Easy Lasagna with Cheese

This easy lasagna recipe has been a reliable weeknight favorite in my house for years, combining rich meat sauce with a luscious threecheese blend. It brings together everything you want in comfort food with layers of tender noodles, savory beef, and creamy cheeses that bake into a bubbly golden top. Every time I pull this from the oven, the house fills with that irresistible aroma, making it a guaranteed crowd-pleaser.

I first made this on a weekend when I wanted a comforting dish without fuss and it quickly became the dinner my kids ask for over and over. My trick of using both cottage and ricotta cheese delivers a richness while keeping it juicy through leftovers.

Ingredients

• Ground beef: 15 to 20 percent fat content adds juicy flavor but lean beef or half Italian sausage works well too
• Yellow onion and fresh garlic: create a savory aroma that builds the base of your sauce
• Dry red wine or beef broth: adds depth and intensifies the meat sauce flavor avoid cooking wine
• Marinara sauce: brings that classic tomato sweetness homemade or a quality storebought option will do
• Dried thyme: offers subtle herbal notes you can easily substitute with Italian seasoning or basil if preferred
• Granulated sugar: balances the acidity of the tomato sauce an essential trick for smooth flavor
• Fresh parsley: for a bright fresh finish in both the sauce and cheese mixture
• Lasagna noodles: cooked al dente prevent mushiness during baking noboil noodles can be used for convenience
• Mozzarella ricotta and cottage cheese: a combination creates perfect creaminess and moisture
• One large egg: to bind the cheese mixture for neat layers

Instructions

Sauté the Aromatics and Brown the Beef:

Heat olive oil in a deep pan over medium high heat. Add diced onion and ground beef and cook while breaking up the meat for about five minutes until beef loses its pink color. Add minced garlic and stir for another minute until it becomes fragrant.

Simmer the Meat Sauce:

Pour in a quarter cup of red wine and cook for two minutes until nearly evaporated. Stir in marinara sauce salt pepper thyme sugar and parsley. Bring to a gentle simmer cover and cook for five minutes to meld all the flavors.

Prepare the Cheese Sauce:

In a large mixing bowl combine cottage cheese ricotta one cup of shredded mozzarella egg and two tablespoons of chopped parsley. Mix thoroughly so everything is evenly incorporated.

Cook and Cool the Lasagna Noodles:

Preheat the oven to 375 degrees Fahrenheit. Bring a large pot of salted water to a boil and cook the noodles just until al dente according to package instructions. Drain and rinse under cold water to halt cooking and prevent sticking.

Assemble the Lasagna Layers:

Spread half a cup of the meat sauce evenly on the bottom of a 9by13 inch casserole dish. Lay down three noodles over the sauce. Spread one third of the remaining meat sauce over noodles sprinkle with one cup mozzarella then layer half the cheese sauce on top. Repeat the layers once more finishing with a final noodle layer topped with remaining meat sauce and mozzarella.

Bake and Finish:

Carefully poke 9 to 12 toothpicks evenly spaced across the top to lift foil off the cheese. Cover the dish with foil and bake at 375 degrees Fahrenheit for 45 minutes. Remove the foil and broil for 3 to 5 minutes until the cheese turns golden brown. Let the lasagna rest for 30 minutes before slicing to allow it to set.

I love how the combination of cheeses creates layers that stay soft and rich even days later. One memorable family moment was when I served this for a holiday gathering and everyone asked for the recipe before the meal was over.

Storage Tips

Lasagna can be stored covered in the refrigerator for up to two days when unbaked or after baking. For longer storage freeze it wrapped tightly in foil and plastic wrap or in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating in the oven at 350 degrees Fahrenheit until warmed through.

Ingredient Substitutions

If you prefer pork over beef swap half the ground beef with Italian sausage for extra seasoning. You can use whole milk ricotta instead of reduced fat for richer layers. For a quicker meal opt for noboil noodles but be sure to add extra moisture in your sauce. Red wine can be substituted with beef or chicken broth if you want to avoid alcohol.

Serving Suggestions

Serve your lasagna with a crisp Caesar or Greek salad to balance the richness. Garlic bread or fresh focaccia breads soak up the sauce beautifully. For a light touch try a simple Caprese salad with fresh tomatoes and basil or a tangy Panzanella salad to brighten the meal.

This easy lasagna is a comforting make ahead meal that feeds a crowd. Serve with a simple salad to balance the richness.

Common Recipe Questions

→ What cheeses are used in the lasagna?

Ricotta, cottage, and shredded mozzarella cheeses combine for creamy, moist layers and a bubbly top crust.

→ How are the noodles prepared?

Boil noodles in salted water until just al dente, then rinse in cold water to stop cooking and prevent sticking during baking.

→ Can the meat sauce be made ahead of time?

Yes, making the meat sauce in advance allows flavors to deepen and saves time when assembling the dish.

→ Why should the dish rest before slicing?

Resting lets the layers set firmly, ensuring clean slices without the lasagna falling apart.

→ How to stop foil from sticking to the cheese topping?

Poke toothpicks into the lasagna just under the foil before baking so the foil doesn't touch the cheese directly.

→ What are good substitutes for red wine in the sauce?

Beef or chicken broth adds moisture and depth without alcohol, working well as alternatives to red wine.