less guilty about second helpings). We’ll sometimes eat it straight from the pan while hovering at the counter—and weirdly, my Dad always wanted a scoop of coleslaw on the side. No, I don’t know why either, but it grows on you!

Lessons Learned (Don’t Do What I Did…)

• I once tried shortening the bake time—regretted it because the noodles came out chewier than a pub dog’s toy. Trust the process.
• If you forget foil, don’t stress, but keep an eye toward the end or you’ll get a blackened cheese crust (unless you like that—I sometimes do, honestly).
• Clean as you go. Or don’t, but then you’ll have a kitchen that looks like a crime scene (speaking from experience).

FAQ: Questions I Actually Get Asked

• Can I make this ahead? Yeah, absolutely! The day before is perfect—actually, I think it tastes better the next day. Just reheat at 180°C until it’s piping hot.
• What if I don’t have ricotta? No stress. Cottage cheese, a thick Greek yogurt (been there, tasted fab), or even a mix of cream cheese and spinach works.
• Does it freeze well? Yes, but, and here’s where I learned the hard way, always wrap it tight or it picks up every stray freezer smell. No one likes lasagna that tastes faintly of fish sticks.
• Can I skip the meat? You bet. Use mushrooms, lentils, or layer in loads of veggies. Might be a bit wetter, so maybe go easy on the sauce.
• How do you stop the noodles sticking together? I lay them out on a clean tea towel after boiling—once, I just let them sit in the pot and ended up with a lasagna noodle rugby scrum. Never again.

And one last thing, If you need a visual nudge, I really recommend Bon Appétit’s step-by-step guide; it’s saved me from disaster more than once. Also, for making your own ricotta (when you’re feeling fancy) I leaned form this Serious Eats method. So good, but honestly—not required most times.

Anyway, give it a bash, and enjoy the cheesy mess—your future self thanks you!

★★★★★ 4.80 from 120 ratings

Easy Lasagna

yield: 6 servings

prep: 20 mins

cook: 50 mins

total: 50 mins

A simple and delicious homemade lasagna recipe, perfect for busy weeknights. Layered with rich meat sauce, creamy ricotta, and gooey mozzarella cheese, this easy lasagna will be a family favorite.

🖨️ Print Pin Recipe

Ingredients

• 9 lasagna noodles
• 1 lb ground beef
• 24 oz marinara sauce
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• Salt and pepper, to taste

Instructions

1. 1
   Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package directions; drain and set aside.
2. 2
   In a large skillet over medium heat, brown the ground beef with minced garlic. Drain excess fat. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
3. 3
   In a mixing bowl, combine ricotta cheese, egg, and 1/4 cup Parmesan cheese. Mix until smooth.
4. 4
   Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Layer 3 noodles, half of the ricotta mixture, one-third of the mozzarella, and one-third of the meat sauce. Repeat layers, finishing with remaining noodles, sauce, mozzarella, and Parmesan on top.
5. 5
   Cover with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes until cheese is melted and bubbly.
6. 6
   Let lasagna rest for 10 minutes before slicing and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 480cal

Protein: 29 gg

Fat: 24 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 37 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!