Weeknight Lasagna

Lasagna seems to be a dish of which each family has their own special version, one that they feel is the ultimate recipe. I make no attempt to say I have the best or “true” lasagna. In fact, an authentic Italian cook would most likely scoff at what I believe is an amazing recipe.

Never the less, I’m excited to share with you my version of a classic and delectable lasagna. Preparation for this dish takes a little extra time but when completed your family will be asking for it time and again.  With six perfect layers, the lasagna is exactly the comfort you crave on a winter’s evening.

This has become a classic recipe in my family and will become a staple in yours as well. Serve with a salad and enjoy!

Side view of lasagna with piece cut out sitting in white container
Side view of white pan with lasagna in it with hand holding cut piece above pan

Watch how to make this weeknight lasagna:

Top down view of white pan holding cheese covered lasagna with rag underneath
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4 from 22 votes

Weeknight Lasagna

Made from a few layers of delicious noodles, cheese, and sauce, this is the perfect weeknight meal to serve! It even comes complete with a homemade red sauce to round out the whole thing!
Prep Time1 hour 30 minutes
Cook Time1 hour
Total Time2 hours 30 minutes
Course: Dinner
Cuisine: Italian
Keyword: dinner, lasagna, pasta, weeknight meal
Difficulty: Intermediate
Method: Baking
Servings: 15 pieces
Author: Kaleb

Ingredients

  • 2 lb ground beef
  • 1 cup diced onion
  • 2 tsp salt
  • 3 cloves garlic, minced
  • 3 tsp dried basil
  • ½ tsp red pepper flakes
  • 6 oz tomato paste
  • 2 cups tomato sauce
  • 10 oz lasagna noodles (10-12 noodles)
  • 30 oz ricotta cheese (2 15-oz containers)
  • 2 eggs, beaten
  • 8 oz Parmesan cheese, grated (reserve ½ cup)
  • 1 lb mozzarella cheese
  • ¼ cup parsley
  • ½ tsp pepper
  • 1 tsp salt

Instructions

  • In a large 12-inch skillet, heat 1 tbsp olive oil over medium-high. Saute the onion with 1 tsp salt until soft and translucent, 6 minutes. Add the garlic and saute for 30 seconds. Add the ground beef. Break up the beef and cook until browned, 8-12 minutes. Add salt, red pepper flakes, dried basil, tomato paste, and tomato sauce. Simmer for 8 minutes. Remove from heat and set aside.
  • In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, pepper, 1 tsp salt, and parsley. Mix all ingredients.
  • Cook lasagna noodles al dente with six quarts of water. Once boiling, add ¼ cup of salt. Cook for 8-11 minutes. Drain and set aside.
  • Grease a 9×13 pan well. Star by layering ½ cup of the red sauce evenly on the bottom of the pan. This will be a very thin layer but helps the pieces come out of the pan when removed. Layer noodles in the pan, slightly overlapping. The noodles may not be long enough for the pan, so a noodle may need to be cut to fit. Spoon half the ricotta mixture on top of the noodles. Next, add a layer of half the meat and red sauce. Layer on half a pound of mozzarella cheese. Repeat the layering, starting with the noodles. Finish with the remaining half pound of mozzarella cheese and reserved parmesan cheese.
    Note: At this point, the lasagna can be covered up tightly and frozen for up to one month. When ready to bake, let thaw in the refrigerator for eight hours.
  • Bake at 350°F for 45 minutes, bubbling throughout the lasagna. Once baked, cool for 15 minutes before cutting into pieces.

Nutrition

Serving: 1 pieceCalories: 402 kcal (20%)Carbohydrates: 23.6 g (8%)Protein: 38.4 g (77%)Fat: 16.6 g (26%)Saturated Fat: 9.3 g (58%)Polyunsaturated Fat: 0.7 gMonounsaturated Fat: 5.4 gTrans Fat: 0.2 gCholesterol: 108 mg (36%)Sodium: 1056 mg (46%)Potassium: 597.2 mg (17%)Fiber: 3.7 g (15%)Sugar: 4.6 g (5%)Vitamin A: 178.3 IU (4%)Vitamin C: 8 mg (10%)Calcium: 626.4 mg (63%)Iron: 3 mg (17%)

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  • Hello, just saw your website today and this is what I’ve been looking for, a good but slightly more simple lasagna recipe.
    I was wondering if I could use ricotta instead of cottage cheese?
    I will still try with cottage cheese though.
    Lovely pics, lovely site, thank you!

    • I am so glad you found us! Yes ricotta cheese is a great substitute for cottage cheese and actually much more classic in lasagna. Thanks for stopping by!

  • Hi again. I made it!
    I just ate 2 delicious slices of a very successful lasagna. I used the cottage cheese and had just under the correct amount so added a little cream cheese with.
    Very very nice, thank you! 🙂

  • I’m
    Going to make this this week
    Thanks for sending me the recipe since I’m alone I will freeze one
    Thanks again
    Joyce

  • I just made it and it was super easy…..just takes a little time to get sauce and noodles cooked. I made two so that I can freeze one…..the sauce is delicious. We are looking forward to have lasagna for dinner tonight.

  • 5 stars
    I’ve been following you for some time and tried this lasagna today!
    May I say its the easiest and most tastiest! My family loves it! I’ll be making more of your yummy creations this week.
    Thank you for posting and sharing!

  • 5 stars
    Made this for Valentine’s dinner tonight. So delicious and my husband loved it! Two 👍🏻👍🏻. I love your recipes and following you on Facebook. I also made the Valentine suckers for our grandkids yesterday. Just found you and started following during the 2020 holidays. I trying to make one recipe a week and so far ALL have been awesomely delicious!!! Any chance of a cookbook in the future??

  • 4 stars
    Love all your recipes I’ve tried!! This is a really good one.
    So glad I found your posts!! Looking forward to more in the future.

  • 5 stars
    I made your recipe for Lasagna on Sunday. This is my son’s favorite dish. Before he took a bite, I told him to be honest on which one was better. The way I always made it or your recipe. I will say his face lit up and all he could say was “WOW…this is the best Lasagna I have ever had”….he is 33!!! Thank you so much for sharing it with us. I will continue making it for my family.

  • 5 stars
    Absolutely so easy and delicious! I did sub cottage cheese (equal amounts) for the ricotta simply because that’s my family’s preference. Easily doubled the recipe and shared. The people with whom I shared have complimented me no less than 5 times on it. They LOVED it!!

    • Just wanted to add…I gave several frozen portions to people. The compliments (GENUINE COMPLIMENTS) continue to roll in. I cannot stress enough…MAKE THIS LASAGNA!!