Easy Lasagna Recipe

4.88 from 90 votes

Easy Lasagna Recipe

This Easy Lasagna Recipe is a best loved classic. With no bake noodles and a delicious sauce you know it's going to be a hit!

Prep Time40

Cook Time25

Rest Time5

Total Time1 10

Course: Main Course

Cuisine: Italian

Servings:

Author: Kristyn Merkley

Ingredients

1 tablespoon vegetable oil
3 - 4 teaspoons minced garlic
2 tablespoons fresh basil
salt and pepper, to taste
6 cups tomato sauce
1 pound beef
1 pound pork
1 (16-ounce) container sour cream
2 cups low fat cottage cheese
1 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese, more if needed
1 package no-boil lasagna noodles
shredded Parmesan cheese, to taste

Instructions

Preheat oven to 350 degrees F.
In a large pan over medium heat, sautee garlic in vegetable oil for 2-3 minutes. Stir in basil, salt, dash of pepper and tomato sauce. Reduce heat to low, cover and simmer for 10 minutes.
In another pan over medium heat, cook beef and pork until no longer pink, about 10 minutes. Drain fat.
Add meat to the tomato sauce mixture, cover and simmer for an additional 10 minutes.
Combine sour cream, cottage cheese and shredded Parmesan cheese in a bowl. Mix well and set aside.
In a 9x13 pan, spread 1 cup of the tomato sauce on the bottom. Layer lasagna noodles over the sauce and then spread another cup of tomato sauce on top of the noodles.
Add 1 cup of shredded mozzarella cheese on top of the tomato sauce and then half of the sour cream/cottage cheese mixture on top of the mozzarella cheese.
Add another layer of lasagna noodles, followed by a cup of tomato sauce, the last cup of shredded mozzarella and then rest of the sour cream/cottage cheese mixture.
Then, add one more layer of noodles and the remainder of the tomato sauce.
Add shredded Parmesan cheese to the top and bake for 25-30 minutes. Let set for 5-10 minutes before serving.

Video

Notes

Recipe Tips.

Perfect Slices: Let the lasagna rest before slicing so it holds together better.
Sauce: Do not skip simmering the sauce as it builds flavor.
Cheesy: Use freshly shredded cheese for the best melt and texture. Add extra mozzarella on top if you like it extra cheesy.
No boil noodles: No boil pasta noodles are the same as regular lasagna noodles, except they have been precooked and then dried. They also do not have the signature ribboned edges that regular noodles have.
Regular Noodles: Boil regular noodles to use in the lasagna if desired. Boil the noodles to al dente, drain, and then lay each noodle out on a cooling rack to dry out a bit while whipping up the sauces. Layer the lasagna as directed and bake.
Texture Tip: For the best texture, be sure to use the right ingredients. A few things can cause too much moisture in lasagna. If you use a thin tomato sauce or nonfat sour cream and cottage cheese, the added water content in your ingredients will cause the lasagna to be too soupy.

Make ahead of time. Prepare this recipe ahead of time and store it before baking. To store in the fridge, cover the entire pan with plastic wrap and keep it in the refrigerator for 1-2 days. To store it in the freezer, wrap the dish with plastic and again with aluminum foil. It will keep in the freezer for up to 2 months. Thaw in the fridge overnight before baking.

Store. Depending on how much you have, either divide the leftovers into individual servings or store larger portions together. In either case, store it in an airtight container in the refrigerator for 3-4 days.

Freeze. Freeze leftovers for up to 2 months. Thaw overnight in the fridge before baking.

Allow the lasagna to thaw, if applicable, and reheat it in the microwave or oven. If you have a jar of marinara sauce, add some sauce to the lasagna before reheating it to help keep it from drying out.

If reheating in the oven, cover the lasagna with foil and bake at 350°F until hot and bubbly.

Nutrition