The Easy Lasagna Recipe You'll Make Over and Over

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese lowers fat content while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is usually cheaper.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is dairy-free, while Pecorino is often more affordable.

Use no-boil lasagna noodles instead of traditional ones.

Brown ground beef and Italian sausage in a skillet, then drain.

Add Worcestershire sauce, chopped onions, bell peppers, mushrooms, and garlic to the skillet and sauté.

Pour in a jar of tomato sauce, a can of diced tomatoes, a can of beef consomme, and a can of tomato paste.

Season the sauce with salt, pepper, garlic powder, onion powder, basil, and oregano, then let it simmer for several hours with the lid slightly ajar.

In a bowl, mix 16 ounces of ricotta cheese with 1 egg and about a half teaspoon of kosher salt, and a teaspoon of Italian seasoning if desired.

Preheat the oven or grill to 375°F (190°C).

Spread a layer of sauce in the bottom of a baking dish using a ladle.

Layer three no-boil noodles over the sauce.

Add half of the ricotta mixture on top of the noodles, spreading it evenly.

Layer six slices of mozzarella cheese over the ricotta.

Add another layer of sauce using two to three ladles, ensuring it’s not too thick.

Sprinkle grated Parmesan cheese over the sauce.

Add another layer of three no-boil noodles on top.

Spread the remaining ricotta mixture over the noodles.

Layer more mozzarella cheese slices on top, removing any paper between slices.

Add a light coating of sauce on top of the cheese.

Sprinkle a light layer of Parmesan cheese on top.

For the final layer, use shredded mozzarella cheese instead of slices.

Cover the dish with foil sprayed with cooking spray to prevent sticking.

Cook in the oven or on the grill for 25 minutes covered, then remove the foil and cook for another 25 minutes.

Look for crispy, golden edges and melted cheese as indicators of doneness.

Let the lasagna rest for 10-15 minutes before slicing to allow the cheese to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens