There is no denying this is the Easiest Lasagna recipe! With only 6 simple ingredients this easy lasagna recipe is a delicious family staple.
One of my favorite things to make for my family is homemade lasagna. I’ll take a Sunday afternoon and make homemade sauce, the whole deal. But that’s the thing… it takes all afternoon. Sometimes we want to eat it on a Tuesday night, and with work and extra curricular activities for Jack, I simply don’t have the time to dedicate a whole afternoon to lasagna.
Enter this simple lasagna recipe! Seriously. Only 6 ingredients! And you don’t even have to boil the lasagna noodles. It all cooks right together. While it does take an hour to bake, the prep is super easy. You can throw it together, pop it in the oven, and forget about it for an hour.
And, don’t let the simplicity fool yall! This lasagna is delicious and super filling! Enjoy!
What is lasagna?
Lasagna is a popular Italian dish, but let’s be honest… There are probably not a whole lot of true Italian roots in this simple lasagna recipe. This is most likely what I would refer to as easy lasagna recipe… simple, filling, flavorful, and, you guessed it, simple! Traditionally, lasagna consists of layers of flat lasagna noodles, a meat and marinara sauce mixture, and a cheesy, ricotta-based mixture. Typically, the final, top layer is a thick spread with shredded mozzarella cheese. Finally, lasagna is usually baked in an oven for a varied amount of time and at a varied temperature, depending on the recipe you choose to follow. A popular dish of choice for a gathering of family and friends, lasagna is usually paired with a simple side salad and breadsticks. Yummy and oh so filling!
How do I store lasagna?
Lasagna is delicious when reheated as leftovers. Here are two ways you can store lasagna:
- Freeze – When tightly wrapped lasagna can be kept in the freezer for up to 2-3 months. You just want to make sure you seal it in an airtight container.
- Refrigerate – You may store cooked lasagna in a tightly sealed container in your refrigerator for up to five days.
How do I reheat lasagna in the oven?
Lasagna makes for great leftovers! Just remember, we can’t put a cold dish in a hot oven. It could shatter. I usually place the cold dish and a cold oven and turn the oven on to 350°F. Allowing the dish to warm gradually with the oven helps to prevent this. Cover your pan with a tightly-sealed layer of aluminum foil. Allow it to heat for about 25-30 minutes or until warmed through. The exact reheating time will depend on the thickness of your layers and how much you have left in your baking dish, but I recommend just checking to see if it is heated through every 5 minutes after about 20 minutes of reheating.
Lean Ground Beef – You will need one pound of lean ground beef.
Jarred Marinara – Grab a (24 to 26-ounce) jar of your favorite marinara. I’m sure some food bloggers could sit here and tell you what brand is best, but I’m all about ease and accessibility, so I say any brand will do. Whatever works best for you, your tastebuds, and your wallet… is what you should use.
Water – Yes, please! And a cup for the lasagna too! This water will be absorbed by the pasta as it cooks in the oven.
Lasagna Noodles – You need to make sure when you purchase lasagna noodles, you get a 12-ounce pack labeled “no boil” and/or “oven ready.”
Ricotta Cheese – Some folks have strong opinions on brands when it comes to ricotta cheese. I am not one of those folks. Just be sure to get 1 (15-ounce) container. Some folks use cottage cheese here and that works, too.
Mozzarella Cheese – This recipe calls for two cups of shredded mozzarella cheese. I always prefer full fat or whole milk mozzarella cheese for the texture and rich flavor, but I’m sure the other kinds will do just fine.
- 1 lb lean ground beef
- 1 (24 to 26-ounce) jarred marinara
- 1 cup water
- 1 (12-ounce) package no-boil, oven ready lasagna noodles
- 1 (15-ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- Preheat the oven to 425°F and lightly spray an 11×7-inch baking dish with nonstick cooking spray.
- Brown the ground beef over medium-high heat and drain the excess grease away. Return the meat to the skillet over medium-low heat and add the marinara and 1 cup water. Stir to combine and heat through.
- Layer about 1/4 of the meat sauce evenly in the bottom of the prepared pan. Cover with a layer of the uncooked pasta. Add about half of the ricotta cheese and spread evenly. Sprinkle about 1/3 of the mozzarella cheese. Top with and 1/4 of the sauce, then more pasta, the remaining ricotta, and 1/3 more of the mozzarella cheese. Add another 1/4 of the sauce, then another layer of pasta. Top with the remaining sauce and sprinkle with the remaining mozzarella cheese.
- Wrap the dish tightly with aluminum foil and bake for a hour or until the pasta is tender. Allow to rest for about 10 minutes before serving.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.