What readers are saying about this easy lasagna recipe:
“I’m a guy who just does not like to cook! I love to eat, but I just don’t have enough creativity to make something tasty,” declares Jeff. But after making this simple lasagna recipe, everybody loved it. Not only did it taste fantastic, but it looked even better after baking—trust me, I don’t usually talk about my food this way—but it was really that good! ” ⭐️ ⭐️ ⭐️ ⭐️ ⭐️.
Pat writes, “Thank you so much for this delicious recipe! I made this homemade lasagna recipe today and it was a terrific hit! My mother-in-law said it was the best lasagna she has ever tasted!” ” ⭐️ ⭐️ ⭐️ ⭐️ ⭐️.
Lasagna with Ricotta or Cottage Cheese?
Growing up, cottage cheese and lasagna were a constant in my diet. Because I didn’t like the texture of ricotta, my mother would always substitute cottage cheese in lasagna.
These days I’m more tolerant of ricotta in lasagna. In this recipe, you can use ricotta or cottage cheese. Use the same amount for either cheese you choose. You can even mix cottage cheese and ricotta cheese together. Both are delicious, but ricotta is more authentic.
The majority of the basic ingredients for this lasagna are pantry staples.
A few notes:
- Ground beef and Italian sausage. A combination of these two meats give the best flavor. If you’d like, you can use our homemade Italian sausage seasoning to season ground pork.
- Spaghetti sauce. This tastes great with a premade spaghetti sauce or a store-bought sauce like Rao’s marinara.
- Lasagna noodles. We don’t specifically use oven-ready lasagna noodles. If you follow our instructions, you can use regular lasagna noodles and they should cook just fine.
✨ See the recipe cardfor the full ingredient list. ✨
Can you freeze lasagna?
Sure, you can freeze this simple lasagna before cooking it or after. Here are a few tips:
- Use a disposable aluminum pan to make your lasagna in. After that, freezing the unbaked lasagna is simple to do.
- Let the lasagna cool fully before wrapping it if you’re baking it before freezing it.
- Double-wrap the lasagna with plastic wrap and foil once.
- One day prior to baking, take the frozen lasagna out of the freezer. This will help it bake more quickly in the oven.
- Freeze for 2-3 months.
