Recipe Lasagna Simple Easy

4. Assemble the lasagna. You’ll be doing three layers of noodles with sauce and cheese in between, alternating between laying the noodles horizontally and vertically. (This helps hold the layers together after baking.)

5. Bake and allow the lasagna to rest for 10 minutes before serving otherwise it will be so gooey the slices won’t hold together. Serve and enjoy!

A loaf of crusty bread with butter and classic green salad are perfect to serve alongside a plate of lasagna. You might also enjoy:

Vegetable Lasagna (quick And Easy!)

To freeze individual slices: Cut and wrap the slices individually in cling wrap and store in an airtight container or freezer bag for up to 3 months. Defrost the slice in the refrigerator and then reheat in the microwave for 2-3 minutes.

You can reheat frozen slices in the microwave as well (extend the microwave time 1-2 minutes) but I find it makes the noodles a little soggy.

To freeze an entire lasagna: Freeze unbaked lasagna, tightly wrapped for up to 3 months. Defrost in the refrigerator overnight. To bake, unwrap, cover with foil and bake at 375°F for 45 minutes. Remove foil and continue to bake until cheese is melted and the lasagna is hot all the way through (the temperature at the center of the lasagna should read 165°F), usually about 15 minutes.

Easy Lasagne Recipe

Yes! If you’d like to halve this recipe, it’s easy to do so. Just cut the ingredients in half (hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider) and bake in an 8×8-inch baking dish.

Baking time will be just slightly shorter. Pull the lasagna when the top is golden and the sauce is beginning to bubble around the edges.

To make lasagna ahead of time: Just fully assemble the lasagna and store covered in the refrigerator for up to 2 days.

Easy Lasagna Casserole

When you’re ready to bake it, cover the top tightly with foil, stick it in a 375°F oven and bake for 35 minutes. Remove foil and continue to bake for about 15 minutes more, until cheese is melted and the lasagna is hot all the way through.

*Use whatever percentage ground beef you have on hand, but if using higher-fat hamburger, be sure to drain off some of the fat before adding the pasta sauce. 

*Using an egg in the ricotta is optional but gives it a creamier texture and also makes it easier to spread when assembling the lasagna.

Easy Gluten Free Lasagna (dairy Free!)

To make lasagna ahead of time: Fully assemble the lasagna and store covered in the refrigerator for up to 2 days. When you’re ready to bake it, cover the top tightly with foil, and bake according to recipe instructions.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.This Lasagna Recipe is easy to make with a creamy ricotta cheese mixture, savory meat sauce, and mozzarella cheese. BONUS: it’s make-ahead and freezer-friendly!

I suppose since I have recipes for Skillet Lasagna, Lasagna Soup, Lasagna Roll Ups, and Taco Lasagna, we are long overdue for me to share myeasy, classic lasagna recipe.

Easy Cheese Lasagna Recipe • Love From The Oven

This recipe has simple ingredients but tons of flavor with a creamy ricotta mixture, savory meat sauce, and lots of mozzarella cheese.

Spoon meat sauce on the bottom of a lightly greased casserole dish. Add 4 boiled lasagna noodles (or use no-boil or fresh noodles). Spread 1/3 of the ricotta cheese mixture on top. Add 1.5 cups of meat sauce.

Top with mozzarella cheese. Cover and bake at 375° for 30 minutes. Remove cover and bake for 15 more minutes. Broil at the end if desired. Let it rest for 15 minutes prior to serving withGarlic Bread With Cheese.

Easy Homemade Lasagna (freezer Friendly)

Pro Tips Flavor Enhancers: The hot sauce and Worcestershire sauce are flavor enhancers and can’t be tasted outright. The hot sauce won’t make it hot/spicy. I use Frank’s Hot Sauce. Marinara Sauce: I recommend using Rao’s marinara sauce for this recipe, it’s very high quality, lasagna is a labor of love that deserves quality ingredients. Cheese: Shred and grate the cheese from a block, avoid using packaged shredded/grated cheese for this recipe. Low moisture, whole milk mozzarella cheese melts the best. I use Dragone mozzarella, Belgioioso Parmesan, and Galbani Whole Milk Ricotta. Lasagna Noodles: No-boil lasagna noodles or fresh lasagna noodles can also be used for this recipe, neither of which need to be cooked first. Fresh lasagna noodles can be found in the deli section of the grocery store. Casserole Dish: If your lasagna is very close to the top of your casserole dish, place a baking sheet underneath the casserole dish to catch any splatters of sauce, as it gets hot and bubbly toward the end. This is the Staub casserole dish that I use for this recipe and it fits this lasagna perfectly. Storage

Tools For This Recipe (Amazon affiliate links)- Check out all of my kitchen essentials here. 8 Quart Pasta Pot: Make sure to use a large pot for boiling the lasagna noodles to ensure that they can all fit and are less likely to stick together. You also want to ensure that you don’t need to reduce the heat from overflowing boiling water, as this can cause the noodles to be mushy. Deep Casserole Dish: This is the one that I use for this recipe and it fits this lasagna perfectly. Try These Next

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Quick And Easy Lasagna Recipe

This Lasagna Recipe is easy to make with a creamy ricotta cheese mixture, savory meat sauce, and mozzarella cheese. BONUS: it's make-ahead and freezer-friendly!

Calories: 487 kcal , Carbohydrates: 30 g , Protein: 31 g , Fat: 27 g , Saturated Fat: 13 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 10 g , Trans Fat: 1 g , Cholesterol: 107 mg , Sodium: 1207 mg , Potassium: 632 mg , Fiber: 3 g , Sugar: 5 g , Vitamin A: 968 IU , Vitamin C: 8 mg , Calcium: 396 mg , Iron: 3 mg