Name: Easy Lasagna Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 1 pound ground beef; ½ pound sweet Italian sausage; 1 teaspoon minced garlic; 48 ounces spaghetti sauce (your favorite sauce); 15 ounces ricotta cheese (or cottage cheese); 3 cups shredded mozzarella cheese, divided; 2 large eggs; ¾ cup grated Parmesan cheese, divided; 2 teaspoons dried parsley (or 4 tablespoons freshly snipped); ¼ teaspoon salt; ¼ teaspoon ground black pepper; 12 lasagna noodles, uncooked; ¼ cup water (optional, depending on sauce consistency); Cooking spray

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Introduction

This easy lasagna recipe combines savory ground beef and Italian sausage with rich cheeses and a flavorful spaghetti sauce. Perfect for a comforting family dinner, it’s simple to assemble and yields a delicious, satisfying meal.

A white baking dish filled with a lasagna showing multiple layers: a bottom layer of rich red tomato meat sauce with visible chunks of ground beef and small bits of herbs, followed by a creamy white cheese layer, another layer of pasta noodles, and a thick golden-brown melted cheese top sprinkled with small green parsley leaves. The lasagna piece lifted with a wooden spatula reveals gooey, stretchy cheese strands and the layers inside. In the corner, there are white plates stacked with silver forks on a white marbled surface with a red and white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef
½ pound sweet Italian sausage
1 teaspoon minced garlic
48 ounces spaghetti sauce (your favorite sauce)
15 ounces ricotta cheese (or cottage cheese)
3 cups shredded mozzarella cheese
2 large eggs
¾ cup grated Parmesan cheese
2 teaspoons dried parsley (or 4 tablespoons freshly snipped)
¼ teaspoon salt
¼ teaspoon ground pepper
12 lasagna noodles
¼ cup water (optional, see instructions)

Instructions

Step 1: Preheat your oven to 350ºF and lightly spray a 9×13-inch casserole dish with cooking spray.
Step 2: In a large skillet over medium heat, brown the ground beef and sweet Italian sausage together. Drain any excess fat. Add the minced garlic and spaghetti sauce, then simmer for 5 minutes to blend the flavors.
Step 3: In a large bowl, combine the ricotta cheese, 2 cups of mozzarella, eggs, ½ cup of Parmesan, dried parsley, salt, and pepper. Mix until smooth and well blended.
Step 4: Spread ¾ cup of the meat sauce evenly over the bottom of the prepared baking dish. Layer 3 uncooked lasagna noodles on top of the sauce.
Step 5: Spoon one-third of the cheese mixture over the noodles, then spread one-quarter of the remaining sauce on top. Repeat layering noodles, cheese mixture, and sauce once more.
Step 6: Finish with 3 noodles, the remaining sauce, the final 1 cup of mozzarella cheese, and the remaining Parmesan cheese. If your sauce is thick, pour ½ cup of water around the edges of the pan; if it’s thinner, use less or no water.
Step 7: Spray a sheet of aluminum foil with cooking spray and cover the baking dish with the foil sprayed side down to prevent sticking. Bake for 50 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and golden.
Step 8: Let the lasagna rest for 10 minutes before slicing to allow it to set. Serve warm and enjoy!

Tips & Variations

For a vegetarian version, substitute the meat with sautéed mushrooms, zucchini, and spinach.
Use no-boil noodles to save time, but add a bit more sauce to ensure they cook through.
Fresh herbs like basil and oregano can enhance the flavor when added to the sauce or cheese mixture.
Leftover lasagna tastes great reheated and can also be frozen before baking.

Storage

Store leftover lasagna covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave or in a 350ºF oven until heated through. You can also freeze unbaked lasagna for up to 3 months; thaw overnight in the fridge before baking as directed.

How to Serve

The image shows a white plate with a thick square slice of lasagna. The lasagna has multiple layers, starting with wide, pale yellow pasta sheets at the base, followed by a rich, chunky reddish-brown meat sauce mixed with tomato. Melted cheese layers with a creamy white color are interspersed between the pasta and meat sauce. The top layer is covered with more meat sauce, melted cheese, and a light sprinkling of grated cheese and small green parsley leaves for garnish. A silver fork is digging into the lasagna, lifting a chunk of the saucy layers. The plate is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day before baking. Keep it covered in the refrigerator and bake it the next day, adding a few extra minutes to the baking time if it’s cold from the fridge.

Do I need to cook the noodles before assembling?

No, this recipe uses uncooked noodles that will soften during baking. Just be sure to have enough sauce and water to help the noodles cook properly in the oven.