Modified: Mar 16, 2026 · Published: Mar 4, 2024 by LaKita · This post may contain affiliate links.

Easy Lasagna Recipe with Ricotta (No-Boil Noodles, Ready in 1 Hour)

Name: Easy Lasagna Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
Ingredients: For the Meat Sauce:; 1 pound ground beef; 1 cup onion, chopped; 1 clove garlic, minced; 24 ounces (1 jar) pasta sauce; For the Cheese Layer:; 15 ounces ricotta cheese; 1/2 cup Parmesan cheese, grated; 1 large egg; 1/2 tablespoon Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; For Layering:; 4 to 6 individual oven ready (no boil) lasagna noodles; 1 cup spinach, roughly chopped; 2 cups mozzarella cheese, shredded

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Looking for a comforting, easy lasagna recipe that won't leave you with a mountain of leftovers? This 8x8-inch pan lasagna is the perfect answer. Made with oven-ready noodles, three kinds of cheese, and your favorite jarred pasta sauce, it's cozy, simple, and ready for weeknight dinner without the fuss.

Updated March 2026: This post has been refreshed with an expanded ingredients guide, a troubleshooting section, and tips for making a full 9x13 pan, so your lasagna comes out perfectly every time. It was originally posted on October 9, 2017.

Overhead view of white plate with serving of lasagna on it with the rest of the pan in the background on black tile surface.

Watch this quick video tutorial!

This is the lasagna recipe that makes everybody ask for seconds. Rich meat sauce, creamy ricotta cheese mixture, gooey mozzarella, and oven-ready noodles that do not need to be boiled first. It all comes together in one baking dish and is ready in about an hour. Love lasagna flavor? Try my Lasagna Soup for a weeknight shortcut.

This is the kind of comfort food that feeds a crowd, satisfies everyone at the table, and makes the whole house smell amazing while it bakes. If you have been putting off making homemade lasagna because it seemed complicated, I promise you, this recipe will change your mind. Let's get started!

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Watch this quick video tutorial!
Why You'll Love This Easy Lasagna Recipe
Ingredients You'll Need
How to Make this Easy Lasagna Recipe
LaKita's Tips for the Best Homemade Lasagna
📖 Recipe
Make-Ahead & Freezer Instructions
What to Serve With Lasagna
Variations & Substitutions
Storage Tips
Frequently Asked Questions
Did You Make This Recipe?

Why You'll Love This Easy Lasagna Recipe

No-boil noodles - Skip the pot of boiling water. Oven-ready lasagna noodles cook right in the sauce as the lasagna bakes.
Three kinds of cheese - Ricotta, mozzarella, and Parmesan create layers of creamy, melty, salty perfection.
Ready in about 1 hour - This is weeknight-friendly comfort food, not an all-day project.
Family-sized serving - Makes a generous 8x8 pan (about 4-6 servings). Double it for a 9x13 to feed a crowd.
Make-ahead and freezer friendly - Assemble the night before and bake when you need it.

Ingredients You'll Need

Overhead view of ingredients needed to make lasagna in separate bowls and containers on black tile surface.

For the Meat Sauce:

Ground Beef - 1 pound. A lean blend (80/20 or leaner) works best so you aren't draining off too much fat.
Onion - 1 cup diced. Yellow onion builds the best flavor base.
Garlic - 1 clove, minced fresh for the best aroma and flavor.
Pasta Sauce (jar) - 24 ounces of your favorite marinara or tomato basil sauce. Using a good jarred sauce is the shortcut that keeps this recipe weeknight-friendly. Try my homemade San Marzano pasta sauce.

For the Cheese Layer:

Ricotta Cheese - 15 ounces, full-fat for the creamiest result.
Parmesan Cheese - ½ cup, freshly grated (skip the shelf-stable can, it makes a big difference).
Egg - 1 large, helps bind the ricotta mixture so it holds its shape when sliced.
Italian Seasoning - ½ tablespoon, for herb flavor in every layer.
Salt & Black Pepper - Season to taste.

For Layering:

Oven-Ready Lasagna Noodles - No boiling required.
Fresh Spinach - Optional but recommended, chop and add a layer for extra greens.
Mozzarella Cheese - Shred your own from a block for the best melt (bagged pre-shredded has anti-caking powder that affects the texture)

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make this Easy Lasagna Recipe

Step 1: Make the Meat Sauce

In a large skillet over medium-high heat, cook ground beef and diced onion together, breaking the meat up as it browns. Once fully cooked, drain off any excess fat, add minced garlic and cook for 1 minute until fragrant. Stir in the pasta sauce, reduce to medium-low, and let it simmer while you prepare the cheese mixture.

Overhead view of meat sauce ingredients in large skillet with wooden spoon.

Step 2: Make the Ricotta Mixture

In a medium bowl, combine ricotta cheese, Parmesan, egg, Italian seasoning, salt, and pepper. Stir until smooth and well combined. This mixture is what makes the lasagna creamy and sliceable.

Ricotta cheese mixture in large glass mixing bowl with blue rubber spatula in it.

Step 3: Layer the Lasagna

Preheat oven to 350°F and lightly grease an 8x8-inch baking dish.

Layer 1: Spread a thin layer of meat sauce on the bottom of the dish (this prevents the noodles from sticking).
Layer 2: Place oven-ready noodles over the sauce, breaking pieces to fill gaps.

Overhead view of square white baking dish with meat sauce and lasagna noodles in it.

Layer 3: Spread half the ricotta mixture over the noodles.
Layer 4: Add a layer of fresh spinach (optional) and mozzarella cheese.

Overhead view of white baking dish with first full layers of lasagna in it.

Layer 5: Spoon half the remaining meat sauce over the ricotta.
Layer 6: Add another layer of noodles.
Repeat layers ending with meat sauce on top.
Final topping: Generously cover with shredded mozzarella cheese.

Overhead view of second layer of lasagna starting with meat sauce and spinach in white baking dish.

Spinach layer in white baking dish topped with ricotta cheese mixture.

Step 4: Bake

Cover tightly with foil (spray the inside of the foil with cooking spray so the cheese doesn't stick) and bake at 350°F for 45 minutes. Uncover and bake an additional 10-15 minutes until the cheese is bubbly, golden, and slightly browned at the edges.

Overhead view of baked lasagna in square white baking dish on black tile surface.

Step 5: Rest and Serve

This step is essential, let the lasagna rest for 10 minutes before cutting. This allows the layers to set so your slices hold their shape and don't fall apart on the plate. Love easy baked casseroles? Try this next Chicken and Broccoli Casserole.

LaKita's Tips for the Best Homemade Lasagna

Shred your own mozzarella - Block mozzarella melts into glossy, stretchy ribbons. Bagged pre-shredded cheese has starch coatings that prevent it from melting properly. This one switch makes a visible difference.
Use freshly grated Parmesan - The kind from a block (or the refrigerated fresh grated section) has a depth of flavor the shelf-stable green can simply cannot match.
Don't skip the resting time - I know it's tempting to cut in right away. But 10 minutes of resting lets the ricotta and cheese layer set up. You'll get clean slices instead of a soupy mess.
Start with sauce on the bottom - A thin layer of sauce under the first noodles is the trick to keeping the oven-ready noodles from drying out at the bottom of the pan.
Spray your foil - A quick spray on the underside of the foil before covering prevents the melted mozzarella from peeling off with it when you uncover the dish. This is a small detail that makes a big difference.
Season your ricotta well - Taste the ricotta mixture before layering. Underseasoned ricotta is the most common reason homemade lasagna tastes flat.

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📖 Recipe

Easy Lasagna Recipe

LaKita Anderson

This easy lasagna recipe uses no-boil noodles, ricotta, and a rich meat sauce layered and ready in about 1 hour. The cheesiest, most satisfying comfort food for any night of the week!

4.86 from 21 votes

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Video

Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Course Main Course

Cuisine American

Servings

Calories 345 kcal

Equipment

1 8x8-inch square baking dish
1 Large skillet
1 wooden spoon
aluminum foil

Ingredients

For the Meat Sauce:
1 pound ground beef
1 cup onion, chopped
1 clove garlic, minced
24 ounces (1 jar) pasta sauce
For the Cheese Layer:
15 ounces ricotta cheese
½ cup Parmesan cheese, grated
1 large egg
½ tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
For Layering:
4 to 6 individual oven ready (no boil) lasagna noodles
1 cup spinach, roughly chopped
2 cups mozzarella cheese, shredded

Instructions

Begin the recipe by preheating the oven to 350 degrees F. and grabbing a square 8x8-inch baking dish. Set aside.
Using a large skillet over medium-high heat, add the 1 pound ground beef and 1 cup chopped onion. Cook until it has browned. Add in the 1 clove minced garlic and cook until fragrant, about 1 minute.
Drain off any excess fat/liquid and stir in the 24 ounce jar of pasta sauce. Cover the sauce and adjust the heat to medium-low, allowing it to simmer while you prefer the rest of the ingredients.
In a medium size bowl, add the 15 ounces ricotta cheese, ½ cup grated Parmesan cheese, 1 large egg, ½ tablespoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon ground black pepper. Stir to combine.
Spoon a third of the meat sauce into the bottom of the baking dish. Spread it out in an even layer. Top with a layer of 2 to 3 oven ready lasagna noodles.
Top the noodles with half of the leftover meat sauce and spread it out in a single layer. Add half (½ cup) baby spinach and half of the ricotta cheese mixture. Evenly sprinkle half (1 cup) of the shredded mozzarella cheese.
Top the mozzarella cheese with the rest of the lasagna noodles. Followed by a layer of the rest of the meat sauce, (½ cup) baby spinach, ricotta cheese mixture, and (1 cup) mozzarella cheese.
Cover the baking dish with some aluminum foil and place that lasagna into the oven to bake for about 20 to 25 minutes, until the cheese has melted. Remove the foil and continue baking for an additional 5 to 10 minutes, it should be nice and bubbly.
Lastly, turn on the broiler to high and allow the top of the cheese to lightly brown. Watch it carefully though, you should only need about 2 to 5 minutes. Carefully remove it from the oven and allow it to cool for 5 to 10 minutes before cutting to serve warm. Enjoy!

Calories: 345kcalCarbohydrates: 9gProtein: 23gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 105mgSodium: 826mgPotassium: 499mgFiber: 2gSugar: 4gVitamin A: 1102IUVitamin C: 8mgCalcium: 308mgIron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword easy lasagna recipe, lasagna

Tried This Recipe?Leave a comment below or tag @simplylakita on social!

Make-Ahead & Freezer Instructions

Make-Ahead (up to 1 day):

Assemble the lasagna completely, cover tightly with plastic wrap and foil, and refrigerate. Bring to room temperature for 30 minutes before baking. Add 10-15 minutes to the covered bake time since you are starting cold.

Freeze Unbaked (up to 3 months):

Assemble, wrap tightly with plastic wrap and then foil, and freeze. Thaw overnight in the refrigerator before baking. Add 15-20 minutes to bake time.

Freeze Baked (up to 3 months):

Cool completely, cut into portions, wrap each piece individually, and freeze. Reheat covered in a 325°F oven until warmed through, about 25-30 minutes from frozen.

What to Serve With Lasagna

Lasagna is a hearty meal on its own, but these sides round out the dinner beautifully:

Old-Fashioned Yeast Rolls - Perfect for sopping up any extra sauce on the plate.
Simple green salad - The freshness balances the richness of the cheese and meat sauce.
Collard Greens or Easy Cornbread Dressing - For a full Southern comfort food spread.
Garlic bread or Cheddar Herb Biscuits - A crowd-pleaser alongside any pasta dish.

Overhead view of lasagna in baking dish with a piece out of it with serving spoon in it.

Variations & Substitutions

Make it vegetarian: Skip the ground beef entirely and double the spinach. Add sautéed mushrooms and bell pepper for a hearty meatless filling.
Swap the meat: Ground turkey or ground Italian sausage both work beautifully in place of ground beef. Italian sausage adds more spice and depth of flavor.
Add more cheese: Layer in sliced provolone between the ricotta and meat layers for even more cheesy goodness.
Make it in a 9x13: Double all the ingredients and use a full-size 9x13-inch baking dish. This serves 8-10 people and is perfect for family gatherings or meal prep. Add 10-15 minutes to the bake time.
Use cottage cheese instead of ricotta: A classic swap, cottage cheese creates a similar creamy layer with slightly more protein and a lighter texture.

Storage Tips

Refrigerator: Cover leftovers and store for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered at 325°F.
Freezer: Wrap tightly and freeze for up to 3 months.

Frequently Asked Questions

Do no-boil lasagna noodles work as well as regular?

Yes! Oven-ready noodles absorb moisture from the sauce as the lasagna bakes, softening perfectly without any pre-cooking. The key is making sure you have enough sauce and liquid in the pan to hydrate them fully during baking.

Why did my lasagna turn out watery?

A few common causes: too much sauce, not draining the ground beef well, or using fresh spinach without patting it dry. Make sure to drain off excess fat from the meat, and if using frozen spinach, squeeze it completely dry before layering.

Can I use regular lasagna noodles?

Yes, boil them according to package directions until just al dente (they will continue cooking in the oven). Reduce your sauce slightly so the finished lasagna is not too wet.

How do I know when lasagna is done?

The cheese should be bubbly, melted, and golden brown at the edges. An instant-read thermometer inserted in the center should read 165°F. The noodles should feel tender when pierced with a fork through the cheese layer.

Can I make lasagna without ricotta?

Yes, cottage cheese is the most common substitute and works well. You can also use a béchamel (white sauce) in place of the ricotta layer for a different style of lasagna.

Can I double this recipe?

Absolutely. Use a 9x13-inch baking dish and double all ingredients. Add 10-15 minutes to the covered bake time

How do I prevent the cheese from sticking to the foil?

Spray the inside of the foil with cooking spray before covering. This is the simplest trick and it works every time.

Close up side view of single serving of lasagna on white plate.

Did You Make This Recipe?

Once you make this easy lasagna from scratch, the frozen version from the store becomes a distant memory. It is the kind of recipe that gets requested for family dinners, potlucks, and just those nights when you need something hearty and satisfying on the table. I would love to see your layers. Leave a comment below or tag me on Instagram @simplylakita. Let's get started!