The short answer: This easy lasagna recipe layers a quick meat sauce, creamy ricotta filling, tender noodles and plenty of mozzarella in a 9x13 pan. Brown the meat, simmer it in marinara, stack 3 layers, then bake covered at 375°F for 25 minutes and uncovered for 20 more. Let it rest 15 minutes so every slice holds.
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Prep time: 30 minCook time: 1 hr 8 minTotal time: 1 hr 53 minServings: 8 to 12 servingsTotal includes 15 min of resting, chilling or rising.
It serves 8 to 12.
Plan lasagna night with the Meal Planner & Grocery List ($3.99), and save your family's version in the Family Recipe Binder ($6.99).
I love cooking meals that bring everyone to the table, and a pan of lasagna does exactly that.
Lasagna at a glance
| Details | |
|---|---|
| Serves | 8 to 12 |
| Prep time | 30 minutes |
| Bake time | 45 to 50 minutes, plus 15 minutes rest |
| Pan | 9x13-inch baking dish |
| Oven | 375°F |
| Done when | Bubbling edges, golden cheese, 165°F center |
Ingredients
Meat sauce
- 1 pound ground beef, or half beef and half Italian sausage
- 1 small onion, diced, and 3 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce plus 1 can (15 ounces) crushed tomatoes
- 1 teaspoon dried Italian seasoning, salt and pepper
Cheese filling and layers
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup grated Parmesan, divided
- 2 tablespoons chopped fresh parsley
- 12 lasagna noodles, boiled or no-boil
- 3 to 4 cups shredded mozzarella
How to make lasagna
- Make the meat sauce. Brown the meat with the onion in a large skillet, about 8 minutes, and drain the fat. Stir in garlic, marinara, crushed tomatoes and seasoning. Simmer 10 minutes.
- Mix the filling. Stir the ricotta, egg, half the Parmesan and the parsley in a bowl.
- Prep the noodles. Boil regular noodles until just bendable, or use no-boil noodles straight from the box.
- Layer. Spread 1 cup of sauce in the pan. Add 3 to 4 noodles, a third of the ricotta, a quarter of the mozzarella and about a cup of sauce. Repeat twice.
- Top it. Finish with noodles, the rest of the sauce, mozzarella and Parmesan.
- Bake. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake 20 to 25 minutes more, until bubbling.
- Rest, then slice. Let it stand 15 to 20 minutes before cutting.
Ground beef should reach 160°F while browning, and the FoodSafety.gov temperature chart lists 165°F for casseroles and leftovers, so a thermometer in the center is the easiest check.
Lasagna problems and fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Watery lasagna | Thin sauce or wet ricotta | Simmer sauce longer and drain the ricotta |
| Slices fall apart | Cut too soon | Rest 15 to 20 minutes |
| Dry, hard edges | Too little sauce on top | Cover every noodle edge with sauce |
| Burnt cheese | Uncovered too long | Keep foil on for the first 25 minutes |
| Crunchy no-boil noodles | Not enough liquid | Add ½ cup extra sauce or water |
Make-ahead, freezer and leftover tips
- Make ahead: assemble, cover and refrigerate up to 24 hours. Add 10 to 15 minutes to the covered bake.
- Freeze: wrap baked or unbaked lasagna tightly. The USDA freezing guide notes frozen food stays safe indefinitely, but quality is best within about 3 months.
- Leftovers: refrigerate within 2 hours and eat within 3 to 4 days, as the USDA leftovers guide advises.
- Reheat: microwave single slices covered, or warm the pan at 350°F under foil until hot.
Easy lasagna variations
- Sausage lasagna: use all Italian sausage for more flavor.
- Spinach lasagna: swap the meat for 10 ounces of thawed, squeezed spinach.
- White lasagna: use Alfredo instead of red sauce. Try our Alfredo sauce.
- Slow cooker lasagna: layer with no-boil noodles and cook on low for 4 hours. See more slow cooker recipes.
- Freezer pans: build two smaller pans and freeze one. More ideas live in our freezer meals list.
Plan a lasagna night
One pan of lasagna can cover dinner plus two lunches or a second night, which stretches your grocery budget.
- Meal Planner & Grocery List ($3.99): plan bake day, leftover nights and the shopping list together.
- Family Recipe Binder ($6.99): keep your sauce ratio, layer order and bake time in one place.
- Budget Planner Printable ($5.99): see how big-batch meals help you stay on your grocery budget.
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More dinner ideas
Want to make the sauce from scratch? Our marinara sauce recipe takes about 30 minutes. Lasagna sits alongside tuna, tater tot and rice bakes in our casserole recipes collection. For a stovetop classic in the same comfort lane, see our mac and cheese recipe. Prefer a meatier pasta sauce for lasagna night? See how to make homemade pasta sauce. When you want a meatier Sunday ragù for pasta night, make our bolognese recipe. For a stovetop pasta plate instead of a layered bake, try our spaghetti and meatballs recipe.
Frequently asked questions
How long do you bake lasagna? Bake lasagna covered with foil at 375°F for 25 minutes, then uncover and bake 20 to 25 minutes more. It's ready when the edges bubble and the cheese is golden, and the center reads 165°F.
Do you have to boil lasagna noodles first? No, you don't have to boil lasagna noodles if you use no-boil noodles or add a little extra sauce. Regular noodles need boiling until just flexible, about 2 minutes short of the package time.
How many layers should lasagna have? Most lasagna recipes have 3 layers of noodles, ricotta filling and sauce, finished with a fourth layer of noodles, sauce and mozzarella on top. A 9x13 pan fits 3 to 4 noodles per layer.
Why does my lasagna fall apart when I cut it? Lasagna falls apart when it's cut too soon. Let it rest 15 to 20 minutes after baking so the cheese and sauce set, and a thick sauce helps it hold clean layers.
Should I put an egg in the ricotta for lasagna? Yes, one egg mixed into the ricotta helps the filling set so slices hold their shape. You can skip it, but the cheese layer will be softer and looser.
Can I use cottage cheese instead of ricotta in lasagna? Yes, cottage cheese works in place of ricotta in lasagna. Drain it well or blend it smooth first, since it has more liquid and a tangier taste.
Can you make lasagna ahead of time? Yes, you can assemble lasagna up to 24 hours ahead and keep it covered in the fridge. Add about 10 to 15 minutes to the covered baking time because it starts cold.
Can you freeze lasagna? Yes, lasagna freezes well baked or unbaked. Wrap it tightly and freeze it for about 3 months for the best quality, then thaw it in the fridge overnight before baking or reheating.
How long does lasagna last in the fridge? Cooked lasagna lasts 3 to 4 days in the fridge. Refrigerate it within 2 hours of baking and reheat slices to 165°F, which matches USDA leftover guidance.
What do you serve with lasagna? A green salad and garlic bread are the classic sides for lasagna. Roasted broccoli, green beans or a simple Caesar also balance the rich cheese and sauce.
How many people does a 9x13 lasagna feed? A 9x13 lasagna feeds about 8 to 12 people, depending on slice size. Cut it into 12 squares for a crowd or 8 larger pieces for big appetites.
How do I fit lasagna into a weekly meal plan? Lasagna works best as a weekend cook that feeds weeknights too. The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. lets you plan the bake day, the leftover nights and the shopping list on one page.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov