I like how this lasagna delivers big flavor without being complicated. The steps are simple, and most of the ingredients are pantry staples. The blend of ricotta, mozzarella, and Parmesan makes the texture creamy and gooey, while the rich tomato sauce ties everything together. It’s also versatile — I can make it with or without meat, prepare it ahead, and even freeze it for later.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
9 lasagna noodles 1 tablespoon olive oil ¾ cup chopped yellow onion 1 pound ground beef Salt and pepper to taste 3 cloves garlic, minced 48 ounces marinara sauce (about 6 cups) 1 teaspoon dried Italian seasoning ¼ cup chopped fresh parsley 1 egg 15 ounces ricotta cheese 16 ounces shredded mozzarella cheese (about 4 cups) ½ cup grated Parmesan cheese
Directions
I preheat the oven to 375°F (190°C).
I bring a large pot of salted water to a boil, add the lasagna noodles, and cook according to package directions. After draining, I rinse them with cold water and lay them flat on parchment paper to prevent sticking.
In a large skillet, I heat olive oil over medium-high heat and sauté the onion until softened, about 3–4 minutes.
I add the ground beef, season with salt and pepper, and cook until browned, breaking it apart as it cooks. I drain any excess grease.
I stir in the garlic, marinara sauce, Italian seasoning, and parsley, then let the sauce simmer for 10–15 minutes.
In a medium bowl, I whisk the egg and combine it with ricotta cheese until smooth.
To assemble, I spread 1 cup of sauce in the bottom of a 9×13-inch baking dish.
I layer 3 noodles, ⅓ of the remaining sauce, half of the ricotta mixture, ⅓ of the mozzarella, and ⅓ of the Parmesan.
I repeat the layers again. For the top, I finish with the last 3 noodles, remaining sauce, mozzarella, and Parmesan.
I cover the dish with foil sprayed with cooking spray and bake for 35 minutes.
I uncover and bake for another 10–15 minutes until golden and bubbly.
I let the lasagna rest for about 10 minutes before slicing and serving.
Servings and Timing
This recipe serves 12. Prep time takes about 45 minutes, baking time is 50 minutes, and total time is 1 hour and 35 minutes.
Variations
I sometimes mix in half Italian sausage with the ground beef for more flavor. For a vegetarian twist, I use sautéed mushrooms, spinach, or zucchini instead of meat. Gluten-free noodles work just as well for a gluten-free version. I’ve also layered in roasted red peppers or fresh basil for a fresh, aromatic boost.
Storage/Reheating
I store leftover lasagna covered in the refrigerator for up to 4 days. To reheat, I bake it at 350°F (175°C) for 20–25 minutes or until hot throughout. For long-term storage, I freeze the lasagna (either baked or unbaked) for up to 3 months, then thaw overnight in the fridge before reheating.
FAQs
Can I make lasagna ahead of time?
Yes, I assemble it up to a day in advance, cover, and refrigerate until ready to bake.
Can I freeze lasagna?
Yes, lasagna freezes beautifully — I wrap it tightly in foil and freeze for up to 3 months.
Can I use no-boil noodles?
Yes, they work well; I just make sure there’s enough sauce to soften them during baking.
What can I substitute for ricotta cheese?
I sometimes use cottage cheese or mascarpone for a creamier texture.
Can I use a different type of meat?
Yes, ground turkey, chicken, or sausage are all great options.
How do I keep the lasagna from getting watery?
I let the sauce simmer until thick and allow the lasagna to rest before cutting.
Can I make this vegetarian?
Yes, I skip the beef and use a mix of sautéed vegetables instead.
Can I add more cheese?
Absolutely — I often add an extra sprinkle of mozzarella on top for extra gooeyness.
How long should I rest the lasagna before serving?
About 10 minutes allows the layers to set and makes slicing easier.
What side dishes go best with lasagna?
I like serving it with garlic bread, Caesar salad, or roasted vegetables.
Conclusion
This quick classic lasagna is one of my go-to recipes for family dinners or special occasions. I love how it layers rich sauce, creamy cheese, and tender noodles into a dish that’s pure comfort. Whether I make it fresh or from the freezer, it always brings warmth and satisfaction to the table
This Quick Classic Lasagna is a comforting, crowd-pleasing dish layered with tender noodles, rich meat sauce, creamy ricotta, and gooey melted cheese. It’s hearty, flavorful, and easy enough for a weeknight meal but special enough for gatherings.
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain, rinse with cold water, and lay flat on parchment paper to prevent sticking.
In a large skillet, heat olive oil over medium-high heat. Sauté onion for 3–4 minutes until softened.
Add ground beef, season with salt and pepper, and cook until browned. Drain excess grease.
Stir in garlic, marinara sauce, Italian seasoning, and parsley. Simmer for 10–15 minutes.
In a bowl, whisk the egg and combine it with ricotta cheese until smooth.
Spread 1 cup of sauce on the bottom of a 9×13-inch baking dish.
Layer 3 noodles, ⅓ of the remaining sauce, half of the ricotta mixture, ⅓ of the mozzarella, and ⅓ of the Parmesan.
Repeat the layers. For the top, finish with the last 3 noodles, remaining sauce, mozzarella, and Parmesan.
Cover with foil sprayed with nonstick spray and bake for 35 minutes. Uncover and bake another 10–15 minutes until golden and bubbly.
Let rest for 10 minutes before slicing and serving.
Notes
Use half ground beef and half Italian sausage for more flavor.
Vegetarian option: replace meat with sautéed mushrooms, spinach, or zucchini.
Letting the lasagna rest before cutting helps the layers hold together.
Freeze unbaked or baked lasagna for up to 3 months.
Add extra mozzarella on top for a cheesier finish.
