I am excited to share my easiest lasagna recipe that features olive oil-sautéed onion and garlic, brown ground beef complemented by rich marinara sauce, and a creamy blend of ricotta, eggs and Italian seasoning. Each layer of this Ricotta In Lasagna creation promises a delightful mix of classic flavors and textures.

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I’ve been experimenting in the kitchen for a while now and I just had to share this way-simple lasagna recipe that totally blew my mind. It only takes a few straightforward steps to make a delicious dish that feels a bit fancy without too much fuss.

I start off by heating 1 tablespoon olive oil and sautéing a medium chopped onion with 3 cloves minced garlic until its soft. Then I brown 1 pound ground beef—you could even mix in some Italian sausage if you’re feeling adventurous—and season it lightly with salt, pepper and 1 tablespoon dried Italian seasoning.

Once that’s ready, I mix in a 28 ounce jar marinara sauce and let all those flavors come together. In another bowl, I blend a 15 ounce container ricotta cheese and 2 beaten eggs, then layer that with 9 no-boil lasagna noodles, 2 cups shredded mozzarella cheese and 3/4 cup grated Parmesan cheese.

Trust me, this recipe is a game-changer, and the step-by-step process makes it super easy to master.

Why I Like this Recipe

I really love this recipe becuz it’s super simple to make. I don’t have to precook the noodles or do a bunch of extra prep work like grating cheeses, which saves a ton of time. I also appreciate that i can mix ground beef with Italian sausage if i want, making it more fun and creative. Plus, each layer of meat sauce and cheese delivers that comforting, home-cooked flavor that always reminds me of good family meals.

Ingredients

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Olive oil is a heart-healthy fat that boosts flavor and adds smooth richness.
Onions offer natural sweetness and dietary fiber while enhancing seasoning and texture.
Ground beef and sausage deliver plenty of protein with a savory, meaty punch.
Garlic gives a punchy flavor and offers natural benefits for overall taste.
Ricotta cheese lends creamy texture with a mild tang, balancing out the dish.
No-boil lasagna noodles save time yet soak up all those delicious flavors.

Ingredient Quantities

1 tablespoon olive oil

1 medium chopped onion

3 cloves minced garlic

1 pound ground beef (you can mix it with Italian sausage if you want)

1 (28 ounce) jar marinara sauce

1 (15 ounce) container ricotta cheese

2 beaten eggs

1 tablespoon dried Italian seasoning

Salt and pepper to taste

9 no-boil lasagna noodles

2 cups shredded mozzarella cheese

3/4 cup grated Parmesan cheese

How to Make this

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1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.

2. In a large pan, heat the olive oil over medium heat and add the chopped onion and minced garlic. Cook ’em until they start softening, about 3 to 4 minutes.

3. Add the ground beef (or beef mixed with Italian sausage if you want) to the pan. Brown it completely and drain any extra grease.

4. Stir in the marinara sauce and sprinkle in the dried Italian seasoning along with salt and pepper. Let the sauce simmer for about 10 minutes.

5. In a separate bowl, mix together the ricotta cheese with the 2 beaten eggs. Make sure they’re well combined.

6. Spread a thin layer of the meat sauce on the bottom of the baking dish.

7. Lay down 3 no-boil lasagna noodles on top of the sauce. Then, evenly dollop half of the ricotta mixture over the noodles, add more meat sauce and sprinkle some shredded mozzarella and grated Parmesan on top.

8. Repeat the layering by placing another 3 noodles, the rest of the ricotta mixture, more meat sauce, and another handful of mozzarella and Parmesan cheese.

9. Top it all off with the final 3 noodles, cover with the remaining meat sauce and finish with the rest of the mozzarella and Parmesan.

10. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is nicely melted and bubbly. Let it rest for about 5 minutes before serving. Enjoy!

Equipment Needed

1. Oven for baking and preheating
2. 9×13 inch baking dish (to be greased first)
3. Large pan for browning the meat and cooking the onions and garlic
4. Cutting board for chopping the onion and garlic
5. Chef’s knife to chop and mince ingredients
6. Mixing bowl for combining the ricotta cheese and eggs
7. Stirring spoon for mixing the sauce and ricotta mixture
8. Measuring spoons and cups for the olive oil, seasonings, and cheeses
9. Aluminum foil to cover the baking dish during part of the cooking process

FAQ

Q: Can I use Italian sausage instead of ground beef?

A: Yeah, you can mix ground beef with Italian sausage for extra flavor or use all sausage if you prefer.

Q: Do I need to pre-cook the no-boil lasagna noodles?

A: No, you dont need to cook them first since they soften in the sauce while baking.

Q: Why are eggs mixed in with the ricotta?

A: The eggs help bind the ricotta together making the cheese layer smoother and a bit firmer when its baked.

Q: Can I use a different type of sauce if i don't have marinara?

A: Sure you can though marinara gives that classic tangy flavor, other tomato based sauces can work too.

Q: How long should I bake the lasagna?

A: Bake it in a preheated 375°F oven for about 45 minutes, then let it rest for 10 minutes so it sets up easy to cut.

The Easiest Lasagna Recipe Ever Substitutions and Variations

If ya dont have olive oil, you can use canola oil or even a bit of melted butter.
If you’re not into beef, try using ground turkey – it’s leaner and still works great in the lasagna.
If you dont have any ricotta cheese, cottage cheese is a good replacement, just be sure to drain it to avoid extra liquid.
If you dont have a jar of marinara sauce, you can make a quick tomato sauce with tomato passata mixed with garlic and basil.

Pro Tips

1. Try browning the meat in batches if your pan feels too crowded. This helps you get a nice sear on every bit so your sauce gets a rich flavor.
2. If you can, let the sauce simmer a bit more before layering the lasagna. It really helps deepen the taste of all the spices and herbs.
3. When mixing the ricotta and eggs, stir it until the texture is really smooth. It makes the layers more even and stops the lasagna from turning out lumpy.
4. Let the dish rest a few minutes after you bake it. This waiting time lets the sauce settle so you get clean slices without the cheese sliding off everywhere.

The Easiest Lasagna Recipe Ever

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

550

kcal

Equipment: 1. Oven for baking and preheating
2. 9×13 inch baking dish (to be greased first)
3. Large pan for browning the meat and cooking the onions and garlic
4. Cutting board for chopping the onion and garlic
5. Chef’s knife to chop and mince ingredients
6. Mixing bowl for combining the ricotta cheese and eggs
7. Stirring spoon for mixing the sauce and ricotta mixture
8. Measuring spoons and cups for the olive oil, seasonings, and cheeses
9. Aluminum foil to cover the baking dish during part of the cooking process

Ingredients

1 tablespoon olive oil
1 medium chopped onion
3 cloves minced garlic
1 pound ground beef (you can mix it with Italian sausage if you want)
1 (28 ounce) jar marinara sauce
1 (15 ounce) container ricotta cheese
2 beaten eggs
1 tablespoon dried Italian seasoning
Salt and pepper to taste
9 no-boil lasagna noodles
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese

Directions

Preheat your oven to 375°F and grease a 9×13 inch baking dish.
In a large pan, heat the olive oil over medium heat and add the chopped onion and minced garlic. Cook 'em until they start softening, about 3 to 4 minutes.
Add the ground beef (or beef mixed with Italian sausage if you want) to the pan. Brown it completely and drain any extra grease.
Stir in the marinara sauce and sprinkle in the dried Italian seasoning along with salt and pepper. Let the sauce simmer for about 10 minutes.
In a separate bowl, mix together the ricotta cheese with the 2 beaten eggs. Make sure they're well combined.
Spread a thin layer of the meat sauce on the bottom of the baking dish.
Lay down 3 no-boil lasagna noodles on top of the sauce. Then, evenly dollop half of the ricotta mixture over the noodles, add more meat sauce and sprinkle some shredded mozzarella and grated Parmesan on top.
Repeat the layering by placing another 3 noodles, the rest of the ricotta mixture, more meat sauce, and another handful of mozzarella and Parmesan cheese.
Top it all off with the final 3 noodles, cover with the remaining meat sauce and finish with the rest of the mozzarella and Parmesan.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is nicely melted and bubbly. Let it rest for about 5 minutes before serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.