EASIEST Lasagna Recipe (How to Make Easy lasagna with Photos) (2024)

Believe it or not, half a box of a one-pound lasagna box will be enough for a 9×13 baking dish! Eight ounces of pasta (which is usually half a box or 9 sheets) makes a 3 layer lasagna dish that feeds a crowd of 6 or more people. Many recipes call for 8 oz of lasagne noodles and since that amount fills a 13 by 9-inch pan nicely, go with the classic 3-layer (9 sheets of lasagna noodles) amount.

If you want to use up a whole box anticipate on doubling the recipe and using a larger baking dish.

Working with partially cooked noodles will speed up the baking process. That is the main reason for soaking or cooking the noodles beforehand. If you skip the step you may need additional sauce in the recipe to soften the noodles in the oven since the sheets will absorb more and you will have lasagna ready at a much later time. Cooking lasagna noodles with be giving you a head start.

Many recipes call for cooking the pasta noodles before baking the lasagna and if your up for that, go for it. But, I find it much more convenient to soak the pasta noodles while I prep the other stuff, than washing a big pot afterward. It’s really the approach you want to take in order to soften your noodles for easier handling in the making of lasagna.

I prefer soaking the noodles over boiling, so the boiling step can actually be skipped altogether. However, softening the noodles is necessary in order to have lasagna in a timely manner, otherwise, your baking time will be well over an hour and the sauce proportions will have to tweaked to moisten the noodles properly and cook them down.

Watery or soupy lasagna is a result of too much sauce or overcooked noodles that have lost their structure. However, if your noodles are undercooked or barely al dente, they should soak up lots of the sauce during the baking time, helping lasagna retain its structure. Doing the opposite can dry out the lasagna since more sauce and baking time is required if using raw hard noodles.

Do not exceed 32 oz of liquid or sauce for 8 oz of partially cooked noodles. Try to avoid overcooked noodles as well for successful lasagna results. Either extreme can impact your final product tremendously!

The idea of oven-ready lasagna noodles or even the name of no-boil lasagna sounds quite intriguing but was a disappointment for me. Unfortunately, those kinds of noodles will not work for this recipe, unless they are soaked per my instructions. Why? If you pay attention to the quantity of sauce required for those boxed noodles you will notice they almost need double the sauce amount! Which, is why I’ve noted that more sauce is needed if using uncooked raw noodles including more baking time.

If you want to avoid soaking or partially cooking the noodles during prep time than oven-ready noodles are your options. However, keep in mind you will need more sauce, longer cooking time and may end up with something rather dry if you allow the sauce to seep in too long during the baking time.

How much sauce you use and how aldente your noodles are before the baking stage, will determine the later outcome. It’s important to go with sauce proportions per recipe and keep in mind that raw noodles will take longer to bake and will soak up the sauce more. Whereas softening the noodles before baking will need less baking time and less sauce.

This lasagna recipe is designed for softened soaked noodles before baking to ensure successful results. If you wish to use oven-ready noodles simply soak and follow the directions in this recipe.

Lasagna loses its structure from excess ingredients or poorly handled lasagna noodles. Too much filling or sauce can weigh down the noodles and take a longer cooking time. Not soaking the pasta sheets properly or using the wrong kind of noodles will impact how much sauce you need. You can make lasagna too wet to keep its structure or work the other extreme. Which, is why the kind you use and how it needs to be prepped will mean everything!

Keep the sauce and filling proportionally. Try to avoid the over usage of cheese or sauce for a well-structioned lasagna dish. Remember too much filling will be too heavy and too much sauce will result in slippery fall-apart noodles depending on the kind of lasagna sheets you use.

To make lasagna ahead of time prepare as instructed:

1. Soak noodles.
2. Cook and drain ground beef.
3. add the Cheese.
4. Spread the meat sauce and top with grated cheese over every 3 noodle sheets.
5. Cover with foil and keep refrigerated until ready to bake.

To freeze Lasagna prepare as instructed:

1. Soak noodles.
2. In a Pan: Cook and drain ground beef.
3. add the Cheese.
4. In a 9×13 pan: Spread the meat sauce and top with grated cheese over every 3 noodle sheets inside a disposable pan.
5. Cool and cover with foil. Freeze wrapped in a plastic bag (to prevent freezer burns.)

To Bake Frozen Lasagna:Thaw lasagna completely, (preferably overnight.) Bake in a Preheated 375°F for 45 minutes or until hot.

To Bake Refrigerated Made-Ahead Lasagna: Place covered lasagna casserole into a preheated 400°F oven. Bake for 45 minutes to 1 hour or until hot.

Basic lasagna usually consists of three basic components:

• pasta
• meat sauce
• cheese

Although there are many variations in the sauces or cheeses its the three that make lasagna. This recipe calls for:

• ground beef
• onion
• marinara sauce
• 3 cheese blend

With so many lasagna variations you can pretty much make lasagna to whatever your craving. Here are is list of the different lasagnas:

• Vegetable Lasagna
• Spinach Lasagna
• Alfredo Chicken Lasagna
• Classic Meat Sauce Lasagna
• Cheese Lasagna
• Taco Lasagna

Here is a list of some lasagna substitutes-

• Meat-ground sausage or chicken can make substitutes for ground beef in lasagna.
• Ricotta cheese-if you don’t have ricotta cheese use cottage cheese or farmers cheese in place of ricotta.
• Mozzarella cheese- provolone or white Monterey Jack cheese can work as substitutes for mozzarella cheese.
• Spaghetti sauce-any jarred pizza sauce or marinara sauce can be used for lasagna and if you wish to make it even more homemade you can whip up a sauce from canned tomatoes or diced tomatoes.

1. Soak 9 sheets of lasagna noodles in VERY hot water.
2. Meanwhile, brown beef. Drain fat and add onion then sauté an additional 2 minutes.
3. Add the sauce and ricotta cheese and heat thoroughly.
4. In a 13 by 9-inch pan, ladle enough sauce to thinly cover the bottom. Layer with 3 lasagna noodles, 2 cups of sauce, 3/4 cup mozzarella cheese and 1/4 cup of parmesan cheese. Repeat twice.
5. Bake at 350° F for 45-55 minutes.

Servings: 12 servings

Author: Alyona Demyanchuk

Lasagna:

How to Make Lasagna:

• 

  Soak 9 sheets of lasagna noodles in VERY hot water.

• 

  Meanwhile, brown beef. Drain fat and add onion then sauté additional 2 minutes.

• 

  Add the sauce and ricotta cheese and heat thoroughly.

• 

  In a 13 by 9-inch pan, ladle enough sauce to thinly cover the bottom. Layer with 3 lasagna noodles, 2 cups of sauce, 3/4 cup mozzarella cheese and 1/4 cup of parmesan cheese. Repeat twice.

• 

  Bake covered at 350° F for 45-55 minutes.

NOTES:Since most jarred sauces come in 24 oz bottles you can substitute 1 (24 oz jar of sauce) plus 1 cup of water for 32 oz of spaghetti sauce.

• Cottage cheese can be used in place of ricotta cheese.
• TO FREEZE: Assemble the lasagna per recipe instructions into a disposable foil pan. DO NOT BAKE. Once meat sauce has cooled, cover with foil. Place into a grocery bag to protect from any frost and tie, then place into the freezer. When ready to bake, thaw completely and bake 45 minutes to 1 hour.
• Boiling water will soak the noodles faster than using hot tap water. The noodles are ready to be used when they are flexible to bend without snapping.