There’s something special about making lasagna on a slow afternoon.
As the sauce simmers and the noodles soften, the whole kitchen fills with warm, cozy aromas.
Blankets of ricotta, mozzarella, and a rich meat sauce melt together in the oven,
creating a dish that’s comforting, hearty, and impossible to resist.
Your family will love digging into those golden, bubbly layers,
and you’ll love how simple this classic, crowd-friendly dinner is to put together.
If you’re craving a timeless, no-fuss lasagna that delivers every single time,
this is the one to make.
For the Lasagna Noodles & Prep
- Lasagna Noodles – You’ll need 9 noodles; cooking them to the minimum package time helps them hold their shape during baking.
- Olive Oil – Used to sauté the onions and help build flavor in the meat sauce.
- Yellow Onion – Adds a savory base and a touch of sweetness once softened.
- Ground Beef – The main protein in the sauce; browns beautifully and gives the lasagna hearty richness.
- Salt and Pepper – Essential for seasoning each stage of the recipe.
- Garlic – Minced fresh garlic adds delicious depth to the sauce.
For the Meat Sauce
- Marinara Sauce – A full 48 ounces (about 6 cups) forms the bulk of the sauce; choose a brand you love for best flavor.
- Dried Italian Seasoning – Infuses the sauce with classic herb notes.
- Fresh Parsley – Adds brightness and freshness to balance the rich, meaty elements.
For the Cheese Layer
- Egg – Helps bind the ricotta mixture so it sets nicely during baking.
- Ricotta Cheese – Creates the creamy, soft middle layer that contrasts with the noodles.
- Mozzarella Cheese – Shredded for maximum meltiness; this is your main gooey, stretchy cheese.
- Parmesan Cheese – Adds salty, nutty flavor and helps create that lightly browned top.
Simple, Crowd-Pleasing Lasagna
Notes
Ingredients
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9 lasagna noodles
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1 tablespoon olive oil
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¾ cup chopped yellow onion
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1 pound ground beef*
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Salt and pepper
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3 cloves garlic, minced
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48 ounces marinara sauce (about 6 cups)
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1 teaspoon dried Italian seasoning
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¼ cup chopped fresh parsley
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1 egg
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15 ounces ricotta cheese
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16 ounces shredded mozzarella cheese (about 4 cups)
- ½ cup grated Parmesan cheese
Instructions
Notes
- Heat the oven to 375°F.
- Cook the noodles:
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for the shortest time listed on the package. Drain, rinse with cold water, and place the noodles on parchment paper so they don’t stick together.- Prepare the meat mixture:
In a large skillet over medium-high heat, warm the olive oil. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the ground beef and cook until browned, breaking it up as it cooks. Drain off excess fat. Season with salt and pepper, then stir in the garlic and cook for another 30 seconds.- Build the sauce:
Add the marinara sauce, Italian seasoning, and parsley to the skillet. Stir everything together, bring to a gentle simmer, then reduce the heat to low. Let the sauce cook for 10–15 minutes, stirring now and then.- Mix the ricotta filling:
In a medium bowl, lightly beat the egg. Add the ricotta cheese and combine well. If you haven’t shredded the mozzarella yet, this is the time to do it.- Layer the lasagna:
- Spread 1 cup of the meat sauce across the bottom of a 9×13-inch baking dish.
- Place 3 noodles over the sauce.
- Add one-third of the remaining meat sauce.
- Scatter small spoonfuls of half of the ricotta mixture over the sauce.
- Sprinkle one-third of the mozzarella and one-third of the Parmesan on top.
- Repeat this entire layer once more: 3 noodles, half of the remaining sauce, the rest of the ricotta, and half of the remaining mozzarella and Parmesan.
For the final layer, use the last 3 noodles, the remaining sauce, and the last of the mozzarella and Parmesan.- Bake:
Cover the dish with foil coated on the underside with cooking spray so the cheese doesn’t stick. Bake for 35 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the edges are bubbling and the top is lightly browned. Let the lasagna sit for 10 minutes before cutting.
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If you like, you can include ½ pound of Italian sausage along with the ground beef. Remove the sausage from its casings and brown it together with the beef.
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Leftovers keep well in the refrigerator for 3–4 days. The cooked lasagna also freezes nicely for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or in a covered dish in the oven until piping hot.
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To prep ahead: Assemble the lasagna completely, cover it, and refrigerate for up to 24 hours before baking. If baking straight from the fridge, increase the covered bake time by about 15 minutes.
- To freeze before baking: Wrap the assembled lasagna tightly and freeze for up to 3 months. Thaw for 24 hours in the refrigerator before baking, and add roughly 15 extra minutes to the covered baking time.
1. Do I NEED to cook the lasagna noodles first?
Nope, but cooking them to the minimum time on the packet gives you the safest, most reliable result. They finish cooking in the oven and come out perfectly tender. If you’re feeling rebellious, you can soak the noodles in hot water instead — but boiling is the foolproof option!
2. My lasagna sometimes turns out watery. What am I doing wrong?
Usually it’s too much sauce or sauce that’s too thin. Don’t drown the noodles — just coat them nicely. And always simmer the sauce for at least 10 minutes so it thickens a bit. A thicker sauce = a lasagna that slices like a dream.
3. What’s the correct order for layering?
Sauce → noodles → sauce → ricotta → mozzarella → Parmesan.
Then repeat.
Nice and easy, no overthinking required! Adding a bit of sauce on the bottom of the dish is the little trick that keeps the noodles from sticking.
4. Can I assemble it ahead of time?
Absolutely. Lasagna LOVES being made ahead. Just build the whole thing, cover it tightly, and refrigerate for up to 24 hours. Heads up: if it goes into the oven cold, tack on an extra 10–15 minutes of bake time so it heats all the way through.
5. How do I stop the cheese from burning on top?
Foil is your best friend! Cover the lasagna for the first part of baking, then uncover it for the last 10–15 minutes so the top gets golden and bubbly without scorching. And let it rest before cutting — the layers settle and slice beautifully.
