Easy Beef Lasagna
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This Easy Beef Lasagna is the easiest lasagna ever! There’s no need to boil noodles or slave away for hours over the stove for this recipe. It’s the perfect meal for a busy weeknight dinner.
If you’re like me, you’re probably scared to make lasagna because of all the work it takes. You have to: boil the noodles, make the sauce, assemble the lasagna and bake it. That may not sound like too crazy of a list but traditional recipes usually focus on a sauce left to simmer so it takes quite a while. Not today! This recipe is a lot simpler and it makes for a fabulous weeknight dinner.
What’s So Special About Lasagna?
This is a classic Italian dish, one that is known nearly all over the world due to its addicting popularity. It’s warm and comforting with a savory rich sauce, ooey gooey cheese, and al dente layers of noodles.
I don’t want my readers to fear attempting this dish because it’s so good, so I’ve made it nice and easy for all of you today. I love the way these leftovers turn out too so it’s perfect the next day as well! What a bonus!
Ingredients In Beef Lasagna
Detailed instructions and measurements can be found on the printable recipe card at the bottom of the page.
- Beef – Ground is what we’ll use today. Because I used lean there’s no need to drain the oil after its cooked.
- Onion – A small onion diced up that will cook well like white or yellow.
- Seasoning – We’re just using dried oregano and salt and pepper today.
- Sauce – A jar of marinara sauce will do just fine and it’s the key to cutting down on the cook time of this beef lasagna recipe.
- Cheese – Ricotta, mozzarella, and Parmesan are needed for richness and a good melty texture.
- Egg – We’re going to use this as a binder for our ricotta sauce so be sure to pick some up.
- Noodles – Clearly we need lasagna noodles! Their sheet structure are needed for those definable layers.
How To Make Beef Lasagna
Detailed instructions and measurements can be found on the printable recipe card at the bottom of the page.
- Preheat the oven: Set to 375 F degrees.
- Brown the beef: In a sauce pan or skillet, cook the ground meat until no longer pink. Add chopped onion, 1 tbsp of the oregano, salt, pepper and continue cooking until onion is cooked through and translucent.
- Prepare the sauces: Add the marinara sauce to the skillet and the cup of water. Stir and bring to a boil. Remove from heat and set aside. In a small bowl combine the ricotta cheese, 1 tbsp oregano, eggs, Parmesan cheese, salt and pepper. Mix well.
- Stack the lasagna: In a baking dish that’s about 9×13 inches, start assembling your lasagna. Start with a couple ladles of the sauce at the bottom, this is especially necessary now that the noodles aren’t cooked. Lay 3 lasagna noodles over the meat sauce. Next layer with ricotta mixture and about 1/2 cup of the mozzarella cheese. Repeat until you have 4 layers of noodles, and end with ricotta cheese and mozzarella cheese.
Tips For Making The Best Lasagna
- Believe it or not, it’s not required to boil the noodles first, even though many recipes call for it. There is plenty of sauce in the recipe to cook the noodles while the lasagna is baking. Plus this way you end up with a firmer lasagna and no mushy noodles, but perfectly al dente.
- Don’t be afraid to mix your ground meat for the sauce. This time I used ground beef, but if you’re feeling adventures, combine beef with pork or chicken and turkey.
- Be sure to use lots of sauce to cook those noodles fully!
- Use cottage cheese for even more creaminess.
- Crumbled sausage is a nice addition to the ground beef if you want an even meatier sauce.
Leftovers
Properly cool the beef lasagna before storing it, so that it will freeze and store evenly. It will stay fresh for 3 – 5 days in an airtight container in the fridge. Frozen lasagna will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before re heating.
Craving More Lasagna? Try These Delicious Recipes:
- Chicken Lasagna alla Bolognese
- Zucchini Lasagna
- Taco Lasagna
- Skillet White Chicken Lasagna
- One Pot Hamburger Helper Lasagna
- Lasagna Soup
- Skillet Lasagna
- Lasagna Roll-ups
- Buffalo Chicken Lasagna
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Easy Beef Lasagna
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Serves: 12
This Easy Beef Lasagna is the easiest lasagna ever! There's no need to boil noodles or slave away for hours over the stove for this recipe. It's the perfect meal for a busy weeknight dinner.
Equipment
- cass
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 2 tbsp oregano dried
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 24 oz marinara sauce (1 jar/680 g)
- 1 cup water
- 15 oz ricotta cheese
- 2 eggs
- 1/2 cup Parmesan cheese grated
- 12 lasagna noodles
- 2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 375 F degrees.
- In a sauce pan or skillet, cook the ground meat until no longer pink. Add chopped onion, 1 tbsp of the oregano, salt, pepper and continue cooking until onion is cooked through and translucent.
- Add the marinara sauce to the skillet and the cup of water. Stir and bring to a boil. Remove from heat and set aside.
- In a small bowl combine the ricotta cheese, 1 tbsp oregano, eggs, Parmesan cheese, salt and pepper. Mix well.
- In a baking dish that’s about 9×13 inches, start assembling your lasagna. I usually start with a couple ladles of the sauce at the bottom, this is especially necessary now that the noodles aren’t cooked. Lay 3 lasagna noodles over the meat sauce. Next layer with ricotta mixture and about 1/2 cup of the mozzarella cheese. Add another 3 lasagna noodles, meat mixture, ricotta mixture, mozzarella. Repeat until you have 4 layers of noodles, and end with ricotta cheese and mozzarella cheese.
- Bake in the oven for about an hour. It will take the entire hour for the noodles to cook. You may try with a fork to ensure noodles are cooked.
Recipe Notes
- Be sure this dish is properly cooled before being stored so that it will freeze and store evenly. It will stay fresh for 3 – 5 days in an airtight container in the fridge. Frozen lasagna will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before re heating.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1pieceCalories: 333kcal (17%)Carbohydrates: 26g (9%)Protein: 22g (44%)Fat: 14g (22%)Saturated Fat: 7g (44%)Cholesterol: 87mg (29%)Sodium: 646mg (28%)Potassium: 455mg (13%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 615IU (12%)Vitamin C: 4.4mg (5%)Calcium: 254mg (25%)Iron: 2.5mg (14%)
Lindsay says
My family LOVED this recipe! My fiancé loved it so much, he’s taking it into work tomorrow to share with his buddies. My compliments to you, Jo! It was so easy to make, and I followed the recipe to a tee. Thank you so much for sharing this. This will be going into my recipe binder.
Jo Cooks Team says
That’s so great to hear! We’re glad everyone loved it.
BRITTANY says
I don’t have the “no boil” noodles. Can I still put them in uncooked?
Jo Cooks Team says
Yes! I’ve made this recipe with regular noodles before.
Sherry says
I love this recipe, it’s just like my Mom’s. Delicious and the best ever lasagna. Thank You
Holly says
Is this baked uncovered for an hour? Or covered? Thanks!
Jo Cooks Team says
Uncovered! We’ll always specify if you have to cover it.
Whitney says
Is this something that could be put together in the morning, refrigerated, and then baked later that day?
jo says
Absolutely! Just wrap it up with foil and refrigerated it until later in the day until you’re ready to bake it.
Jenni E says
“Easy” in relation to a lasagna recipe had me scoffing at first but honestly: it’s bang on. I love making recipes – I scour the internet to try new things. This recipe right here – this is going into “the book”. We have a recipe book that we consult when we want to make something we “know” is good – when we want to impress family and friends. This is going in there. It’s simple, easy and has little room for error. The ricotta WAS worth going out during my lunch break to grab.
The only thing I would note is: I only got 3 layers. Not a criticism as it worked out perfectly with the dish I used, and all of the supplies I bought/made were perfectly used up. So, perhaps I went for a thicker layer than others but it worked out so: very happy with this staple lasagna recipe.
jo says
So glad you liked this!! You’re right, my dish that I used here was pretty deep vs the other lasagna dish I have.
Takudzwa Benjamin Chindove says
Mouthwatering mmmmmmmm. I love it. This was my first time making and i will surely repeat it
Joanna Cismaru says
So glad you liked it!
Tiara Love says
How long do you bake it if the noodles are cooked?
Nicole Beaulieu says
I wouldn’t suggest cooking the noodles first- they’ll get quite mushy and your lasagna pieces won’t stand up. If they are cooked, bake your lasagna for 30 minutes covered and then 10 minutes uncovered.
Jacklyn Caporoz says
Can I cook the noodles before to reduce some time ??
Nicole Beaulieu says
You can, it’ll save you about 20 minutes in the oven. Undercook them a little so that they don’t get mushy in the oven!
Lauren A Wells says
I was wondering if it’s ok to not drain the beef before adding the onions ? It doesn’t say if you should drain the meat after cooking it.
Joanna Cismaru says
Usually I only use lean or extra lean ground meat, so I never really have to drain it. If you find your meat is too fatty, then I would drain it.
Felicia Nguyen says
This is the only way I make lasagna now!! Trader Joe’s has the no boiled lasagna pasta and that is all i used!!
BTW…I love ur deep baking pan…do u mind telling me where u got it from?? I love it!!
Thanks
Joanna Cismaru says
Oh wow, it’s been such a long time since I bought that, but it wasn’t a fancy store or anything I think it was at Superstore.