This Easy Lasagna recipe comes together with less than 30 minutes of hands-on time, thanks to no-boil pasta! With layers of creamy ricotta, melty mozzarella, tender noodles, and a rich, hearty meat sauce made with ground beef and sausage, it’s a family favorite that’s perfect for any night of the week.
London’s Tip to Make It a Winner: It may seem simple, but adding a touch of fresh basil and a hint of lemon zest to the ricotta brings a lightness that balances out the dish’s richness. And be sure to coat the noodles fully with sauce and cheese so they become tender when baked.
Table of Contents
Just a few weeks ago, I made my go-to lasagna recipe for Justin, and that’s when it hit me—I had a massive secret on my hands! He was amazed at how quickly I pulled it together: tossing the meat sauce, whipping up the creamy ricotta, layering it all, and popping it in the oven.
Then came the moment of realization for him… “Wait, did you boil the pasta?” he asked. And I was like, “Nope! That’s the secret—no-boil pasta makes it SO much faster!”
Mind… blown!
But what makes my lasagna even more special isn’t just how fast it comes together—I’ve also got a few secret ingredients that take it to the next level.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- No-boil lasagna noodles: Be sure to look for the phrase “no-boil” on the front of the package. These are slightly thinner, so they cook up perfectly tender in the oven. Can’t find them? Regular lasagna noodles will work—just be sure to boil them first!
- Ground meat: I love using a mix of ground beef and mild Italian sausage. For the beef, stick to around 85/15; anything fattier, and you’ll end up with too much grease to drain. Prefer a bit of heat? Swap in hot Italian sausage or use just one type of meat if that’s easier.
- Marinara sauce: Pick your favorite jarred marinara or spaghetti sauce, as this will bring a lot of flavor to the dish.
- Tomato sauce: A simple 8-ounce can adds extra sauciness without overpowering the flavors.
- Italian seasoning: I used my homemade Italian seasoning blend when testing this recipe. If you’re using a store-bought mix, you may need to adjust the salt and spices to taste.
- Ricotta and mozzarella: I always go for the full-fat versions—they add unbeatable flavor and creaminess. However, part-skim can work if that’s what you have on hand.
- Secret ingredients: My little flavor boosters include lemon zest and fresh basil in the ricotta layer, plus a pinch of nutmeg and brown sugar in the sauce. And don’t forget finely diced mushrooms—they’re optional, but they sneak in extra veggies and a touch of umami!
How to Make this Easy Lasagna at Home
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cook the veggies and meat. Heat up the oil in a large saucepan. Cook the diced onion, mushrooms, sausage, and ground beef over medium heat for 7 to 8 minutes. If there is extra fat, drain it from the pan.
- Add the sauce and seasonings. Stir in the marinara sauce, tomato sauce, Italian seasoning, brown sugar, nutmeg, salt, and black pepper. Turn the heat to medium-low and let the mixture simmer for another 7 to 8 minutes, just until it’s slightly thickened.
- Make the cheese mixture. Stir together the ricotta, Parmesan, basil, egg, lemon zest, salt, and pepper in a medium bowl until well-combined.
- Build the lasagna. Spread about ⅓ of the meat sauce in the bottom of the prepared baking dish. Then, place half of the lasagna noodles in a single layer. You can break them if needed. Then, top that with half of the ricotta mixture and a sprinkle of mozzarella. Repeat these layers again, finishing with the remaining meat sauce. Finally, top with the mozzarella.
- Bake in the oven. Cover the dish tightly with foil and bake at 375℉ for 35 minutes. Then, remove the foil and continue baking for another 10 minutes. The cheese should be melted and just lightly brown. If you’d like, you can broil for 3 to 4 minutes for an extra golden top.
- Serve. Garnish with chopped basil before serving, if desired.
FAQs
Absolutely! If you can’t find no-boil noodles, just use regular ones, but be sure to cook them according to package instructions before layering.
Yes! You can assemble the lasagna up to 24 hours in advance, cover it tightly, and store it in the fridge. When you’re ready to bake, just add an extra 10-15 minutes to the cooking time if it’s cold from the fridge.
Definitely. You can freeze the assembled, unbaked lasagna for up to 3 months. Thaw in the fridge overnight before baking, or bake from frozen—just increase the cooking time by about 20-30 minutes.
This can happen if the sauce is too thin or if the ricotta layer has too much moisture. Be sure to drain the meat well, use a thick marinara sauce, and let the lasagna rest for 10-15 minutes after baking to set before slicing.
Definitely! You can mix in some provolone, gouda, or even fontina for added flavor. Just make sure mozzarella is still the base for that gooey, melty top.
Yes, you can substitute cottage cheese for ricotta. Just blend it slightly to get a smoother texture. Mascarpone or even a mix of cream cheese and sour cream can work too.
What to Serve with Lasagna
This lasagna has so much flavor, it’s perfect with any of these sides.
Choose a Lemon Arugula Salad, or whip up some Caesar Salad Dressing for a side salad.
Or, go with Roasted Broccoli for a tasty yet simple dish.
More Italian Dinner Recipes
You can’t go wrong with any of these dishes when the craving for Italian strikes.
Tap stars to rate!
Easy Lasagna Recipe (No-Boil Method)
email this recipe!
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 4 ounces baby bella mushrooms finely chopped
- ½ pound mild italian sausage
- ½ pound 85/15 ground beef
- 1 (24-ounce) jar marinara sauce
- 1 (8-ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon brown sugar
- Pinch nutmeg
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 2 cups whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup finely chopped basil plus more for serving
- 1 large egg
- 1 teaspoon lemon zest from 1 lemon, optional
- 8 ounces oven-ready lasagna noodles*
- 2 cups shredded Mozzarella cheese
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion, mushrooms, sausage, and ground beef. Cook, breaking up the meat with a wooden spoon or spatula, for 7-8 minutes, or until fully browned. Drain excess fat if needed.1 tablespoon olive oil, 1 small yellow onion, 4 ounces baby bella mushrooms, ½ pound mild italian sausage, ½ pound 85/15 ground beef
- Stir in the marinara sauce, tomato sauce, Italian seasoning, brown sugar, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper. Reduce heat to medium-low and simmer for 7-8 minutes, until slightly thickened.1 (24-ounce) jar marinara sauce, 1 (8-ounce) can tomato sauce, 1 tablespoon Italian seasoning, 1 teaspoon brown sugar, Pinch nutmeg
- In a medium bowl, mix together the ricotta, Parmesan, basil, egg, lemon zest (if using), ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until smooth and well combined.2 cups whole milk ricotta cheese, ½ cup grated Parmesan cheese, ¼ cup finely chopped basil, 1 large egg, 1 teaspoon lemon zest
- Assemble the lasagna:Spread ⅓ of the meat sauce in the bottom of the prepared baking dish.Layer with half of the lasagna noodles, breaking them as needed to fit.Spread half of the ricotta mixture evenly over the noodles.Sprinkle with 1 cup of the mozzarella.Repeat the process: Spread another ⅓ of the meat sauce, then layer with the remaining noodles, the rest of the ricotta mixture, and finish with the last ⅓ of the meat sauce.Top with the remaining 1 cup of mozzarella.8 ounces oven-ready lasagna noodles*, 2 cups shredded Mozzarella cheese
- Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and lightly browned. For an extra golden top, broil for 3-4 minutes at the end.
- Let the lasagna rest for 10-15 minutes before slicing. Garnish with chopped basil before serving, if desired.
Tap stars to rate!
Notes
- Noodles: Be sure the package says “no-boil” or “oven-ready”. If you’re unable to find these, simply prepare regular lasagna noodles according to the package directions prior to assembling.
- Ground meats: Ground beef or pork will work if needed.
- Italian seasoning: Whip up your own Italian seasoning for the most flavor.
- Prepping ahead: You can entirely make the lasagna and freeze or store in the fridge for up to 2 to 3 days before baking.
- Freezing: You can freeze unbaked lasagna for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
