Pin
This cozy lasagna is my go-to when I need serious comfort but don’t want to spend all day cooking. Layers of cheesy goodness, rich sauce, and creamy filling make even the busiest weeknight feel special around the dinner table.
I first whipped this up on a chaotic Friday, and it’s been my crowd-pleaser ever since. When folks go quiet at the table, you know it’s a hit.
Satisfying Ingredients
- Grated Parmesan cheese: Gives a salty, obvious flavor right on top Choose good Parmesan for that nutty touch
- Shredded mozzarella cheese: Melts in the middle and on top Buy a block and shred it for the best texture
- Egg: Helps the ricotta mix stay together and fluff up nicely Use a fresh egg for that pea rfect bite
- Ricotta cheese or cottage cheese: Brings creamy goodness to each forkful Go for whole-milk ricotta if you want extra richness
- Salt and pepper: Make each bite pop with flavor Taste and season while you go
- Dried basil: Lifts the sauce with a sweet herby taste Dried basil should look green and smell fresh
- Dried oregano: That classic Italian kick Use fragrant, bright oregano for the best punch
- Marinara sauce: The big flavor booster, jarred or DIY Both work just fine
- Garlic cloves: Fresh garlic gives a sharp, deep smell Chop up a couple for max flavor
- Onion: Chop it tiny so it melts into your sauce Firm no-mushy onions work best
- Olive oil: Adds a deeper note when cooking the base Extra virgin olive oil is the best bet here
- Ground beef or pork: Rich, savory flavor to build your sauce Fresh pink meat is what you want
- Lasagna noodles: Layer holders No-boil noodles are easiest, but any good brand does the job
Simple Step Guide
- Bake It Up:
- Cover snugly with foil Pop into the oven at 350 Fahrenheit or 180 Celsius for about twenty-five minutes Peel off the foil, then bake for another ten to fifteen minutes until you see that golden cheese bubble everywhere Let it hang out and cool for at least ten minutes before you slice so you get those clean squares
- Assemble Layers:
- Grab a 9-by-13 dish and start with a small spread of meaty sauce at the bottom so nothing sticks Lay three noodles over top, just a little overlapping, then slather on a third of the ricotta blend, more sauce, and a handful of mozzarella Do this two more times — finish with noodles, the rest of your sauce, then cover with all the remaining mozzarella and fresh Parmesan for that crispy finish
- Mix Ricotta Filling:
- Combine ricotta and an egg in a bowl, throw in some salt and pepper, then stir until super creamy Makes those cheesy layers taste so light and fluffy
- Make Saucy Meat:
- Pour olive oil into a big skillet, set over medium heat Toss in chopped onion and slowly cook about eight minutes till soft and sweet Mix in garlic, sizzle briefly, then crumble in ground pork or beef Shake in salt and pepper, cook till the meat’s browned, then drain extra fat for a lighter vibe Add marinara, oregano, and basil Let bubble gently for roughly seven minutes so it all comes together
- Get Ingredients Ready:
- If not using no-boil noodles, cook them following package directions Drain and rinse so they don’t get gluey
Pin
The cheesy crust from the Parmesan is hands down my favorite. My kids like to help put it on and always ask for extra at the end.
Keeping it fresh
Stick leftover pieces in a sealed container in the fridge and they’ll keep for up to four days Seriously, the flavors only get better after a good chill If you want to save it longer cut slices and wrap them up tight to freeze for three months Just reheat in the oven or microwave till it’s hot all the way through
Swaps and changes
Use ground chicken or turkey instead of pork or beef for something lighter It’s tasty to stir chopped zucchini or spinach into the sauce for more veggies If you’re out of ricotta, cottage cheese or even canned béchamel work just fine for creamy layers
Serving up
Dishing it up hot with a pile of garlic bread and a simple salad is always my move Chopped basil or parsley sprinkled over just before serving takes it up a notch Bring it to a potluck or slice for Sunday dinner — it always disappears
Pin
Origins and meaning
This dish is a proud star in Italian American kitchens Over the years it’s become famous for bringing everyone together at the table That’s the heart of classic comfort food — good company and a full belly
Recipe FAQs
- → Is there a best noodle to use?
No-boil noodles cut down on fuss, but old-school ones give you a nice bite. If you use regular, cook them first—they're both good picks.
- → Could I swap the meat out?
Totally, feel free to use sausage, pork, or even meatless crumbles. Mixing types brings more depth to each bite.
- → What's the trick to avoiding mushy layers?
Don't drown your dish in sauce, and let it sit a bit before you cut into it. No-boil noodles soak up more liquid, so they're handy if you're worried about mushiness.
- → Are extra veggies okay to add?
Of course. Try mushrooms, spinach, or zucchini—just layer them in as you build for more nutrition and flavor.
- → Which cheeses work here?
Classic choices are mozzarella, ricotta, and parmesan, but try béchamel or swap in cottage cheese if you want it lighter or creamier.