Easy Cheesy Freezer-Friendly Lasagna
A quick and easy lasagna recipe perfect for busy weeknights, featuring no-boil noodles and a rich, cheesy meat sauce that can be frozen for convenience.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground beef or Italian sausage (or a mix)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 15 oz ricotta cheese (whole-milk recommended)
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- Fresh parsley, chopped (optional)
- 9 no-boil lasagna noodles
- 2 tbsp olive oil
Instructions
- Heat 2 tbsp olive oil over medium heat in a skillet. Add chopped onion and sauté until translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
- Add ground beef or sausage, break it up, and cook until browned with no pink remaining, about 6-8 minutes. Drain excess fat if needed.
- Stir in tomato paste, then add crushed tomatoes, oregano, basil, salt, and pepper. Simmer gently for 10 minutes to thicken. Adjust seasoning as needed.
- In a bowl, combine ricotta, beaten egg, Parmesan, and half of the shredded mozzarella. Add parsley if using and mix gently until well incorporated.
- Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce at the bottom of a 9×13 inch baking dish.
- Place 3 no-boil noodles over the sauce in a single layer.
- Spread one-third of the cheese mixture evenly over the noodles, then spoon one-third of the meat sauce on top.
- Repeat layering twice more: noodles, cheese mixture, meat sauce. Finish with a final layer of noodles topped with remaining meat sauce and sprinkle the rest of the mozzarella cheese on top.
- Cover with aluminum foil and bake for 40 minutes. Remove foil and bake another 10 minutes until cheese is golden and bubbly.
- Let lasagna rest for 10-15 minutes before slicing to set.
Notes
If baking from frozen, add 20-25 minutes to baking time and keep foil on to prevent burning. No-boil noodles save time and prevent sogginess. Rest lasagna after baking for better slicing. For gluten-free, use gluten-free no-boil noodles or thinly sliced zucchini/eggplant. For dairy-free, use coconut-based ricotta and vegan mozzarella.
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 475
- Sugar: 7
- Sodium: 650
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
Keywords: lasagna, freezer-friendly, easy lasagna, cheesy lasagna, no-boil noodles, weeknight dinner, comfort food