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Easy Lasagna

Easy Lasagna is meaty, cheesy, and incredibly simple to prepare. Made with no-boil noodles and an easy meat sauce, this classic dish cooks in less than an hour and is the best comfort food!
Prep Time15 mins
Cook Time40 mins
Rest Time10 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Keyword: easy lasagna, lasagna recipe
Servings: 9 slices
Calories: 433kcal


Meat Sauce:

  • 2 pounds lean ground beef
  • 3 teaspoons minced garlic
  • 2 teaspoons Italian seasoning
  • teaspoons onion powder
  • Salt and black pepper (to taste)
  • 48 ounces spaghetti sauce (this kind is my favorite)
  • 2 tablespoons tomato paste

Cheese Mixture:

  • 15 ounces ricotta cheese
  • cups shredded mozzarella cheese (divided)
  • ½ cup grated Parmesan cheese (divided)
  • 2 eggs
  • 2 teaspoons dried parsley (or ¼ cup fresh parsley, chopped)
  • 1 teaspoon garlic powder
  • Salt and black pepper (to taste)
  • 12 no-boil lasagna noodles


  • Preheat oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray. Set aside.
  • In a large skillet, brown and crumble ground beef and minced garlic until no longer pink. Drain, wipe skillet if needed, and return beef to skillet.
  • To the same skillet, add Italian seasoning, onion powder, salt, pepper, spaghetti sauce, and tomato paste. Stir to thoroughly combine. Bring mixture to a boil, then reduce heat to low and simmer, uncovered, for about 5 minutes.
  • While the meat sauce is simmering, prepare cheese mixture. In a large bowl, add ricotta, 1½ cups mozzarella cheese and ¼ cup Parmesan cheese, eggs, parsley, garlic powder, salt and pepper. Stir to combine.
  • To assemble lasagna, add about 1 cup of the meat sauce mixture onto bottom of pan and spread evenly. Top with 3 lasagna noodles, followed by about ⅓ cup of cheese mixture and about ¾ cup of meat sauce. Repeat twice more and then top with 3 more noodles and remaining sauce.
  • Cover pan tightly with aluminum foil and bake for 35 minutes. Uncover, sprinkle with remaining 1 cup mozzarella cheese and ¼ cup grated Parmesan cheese. Bake for 10-15 minutes more, uncovered, until cheese is melted and bubbly.
  • Remove from oven and let rest for 10 minutes before cutting, then serve immediately.


  • See my tips and tricks for making this Easy Lasagna above the recipe box.
  • Lasagna will last for up to four days in an airtight container in the refrigerator.


Serving: 1serving | Calories: 433kcal | Carbohydrates: 27g | Protein: 38g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1099mg | Potassium: 949mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1115IU | Vitamin C: 11mg | Calcium: 326mg | Iron: 4mg