This lasagna has been my go-to for busy weeknights and potluck dinners for years. I first put this version together on a rainy Sunday when I wanted all the comforting, saucy, cheesy goodness of classic lasagna without the fuss of bechamel or layered prepping stress. The outcome was everything I hoped for: rich tomato flavor, tender noodles, a creamy ricotta layer and a golden, bubbly top that makes everyone pause before digging in. It is reliably satisfying and simple enough to make ahead so you can enjoy more time with loved ones and less time at the stove.

What makes this lasagna special is its balance of texture and flavor. The sauce simmers just enough to meld the beef and tomatoes without losing bright acidity from the crushed tomatoes. The ricotta mixture adds creaminess and structure so each slice holds together. Because it is freezer-friendly and reheats beautifully, it has saved many busy dinners in my household. It also scales well for gatherings and always brings a crowd-pleasing aroma when it comes out of the oven.

Ingredients

• Lasagna noodles: Nine dried noodles work best for a 9 by 13 inch pan. Buy standard no-boil if you prefer skipping the pot, but I use regular noodles cooked until pliable so they layer evenly.
• Olive oil: One tablespoon for browning the meat. Use a good extra virgin olive oil for flavor; it adds a subtle fruity note to the sauce.
• Ground beef: One pound of 80/20 ground beef provides richness and savory depth. Leaner beef will be drier unless you add a splash of water or broth.
• Onion: One medium onion, diced, softens and sweetens the sauce as it cooks. Yellow or sweet onions are ideal.
• Crushed tomatoes: One 28 ounce can supplies the saucy body. Look for good quality brands with firm tomato flavor and no added sugar.
• Italian seasoning: One tablespoon blended dried herbs adds classic aromatic notes. Use homemade mix if you prefer.
• Whole milk ricotta: One 15 ounce container brings creamy texture. Whole milk ricotta gives the best mouthfeel; part skim will work in a pinch but be slightly less rich.
• Mozzarella cheese: Three and a half cups shredded, divided. Freshly shredded melts better than pre-shredded because it contains less anti-caking agents.
• Large egg: One beaten egg helps bind the ricotta mixture for cleaner slices and a silkier interior.
• Parmesan cheese: One quarter cup freshly grated adds sharp umami when sprinkled on top.
• Fresh parsley: Two tablespoons chopped for garnish. Adds a bright finish to cut through the richness.
• Salt and black pepper: To taste. I use kosher salt and freshly ground black pepper; season in stages to build flavor.

Instructions

Prepare and preheat:Preheat the oven to 350 degrees Fahrenheit and lightly oil a 9 by 13 baking dish or coat it with nonstick spray. Preheating ensures the assembled dish goes into a uniformly hot environment for even baking.Cook the noodles:Bring a large pot of water to a rolling boil, salt it generously, and cook nine lasagna noodles according to package directions until al dente, usually one to two minutes less than package time. Drain and lay them flat on a lightly oiled sheet to prevent sticking.Brown the beef and build the sauce:Heat one tablespoon olive oil in a large skillet over medium high heat. Add one pound ground beef and one diced onion. Cook, crumbling the meat, until beef is browned and onions are softened, about three to five minutes. Season with salt and pepper. Drain excess fat, return the pan to heat and stir in one 28 ounce can crushed tomatoes and one tablespoon Italian seasoning. Simmer two to five minutes to marry flavors and reduce excess liquid slightly.Make the cheese filling:In a medium bowl, stir together one 15 ounce container whole milk ricotta, half cup of the shredded mozzarella, and one beaten large egg until smooth. The egg binds the mixture and ensures clean slices. Season lightly with salt and pepper.Assemble layers:Spread one cup of tomato mixture on the bottom of the prepared 9 by 13 dish. Arrange three cooked noodles across the sauce, spread half of the ricotta mixture evenly, and sprinkle one cup shredded mozzarella. Repeat for the second layer. Top with the remaining three noodles, spread remaining tomato sauce, one cup mozzarella and a quarter cup freshly grated Parmesan. Press gently to compact layers evenly.Bake and finish:Cover the baking dish loosely with foil and bake for 35 to 45 minutes or until bubbling around the edges and hot in the center. Remove foil, broil for two to three minutes to brown the top in spots, watching carefully to avoid burning. Let the casserole rest for 15 minutes before slicing to allow layers to set.Serve:Slice into 12 pieces and garnish with two tablespoons chopped fresh parsley. Serve with a crisp salad or garlic bread and enjoy.

Storage Tips

Store leftover portions in airtight containers in the refrigerator for up to four days. To freeze before baking, cover tightly with plastic wrap then foil and label with date up to three months. To freeze after baking, cool completely, wrap tightly and freeze up to three months. Reheat from thawed in a 350 degrees Fahrenheit oven, covered, until heated through, or microwave individual portions for convenience. Glass or metal baking dishes with tight lids work best for both refrigeration and freezing.

Ingredient Substitutions

For a lighter version, swap ground beef for ground turkey or a 90/10 blend. If you prefer a vegetarian option, substitute a can of lentils or sautéed mushrooms and spinach for the meat and use a plant-based ricotta. Use part skim ricotta to reduce fat. No-boil noodles can replace boiled noodles; increase sauce slightly to ensure the pasta softens during baking. For a cheesier top, add an extra half cup mozzarella or a sprinkle of provolone.

Serving Suggestions

Serve slices with a simple green salad dressed in a bright lemon vinaigrette to cut the richness. Garlic bread or toasted ciabatta are classic companions. Pair with a medium-bodied red wine or a sparkling water with lemon for a family meal. Garnish with fresh parsley or basil and a little extra Parmesan for a restaurant-style plate. This also works well plated alongside roasted vegetables for added color and nutrients.

Cultural Background

Lasagna has deep roots in Italian cooking, originating as a layered pasta dish from regions such as Emilia-Romagna. Traditional versions often use béchamel and ragù, while American adaptations favor tomato-based sauces and ricotta. This simplified version leans on those Italian-American comforts but cuts steps to suit modern home cooks. Its widespread popularity stems from being adaptable, comforting, and suited to feeding many people without complex technique.

Seasonal Adaptations

In winter, add a layer of roasted winter squash or braised greens for seasonal depth. In summer, use fire-roasted crushed tomatoes and add a handful of fresh chopped basil to the ricotta mixture. For holiday meals, accompany the lasagna with roasted root vegetables and a hearty red wine. Adjust the garnish to include seasonal herbs like thyme in fall or fresh oregano in summer to complement the tomatoes.

Meal Prep Tips

Assemble the lasagna a day ahead and refrigerate covered. Bring to room temperature for 15 to 30 minutes before baking to ensure even heating. Half the work can be done on a Sunday: brown the meat, mix the cheese, and cook noodles. Store components separately in airtight containers and assemble when ready to bake. For single-serve meal prep, slice and portion before freezing so you can reheat individual servings quickly.

This lasagna is a warm, reassuring classic that adapts easily to your schedule. Make it ahead, freeze it, or bring it to your next gathering. It comforts, feeds a crowd, and gives you back time to enjoy the company around the table.