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Lasagna is my not-so-secret everyday craving and this recipe makes it quick enough for a busy weeknight dinner or easy Sunday comfort. You get gooey cheese pulls, hearty meat sauce, and those classic layers everyone loves — with barely any stress in the kitchen. No fancy tricks or special ingredients here, just the magic of simple steps and lots of flavor.
When I first made this for friends after moving to a new city it turned a chaotic week into an instant potluck where everyone lingered for seconds and laughter. Now we make it on repeat all year.
Ingredients
- Lasagna sheets: these form crisp edges and soft layers select ones labeled oven-ready for more speed
- Olive oil: builds flavor and keeps the meat from sticking choose extra virgin for rich taste
- Yellow onion: gives sweetness and depth look for fresh and firm bulbs
- Italian sausage: brings spice seek out good butcher-made links or bulk sausage
- Lean ground beef: adds heartiness without being greasy buy 80 to 90 percent lean for best results
- Seasoned salt: boosts every ingredient check for low-sodium if you prefer
- Onion powder and garlic powder: both add punch even before you stir in fresh garlic
- Italian seasoning: offers classic herbs look for blends with oregano and basil up high in the list
- Minced garlic: gives fragrance and bite use fresh for bold flavor
- Marinara sauce: ties it together with tang and richness select one without extra sugar
- Mozzarella cheese: melts smoothly grate your own for best melt and no clumping
- Parmesan cheese: delivers nutty flavor buy a wedge and grate at home if possible
- Ricotta cheese: offers creamy mildness check for whole milk style for richer taste
- Egg: binds the ricotta layer use a large egg at room temperature
- Dried parsley: adds color and subtle herby flavor go for bright green not brown flakes
Step-by-Step Instructions
- Prepare Pasta:
- Boil a large pot of salted water then cook lasagna sheets until just al dente so they finish perfectly in the oven. Drain but do not rinse to keep the starch that helps it set.
- Cook the Aromatics:
- Heat olive oil in a big skillet over medium-high heat and add chopped yellow onion. Stir occasionally for at least three to four minutes to draw out natural sweetness and create a soft base.
- Brown the Meat:
- Add Italian sausage and lean ground beef to your onions. Break into crumbles with a wooden spoon, cooking until no pink remains. This builds the heartiness in each bite.
- Season and Sauce:
- Drain off any fat from the pan then sprinkle in seasoned salt, onion powder, garlic powder, and Italian seasoning. Add the minced garlic last so it pops but does not burn. Pour in marinara sauce and mix until everything is deeply coated.
- Mix the Ricotta Filling:
- Whisk your egg in a small bowl. Add ricotta cheese, half the mozzarella, half the parmesan, and dried parsley. Stir well until creamy and smooth so it spreads easily.
- Assemble the Layers:
- Start with a cup of meat sauce at the bottom of your pan to keep noodles from sticking. Lay down enough lasagna sheets to cover in a single layer then spoon a layer of the ricotta mixture and repeat. Alternate sauce, noodles, and ricotta until all are used and finish with sauce.
- Add Final Cheese:
- Top it all with the rest of your mozzarella and parmesan to form a golden gooey crust after baking.
- Bake and Rest:
- Cover your dish tightly with foil and bake at 375 degrees for thirty five minutes locking in moisture. Remove foil to finish for ten minutes so the cheese bubbles and browns. Let the lasagna rest at least ten minutes before slicing. This makes serving clean and easy.
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The cheesy crust is always the most fought-over part of my family lasagna nights and sometimes we double the cheese just so everyone gets a golden bubbly edge. Watching everyone scoop into those steamy layers always brings back memories of pasta dinners growing up.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days and reheat single slices in the microwave or oven. Freeze cooled portions tightly wrapped for up to three months and always thaw overnight in the fridge before baking again.
Ingredient Substitutions
Cottage cheese is great instead of ricotta just drain any extra liquid first. Use a vegetarian meat substitute for a meatless version or swap Italian sausage for turkey sausage. Any favorite marinara or tomato basil sauce works if you do not have classic marinara.
Serving Suggestions
Classic side salad with Italian vinaigrette and a basket of warm garlic bread are the perfect companions. Roasted veggies like zucchini or broccoli add balance too. Serve straight from the pan for a rustic cozy presentation.
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Cultural Context
Lasagna traces back to rustic Italian kitchens where each region has a slightly different approach. The American style known for lots of cheese and robust sauce is all about family style comfort and generous portions.
Common Recipe Questions
- → Can I prepare this lasagna in advance?
Yes! Assemble it a day ahead, cover, and refrigerate. Let it come to room temperature before baking for the best texture.
- → Is cottage cheese a good substitute for ricotta?
Cottage cheese works well in place of ricotta. Just be sure to drain excess liquid to avoid soggy layers.
- → Can I use pasta sauce instead of marinara?
You can use either pasta or marinara sauce. Marinara offers a brighter, robust flavor, but both will work deliciously.
- → What are good side dishes for lasagna?
A simple green salad and warm garlic bread pair perfectly, balancing the hearty main with fresh and crisp notes.
- → How do I store leftovers?
Store cooled portions in airtight containers in the fridge up to 4 days or freeze individual slices for up to 3 months.
- → What’s the best way to reheat lasagna?
Reheat in the microwave until warmed through, or in a covered oven-safe dish at 350°F for even heating.