I grew up in a busy house where Sunday dinners meant lasagna. My mom used San Giorgio noodles because they held up well. One time, I helped her layer it all. The smell filled the kitchen. We sat down to eat, and it brought everyone together. Now, I make it the same way. This recipe uses simple steps for that same comfort.
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes (plus 10 minutes to stand)
Servings: 8
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jar (24 ounces) pasta sauce (try our Authentic Italian Pasta Sauce Recipe for homemade)
- 1/2 cup water
- 8 ounces San Giorgio lasagna noodles (about 9 sheets)
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F. Cook lasagna noodles per package directions. Drain and lay flat on a towel to cool.
- In a large skillet over medium heat, brown ground beef with diced onion. Stir often until beef is no longer pink. This takes about 5 minutes.
- Add minced garlic to the skillet. Cook for 1 minute until fragrant.
- Pour in pasta sauce and water. Stir well. Let simmer for 10 minutes. Stir occasionally.
- In a medium bowl, mix ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, parsley, salt, and black pepper. Stir until smooth.
- Spread 1 cup of meat sauce in the bottom of a 9×13-inch baking dish.
- Place 3 lasagna noodles over the sauce.
- Spread half the ricotta mixture over the noodles.
- Add 1 cup meat sauce on top of the ricotta.
- Repeat layers: 3 noodles, remaining ricotta, 1 cup sauce.
- Top with last 3 noodles, remaining sauce, and 1 cup mozzarella cheese.
- Cover dish with foil. Bake for 40 minutes.
- Remove foil. Bake 10 more minutes until cheese bubbles and browns.
- Let stand for 10 minutes before cutting. This helps it set.
Substitutions
- Use ground turkey instead of beef for a lighter version.
- Swap ricotta with cottage cheese for a milder taste. Blend it smooth first.
- For vegetarian, skip meat and add mushrooms or spinach to the sauce. Check our Easy Vegetarian Shepherd’s Pie Recipe with Lentils for more ideas.
- Gluten-free noodles work if needed. Follow package cooking times.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F until warm.
- To freeze, assemble but do not bake. Wrap tightly in foil and plastic. Freeze for up to 3 months. Thaw in fridge overnight, then bake as directed. Add 10 extra minutes if still cold.
- Make ahead: Prepare layers up to 24 hours before. Cover and chill. Bake straight from fridge, adding 15 minutes to cook time.
- For more storage advice, see our guide on How Long Do Leftovers Last in Fridge.
Serving Suggestions
- Pair with a green salad and garlic bread.
- Add a side of roasted vegetables like broccoli. Try our Garlic Roasted Broccoli and Cauliflower Recipe.
- Serve hot with extra Parmesan on top.
- For a full meal, include our Creamy Potato Salad No Mayo.
Tips and Variations
- Bake at 375°F for best results. This browns the top without drying edges.
- Use 3-4 layers for standard height. Trim noodles if they don’t fit.
- For extra flavor, add Italian seasoning to the sauce.
- Variation: Mix sausage with beef for a spicier taste.
- If noodles tear, patch them. It won’t show after baking.
- Rest after baking to make cutting easy.
- For a quick version, see our Quick Skillet Lasagna No Ricotta.
