Name: Easy Irresistible Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 pound ground beef; 9 lasagna noodles (or no-boil equivalent); 15 ounces ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 3 cups marinara sauce; 1 large egg; 1 tablespoon Italian seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper

Craving a dish that feels like home with every bite? There’s something about layers of sauce, cheese, and pasta that just speaks comfort. This Easy Irresistible Lasagna is your shortcut to that cozy, dinner-table magic—without the fuss.

From bubbling cheeses to savory meat sauce, this lasagna blends ease and indulgence. With a few smart steps and good ingredients, you’ll get that wow factor—even on a weeknight.

Preparation Phase & Tools to Use

Large skillet or sauté pan — for browning meat and simmering sauce deeply without burning.
9×13-inch baking dish — this is the perfect size to layer without overflow, giving you neat rows.
Large pot & colander — for boiling noodles (unless you use no‑boil/oven-ready).
Mixing bowls & spatula — to combine the cheeses, egg, and seasonings smoothly.
Aluminum foil — to cover the lasagna as it bakes, locking in moisture while cheese sets.
Sharp knife & serving spatula — for clean slices and lifting portions without collapse.

Having the right tools ensures smooth layering, even cooking, and beautiful presentation.

Ingredients for the Easy Irresistible Lasagna

Ground beef
Lasagna noodles (traditional or no‑boil)
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Marinara sauce
Egg (for binding)
Italian seasoning (or dried basil + oregano)
Salt & pepper

Each of these ingredients brings structure, creaminess, or flavor depth. The cheeses and egg bind the layers; the sauce keeps it moist; the noodles give it form.

How To Make the Easy Irresistible Lasagna

Step 1: Cook the Meat Sauce

Brown the ground beef in a skillet over medium heat. Drain excess fat, then stir in marinara sauce and Italian seasoning. Let it simmer 8–10 minutes so flavors meld.

Step 2: Prepare the Cheese Filling

In a bowl, mix ricotta cheese, the beaten egg, half the Parmesan, a pinch of salt and pepper. This creamy mixture becomes the internal layer.

Step 3: Preheat & Prep Baking Dish

Preheat your oven to 375 °F (190 °C). Lightly grease your 9×13 dish so nothing sticks.

Step 4: Layer the Lasagna

Begin with a thin layer of meat sauce at the bottom. Then:
Noodles → ricotta layer → mozzarella → meat sauce
Repeat until you reach the top. Finish with a generous layer of mozzarella and remaining Parmesan.

Step 5: Bake

Cover the dish with foil and bake for 25 minutes. Then remove foil and bake 15–20 more minutes until the cheese is bubbly and golden.

Step 6: Rest Before Serving

Let the lasagna sit for 10–15 minutes after removing it from the oven. This resting period lets the layers set, making it easier to cut.

Serving and Storing Easy Irresistible Lasagna

Serve the lasagna with a crisp green salad or garlic bread to balance richness. Use a sharp knife and flat spatula for clean servings.

Leftovers are a joy: refrigerate (covered) for up to 4 days, or freeze individual slices for up to 3 months. Reheat gently in the oven (covered) or microwave until warm throughout.

Frequently Asked Questions

Can I assemble this ahead of time?

Absolutely. You can build the lasagna ahead (up to one day), cover, and refrigerate. Add 5–10 extra minutes to baking time if cold.

Can I use cottage cheese instead of ricotta?

Yes, substituting cottage cheese works well. The texture is a bit different but still creamy.

Do I need to cook the noodles first?

Not if you use no‑boil or oven-ready noodles—but make sure there’s enough sauce so they absorb moisture as they bake.

Why is my lasagna watery?

Usually from excess moisture. Drain meat well, avoid overly watery sauce, and let it rest after baking so liquids redistribute.

How do I freeze the lasagna?

Let it cool fully, then wrap tightly in foil and plastic wrap (or freeze in portions). Label and freeze up to 3 months. Thaw overnight before reheating.

Want More Baked Pasta & Comfort Food Ideas?

If you love this lasagna, here are a few more recipes on LadyPlate to explore:

One Pot Lasagna Soup — for a quicker, deconstructed take (ladyplate.com)
Buffalo Chicken Lasagna — for a spicy twist on layers (tasteofhome.com)
Seafood Lasagna Creamy Cheese — for a white-sauce, seafood-infused variation (ladyplate.com)

For a broader collection of baked pasta, casseroles, and lasagna-inspired meals, check out more recipes on my Pinterest board: LadyPlate on Pinterest.

Pin and Tell Me How Yours Turned Out

Don’t forget to pin this recipe to your dinner or pasta boards for easy access later. And if you make it, I’d love to hear how yours turned out—did you swirl extra mozzarella? Add a pinch of red pepper? Leave a comment below or tag me with your photos.

Easy Irresistible Lasagna

Author: Julia Koch
Total Time: 1 hour 10 minutes
Yield: 8 servings

Print Recipe

Description

This Easy Irresistible Lasagna combines savory meat sauce, creamy ricotta, and gooey mozzarella in layers of tender noodles. Perfect for cozy dinners or meal prep, it’s a satisfying classic that’s easier than it looks.

Instructions

1. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.

2. Stir in the marinara sauce and Italian seasoning. Simmer for 10 minutes, stirring occasionally.

3. In a mixing bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, salt, and pepper.

4. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

5. Spread a thin layer of meat sauce on the bottom of the dish. Add a layer of noodles, then spread ricotta mixture, followed by mozzarella. Repeat the layers, ending with sauce, mozzarella, and remaining Parmesan.

6. Cover with foil and bake for 25 minutes.

7. Remove foil and bake for an additional 15–20 minutes, or until the cheese is golden and bubbly.

8. Let the lasagna rest for 10–15 minutes before slicing and serving.