Easiest Lasagna Ever
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Nothing beats classic lasagna. And this is the easiest recipe you will ever make. It can be made ahead and it’s freezer-friendly too!
Featured Comment
I don’t even know what it is about this recipe. It isn’t complicated, featuring an assorted variety of meats and cheeses, yet the taste and flavor are fantastic.
I feel that I can either make it the same, again and again, or occasionally tweak it for a change of pace.
why i love this recipe
- A classic dish. With such simple ingredients using pantry staples – we’re talking homemade meat sauce layered with a mixture of ricotta and mozzarella cheese with tender lasagna noodles – this cozy, comforting classic delivers on all levels every single time.
- Makes for a great gift. Lasagna is very easy to double (making two pans), freeze and gift to a new mom or neighbor. What’s the best way to gift lasagna? Assembled and uncooked.
- Reheats very well. Leftovers taste even better the next day as the flavors of the meat sauce and cheese continue to meld together.
tips and tricks for success
- Use no-boil lasagna noodles. To cut down on prep time even more, use no-boil lasagna noodles, making sure the noodles are completely covered in sauce.
- Mix it up. This recipe uses ground beef for budget-friendly convenience but a mixture of lean ground beef and sweet Italian sausage should work very well here.
- Let it rest. Let the lasagna sit for 10-15 minutes. This will prevent the layers from sliding off, and will also make it easier to serve with less mess.
- Make ahead of time. Lasagna is a great dish to make ahead of time. Prep and assemble 1-2 days before, covered with aluminum foil and stored in the fridge.
- Freeze before baking. This will preserve the texture and prevent sogginess. Always use a freezer-safe baking dish, label, date and freeze up to 3 months.
freezing and storage
Prep
To make ahead, cover lasagna tightly with plastic wrap; refrigerate up to 24 hours. To bake, let the lasagna sit at room temperature for 15-30 minutes. Remove plastic wrap and bake as directed.
Storage
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Reheating
Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 15-30 minutes.
Freeze before baking
Cover the lasagna tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge, remove the plastic wrap and bake as directed, adding a few more minutes of cook time as needed.
Freeze after baking
Let the lasagna cool completely; cover tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 1 hour.
Easiest Lasagna Ever: Frequently Asked Questions
Absolutely! No-boil lasagna noodles are a convenient shortcut to cut down prep time even more. They just need to be completely covered in sauce to cook through properly.
Not at all! Italian pork sausage or ground turkey can be used instead of ground beef.
Feel free to use your favorite store-bought tomato sauce (we love Rao’s Roasted Garlic) in place of the crushed tomatoes and omitting the Italian seasoning.
The egg serves as a binding agent for the ricotta cheese mixture. You can certainly skip the egg if needed, leaving the ricotta a little runnier, but it should not compromise taste.
Yes! For the best results, we recommend assembling, freezing, then baking to help prevent any sogginess. But if you’ve already baked your lasagna, no worries at all – it can still be frozen!
Easiest Lasagna Ever
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 (15-ounce) package whole milk ricotta
- 3 ½ cups shredded mozzarella cheese, divided
- 1 large egg, beaten
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
- Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined.
- In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside.
- Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.*
- Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
- Serve, garnished with parsley, if desired.
Video
Notes
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This was an easy recipe and tasted GREAT! I made one for dinner and one for the freezer. Thank you for the recipe!
I gave up trying to make a good lasagne until I saw this recipe. Well, guess what! My husband and I LOVE the recipe! The only change I made was adding three cloves of crushed garlic to the meat sauce.
I apologize if this has already been asked, but is it possible to double the meat? If so, what other adjustments may need to be made?
I amde this but used organic pasta sauce with basil and garlic instead of the crushed tomatoes and italian seasoning. I also added parsley, which I always add to these meals. IT was delicious and easy. Everyone loved it.
Hello Joyce, how much pasta sauce did you use in place of the 28oz can of crushed tomatoes?
Will be trying this,,,,,,.a first ever lasagna effort by an 84 yr. old! But I need to know what “Italian seasoning” is exactly.
Hi Leah. Italian Seasoning is just a blend of dried herbs that you can buy from your grocery store spices and herbs section. Most brands have an Italian Seasoning option and it’s typically a mix with basil, oregano, thyme, rosemary + others.
Hi – Important Comment:
Your Recipe is missing instructions on when to add the meat mixture to building your Lasagna. It should be somewhere in #5 Instructions.
Thank you for the comment, Regina! The meat mixture is referred to as the tomato mixture in step #5.
I am Italian and 65 years old and never made lasagna – was alway intimidated until your recipe! I have tried many of your recipes and your directions/recipes are always clear and concise! I have made it twice and my family loves it! Right now they are hovering around me asking how long until ready! LOL
Made this with 1lb mild italian pork sausage and 1/2lb ground beef and it was phenomenal. I had never made lasagna before because I always thought it was too complicated but this was easy and so delicious. My husband asked if we could have it weekly.
Not only is this the easiest lasagna ever, I think it’s the best ever too! Just finished getting it ready to pop into the oven later today. This is my third time making it. Last year I made it for Christmas Eve dinner and now it is my traditional Christmas Eve dinner. Thank you!
SO DELICIOUS. SO MUCH EASIER. I used 8 oz ground beef and 8 oz Italian sausage. I would use about a cup more of crushed tomatoes or add a cup of tomato sauce if you have it on hand.
So easy and so very delicious! I did not make any changes to the recipe. It was a huge hit with family and friends!! Thank you for sharing.
Hi! I have made your recipe for the lasagna and it’s in the freezer and we r so excited to try it for a birthday dinner im hosting tonight….
Q. Do I have to defrost it before baking it tonight!!!???
Need ya know asap! Thank u sooo much
Followed the recipe exactly. It was excellent and very easy.
i tried this the ricotta and egg combo kind of went harder it thickened up the ricotta, mine definitely did not look like yours i followed the recipe exactly
Easy to do and delicious.
I made this for my family. I went exactly by the recipe. They loved it. I will definitely make it again. Thank you for the recipe.
To make a head freezer prep, do you cook the meat before or freeze it uncooked?
Thank you!
Cooked. Reason: You may have to drain excess grease. You can experiment with meat (Italian sausage vs, ground beef). If trying the Italian – use a mild first unless you are familiar with the brand – some spicy Italian is really hot.
I’ve been making this lasagna for a few years now on my husband’s birthday. He’s asks for this every year instead of going out to a restaurant. And says it’s better than his mother’s recipe. Thank you for creating and sharing this recipe with us.
Made your easy lasagna for Christmas this year along with your easy baked meatballs. I prepared them both and placed them in the freezer. Once they were defrosted, I cooked the lasagna in the oven and heated the already baked meatballs in the sauce. It was the easiest holiday meal I have made. Both dishes got rave reviews, and my family wants these two dishes in our meal rotation. Happy Holidays!
I have tried several decent lasagna recipes over the years but this one is perfect. I made it with sausage the day before and followed the heating instructions exactly. Everyone loved it! This will be my new go-to for sure! Thanks for a great recipe!
I have been following the updates of your site for a long time, I find very cool recipes in the updates and in the sections. Sometimes I get inspired and use similar articles to make a simplified version of the infographic for myself. Such cool recipes should have a continuation in a new perspective. I first cooked according to your notes. Husband and children are delighted! It is very tasty and easy when there are such assistants!