I made the truly easiest lasagna you’ll ever make with no pre-cooking noodles, no grating cheeses, and no homemade sauce, and my 4 Ingredient Lasagna depends on a single pantry hack you’ll want to see.

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I don’t do fussy dinners, and this really is the easiest lasagna recipe you’ll ever try. No boiling, no grating, just trusty oven ready lasagna noodles and a scoop of ricotta cheese that somehow makes everything sing.

I screwed it up the first time and it still came out dreamy, so yeah you’ll want to test it late on a weeknight. Forget long drawn out Lasagna Steps you dread, this quick method is the kind people name drop when they want simple comfort.

I wont promise perfection every time, but I promise curiosity, and maybe a new favorite.

Ingredients

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No boil noodles give carbs and texture, they’re quick, hold sauce well
Ground beef or sausage adds protein and umami, sausage is fattier
Marinara sauce gives vitamin C and acidity, can be sweet or tangy
Ricotta soft and creamy, adds protein and calcium, mild comfort
Mozzarella melts stretchy, mostly fat and protein, gives that gooey pull
Parmesan packs salty umami, adds sharp depth and finishing flavor
Egg in the cheese binds it and adds a bit more protein
Olive oil and herbs boost flavor, healthy fats, aromatic notes
Sugar optional tames tomato acidity, tiny sweetness, use only a pinch

Ingredient Quantities

9 to 12 oven ready lasagna noodles (no boil), enough for a 9×13 pan

1 lb (450 g) lean ground beef or Italian sausage if you want

1 jar (24 oz / 680 g) jarred marinara sauce your favorite

15 oz (425 g) ricotta cheese

1 large egg

2 cups (about 200 g) shredded mozzarella cheese pre shredded

1/2 cup (about 50 g) grated Parmesan cheese from a container

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp dried Italian seasoning

2 tbsp fresh parsley chopped or 1 tbsp dried parsley

1 tbsp olive oil

1 tsp sugar (optional, to cut acidity)

How to Make this

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1. Preheat oven to 375°F (190°C) and lightly oil a 9×13 inch baking dish with the 1 tbsp olive oil.

2. In a large skillet over medium-high heat brown 1 lb ground beef or Italian sausage, breaking it up as it cooks; sprinkle in 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp garlic powder and 1 tsp dried Italian seasoning while it browns. Drain excess fat if needed.

3. Stir the 24 oz jarred marinara into the meat, add 1 tsp sugar if the sauce tastes too acidic, lower heat and simmer 3 to 5 minutes so flavors marry, then turn off the heat.

4. In a bowl mix 15 oz ricotta, 1 large egg, the remaining 1/2 tsp kosher salt, 1/4 tsp black pepper, 2 tbsp chopped fresh parsley (or 1 tbsp dried), and the 1/2 cup grated Parmesan until smooth-ish, taste and adjust a little if you want.

5. Spread about 1 cup of the meat-sauce on the bottom of the prepared pan so the noodles will soften and not stick.

6. Lay down a single layer of 3 to 4 oven-ready lasagna noodles (9 to 12 total will make 3 layers depending on your pan), cover with about half the ricotta mixture (dollops spread with a spoon), then sprinkle about 2/3 of the shredded mozzarella evenly over that, then spoon on about a third of the meat sauce. Repeat: noodles, remaining ricotta, another layer of mozzarella, more meat sauce. Finish with a final layer of noodles, the rest of the meat sauce spread evenly on top, and the remaining mozzarella and a light sprinkle of extra Parmesan if you like.

7. Cover the pan tightly with foil (spray foil with a little oil or tent so the cheese doesn’t stick), bake covered for 25 to 30 minutes until it’s bubbling around the edges.

8. Remove foil and bake another 10 to 15 minutes until the cheese is melted and slightly golden on top.

9. Let the lasagna rest 10 to 15 minutes before cutting so it sets up and slices cleanly, then serve with a little extra chopped parsley if you want.

Equipment Needed

1. 9×13 inch baking dish (for the lasagna)
2. Large skillet or frying pan for browning the meat
3. Medium mixing bowl for the ricotta mixture
4. Measuring cups and measuring spoons for cheese, sauce and spices
5. Wooden spoon or spatula to stir and spread the layers
6. Chef’s knife and cutting board to chop the parsley
7. Aluminum foil and oven mitts for covering and handling the hot pan

FAQ

Do I need to boil the noodles first? No. These are oven ready no boil noodles so you can layer them dry. Just make sure you have plenty of sauce so they can hydrate while baking. If your sauce seems thick add 2 to 4 tablespoons water or a splash of broth to help the noodles soften.

How many noodles should I use for a 9×13 pan? Use 9 to 12 noodles depending on their width and how many layers you want. Usually three across per layer for three layers is perfect. If you have gaps, break a noodle to fill them, its fine.

Can I make this ahead or freeze it? Yes. You can assemble and refrigerate for up to 24 hours before baking or freeze unbaked for up to 2 months. To bake from frozen: place foil covered lasagna in a cold oven set to 375 F (190 C), bake covered about 60 to 75 minutes then uncover for 10 to 15 minutes. If thawed overnight bake 45 to 55 minutes covered then uncover to brown.

How do I know when it is done? Look for bubbling sauce in the center and melted golden cheese on top. Internal temp should reach 165 F. Let it rest 15 to 20 minutes after baking so the layers set and you get clean slices.

Can I swap the meat or make it vegetarian? Totally. Use ground turkey, chicken or Italian sausage for more flavor. For vegetarian, saute mushrooms, spinach, zucchini or eggplant and layer those in place of meat. Adjust salt and seasonings since veggies can change moisture and taste.

My lasagna is too watery or too dry what do I do? If watery, next time drain cooked meat well and use a little less watery sauce or simmer the sauce longer. If too dry add an extra 1/4 to 1/2 cup sauce or a splash of milk in the ricotta mix. Also keep foil on for most of the bake to trap steam then remove for the last 10 to 15 minutes for browning.

The Easiest Lasagna Recipe Ever Substitutions and Variations

Ground beef / Italian sausage: swap for 1 lb ground turkey or chicken for a leaner lasagna, just add 1 tbsp olive oil and a pinch more salt since it’s blander. For a vegetarian option try 12 oz chopped mushrooms plus 1 cup cooked lentils to mimic the texture.
Ricotta cheese: use full‑fat cottage cheese (drain and pulse/blend for a smoother spread) 1:1, or for a vegan version use one 14 oz package silken tofu blended with 1 tbsp lemon juice, 2 tbsp nutritional yeast and a pinch of salt.
Mozzarella cheese: replace with provolone or fontina for great melt and flavor, or use fresh mozzarella (about 8 oz) sliced or torn for creamier, less stringy results — shred fresh if you want it to melt evenly.
Jarred marinara sauce: swap for a quick homemade mix 24–28 oz crushed tomatoes or passata + 1 tbsp olive oil + 1 tsp garlic powder or 1 clove minced + 1 tsp Italian seasoning and 1 tsp sugar if the tomatoes are bright and acidic. Taste and salt to adjust.

Pro Tips

1) Check your sauce thickness before you assemble. If the jarred sauce feels watery simmer it down a little or stir in a spoon of tomato paste so the noodles dont soak up too much liquid and make the lasagna soggy. Taste and only add that teaspoon of sugar if it actually needs it, dont guess.

2) Don’t rely only on pre shredded mozzarella for best melt and stretch. If you can, grate one ball of fresh mozzarella and fold some into the ricotta for a creamier filling, then save most of the shredded for the top so you get that cheesy blanket. Also reserve a handful of cheese for the very end to brown nicely.

3) Covering and browning tricks. Loosely tent foil so steam can circulate and the top cheese wont stick, spray the foil lightly with oil if it might touch the cheese. When it’s almost done, remove foil and broil for just a minute or two to get golden spots, watch it close because it goes from perfect to burnt fast.

4) Make ahead and clean slices. Lasagna actually tastes better the next day, so assemble then refrigerate overnight if you can. Let it rest at least 10 to 15 minutes after baking before you cut, and warm a metal spatula under hot water then dry it before slicing to get smoother, less messy pieces.