Pin it
Want the quickest homemade lasagna ever? I've simplified this recipe after spending years making complex versions that ate up my whole day. This no-fuss lasagna is what my family begs for when they need comfort food, and you'll love how fast it comes together. The trick? Going with quality store-bought sauce and a technique that lets you skip boiling the noodles, saving you loads of time while keeping that made-from-scratch taste everyone loves.
What Makes This Simple Lasagna Turn Out Great Every Time
My key to amazing lasagna is not overcomplicating things. I grab premium jarred marinara like Newman's Own or Rao's—it really changes the game. The pasta cooks right in the sauce, so you can forget about that extra pot of boiling water. Just make sure the noodles are totally covered in sauce. And here's a little insider tip: let it sit for 15 minutes after it comes out of the oven. This helps everything firm up so you can cut those gorgeous, Instagram-worthy slices.
What You'll Need For Your Homemade Lasagna
- Yellow Onion: A medium one, chopped small.
- Olive Oil: One tablespoon will do the job.
- Ground Beef: Pick a leaner option to avoid extra fat.
- Kosher Salt: Just half a teaspoon to enhance taste.
- Black Pepper: Freshly ground tastes way better.
- Marinara Sauce: A 24-ounce container (roughly 3 cups).
- Mozzarella Cheese: 3 cups grated low-moisture type that melts beautifully.
- Lasagna Noodles: Standard ones, not the pre-cooked variety.
- Ricotta Cheese: Full-fat for that extra creamy texture.
How To Put Together The Ultimate Lasagna
- Crank The Oven
- Preheat to 400°F with the rack sitting in the middle.
- Cook Your Meat Mix
- Dice that onion into tiny bits. Warm the oil in a large skillet and throw in the onion, beef, salt and pepper until the meat browns completely, around 8 minutes. Set aside to cool.
- Get Your Dish Ready
- Coat the bottom of a 9x13 baking dish with a bit of sauce. Mix what's left with your cooked meat.
- Start Layering
- This is the fun part. Begin with 5 noodles, snapping them as needed. Spread 1 cup of ricotta, then 1½ cups of meat sauce, and finish with some mozzarella.
- Add Another Layer
- Repeat the same pattern again. Put your final noodles on top and make sure they're well-coated with sauce.
- Into The Oven
- Cover with aluminum foil and bake for 60 minutes. Poke the noodles to check if they're soft; if not, give them another 15 minutes.
- Add Final Cheese
- Sprinkle the remaining cup of mozzarella on top and bake uncovered until it gets bubbly and golden.
- Cool Down Period
- Let it rest for 15 minutes before cutting into squares.
Prepare Your Lasagna In Advance
Need to get a jump on your lasagna? You can put it all together up to 48 hours ahead and keep it in the refrigerator. I actually think it tastes better this way since all the flavors have time to mix and mingle. If you're planning way ahead, you can freeze your lasagna for up to a month. Just don't forget to move it to the fridge two days before you want to bake it.
Tricks For Outstanding Homemade Lasagna
After making this lasagna countless times, I've learned a few things. Always be generous with sauce, especially around the sides where noodles tend to dry out. Don't hold back on cheese, and make sure every bit of pasta gets sauce coverage. My kids go crazy when I toss some fresh basil on top before bringing it to the table. When this starts baking, the smell pulls everyone into the kitchen like magic.
How To Keep Your Lasagna Fresh
This lasagna honestly tastes even more amazing the day after you make it. Store what's left in a sealed container in your fridge and it'll stay good for about 5 days. Want to save single servings? Just let the lasagna cool down, cut it into portions, wrap them well and pop them in the freezer. They make perfect quick lunches—just warm them up in the microwave until they're hot and bubbly.
Pin it
What Makes This Dish So Popular
This easy-peasy lasagna has turned into the number one dish my relatives ask for at family get-togethers. It's quick enough for busy weeknights but still feels fancy enough when guests come over. Those stacks of pasta, gooey cheese and savory meat sauce create that classic taste we all crave. And the best thing? Nobody needs to know how simple it was to make—they'll just be too busy enjoying every bite.
Great For Any Gathering
If you're just starting to make lasagna or want a quicker version of your usual approach, this one won't let you down. It's great for weekend family dinners, meal planning, or feeding a bunch of hungry guests. Every time I serve this lasagna, someone wants me to share how I made it. It's become my go-to dish, and I bet it'll soon be yours too.
Frequently Asked Questions
- → Can I prep this lasagna beforehand?
Sure, you can assemble it up to a day in advance. Just store it in the fridge and plan to add 10-15 extra minutes for baking if it's cold.
- → Is it better to avoid no-boil noodles?
Yes, regular ones give a better bite and layer more smoothly. Plus, they cook right in the sauce, so you don't have to boil them first.
- → How do I freeze this lasagna?
Wrap it tightly and freeze for about 3 months. For best results, thaw it overnight in the fridge, then bake covered with foil, adding an extra 20 minutes.
- → Why should it rest before slicing?
Letting it cool for about 15 minutes helps everything settle. That way, your slices hold their shape instead of falling apart.
- → Can I switch up the cheeses?
Absolutely! Blend in some parmesan or provolone with the mozzarella if you’d like. The ricotta, though, keeps that creamy layer intact.