Easy Lasagna Recipe You Need
You know those nights? The ones where the day just gets away from you, and the thought of cooking anything complicated feels like scaling Mount Everest in flip-flops? Yeah, I know them well. And on those nights, there’s one dish that never fails to save the day, one recipe that always gets rave reviews, even from my pickiest eaters: this easy lasagna recipe. It’s the kind of comforting, soul-warming food that feels like a big hug in a dish. Forget those labor-intensive versions with hours of simmering sauce or endless layers. This is my go-to, my weeknight warrior, the lasagna that proves you can have incredible flavor without spending your entire evening in the kitchen. It’s truly a lifesaver, and honestly, it tastes just as good, if not better, than any fancy restaurant version I’ve ever had.
What is easy lasagna?
So, what exactly makes this “easy lasagna”? Think of it as the ultimate shortcut to classic comfort food. It’s essentially a deconstructed lasagna, but in the best possible way. Instead of meticulously layering pasta sheets, meat sauce, and cheese, we’re streamlining the process significantly. It’s less about individual layers and more about creating a wonderfully cohesive, incredibly flavorful baked pasta dish that has all the beloved components of traditional lasagna. It’s the essence of lasagna – the rich tomato, the savory meat, the creamy cheese – all baked together into one glorious casserole. It’s essentially a baked ziti meets lasagna hybrid, but with a more traditional lasagna flavor profile. It’s perfect for when you’re craving that classic taste but don’t have the time or energy for the fuss.
Why you’ll love this recipe?
What are some of the best things to do in life?flavor. Even though it’s easy, it doesn’t skimp on taste. The combination of savory Italian sausage, tangy tomato sauce, and creamy ricotta and mozzarella creates a symphony in your mouth. It’s rich, satisfying, and exactly what you want when you’re craving a hearty meal. Then there’s the simplicityI’m talking about minimal prep and straightforward steps. You can have this in the oven in under 30 minutes, which is a game-changercost-efficiency is a huge win. Most of the ingredients are pantry staples or easily found at any grocery store, making it incredibly budget-friendly. And talk about versatility! While I love it with Italian sausage, you can easily swap it out for ground beef, turkey, or even make it vegetarian. It’s also incredibly forgiving, which I appreciate because, let’s be honest, sometimes cooking is more about intuition than strict adherence to recipes. What I love most about this easy lasagna recipe is that it delivers maximum flavor with minimum effort. It’s the perfect dish for feeding a crowd, a family dinner, or even just for stocking your freezer with delicious leftovers. It truly stands out because it simplifies a beloved classic without sacrificing any of its deliciousness. It reminds me a lot of my mom’s casseroles – comforting, familiar, and always a hit.
How to Make Easy Lasagna
Quick Overview
This recipe is all about creating a delicious, baked pasta dish with all the familiar flavors of lasagna, but with a fraction of the effort. We’ll cook some Italian sausage with onions and garlic, then toss that with cooked pasta, a rich tomato sauce, and plenty of cheese. Everything gets poured into a baking dish and baked until bubbly and golden. It’s remarkably simple, foolproof, and guarantees a crowd-pleasing meal every single time. You’ll be amazed at how quickly it comes together, making it perfect for those spontaneous dinner invitations or when you just need a comforting meal without the stress.
Ingredients
For the Main Pasta Dish:
1 pound Italian sausage (mild or hot, your preference!) – I usually go for mild so the kids don’t complain, but if you like a kick, go for hot!
1 medium onion, finely chopped – A good chop helps it integrate nicely without being too chunky.
3 cloves garlic, minced – Don’t be shy with the garlic, it really adds depth.
1 (28 ounce) can crushed tomatoes – San Marzano if you can find them, they make a difference!
1 (15 ounce) can tomato sauce – This helps create that lovely saucy texture.
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 pound rigatoni or penne pasta, cooked al dente – Make sure you don’t overcook it, it will continue to cook in the oven.
1 (15 ounce) container ricotta cheese – Whole milk ricotta gives the best creamy texture.
1 large egg, lightly beaten – This helps bind the ricotta mixture.
1/4 cup grated Parmesan cheese, plus more for topping
2 cups shredded mozzarella cheese, divided – I like to use a blend of mozzarella and provolone for extra flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven preheating to 375 degrees Fahrenheit (190 degrees Celsius). While it’s warming up, lightly grease a 9×13 inch baking dish. You can use cooking spray, butter, or a little bit of olive oil. This just helps ensure nothing sticks and makes for easier cleanup later!
Step 2: Cook Sausage and Aromatics
In a large skillet or Dutch oven, crumble the Italian sausage. Cook it over medium-high heat, breaking it up with a spoon, until it’s browned and no longer pink. If there’s a lot of grease, carefully drain most of it off, leaving just a tablespoon or two for flavor. Add the chopped onion to the skillet and cook until it’s softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 3: Simmer the Sauce
Pour in the crushed tomatoes and tomato sauce. Add the dried oregano, dried basil, salt, and pepper. Stir everything together well. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This allows the flavors to meld beautifully. The longer it simmers, the richer it will taste. I often let mine go for 30 minutes if I have the time!
Step 4: Cook the Pasta
While the sauce is simmering, cook your pasta according to package directions in a large pot of salted boiling water. You want it to be al dente, meaning it still has a slight bite to it, because it will continue to cook in the oven. Drain the pasta well.
Step 5: Prepare the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, the lightly beaten egg, and the 1/4 cup of grated Parmesan cheese. Season with a pinch of salt and pepper if you like. Stir until everything is well combined and creamy.
Step 6: Combine Everything
Add the drained, cooked pasta directly into the skillet with the tomato sauce. Stir to coat the pasta evenly. Then, add about half of the shredded mozzarella cheese (about 1 cup) to the pasta and sauce mixture and stir again until it’s melted and gooey. This is where the magic starts to happen, making it less about distinct layers and more about an integrated, cheesy pasta bake.
Step 7: Assemble and Bake
Spread half of the pasta and sauce mixture evenly into your prepared baking dish. Dollop spoonfuls of the ricotta mixture over the pasta. Then, spread the remaining pasta and sauce mixture over the ricotta. Top everything generously with the remaining 1 cup of shredded mozzarella cheese and an extra sprinkle of Parmesan cheese.
Step 8: Bake Until Golden
Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top. The edges should also be bubbling enthusiastically!
Step 9: Rest and Serve
This is probably the hardest step: letting the lasagna rest for about 10-15 minutes after it comes out of the oven. This allows it to set up properly so it doesn’t fall apart when you cut into it. It also means the molten cheese will be a little less volcanic! Serve hot, and get ready for the compliments.
What to Serve It With
This easy lasagna recipe is so hearty and satisfying on its own, but it also pairs beautifully with a few simple sides to round out the meal. For a lovely Breakfast or brunch, I sometimes serve smaller portions with a side of fresh fruit and a perfectly brewed cup of coffee. It’s surprisingly delicious in the morning, especially if you have leftovers! For a more formal Brunch, I’ll present it in the baking dish and serve it alongside a crisp green salad with a light vinaigrette and maybe some crusty bread. For a satisfying Dessert, I keep it simple with this dish. It doesn’t need much, but a scoop of good quality vanilla bean ice cream or a simple fruit sorbet is always a welcome, light finish. And for those really Cozy Snacks or casual dinners, a simple side of steamed broccoli or green beans is perfect. My kids also love it with garlic bread or a side of buttered noodles, which is a testament to how universally loved this dish is. My family has a tradition of having “lasagna night” every Friday, and it’s always served with a big salad and sometimes some roasted garlic bread. It’s become our little ritual!
Top Tips for Perfecting Your Easy Lasagna
Over the years, I’ve picked up a few tricks that make this already easy recipe even better. For the pasta prep, I always stress cooking it just shy of al dente. It’s the number one mistake people make, and it leads to mushy pasta. Remember, it finishes cooking in the oven! When it comes to mixing advice, don’t be tempted to overmix the pasta with the sauce. Just enough to coat is perfect. You want to retain some of that pasta texture. For swirl customization, I don’t really “swirl” in the traditional sense of lasagna. Here, it’s more about distributing the ricotta and mozzarella evenly throughout the pasta and sauce mixture. This creates pockets of cheesy goodness in every bite. When it comes to ingredient swaps, if you can’t find Italian sausage, ground beef or turkey work just fine. You might want to add a pinch of Italian seasoning to beef or turkey to compensate for the lack of flavor. For baking tips, using foil for the first part of the bake is crucial to prevent the top from burning before the inside is heated through and bubbly. If your oven tends to run hot, you might want to reduce the temperature slightly or shorten the uncovered baking time. And for glaze variations, while this recipe doesn’t have a traditional glaze, I sometimes like to add a little extra dollop of ricotta on top before baking, or sprinkle it with fresh parsley after it comes out of the oven for a pop of color and freshness. I learned the resting step the hard way when I first made this for a party and it was a bit of a mess to serve! Trust me on that one.
Storing and Reheating Tips
This easy lasagna recipe is just as good, if not better, the next day, which is why leftovers are a godsend! If you have any that is! For room temperature storage, it’s best to only leave it out for a maximum of two hours. After that, it’s safer to refrigerate it. For refrigerator storage, let the lasagna cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It will stay delicious in the fridge for up to 3-4 days. When it comes to freezer instructions, this recipe freezes beautifully. You can freeze the entire baked dish (once cooled) or individual portions. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It will last in the freezer for up to 2-3 months. For thawing methods, it’s best to thaw frozen lasagna in the refrigerator overnight. When it comes to glaze timing advice, since this recipe doesn’t have a specific glaze, but rather cheese on top, I recommend adding any fresh herbs like parsley right before serving if you’ve stored it in the fridge or freezer. It just keeps them looking their best.
Frequently Asked Questions
Final Thoughts
Seriously, this easy lasagna recipe is a keeper. It’s the kind of dish that makes you feel like a culinary hero without breaking a sweat. It delivers all the comforting, cheesy, tomatoey goodness you crave from a classic lasagna, but in a fraction of the time. It’s perfect for those nights when you want something truly satisfying but also need to get dinner on the table fast. I’ve made this countless times for family dinners, potlucks, and even just for myself when a serious comfort food craving hits. If you enjoy this recipe, you might also love my One-Pot Pasta Primavera for another quick and flavorful meal, or my Creamy Tomato Soup which is divine with grilled cheese for a classic combo. Give this easy lasagna a try, and I promise, it’ll become a regular in your rotation. I can’t wait to hear how yours turns out! Don’t forget to leave a comment below with your thoughts, or share your own special twists!
Easy Lasagna Soup
Ingredients
Method
- Heat a large soup pot or Dutch oven over medium heat. Add the chicken sausage and cook until browned, breaking it up with a spoon, about 4-5 minutes. Remove sausage and set aside.
- Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Add the crushed garlic and cook for another minute until fragrant.
- Return the sausage to the pot. Stir in the chicken broth, water, marinara sauce, bay leaves, and 2 tablespoons of fresh parsley. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- Meanwhile, in a medium bowl, combine the ricotta cheese, grated parmesan cheese, and the remaining 2 tablespoons of chopped fresh parsley. Mix well.
- Add the broken lasagna noodles to the simmering soup. Cook uncovered according to package directions until the noodles are tender, about 10-12 minutes.
- Remove and discard the bay leaves. Season with fresh cracked black pepper to taste.
- Ladle the soup into bowls. Top each serving with 2 tablespoons of the ricotta mixture, shredded mozzarella cheese, and fresh basil chiffonade.
