Name: Easy Lasagna
Prep time: 20 min
Cook time: 55 min
Total time: 90 min
Ingredients: 1 lb 85/15 ground beef (or lean ground turkey, or half beef and half Italian sausage); 1 small yellow or white onion, chopped; 1 tsp garlic (minced); 4 cups spaghetti sauce (divided (a good jarred sauce is perfect; homemade if you have it)); 2 cups cottage cheese (lactose-free if you like; ricotta works as a swap); 1 egg; 1/2 cup parmesan cheese (grated); 2 Tbsp chopped fresh parsley (or 2 tsp dried); 1 tsp garlic (minced); 1/4 tsp black pepper; 1/4 tsp salt; 6 no-boil lasagna noodles (plus 1 or 2 extra in case any break); 3/4 cup water (to steam the no-boil noodles tender); 2 cups mozzarella cheese (shredded and divided in half, lactose-free if you like); 2 Tbsp parmesan cheese (grated for the top)

This easy lasagna is layered with a homemade meat sauce, a seasoned cottage cheese filling, and plenty of melty mozzarella, all baked into one cozy, bubbling pan. It comes together with browned ground beef, your favorite spaghetti sauce, and no-boil lasagna noodles, with about 20 minutes of hands-on work before the oven does the rest. It is the kind of dinner that feels like a project but really isn’t.

I have been making some version of this lasagna for YEARS. I first wrote it down more than 12 years ago, back when I was mostly documenting recipes my daughter Alexa and I made together on my mom blog. She used to stand at the counter and help me assemble two pans at once when she was little, one for the oven and one for the freezer… so this one has a lot of good kitchen memories baked right into it. Greg asked for it again the other night, calling it “that really good lasagna you make,” and that is what got me to rework the old version, making it a little easier and switching it to the kinds of foods we enjoy now (more wholesome ingredients, less fat free).

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Which Spaghetti Sauce Should I Use?

Honestly, a good jarred sauce is all you need here, as the focus is on easy. Once it is layered up with browned beef, seasoned cottage cheese, and all that mozzarella, a loaded lasagna is very forgiving, and most folks would never guess whether the sauce came from a jar or a pot on the stove. Use a brand you already like. If you need a suggestion, a “tomato basil” sauce works really well. The only sauce that lets you down is a thin, watery, or overly sweet one, so if the jar you have is a cheap, runny one, that is the thing worth upgrading, not the rest of your afternoon.

You will want about 4 cups. If you happen to have a batch of my homemade spaghetti sauce in the fridge or freezer, or are willing to make it, this is a lovely place to use it (and I do now). But please don’t feel you have to make sauce from scratch just for this… that is not what an easy lasagna is about. Grab the jar and call it a win.

What You’ll Need (and a Few Easy Upgrades)

Nothing here is fancy or hard to find, which is the point. But a couple of small choices are where an easy lasagna turns into a really good one.

Lasagna ingredients: jarred sauce, dry no-boil noodles, ground beef, cottage cheese, mozzarella, parmesan, egg, garlic, and parsley. — Everything you need. Dry no-boil noodles and a jar of sauce mean no big pots to babysit.

The Meat

I use 85/15 ground beef most of the time now. You want enough fat that the sauce actually tastes rich, and leaner beef can go a little dry and grainy in a bake this long. Brown it well and don’t rush it. Let it sit in the hot pan until it picks up some real color before you stir, because those browned bits are pure flavor. If you want the “even better” version without any extra work, swap half the beef for Italian sausage… it seasons the whole pan for you. And if you would rather keep it lighter, lean ground turkey is what I used for years and we still loved it.

The Cheese Layer

I use cottage cheese for the creamy middle, and I can get it lactose free, which matters in our house. I use lactose-free mozzarella for the same reason, and it melts and browns just like regular. If you prefer ricotta (it is lower in sodium than cottage cheese), you can use it cup for cup instead. Either way, the real trick is to season the cheese. Plain cheese straight from the tub is bland, so we stir in an egg to help it set, some grated parmesan, a little garlic, parsley, and a good pinch of salt and pepper. That seasoned filling is a small step that makes a big difference.

Why Cottage Cheese in LASAGNA?

If cottage cheese in lasagna sounds a little strange to you, it’s a Midwest thing. Cottage cheese is just how a lot of us grew up making lasagna, long before ricotta showed up in grocery stores. And it earns its spot. It bakes into a light, creamy, cheesy layer with a pleasant little tang, and because it is already a firm-set curd, it holds up beautifully in a hot oven instead of turning grainy or watery the way ricotta sometimes can. It also packs more protein and fewer calories than ricotta, and it is easier on the grocery bill, which never hurts. So no, it is not a substitute I settled for. It is the cheese I intentionally reach for.

The Noodles

Here is the easiest upgrade of all: I use no-boil lasagna noodles now, so there is no pot of water to babysit and no draining slippery, sticky noodles in the sink. They go into the pan dry and soften right in the oven as they soak up the sauce, and they come out nice and soft, which is just how we like them. You will use 6 in all, 3 for each of the two layers, which is just enough to cover a 9×13 pan with a little overlap. Grab a couple extra in case any break, since the dry noodles can be a little brittle.

A couple of small things make all the difference with no-boil noodles. First, make sure every noodle is completely tucked under sauce or cheese, with no edges poking out. Any bare edge will dry out and bake up hard and crispy instead of soft, so just spoon a little extra sauce over any corner that looks exposed. Second, wrap the dish tightly with foil so none of the steam escapes, because that trapped steam is what actually cooks the pasta. It helps to give the underside of the foil a quick spritz of cooking spray first, so the melty cheese on top does not stick to it when you pull the foil off. Between the sauce, the snug foil, and the 3/4 cup of water we pour around the edges, the noodles come out tender every time. Don’t worry, the recipe walks you through all of it.

And if you would rather use traditional boiled noodles, you certainly can… just boil them a minute shy of the package directions first, since a slightly undercooked noodle is the one thing we always notice around here.

Equipment

You will want a deep 9×13 baking dish. A shallow pan will overflow, and this makes a hearty, saucy lasagna. You will also need a large skillet for the meat sauce and a medium bowl for the cheese mixture. That’s really it.

BAKING DISH SIZES

The 9×13 baking dish will fit the lasagna noodles perfectly, but there are other options. You can go smaller if you’re willing to break your noodles to fit (and don’t mind a slightly taller lasagna).

How to Make Easy Lasagna Step by Step

We are really making this in three quick stages: the meat sauce, the cheese filling, and then the layering. None of them is hard, and I will walk you through each one.

First, the meat sauce. Brown your ground beef in a large skillet with a chopped onion and a little garlic, then drain off the extra fat. Pour in about 3 1/2 cups of your spaghetti sauce (hold back roughly 1/2 cup for the bottom of the pan) and let it warm through for a few minutes so the flavors get friendly. If your sauce is very thick, a splash of water loosens it up.

Browning the ground beef and onions in a cast iron skillet — Brown the beef and onion well. Those darker bits are where the flavor lives.

Next, the cheese filling. In a medium bowl, beat one egg, then stir in the cottage cheese, parmesan, parsley, garlic, salt, and pepper. That’s your whole filling, done in about a minute. Don’t worry if the cottage cheese looks a little loose… it firms right up as it bakes.

A glass bowl of seasoned cottage cheese filling flecked with parsley. — The seasoned cottage cheese filling, with egg, parmesan, garlic, and parsley stirred in.

Now we layer. This is where it helps to slow down for a second, because the order is easy to jumble when you are moving fast (I have done it myself). Two things to hold in your head: we are building just two noodle layers, and the mozzarella goes on twice, once in the middle and once on top. Start by spreading the reserved 1/2 cup of plain sauce across the bottom of the dish so the noodles don’t stick. Then go bottom to top like this: 3 noodles, half the cheese filling, half the meat sauce, and half the mozzarella. Now the second layer: 3 more noodles, the rest of the cheese filling, the rest of the meat sauce, and the rest of the mozzarella. Finish with a little grated parmesan. Because these are no-boil noodles, make sure each noodle layer ends up fully tucked under sauce and cheese, since that moisture is what softens them as they bake. Be careful not to save all the mozzarella for the top, and resist the urge to add a third layer of noodles… two is all this needs, and a taller stack bubbles over the sides.

Layering a lasagna with pasta sauce, noodles, and cheese mixture

Then bake. Before it goes in, slowly pour about 3/4 cup of water around the edges of the dish. This is the little trick that guarantees soft no-boil noodles, because that water turns to steam under the foil and hydrates them as they bake. Cover the dish tightly with foil and bake at 375°F for 40 minutes, and don’t rush it. Pull off the foil and bake another 15 minutes, until the edges are bubbling and the cheese is melted. If you want that golden, blistered top, pop it under the broiler for a minute or two at the very end, but stay right there and watch it, because it goes from golden to too-far fast (ask me how I know).

Melty, cheesy lasagna baking uncovered the last 15 minutes in the oven

And here is the most important step, the one everybody wants to skip. Let the lasagna rest for at least 10 to 15 minutes before you cut into it. I promise it’s worth the wait. This helps because the layers need a few minutes to settle and set, and a lasagna cut straight from the oven slides apart into a delicious puddle. Mine are never picture-perfect squares anyway, and they still taste amazing.

Overhead view of a baked lasagna with bubbly melted cheese. — Straight out of the oven, bubbling at the edges and melty on top.

Can I Make This Lasagna Ahead or Freeze It?

Yes, and this is my favorite thing about it. For years I have assembled two pans at the same time, because the work is nearly identical whether you make one or two. One goes in the oven, and one goes straight into the freezer unbaked, tightly wrapped in foil. Then on a busy night, I just pull it out and bake it. This is such a lifesaver when you are tired and dinner still needs to happen.

Use FOIL ONLY

You may be tempted to cover it in plastic wrap, but if you do, you won’t be able to put it straight into the oven, which is really the best thing about freezing it. So skip the plastic wrap!

To bake a frozen lasagna, you do not have to thaw it first. Plan on about 1 to 1.5 hours covered at 375°F, then uncover for the last 15 minutes or so, until it is bubbling all the way through and hot in the center. You can also assemble it a day ahead and keep it covered in the fridge, then bake it as usual, adding about 10 extra minutes since it is going in cold.

How do I store and reheat leftovers?

Lasagna is one of those dinners that is almost better the next day, once the flavors have settled. Keep leftovers covered in the fridge for up to 4 days. To reheat, cover a portion loosely and warm it in a 350°F oven for about 20 minutes, or microwave a slice with a damp paper towel over it to keep it from drying out. We pack the leftovers up for lunches all week, and nobody minds one bit.

What Should I Serve with Easy Lasagna?

Because the lasagna is rich and filling, I like to keep the sides simple. A crisp green salad with a sharp vinaigrette cuts through all that cheese, and a slice of warm, crusty bread or garlic bread is perfect for chasing the sauce around the plate. If I have people over, I will add some roasted broccoli or green beans, and that’s a full, cozy meal.

Frequently Asked Questions

Does a lasagna NEED three layers?

You will hear that a classic lasagna has three layers, and traditionally that is true. I keep this one at two layers on purpose, because that is exactly the part that makes it easy: fewer noodles to boil, less to stack, and dinner on the table faster. And I promise you don’t lose a thing. With all that meat sauce, seasoned cottage cheese, and mozzarella in every bite, it is still every bit as amazing. If you love a taller, more traditional lasagna, the recipe card notes show you how to add a third layer.

A slice of lasagna lifted to show two layers of noodles, filling, and meat sauce. — Two hearty layers, and every bite is loaded with sauce and cheese.

Can I use cottage cheese instead of ricotta in lasagna?

Absolutely, and I actually prefer it. Just be sure to season it well, with the egg, parmesan, and herbs, so it doesn’t taste plain.

Do I have to boil the noodles?

Nope, and that is the best part. This recipe uses no-boil noodles that soften right in the oven, so you can skip the pot of water on the stove. The trick is to pour about 3/4 cup of water around the edges before baking and keep the pan tightly covered with foil for the first 40 minutes, so the noodles steam soft. Make sure they are well covered with sauce too. If a noodle comes out a little firm, it usually just needed a bit more moisture around it. Prefer traditional noodles? Boil them a minute shy of the package directions first, and skip the extra water.

Why did my lasagna turn out watery?

Usually it is one of two things: the sauce was too thin, or the lasagna didn’t rest before slicing. Make sure you don’t skip that 10 to 15 minute rest, and if your sauce runs loose, simmer it down a few minutes before layering.

Can I make lasagna without meat?

You can. Leave out the beef and stir a couple cups of sauteed vegetables into your sauce instead, like mushrooms, zucchini, and spinach. Cook off their extra moisture first so the lasagna doesn’t get watery.

This is such a good one to have in your back pocket, whether you are feeding a hungry family on a Tuesday or stashing a spare pan in the freezer for later. Greg loves this so much he happily tells people “we’re having lasagna tonight!”

Let me know how yours turns out, and happy cooking!

Love,
Jennifer

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