The Easiest Lasagna Recipe Ever

I just made a 4 Ingredient Lasagna that slides out perfectly browned and ridiculously saucy, looking like it took hours so you have to scroll to see it.

I can’t stop making this because it’s just right. I love that it uses ricotta cheese and jarred marinara sauce so it tastes homemade without a fuss.

I’m obsessed with the way saucy edges bubble and the cheese pulls apart. Call it lazy, call it genius, call it whatever.

But when I spoon it onto a plate I get that exact garlicky, tomato kick I crave. I always keep a list of Ingredients To Make Lasagna on my phone.

And yeah, people ask for the Lasagna Recipe Easy Ricotta version because nothing beats creamy, simple layers. I want it now.

Ingredients

• It’s the meaty backbone, super comforting.
• Jarred marinara brings saucy tomato goodness, saves time.
• No boil noodles make assembly fast, no fuss.
• Ricotta gives creaminess and mild tang, very cozy.
• Basically the egg helps the cheese hold together.
• Mozzarella melts gooey, strings when you pull pieces.
• Parmesan adds salty punch and nutty bite.
• Salt wakes everything up, but don’t overdo it.
• Black pepper adds little heat and depth.
• Dried basil smells herbaceous, subtle Italian vibe.
• Oregano gives earthiness and a classic pizza feel.
• Garlic powder offers mellow garlic without chopping.
• Onion powder adds savory background, kind of sweet.
• Plus parsley brightens things, looks more homey.
• A slick of oil keeps the pan from sticking.

Ingredient Quantities

• 1 pound ground beef or Italian sausage, browned and drained
• 24 ounces jarred marinara sauce (about 2 jars)
• 9 to 12 no boil lasagna noodles (9 for deeper pan, 12 for shallower)
• 15 ounces ricotta cheese (one standard tub)
• 1 large egg, lightly beaten (helps the ricotta set)
• 2 cups shredded mozzarella cheese, pre-shredded
• 1 cup pre-grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley, optional
• Cooking spray or a little olive oil to grease the baking dish

How to Make this

1. Preheat oven to 375°F and grease a 9×13 inch baking dish with cooking spray or a little olive oil, make sure the sides are coated so it wont stick.

2. Brown 1 pound ground beef or Italian sausage in a skillet over medium-high heat until no pink remains, drain excess fat, then stir in 24 ounces jarred marinara sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder; simmer 3 to 5 minutes just to combine flavors.

3. In a bowl mix 15 ounces ricotta cheese with 1 large lightly beaten egg, 1/2 cup of the pre-grated Parmesan, and if you like, 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley; stir until smooth and season a little more with salt and pepper to taste.

4. Spread about 1 cup of the meat sauce evenly on the bottom of the prepared baking dish so the no-boil noodles have moisture to absorb.

5. Arrange a single layer of 3 to 4 no boil lasagna noodles (use 9 for a deeper pan or 12 for a shallower dish) over the sauce, breaking noodles if needed to fit; spoon and spread about one third of the ricotta mixture over the noodles, then scatter about one third of the meat sauce over that and sprinkle about 2/3 cup shredded mozzarella and a few tablespoons of Parmesan.

6. Repeat the noodle, ricotta, sauce and cheese layers one more time (or twice if you used 9 noodles and want three layers), finishing with a top layer of noodles, the remaining meat sauce spread evenly, then the remaining 1 1/3 to 1 1/2 cups shredded mozzarella and the rest of the Parmesan.

7. Cover the dish tightly with foil, spray or oil the underside of the foil so melted cheese wont stick, and bake in the preheated oven for 40 minutes.

8. Remove the foil and bake uncovered for another 15 minutes or until the cheese is bubbly and starting to brown.

9. Let the lasagna rest for 10 to 15 minutes before slicing so it sets up nicely; garnish with extra chopped parsley if you used fresh, serve and enjoy.

Equipment Needed

1. 9×13 inch baking dish, greased well so it wont stick
2. Large skillet for browning the meat
3. Two mixing bowls, one medium for the ricotta mix and one small for beating the egg or holding cheese
4. Wooden spoon or heatproof spatula for stirring the sauce and meat
5. Measuring cups and measuring spoons for cheese, sauce and seasonings
6. Box grater or handheld grater if you grate mozzarella or Parmesan yourself
7. Aluminum foil and a spray bottle or brush with a little oil to coat the underside so cheese wont stick
8. Oven mitts and a cutting board plus a serrated knife for slicing after it rests

FAQ

The Easiest Lasagna Recipe Ever Substitutions and Variations

• Ground beef or Italian sausage: swap with ground turkey or chicken for a lighter lasagna, or use plant based crumbles if you want it vegetarian. Cook and drain the same way.
• Jarred marinara sauce: use a 28 oz can of crushed tomatoes plus a pinch of sugar, garlic powder, salt and herbs to taste, or stir in 2 tablespoons of pesto for a flavor twist.
• No boil lasagna noodles: use regular dried noodles but boil them a few minutes first so they don’t absorb too much sauce, or for a low carb option layer thin sliced eggplant or zucchini instead of noodles.
• Ricotta cheese: swap with cottage cheese that’s been lightly blended for a smoother texture, or use firm silken tofu blended with a little lemon juice and salt for a vegan option.

Pro Tips

1) Make the sauce a little looser than you think you need. No boil noodles soak up moisture as they bake, so thinning jarred sauce with a splash of water or a little chicken stock for 1 to 2 minutes on the stove keeps the noodles from coming out dry. Too thick = gummy noodles.

2) Let it rest longer than you expect. 10 to 15 minutes is the minimum, but 20 to 30 minutes makes slicing way cleaner and stops the cheese and sauce from running everywhere when you cut. I know it’s hard to wait, but it’s worth it.

3) Prevent stuck-on foil and ugly cheese pulls by oiling or spraying the underside of the foil, or lay a sheet of parchment right on the cheese before tenting with foil. That little step saves you a lot of scraping and keeps the top looking better.

4) If you want extra flavor and less saltiness, brown the meat with a halved onion and a couple cloves of garlic, then drain. Also taste the sauce after you add the meat and herbs before putting it in the lasagna. Jarred sauces vary a lot, so adjust salt, pepper, or a pinch of sugar to balance acidity.