I make this lasagna whenever I want something reliably comforting that feeds a crowd without fuss. It’s the kind of baked pasta that’s forgiving — a jar of Prego® sauce, whole-milk ricotta, mozzarella, and noodles stack together into something rich, cheesy, and endlessly sliceable. Whether you’re feeding picky kids, bringing a dish to a potluck, or just craving a classic Sunday supper, this recipe delivers consistent results.

Why you’ll love this dish

This lasagna is simple, budget-friendly, and satisfying. It leans on familiar pantry staples (a jarred sauce and store-bought shredded mozzarella), so it’s fast to assemble but still tastes homemade thanks to the ricotta layer and the baking time that lets flavors marry.

Family-friendly: mild, cheesy, and usually a hit with kids.
Time-efficient: minimal prep when you use used-ready ingredients.
Flexible: easily add cooked ground beef, Italian sausage, or keep it vegetarian.
Crowd-ready: a 13 x 9-inch pan feeds 6–8 people, great for gatherings.

“This lasagna became my weeknight secret — simple enough to assemble after work, but it tastes like a special dinner.” — a regular at my table

If you want more background on classic builds and variations, my classic lasagna guide dives deeper into layering techniques: classic lasagna guide.

The cooking process explained

Before you start, here’s the quick rundown so you know what to expect.

Cook and drain 12 lasagna noodles.
Preheat oven to 350°F and prepare a 13 x 9-inch pan with a thin layer of sauce.
Layer noodles, a ricotta + seasoning mixture, shredded mozzarella, optional cooked meat, and sauce in repeating layers.
Cover and bake 45 minutes, then uncover and bake 10–15 minutes until bubbly and golden.
Rest 10–15 minutes before slicing to set the layers.

For notes on building a balanced ricotta layer and getting creamy consistency, see this ricotta mixture guide: ricotta mixture guide.

Gather these items

large whole-milk ricotta cheese (1 large tub)
1 jar Prego® sauce (use your favorite variety)
12 lasagna noodles, cooked and drained (or no-boil noodles if preferred)
1 bag finely shredded mozzarella cheese (about 2–3 cups)
Italian seasoning (to taste)
Meat (optional — cooked ground beef or Italian sausage work well)

Notes/substitutions:

Use part-skim ricotta to lower fat, or add a beaten egg to ricotta for extra structure.
Swap marinara for a chunky tomato-basil sauce if you like texture.
No-boil noodles save a step — add a few extra minutes covered in the oven and ensure plenty of sauce so noodles hydrate.

How to prepare it

Preheat your oven to 350°F (175°C).
Spread 1 cup of sauce evenly on the bottom of a 13 x 9 x 2-inch baking dish.
Arrange 3 cooked lasagna noodles across the sauce.
In a bowl, mix the ricotta with a generous pinch of Italian seasoning; taste and adjust.
Spoon and spread some ricotta mixture over the noodles. Sprinkle a layer of shredded mozzarella. Add cooked, seasoned meat if using. Spoon some sauce over the top.
Repeat layers (noodles, ricotta, mozzarella, meat, sauce) until you’ve used the ingredients. Finish with sauce and a thick layer of mozzarella on top.
Cover the pan tightly with aluminum foil and bake for 45 minutes.
Remove the foil and bake uncovered for another 10–15 minutes, until the cheese is bubbly and golden.
Let the lasagna rest 10–15 minutes before slicing and serving — this helps the layers set.

If you like thicker layers or a cheesier top, add an extra handful of mozzarella before the final uncovered bake. For creative inspiration beyond this classic, check this list of lasagna soups and cozy alternatives: lasagna soup ideas.

Best ways to enjoy it

Serve in generous squares on warm plates. Let each slice rest on the spatula for a second so it holds together.
Pairing ideas: a crisp green salad with vinaigrette (to cut richness), garlic bread or focaccia, and a light red wine like Chianti or a fruity Sangiovese.
For a casual family meal, top each slice with a sprinkle of freshly grated Parmesan and chopped parsley.

How to store & freeze

Refrigerator: Cool to room temperature, then store in an airtight container or cover the pan tightly. Keeps 3–4 days.
Reheat in oven: Cover with foil and warm at 350°F for 20–25 minutes (if refrigerated), or until heated through. For single slices, microwave at 70% power in 30-second bursts to avoid rubbery cheese.
Freezing: Wrap individual portions or the whole pan tightly with plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating; then bake at 350°F until heated through (about 30–40 minutes for a full thawed pan).
Food safety: Don’t leave cooked lasagna out longer than 2 hours at room temperature; bacterial growth risk increases after that.

Pro chef tips

Drain noodles well and pat them dry to avoid watered-down layers.
If using ground meat, brown it with salt, pepper, and a little garlic powder; drain excess fat before layering.
Don’t skimp on resting time after baking — slices cut too soon will fall apart.
For even baking, rotate the pan once during the covered bake if your oven has hot spots.
Want extra flavor? Stir a tablespoon of grated Parmesan or a pinch of nutmeg into the ricotta.

For a fun twist on rolling and layering techniques, you can adapt components from these cheesy lasagna rolls: lasagna roll method.

Creative twists

Meat variations: swap ground beef for Italian sausage, turkey, or a mix of beef and pork.
Vegetarian: add layers of roasted vegetables (zucchini, eggplant, mushrooms) instead of meat.
White lasagna: use Alfredo or béchamel sauce with spinach and mozzarella for a creamy alternative.
Gluten-free: use gluten-free lasagna sheets and confirm the jarred sauce is GF.
Speed-up: use oven-ready noodles and pre-shredded mozzarella — just be mindful to add a bit more sauce so the noodles hydrate.

Your questions answered

Q: Can I assemble lasagna ahead of time?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the covered baking time if baking straight from the fridge.

Q: Do I need to pre-cook the lasagna noodles?
A: This recipe uses pre-cooked noodles. You can substitute no-boil (oven-ready) noodles — ensure you use extra sauce and bake covered until the noodles are tender.

Q: How do I make it less watery?
A: Drain noodles well, avoid watery vegetables unless roasted first, and don’t overdo wet ingredients. Use whole-milk ricotta (less watery than some low-fat versions) or press it briefly in a sieve if it seems runny.

Q: Can I double the recipe for a larger crowd?
A: Yes. Use two 13 x 9 pans or a larger pan and adjust baking time: covered baking remains about 45 minutes, but uncovered finishing time may increase by 10–15 minutes.

Q: What’s the best way to get a golden top without burning?
A: Bake covered first to heat through, then uncover for the last 10–15 minutes to brown. If it’s browning too quickly, tent with foil.

Conclusion

If you want additional lasagna approaches and detailed step photos, this easy homemade lasagna guide is a helpful reference: Easy Homemade Lasagna Recipe – Spend With Pennies. For another highly trusted, step-by-step classic lasagna method, see this well-tested version: The Best Lasagna Recipe Ever.

Lasagna

A comforting and crowd-friendly baked pasta dish featuring layers of noodles, ricotta, and mozzarella.

Prep Time 30

Cook Time 55

Total Time 1 25

Serving Size servings

Ingredients

For the lasagna layers

1 tub large whole-milk ricotta cheese Part-skim ricotta can be used to lower fat.
1 jar Prego® sauce Use your favorite variety.
12 pieces lasagna noodles, cooked and drained No-boil noodles can be used instead.
2-3 cups finely shredded mozzarella cheese Add extra for a cheesier top if desired.
Italian seasoning to taste Stir into ricotta for flavor.
meat (optional — cooked ground beef or Italian sausage) Brown with seasoning before layering.

Instructions

Preparation

Preheat your oven to 350°F (175°C).
Spread 1 cup of sauce evenly on the bottom of a 13 x 9 x 2-inch baking dish.
Arrange 3 cooked lasagna noodles across the sauce.
In a bowl, mix the ricotta with a generous pinch of Italian seasoning; taste and adjust.
Spoon and spread some ricotta mixture over the noodles. Sprinkle a layer of shredded mozzarella. Add cooked, seasoned meat if using. Spoon some sauce over the top.
Repeat layers (noodles, ricotta, mozzarella, meat, sauce) until you’ve used the ingredients. Finish with sauce and a thick layer of mozzarella on top.

Baking

Cover the pan tightly with aluminum foil and bake for 45 minutes.
Remove the foil and bake uncovered for another 10–15 minutes, until the cheese is bubbly and golden.
Let the lasagna rest 10–15 minutes before slicing and serving.

Notes

Cool to room temperature, then store leftovers in an airtight container for up to 3-4 days. Lasagna can also be frozen for up to 3 months. Ensure to warm properly before serving.