Best Easy Lasagna is so simple and quick, made with just the right amount of Italian seasoning, sausage, garlic, and all the cheesy goodness you love about lasagna in one perfect dish. Plus, it's make-ahead and freezer-friendly!
Prep Time: 20 minutesminutes
Cook Time: 45 minutesminutes
0 minutesminutes
Total Time: 1 hourhour5 minutesminutes
Servings:8servings
Ingredients
12no-cook lasagna noodles
for the meat sauce
1poundground Italian sausage, mild or spicy, your preference
215-ouncejars roasted garlic tomato sauce , or your favorite marinara sauce
2teaspoonsminced garlic
1teaspoon Italian herb seasoning blend
for the cheese filling
8ouncesricotta cheese
1 cupshredded mozzarella cheese
½cup grated parmesan cheese
for the cheese topping
1cupshredded mozzarella cheese
½cupgrated parmesan cheese
½teaspoon Italian herb seasoning blend
Instructions
Preheat oven to 350 degrees and grease a 9x13 inch baking dish.
In a skillet over medium heat, brown the sausage, breaking apart as it cooks. Once browned, stir in garlic, Italian seasoning, and tomato sauce/marinara sauce. Bring to a simmer and cook for 5 minutes.
In a medium bowl stir together ricotta cheese, mozzarella, and parmesan for the filling.
Spread 1 cup of the meat sauce in the bottom of the pan. Top with 4 noodles. Top with all of the cheese filling.
Layer another 4 noodles on top of the cheese filling, followed by 1/2 of the remaining meat sauce.
Finish with the final 4 noodles and all of the remaining meat sauce.
Top with mozzarella and parmesan cheeses. Sprinkle Italian seasoning over the cheeses.
Tent with greased foil and bake for 45 minutes. Uncover and broil 2-3 minutes (optional). Allow to cool somewhat before serving as it will be very hot.
MAKE AHEAD
Prepare the lasagna as written, then cover tightly and refrigerate overnight. Bake as directed but add another 20-25 minutes of baking time to account for it going into the oven cold.
FREEZE INSTRUCTIONS
Prepare lasagna recipe as written. Allow to cool if meat sauce is still hot. Cover tightly and freeze. To cook, thaw in the refrigerator overnight then bake as written above in the "make ahead" directions, OR to cook from frozen, bake for 1 1/2 to 2 hours.