I grew up with Sunday lasagnas that filled the whole kitchen with simmering tomato and melted cheese — this version cuts the fuss without skimping on comfort. It’s a straightforward, classic layered lasagna: browned beef, creamy ricotta, gooey mozzarella, and a crisp, bubbly top. Make it for a busy weeknight when you want leftovers that reheat like a dream, or for a family dinner where everyone reaches for seconds.

Why you’ll love this dish

This lasagna hits the comforting classics: familiar flavors, pantry-friendly ingredients, and a reliable build that’s forgiving for new cooks. It’s budget-friendly (ground beef stretches far when layered), kid-approved, and great for batch-cooking. Because the recipe uses basic seasonings and jarred marinara, you can have dinner on the table faster than you think — and still feel proud to serve it.

“Sauce that tastes homemade, cheese that stretches forever, and leftovers that improve overnight — this lasagna became our Sunday staple.”

How this recipe comes together

Before you start, here’s the big-picture flow so you know what to expect:

Boil noodles until al dente and brown the beef while the pasta cooks.
Mix a simple ricotta filling with egg and dried herbs for structure and creaminess.
Layer sauce, noodles, ricotta, and mozzarella twice, finish with cheese on top.
Bake covered, then uncover to brown the cheese. Rest before slicing.

If you want a deeper dive into layered lasagna techniques or a slightly different assembly, I wrote up a more detailed home lasagna guide that complements this method: how I approach simple, reliable recipes.

What you’ll need

12 lasagna noodles (regular, not no-boil for this method)
1 pound ground beef
2 cups ricotta cheese (whole-milk ricotta gives the creamiest result)
3 cups shredded mozzarella cheese (part-skim or whole-milk)
2 cups marinara sauce (use a jar you like or homemade)
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon dried basil
1 teaspoon garlic powder
Salt and pepper to taste

Notes and substitutions:

Swap ground beef for ground turkey or Italian sausage for a flavor boost.
For a lighter ricotta, drain excess whey or use part-skim ricotta, but expect slightly less richness. For tips on building a perfect ricotta mixture, see my ricotta mix guide.

Step-by-step instructions

Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay flat on a sheet of parchment or a lightly oiled tray to prevent sticking.
While the pasta cooks, heat a skillet over medium. Add the ground beef and cook, breaking it up, until browned and no pink remains (about 6–8 minutes). Drain off excess fat and season with a pinch of salt and pepper.
In a medium bowl, stir together ricotta, egg, dried basil, garlic powder, and a pinch of salt and pepper until smooth. This egg helps stabilize the cheese so slices hold together.
Spoon a thin layer of marinara (about 1/2 cup) across the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles, sprinkle 1 cup of mozzarella, then add another 1/2–3/4 cup marinara.
Repeat the layering: 4 noodles, remaining ricotta, another cup of mozzarella, and more sauce. Top with the final 4 noodles. Spread the remaining marinara over the top layer and finish with the remaining mozzarella and the Parmesan.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes, until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before cutting and serving — resting makes for cleaner slices and better texture.

Directions to follow

Use a large pot and plenty of salted water for the noodles so they don’t stick.
Don’t overcook the noodles; they should finish in the oven.
Drain browned beef well to avoid a greasy bake.
Keep the egg in the ricotta — it’s the easiest way to get a sliceable lasagna without gelatin or extra fuss.

Best ways to enjoy it

Pair the lasagna with crisp, bright sides to balance the richness:

A peppery arugula salad with lemon vinaigrette.
Garlic bread or a crusty baguette to mop up sauce.
Roasted vegetables like broccoli or Brussels sprouts for a contrast in texture.
For wine, a medium-bodied red like Chianti or Sangiovese complements the tomato and cheese. Simple plating: cut a square, place on a warm plate, garnish with a sprinkle of fresh parsley or extra Parmesan.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 4 days. Keep individual portions for easy reheating.
Reheat: Cover with foil and warm at 350°F (175°C) for 15–20 minutes, or microwave single portions until heated through. Internal temperature should reach 165°F (74°C).
Freeze: Wrap the whole lasagna or individual portions tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Do not leave lasagna at room temperature for more than 2 hours. Cool within 2 hours before refrigerating.

Pro chef tips

For cleaner slices, let the lasagna rest the full 10–15 minutes after baking.
If your sauce is very watery, simmer it down before assembling so the lasagna isn’t soggy.
Mix a little of the reserved pasta water into thin sauces to help them cling to noodles.
Want a shortcut? Use pre-shredded mozzarella and jarred sauce — good technique matters more than perfectly homemade components. For other simple homemade staples I make in my kitchen, take a look at my easy pantry projects here: my guide to simple homemade staples.

Creative twists

Vegetarian: Swap beef for a sauté of mushrooms, spinach, and zucchini. Add a splash of soy sauce to the mushrooms for depth.
Meatier: Layer in cooked Italian sausage or a mix of beef and pork.
Cheesy upgrade: Fold shredded provolone into the ricotta for a richer profile.
Herb-forward: Use fresh basil between layers for a fragrant lift.
For unexpected pairings or if you like experimenting with comfort-food swaps, you might enjoy how different pantry staples change the dish’s character — see another simple pantry recipe I test often: a basic homemade pantry recipe.

Common questions

Q: Can I make this ahead and bake later?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add about 10–15 extra minutes to the covered baking time if starting cold.

Q: Can I freeze before baking?
A: Absolutely. Wrap the assembled dish tightly and freeze. Thaw overnight in the fridge and bake as directed; you may need up to 10–20 extra minutes if still chilled.

Q: Can I use no-boil noodles?
A: You can, but they need enough sauce to soften properly. If using no-boil noodles, increase the sauce slightly and ensure it’s spread between layers.

Q: How do I make this vegetarian?
A: Replace the beef with a mix of sautéed mushrooms, eggplant, zucchini, and spinach. Add extra seasoning and a splash of balsamic or soy for depth.

Q: Why add an egg to the ricotta?
A: The egg binds the ricotta as it bakes, giving cleaner slices and a creamier texture. If avoiding eggs, use a thicker ricotta and chill the lasagna well before slicing.

Conclusion

This lasagna balances speed and comfort: straightforward steps, familiar flavors, and dependable leftovers that improve after a night in the fridge. If you want to compare techniques or try other beloved lasagna recipes, see Baker by Nature’s top-rated lasagna recipe for a slightly different take, and read The Kitchn’s lasagna showdown to see how several internet-famous versions stack up.

Classic Layered Lasagna

A comforting, classic layered lasagna with browned beef, creamy ricotta, gooey mozzarella, and a crisp, bubbly top. Perfect for busy weeknights or family dinners.

Prep Time 30

Cook Time 40

Total Time 1 10

Serving Size servings

Ingredients

Main Ingredients

12 pieces lasagna noodles Regular, not no-boil
1 pound ground beef Can substitute with ground turkey or Italian sausage
2 cups ricotta cheese Whole-milk ricotta for creamiest result
3 cups shredded mozzarella cheese Part-skim or whole-milk
2 cups marinara sauce Use jarred or homemade
1/2 cup grated Parmesan cheese
1 piece egg Helps stabilize the ricotta mixture
1 teaspoon dried basil
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preparation

Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and lay flat on a sheet of parchment or a lightly oiled tray to prevent sticking.
While the pasta cooks, heat a skillet over medium. Add the ground beef and cook, breaking it up, until browned and no pink remains (about 6–8 minutes). Drain off excess fat and season with a pinch of salt and pepper.
In a medium bowl, stir together ricotta, egg, dried basil, garlic powder, and a pinch of salt and pepper until smooth.

Layering

Spoon a thin layer of marinara (about 1/2 cup) across the bottom of a 9x13-inch baking dish.
Arrange 4 lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles, sprinkle 1 cup of mozzarella, then add another 1/2–3/4 cup marinara.
Repeat the layering: 4 noodles, remaining ricotta, another cup of mozzarella, and more sauce.
Top with the final 4 noodles, spread the remaining marinara over the top layer, and finish with the remaining mozzarella and the Parmesan.

Baking

Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake an additional 15 minutes, until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before cutting and serving.

Notes

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months.

The Best Homemade Lasagna