Why We Love It
This classic lasagna recipe is SO adaptable. Short on time? No problem, this is a no-boil recipe using jarred tomato sauce that tastes great with frozen mirepoix or none at all. If you’re feeling particularly ambitious, make your own tomato sauce and dice some fresh mirepoix. Invest in some fresh mozzarella and tear chunks for the topping for the real deal.
Whichever way you go, this lasagna, with its heaping tomato-y beef/sausage layer and lots of cheesy string pulls, has all the makings of a classic comfort food dish.
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!” ” ⭐️ ⭐️ ⭐️ ⭐️ ⭐️.
How to Make this Easy Lasagna
To prepare, preheat the oven to 350ºF and spray a 9×13 casserole dish with cooking spray.
- The sausage and ground beef should be browned together in a big skillet over medium heat. Drain off and discard any fat. Add the minced garlic and spaghetti sauce. Simmer for 5 minutes.
- Combine the ricotta, 2 cups mozzarella cheese, eggs, ½ cup grated Parmesan cheese, dried parsley, salt, and ground black pepper in a big bowl. Mix well.
- Before assembling, coat the bottom of the baking pan with ¾ cup of sauce. Cover the bottom with 3 uncooked lasagna noodles. Place a ¼ of the sauce and ⅓ of the cheese mixture on top. Repeat layers (noodles, cheese, sauce, noodles, cheese, sauce).
- Add 3 noodles, the remaining sauce, and the last cup of mozzarella and Parmesan cheese to the top layer.
- Spray a sheet of aluminum foil with cooking spray. Cover with the pan with aluminum foil (sprayed side down). This prevents the cheese from sticking. Bake in the preheated oven for 50 minutes. Uncover and bake an additional 10 minutes.
- Ten minutes should pass before slicing and serving the lasagna.
If your sauce is thick and hearty, brush the pan’s edges with ½ cup water. You won’t need as much water if your sauce is runnier, like Rao’s marinara or Old World Style Ragu.
