Easy Lasagna Recipe

Table of Contents

1. Lasagna Ingredients:
2. HOW TO MAKE THIS LASAGNA RECIPE
3. HOW TO SERVE
4. STORAGE
5. MORE RECIPES YOU’LL LOVE
6. JUMP TO RECIPE

For a delicious dinner recipe, nothing beats this simple homemade lasagna! Tender lasagna noodles are layered with a creamy mixture of cheese and hearty meat sauce for an easy dish that tastes just like Nonna used to make.

Head to the kitchen to make this yummy, hearty lasagna now! And don’t forget to make dinner rolls or this beer bread to go with it!

Lasagna Ingredients:

HOW TO MAKE THIS LASAGNA RECIPE

STEP ONE: In an extra-large skillet (or sauce pot), on medium-high heat, add your olive oil, chopped onions, minced garlic, Italian seasoning blend, salt and black pepper. 

Saute for 2 to 3 minutes or until the onions start to get tender. Push your cooked onions and spices to the side of your skillet and add your ground beef.

STEP TWO: Cook your beef for another 5 to 7 minutes or until it is cooked thoroughly and no pink remains in the meat. Stir your cooked onions into your cooked beef. Drain any excess fat if desired before moving on to the next step.

STEP THREE: Add the tomato paste to the meat mixture and stir it around until it is completely incorporated.

STEP FOUR: Add the crushed tomatoes, stir and turn your heat to low to simmer for 20 to 30 minutes while you prepare the rest of your ingredients.

STEP FIVE: Once your sauce has simmered, turn off the heat and add 1 tablespoon of fresh chopped parsley, and stir. Set aside until ready to assemble your lasagna.

STEP SIX: While your sauce is simmering, boil noodles in a large pot for only 5 minutes. You want them to just be partially cooked. Drain the pasta water from the pot and leave your noodles in the warm pot while you are assembling the lasagna.

STEP SEVEN: In a medium-sized mixing bowl add your ricotta cheese, 2 cups mozzarella cheese, 1½ cups shredded parmesan cheese, egg, and fresh chopped parsley. Stir ricotta mixture to combine.

STEP EIGHT: Preheat oven to 350°F. Lightly spray, with nonstick cooking spray, a deep dish 9×13 casserole pan (also known as a lasagna pan).

STEP NINE: To layer the lasagna, start by adding 1½ to 2 cups of sauce into the bottom of the pan and spreading it evenly.

STEP TEN: Next add a layer of 5 to 6 noodles (they should be slightly overlapping and you can trim them to fit your pan). 

STEP ELEVEN: Then you will layer ½ of your cheese filling evenly over the layer of pasta.

STEP TWELVE: Once your cheese layer is spread out, very gently spoon over 2 cups of sauce. Do not mix the sauce into the cheese layer, just gently smooth it over.

STEP THIRTEEN: Repeat with another layer of noodles, the other half of the cheese mixture, and another 2 cups of sauce. Top that with the remaining noodles, then the remaining sauce. 

Finally, top your lasagna with the remaining 1 cup mozzarella and ½ cup shredded parmesan cheese.

STEP FOURTEEN: Cover your lasagna dish with aluminum foil. You can lightly spray your aluminum foil with some cooking spray, on the side that will be facing the cheese to keep the cheese from sticking when baking.

Bake it for 30 minutes, then remove the foil and continue to bake for another 30 minutes or until the cheese is lightly golden brown and bubbly.

STEP FIFTEEN: Once your lasagna has cooked, allow it to cool on the counter for a minimum of 30 minutes, up to 45 minutes, before slicing and serving. 

It will still be nice and warm but you will get nice pretty slices (and not a lasagna mess all over your plate) by allowing it to rest and set up.

HOW TO SERVE

This traditional lasagna recipe is so filling with all the major food groups involved I like to keep it simple with side dishes.

A great side dish to serve with lasagna is a salad! One of my favorites is this simple homemade caesar salad.

These cheese biscuits or our homemade garlic bread tastes great on the side! Heat them up and put butter on them.

For another great family dinner idea, try our chicken and rice casserole.

STORAGE

IN THE FRIDGE: If you have extra you can store it, in a covered container, in the refrigerator for up to 3 days. You can reheat individual pieces in the microwave for 30-second increments until the desired temperature is reached.

IN THE FREEZER: The next time you whip up this simple recipe, make two! One for now and one for later. Assemble the lasagna like normal but instead of popping it in the oven, pop it in the freezer.

Make sure your casserole dish is in an air-tight container or tightly sealed with plastic wrap. A properly sealed lasagna can stay in the freezer for up to 3 months.

REHEATING: When the time has come and you’re ready to dig into your frozen lasagna, let your homemade lasagna thaw in the refrigerator overnight.

One hour before dinner time, pop the thawed lasagna in the oven, covered, for 50 minutes at 375°F.

This classic lasagna recipe is filled with gooey mozzarella cheese, creamy ricotta, hearty meat sauce, and tender layers of pasta.

This is the perfect dish to serve on a chilly night when you are looking for comfort food.

MORE RECIPES YOU’LL LOVE

• Beef Stew
• Lasagna Casserole
• Skillet Lasagna
• White Chicken Lasagna
• Cheesy Pull Apart Bread
• Crockpot Lasagna
• Lemon Lasagna
• Pizza Casserole with Biscuits