Easy Lasagna Recipe

There’s something deeply comforting about layers of tender pasta, creamy cheese, and rich tomato sauce. This Easy Lasagna Recipe gives you all that warmth with straightforward steps, pantry-friendly ingredients, and a comforting result that’s perfect for weeknight dinners or feeding a crowd. The recipe is written clearly and includes step-by-step instructions so you can feel confident in the kitchen, even if you’re new to making lasagna.

Why you’ll love this Easy Lasagna Recipe

Simple ingredients, hands-off baking time, and a reliably cheesy finish make this lasagna a repeat-worthy family favorite. The filling is a smooth, lusciously seasoned ricotta mixture that contrasts beautifully with gooey mozzarella and a jar of rich spaghetti sauce. It’s approachable, satisfying, and yields leftovers that reheat beautifully.

Ingredients

• ▢48oz Jar Spaghetti Sauce
• ▢30oz Ricotta Cheese
• ▢2 Eggs
• ▢1/2 cup grated parmesan cheese
• ▢2 tsp parsley dried or finely chopped
• ▢2 cups grated mozzarella cheese
• ▢12 lasagna noodles

Equipment

• 9×13-inch baking dish
• Large pot for boiling noodles
• Mixing bowl
• Spoon or spatula
• Aluminum foil
• Measuring cups and spoons

Prep and timing

• Active time: about 25 minutes
• Cook time: 35–45 minutes baking time
• Total time: about 1 hour
• Servings: 8

Flavor notes and swaps

This Easy Lasagna Recipe stays true to classic flavors. If you prefer extra herbiness, add a teaspoon of dried oregano or basil to the spaghetti sauce. For a lighter version, use part-skim ricotta and mozzarella. If you’d like more texture, fold in a handful of chopped spinach (squeeze out excess moisture) into the ricotta mixture before spreading it in the pan.

Step-by-step instructions

The following directions have been rewritten into clear, step-by-step instructions while keeping the given ingredient amounts. Read through completely before starting so the process flows smoothly.

1. Preheat the oven: Set your oven to 375°F (190°C). Position a rack in the middle of the oven so the lasagna will bake evenly.
2. Boil the lasagna noodles: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add all 12 lasagna noodles and cook them according to the package directions until they are al dente. Stir occasionally so they don’t stick together. When the noodles are ready, drain them in a colander and run cold water over them briefly to stop the cooking and make them easier to handle. Lay the noodles flat on a clean kitchen towel or parchment paper with a little space between each sheet so they won’t stick.
3. Prepare the ricotta filling: In a mixing bowl, combine the entire 30 ounces ricotta cheese, 2 eggs, 1/2 cup grated parmesan cheese, and 2 teaspoons parsley (dried or finely chopped). Stir until the ingredients are evenly combined and the mixture is smooth and cohesive. This will be your creamy middle layer.
4. Assemble the first layer of sauce: Pour about 1 cup of the 48-ounce jar of spaghetti sauce into the bottom of a 9×13-inch baking dish and spread it into an even layer. This creates a saucy base that prevents the noodles from sticking and ensures an even bake.
5. Layer the noodles: Place 4 lasagna noodles in a single layer over the sauce, slightly overlapping them if needed to cover the surface of the dish.
6. Add the ricotta layer: Dollop about one-third of the ricotta mixture over the noodles. Use a spoon or spatula to spread it into an even layer, keeping it about 1/4 inch from the edges so the sauce can seal the lasagna during baking.
7. Add mozzarella and sauce: Sprinkle roughly 2/3 cup of the 2 cups grated mozzarella cheese over the ricotta layer. Then spoon about 1 cup of spaghetti sauce across the mozzarella, spreading it evenly but leaving a little margin at the edges.
8. Repeat the layers: Place another 4 lasagna noodles over the sauce. Spread another third of the ricotta mixture on top of those noodles. Sprinkle another 2/3 cup of grated mozzarella over that ricotta, then spoon another cup of spaghetti sauce over the cheese. Arrange the remaining 4 lasagna noodles over this layer.
9. Finish with ricotta, sauce, and mozzarella: Spread the last third of the ricotta mixture over the top layer of noodles. Spoon the remaining spaghetti sauce over the ricotta, spreading it evenly. Sprinkle the remaining grated mozzarella (about 2/3 cup) over the top so the cheese melts into a golden, bubbly finish.
10. Cover and bake: Cover the assembled dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 25 minutes covered. This timed initial bake allows the lasagna to heat through and the cheeses to meld without over-browning.
11. Uncover and finish baking: After 25 minutes, carefully remove the foil and return the dish to the oven. Bake uncovered for an additional 10–20 minutes, until the cheese on top is melted and golden and the sauce is bubbling around the edges. If you prefer a more pronounced golden crust, broil for 1–2 minutes at the end—watch closely so it does not burn.
12. Rest before serving: Remove the lasagna from the oven and let it rest for 10–15 minutes. Resting allows the layers to set and makes slicing much neater. Use a sharp knife to cut the lasagna into 8 equal portions.
13. Serve: Spoon each portion onto plates, adding a bit of extra sauce from the pan if desired. A light garnish of additional parsley or a sprinkle of extra parmesan if available adds a fresh finishing touch.

Storage and reheating

Leftover lasagna stores well. Let it cool completely, then cover and refrigerate for up to 4 days. To reheat, warm in a 350°F (175°C) oven for 20–25 minutes covered, or microwave individual slices for 2–3 minutes until warmed through. For freezing, wrap individual slices in plastic wrap and then aluminum foil, or store the whole dish in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tips for success

• Don’t skip the resting time—the lasagna holds together better and slices cleanly after resting.
• When boiling the noodles, aim for al dente so they finish cooking in the oven without becoming mushy.
• If your jarred spaghetti sauce is very thick, stir in 1/4 cup of water to loosen it slightly so it spreads more easily between layers.
• Use a serrated spatula or metal spatula to lift slices from the pan; it helps keep the layers intact.
• For a silkier ricotta filling, beat the eggs lightly before adding them to the ricotta so they incorporate evenly.

Serving suggestions

This Easy Lasagna Recipe pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette to cut through the richness, and warm garlic bread for mopping up extra sauce. A light red wine or a sparkling nonalcoholic beverage complements the meal nicely.

Final thoughts

Lasagna is one of those dishes that rewards patience with comfort and flavor. This Easy Lasagna Recipe relies on a few reliable ingredients and a straightforward technique so you can serve a satisfying, crowd-pleasing meal without fuss. Whether you’re feeding a family, hosting friends, or making a cozy dinner for one, this lasagna delivers classic appeal and dependable results.

Happy baking—and enjoy the cheesy, saucy goodness!