This weeknight lasagna delivers layers of meaty marinara, creamy ricotta, and melted mozzarella without the hours of simmering a traditional recipe needs. It uses jarred marinara, ground beef, and plain pantry seasonings, and it is ready in about 70 minutes, most of which is hands-off baking time.
The recipe makes 8 generous squares, so it feeds a family with leftovers for the next day. A little Parmesan on top browns into a golden crust, and a short rest after baking lets the layers set so the slices hold together on the plate.
Table of Contents
Why This Works
Using a good marinara sauce is the biggest time saver. It is already seasoned and cooked down, so the beef only needs to brown before the sauce goes in. A tablespoon of Italian seasoning gives the sauce the herb flavor of a sauce that simmered much longer.
Mixing an egg into the ricotta gives the cheese layer structure. Instead of sliding out when you cut the lasagna, the filling sets into a creamy layer that holds its shape. A pinch of salt wakes up the mild ricotta flavor.
Covering the pan with foil for the first part of baking steams the noodles so they cook through and stay tender, and removing the foil at the end lets the mozzarella and Parmesan bubble and brown. Resting the lasagna for 10 minutes is the final step that makes neat slices possible.
Ingredients
- 12 ounces lasagna noodles (regular or no-boil)
- 1 pound ground beef
- 24 ounces marinara sauce (3 cups)
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 large egg
- 1/2 teaspoon salt
- Black pepper, to taste
How to Make Weeknight Lasagna
1. Heat the oven and cook the noodles
Preheat the oven to 375 degrees F. Cook the lasagna noodles according to the package directions, drain them, and lay them flat on a sheet of parchment or a lightly oiled tray so they do not stick together. If you use no-boil noodles, skip this step and add a little extra sauce.
2. Brown the beef
In a large skillet over medium-high heat, cook the ground beef with a pinch of salt and pepper, breaking it into small crumbles, until no pink remains. Ground beef is safe at 160 degrees F. Drain off any extra fat.
3. Make the meat sauce
Stir the marinara sauce and Italian seasoning into the beef and let it simmer for a few minutes, until it is hot and slightly thickened.
4. Mix the ricotta layer
In a bowl, stir together the ricotta, egg, and the remaining salt until smooth. This mixture should be thick and spreadable.
5. Assemble the layers
Spread a thin layer of meat sauce across the bottom of a 9 by 13 inch baking dish. Add a layer of noodles, then half of the ricotta mixture, then a layer of mozzarella. Repeat the layers, saving a little sauce for the top, and finish with the remaining sauce and mozzarella.
6. Add the Parmesan and cover
Sprinkle the grated Parmesan over the top. Cover the dish tightly with foil, and slide a baking sheet underneath to catch any bubbling over.
7. Bake covered, then uncovered
Bake for 25 minutes covered, then remove the foil and bake for 15 more minutes, until the top is golden and the edges are bubbling. If you have a thermometer, the center should reach 165 degrees F.
8. Rest and serve
Let the lasagna stand for about 10 minutes before cutting into squares. The layers firm up as it cools slightly, so the slices stay neat.
How to Serve
Serve each square with a warm side of quick cheesy garlic bread or a basket of quick and easy sheet pan breadsticks for dipping in the sauce. A vegetable side such as crispy garlic Parmesan Brussels sprouts or sauteed asparagus and mushrooms balances the rich, cheesy lasagna.
A simple green salad with a sharp vinaigrette also works well, and a sprinkle of fresh basil or parsley on top adds color.
How to Store and Reheat
Cover leftover lasagna tightly and refrigerate it within two hours of baking. Cut it into squares first, because smaller portions cool faster. Eat the leftovers within three to four days.
To reheat, cover the dish or individual squares with foil and warm them in a 325 degree F oven until the center reaches 165 degrees F. The microwave is faster, but it can make the edges of the noodles tough. Lasagna can also be assembled a day ahead, covered, and refrigerated, then baked the next day with a few extra minutes in the oven.
Tips and Variations
Cook the beef thoroughly. The University of Arkansas Cooperative Extension Easy Lasagna recipe notes that the safe internal temperature for cooked ground beef is 160 degrees F, and for turkey it is 165 degrees F.
Drain the ricotta if it looks watery, and do not skip the rest time. Both help keep the lasagna from turning soupy when you cut it. Using a baking sheet under the dish also keeps your oven clean.
For more flavor, swap half of the beef for Italian sausage, or stir a handful of chopped spinach or sliced mushrooms into the meat sauce. Well-drained cottage cheese can replace the ricotta, and provolone can stand in for mozzarella.
FAQ
Do I have to boil the lasagna noodles?
No. No-boil noodles work if you add a little extra sauce, since they absorb liquid as they bake. Regular noodles give a slightly softer, more traditional texture.
Can I leave out the egg?
Yes. The lasagna will be a little softer when sliced. The egg helps the ricotta set, but the dish still tastes good without it.
Why is my lasagna watery?
Watery ricotta, thin sauce, or skipping the rest time are the usual causes. Drain the ricotta, simmer the sauce until slightly thick, and let the lasagna stand before cutting.
Can I freeze lasagna?
Yes. Cool it fully, wrap it tightly, and freeze it unbaked or baked. Thaw it in the refrigerator before baking or reheating until hot throughout.
What size pan should I use?
A 9 by 13 inch baking dish holds this recipe with three layers. A deeper dish works too, though the baking time may be a little longer.
Weeknight Lasagna with Marinara and Ricotta
Ingredients
Main Ingredients
- 12 oz lasagna noodles regular or no-boil
- 1 lb ground beef
- 24 oz marinara sauce 3 cups
- 15 oz ricotta cheese
- 2 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- 1 large egg
- ½ tsp salt
- black pepper to taste
Instructions
Cooking
- Preheat the oven to 375 degrees F and cook the noodles according to the package directions. Drain and lay them flat.
- Brown the ground beef in a large skillet with a pinch of salt and pepper until no pink remains and it reaches 160 degrees F. Drain the fat.
- Stir in the marinara and Italian seasoning and simmer for a few minutes.
- Mix the ricotta, egg, and remaining salt in a bowl.
- Spread a layer of meat sauce in a 9 by 13 inch dish, then add noodles, half of the ricotta mixture, and mozzarella. Repeat, finishing with sauce and mozzarella.
- Sprinkle with Parmesan, cover with foil, and bake for 25 minutes.
- Remove the foil and bake 15 more minutes until golden and bubbly.
- Rest for about 10 minutes before cutting into squares.
