This Best Weeknight Lasagna is a hearty, comforting meal that’s perfect for busy evenings. With layers of savory ground beef-tomato sauce, creamy ricotta and mozzarella, and classic Italian herbs, it comes together quickly and bakes to bubbly perfection. Serve it with a crisp Italian chopped salad and cheesy garlic bread for a complete, crowd-pleasing dinner.
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🥫 The Ingredients
This recipe combines rich, savory flavors with creamy cheeses and classic Italian seasonings to create a comforting and satisfying lasagna. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes with Substitutions and Variations
- Ground Beef: Opt for lean ground beef for a healthier option, or substitute with ground turkey, chicken, or Italian sausage for different flavors.
- Tomato Sauce & Crushed Tomatoes: You can use canned or homemade versions; for a richer taste, add a splash of red wine or substitute with marinara sauce.
- Cheeses: You can use all ricotta cheese or all cottage cheese, depending on your preference. Part-skim ricotta and low-fat cottage cheese are great choices to reduce fat and calories. Parmesan adds sharpness but can be omitted or replaced with Pecorino Romano for a saltier bite.
- Italian Herbs: Dried oregano and parsley work well, but fresh herbs like basil or thyme can add a brighter flavor.
- Lasagna Noodles: Use no-boil noodles to save time, or substitute with gluten-free noodles if needed.
See the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for Perfect Lasagna
- Don’t overcook the noodles: If using traditional lasagna noodles, cook them just until al dente to avoid mushy layers after baking. No-boil noodles are a great time-saver.
- Drain excess fat: Brown the ground beef thoroughly and drain any excess fat to keep the sauce from becoming greasy.
- Layer evenly: Spread the sauce and cheese layers evenly to ensure every bite has a balanced flavor.
- Let it rest: Allow the lasagna to rest for 10-15 minutes after baking to help it set and make slicing easier.
- Make ahead: Assemble the lasagna a day in advance and refrigerate; it will develop deeper flavors and save time on busy nights.
- Customize your cheese: Mix ricotta and cottage cheese or use all of one depending on your texture preference.
- Add extra veggies: Sneak in finely chopped spinach, mushrooms, or zucchini to boost nutrition without compromising flavor.
- Use fresh herbs: If possible, add fresh parsley or basil right before serving for a bright, fresh finish.
👩🏼🍳 How to Make the Best Weeknight Lasagna
- Step 1: Cook the ground beef over medium heat until no longer pink. Safely discard rendered grease.
- Step 2: Add the crushed tomatoes, tomato sauce, and tomato paste.
- Step 3: Next, add the beef broth, onion powder, garlic powder, oregano, salt, and pepper. Stir and simmer for 10 to 15 minutes.
- Step 4: In a large bowl, use a large wooden spoon to combine the ricotta cheese, cottage cheese, egg, ricotta, and salt.
- Step 5: In a lasagna pan (or 9×13″ dish), start with a layer of meat sauce, then noodles, half of the ricotta mixture, a sprinkle of parm, another layer of noodles, meat sauce, mozzarella, noodles, remaining ricotta mixture, parm, noodles, meat sauce, mozzarella, and topped with parmesan.
- Step 6: Cover with foil and bake in a 375°F oven for 30 minutes, remove the foil, and bake for another 15 to 20 minutes. Let rest for at least 15 minutes before slicing.
Expert Tip
Make sure boiled noodles are completely dry before layering to prevent a watery lasagna; alternatively, using no-boil noodles is a convenient way to skip this step and still achieve perfect texture.
🍽️ How to Serve
- Slice with care: Use a sharp knife or a spatula to cut and lift neat portions without breaking the layers.
- Pair with a fresh salad: Serve alongside a classic Italian chopped salad or homemade Caesar salad for a restaurant-style meal.
- Add garlic bread: Cheesy garlic bread or easy skillet dinner rolls make a perfect accompaniment for soaking up extra sauce.
- Offer grated cheese: Provide extra grated Parmesan or Pecorino Romano at the table for guests to sprinkle on top.
- Serve warm: Keep the lasagna warm in the oven at low heat if serving buffet-style or over time.
- Complement with wine: Pair with a medium-bodied red wine like Chianti or Sangiovese to enhance the flavors.
🙋🏽♂️ Frequently Asked Questions
How can I make Weeknight Lasagna faster to prepare?
Use no-boil noodles, prepare the sauce ahead of time, and assemble the lasagna in advance to save time on busy evenings.
Can I freeze Weeknight Lasagna?
Yes, you can freeze it either before or after baking; just wrap it tightly and thaw in the refrigerator before reheating.
What’s the best way to reheat Weeknight Lasagna without drying it out?
For easy cleanup, reheat the desired portion in a separate oven-safe dish covered with foil, warming it at 350°F until heated through—this prevents the original pan from becoming harder to clean over time.
Can I make Weeknight Lasagna vegetarian?
Absolutely! Substitute the ground beef with sautéed vegetables like mushrooms, zucchini, or spinach, and use vegetable broth instead of beef broth.
How do I prevent Weeknight Lasagna from becoming watery?
Make sure boiled noodles are completely dry before layering, drain excess fat from the meat, and avoid adding too much liquid to the sauce.
Can I use all ricotta or all cottage cheese in Weeknight Lasagna?
Yes, you can use all ricotta or all cottage cheese, based on your preference; part-skim versions help reduce fat and calories.
😋 Other Delicious Weeknight Recipes
Ready to make an amazing lasagna with not much effort? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
The Best Weeknight Lasagna
A quick and comforting weeknight lasagna layered with savory beef sauce, creamy cheese, and classic Italian herbs—perfect for an easy family dinner.
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Servings: 8
Calories: 778kcal
Video
Equipment
- Lasagna pan or 9×13" dish
Ingredients
- 2 lbs ground beef 90% lean
- 1 15 oz can crushed tomatoes or stewed tomatoes
- 1 15 oz can tomato sauce
- 1 6 oz tomato paste
- 1 cup beef broth or stock
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon dried oregano or Italian seasoning
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 16 lasagna noodles dried, or no-boil noodles
- 15 oz tub whole milk ricotta cheese
- 16 oz tub cottage cheese
- 1 large egg
- 2 tablespoon Italian parsley chopped, or 1 teaspoon dried, optional
- ½ cup Parmesan cheese grated
- 16 oz mozzarella shredded
Instructions
- Preheat oven to 375°F and bring a pot of salted (1 tbsp) water to a boil.
- In a large skillet, cook the ground beef until no longer pink. Tilt the pan to one side and use a large spoon to remove most of the rendered grease. Discard safely.2 lbs ground beef
- Stir the crushed tomatoes, tomato sauce, tomato paste, and beef broth into the meat.1 15 oz can crushed tomatoes, 1 15 oz can tomato sauce, 1 6 oz tomato paste, 1 cup beef broth
- Add the onion powder, garlic powder, oregano, salt, and pepper. Stir until completely combined. Simmer over medium heat for 10 to 15 minutes. Set aside.1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon dried oregano, 1½ teaspoon salt, 1 teaspoon black pepper
- Add the noodles to the boiling water and cook according to package instructions, usually about 12 minutes, until al dente. Drain and set aside. Toss with oil if cooking them ahead of time (this keeps them from sticking together). Be sure to dry the noodles with paper towels before assembling the lasagna.16 lasagna noodles
- Meanwhile, in a medium-sized bowl, use a wooden spoon to combine the ricotta cheese, cottage cheese, egg, parsley, and ½ teaspoon salt. Set aside.15 oz tub whole milk ricotta cheese, 16 oz tub cottage cheese, 1 large egg, 2 tablespoon Italian parsley
- Assemble the lasagna: Start with a thin layer of meat sauce in the bottom of the pan. Add a layer of noodles (usually 3 noodles). Spoon on half of the ricotta/cottage cheese mixture. Sprinkle grated Parmesan cheese over the mixture. Add another layer of noodles. Spoon on half of the remaining meat sauce. Top with half of the mozzarella. Add another layer of noodles and top them with the rest of the ricotta/cottage cheese mixture and another sprinkling of grated Parmesan. Top with the rest of the mozzarella and Parmesan cheese. Sprinkle some extra dried oregano, if desired.½ cup Parmesan cheese, 16 oz mozzarella
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, or until bubbly and lightly browned on the top. Remove from the oven and let the lasagna rest for 15 to 30 minutes before slicing.
- Serve with extra Parmesan on the side.
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Use no-boil noodles to save time and skip boiling.
- Make sure boiled noodles are completely dry before layering to avoid a watery lasagna.
- Part-skim ricotta or low-fat cottage cheese reduces fat without sacrificing creaminess.
- Let the lasagna rest 10-15 minutes before slicing for cleaner servings.
- Leftovers reheat well in a covered dish to retain moisture.
- Add chopped veggies like spinach or mushrooms for extra nutrition.
Nutrition
Calories: 778kcal | Carbohydrates: 50g | Protein: 50g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1440mg | Potassium: 796mg | Fiber: 3g | Sugar: 6g | Vitamin A: 956IU | Vitamin C: 6mg | Calcium: 457mg | Iron: 4mg
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Denise R Fairley says
This looks GREAT! I’m going to try this. I want to use all ricotta cheese. So I should substitute the total amount of cottage and ricotta in the recipe for ricotta?
Can’t wait!