Lasagna is one of those dishes that instantly makes a house feel like home. The smell of bubbling sauce, melted cheese, and fresh herbs filling the kitchen is enough to bring everyone to the table before it’s even ready.
This easy lasagna recipe keeps all the comfort of the traditional version but simplifies the process, so you can make it on a weeknight without stress. It’s hearty, creamy, and full of flavor — the kind of meal that makes everyone go back for seconds.
My Simple Lasagna Story
I grew up thinking lasagna was something you only made for holidays or special dinners. It always seemed complicated — layers, sauces, cheese, noodles — too much for an ordinary day.
But the first time I tried making it from scratch, I realized how straightforward it really is. Once you understand the layering, it becomes second nature.
Over time, I learned a few shortcuts that make it even easier without losing that homemade taste. This recipe is the one I now use every time I want to make something cozy but simple.
Ingredients
(Serves 6–8)
- 9 lasagna noodles (oven-ready or boiled)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) ground beef or plant-based ground meat
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups tomato sauce or crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar (to balance acidity)
For the cheese mixture:
- 1 ½ cups ricotta cheese
- 1 egg
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
Cook the Sauce
Start by heating olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent — about 5 minutes. Stir in the garlic and cook for another minute.
Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Season with salt, pepper, oregano, and basil. Pour in the tomato sauce and tomato paste, then stir in the sugar. Let the sauce simmer on low for about 10–15 minutes. It should be thick and fragrant.
If you want to make it vegetarian, replace the meat with lentils, mushrooms, or a plant-based meat alternative — it works beautifully either way.
Mix the Cheese Filling
In a medium bowl, combine the ricotta cheese, egg, salt, and garlic powder. Stir until smooth. This mixture helps hold the layers together and gives that creamy texture lasagna is famous for.
If you don’t have ricotta, you can substitute it with cottage cheese — just blend it for a few seconds to get a smoother consistency.
Prepare the Noodles
If you’re using regular lasagna noodles, cook them in salted boiling water for about 8–10 minutes until al dente. Drain and rinse them lightly with cool water to prevent sticking.
If you’re using oven-ready noodles, you can skip this step entirely — just make sure your sauce has enough moisture so the noodles cook through while baking.
Layer Everything
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of olive oil.
Now comes the fun part: layering.
- First layer: Spread about ½ cup of sauce on the bottom of the dish. This prevents the noodles from sticking.
- Second layer: Add three noodles side by side.
- Third layer: Spread a third of the ricotta mixture over the noodles.
- Fourth layer: Spoon more sauce over the cheese, then sprinkle a bit of mozzarella and parmesan.
Repeat these layers until all your ingredients are used, finishing with sauce and a generous topping of mozzarella and parmesan.
Bake Until Golden
Cover the dish with foil (so it doesn’t dry out) and bake for 25 minutes. Then remove the foil and bake another 10–15 minutes, until the top is golden and bubbly.
Let it rest for at least 10 minutes before slicing. This allows the layers to set so your pieces hold together perfectly.
Serve and Enjoy
Once you slice into it, you’ll see those beautiful layers — creamy, saucy, and cheesy all at once. Garnish with fresh basil or parsley before serving.
It’s perfect on its own or with a simple green salad and a slice of garlic bread. And the leftovers? Even better the next day, after the flavors have had time to blend together.
My Kitchen Notes
If you’re short on time, you can assemble the lasagna ahead of time, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When you’re ready, pop it into the oven and add an extra 10 minutes to the baking time.
You can also freeze it — either before or after baking. For make-ahead meals, I often assemble a small tray and freeze it unbaked. When I want a quick dinner, I bake it directly from frozen at 350°F for about an hour.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm it in the oven at 350°F for about 15 minutes, or use the microwave for a quick single portion.
If freezing, make sure it’s tightly wrapped in both plastic and foil. It keeps well for up to 3 months.
Tools You’ll Need
- 9×13-inch baking dish
- Skillet or large pan
- Mixing bowls
- Wooden spoon or spatula
- Aluminum foil
- Sharp knife for slicing
Related Questions
1. Can I Make This Lasagna Without Ricotta Cheese?
Yes! You can use cottage cheese or even a creamy béchamel sauce as a replacement. Béchamel adds a lighter texture and a buttery flavor, while cottage cheese keeps it simple and protein-rich.
2. How Do I Keep Lasagna from Falling Apart When Serving?
Let it rest before cutting. Those 10–15 minutes after baking are crucial — they allow the cheese and sauce to firm up slightly, which keeps your layers clean and stable when slicing.
Final Thoughts
This easy lasagna recipe is proof that comfort food doesn’t have to be complicated. It’s hearty, satisfying, and perfect for both weeknight dinners and family gatherings. Every layer tells its own story — rich tomato sauce, creamy cheese, tender noodles — all baked together in perfect harmony.
It’s one of those dishes that feels like home every single time you make it. Once you’ve tried this version, you’ll realize how simple it can be to bring a little Italian warmth to your own kitchen.
