The Best Weeknight Lasagna

Course: Entree

Cuisine: American / Italian

Prep Time: 15

Cook Time: 1

Resting time: 15

Total Time: 1 30

Servings:

Calories: 778kcal

Author: Kris Longwell

A quick and comforting weeknight lasagna layered with savory beef sauce, creamy cheese, and classic Italian herbs—perfect for an easy family dinner.

Print Recipe

Equipment

Lasagna pan or 9x13" 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.

Video

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