This Easy Lasagna Recipe is the kind of cozy, comforting dinner that becomes an instant family favorite. Tender lasagna noodles layered with a creamy ricotta mixture, hearty spaghetti sauce, and bubbling mozzarella — it’s classic, simple, and utterly satisfying. Whether you’re serving weeknight family dinner or a weekend gathering, this recipe is forgiving, straightforward, and delivers on comfort-food deliciousness.

Why You’ll Love This Easy Lasagna Recipe

There’s something timeless about lasagna. It’s a complete meal in one pan and ideal for feeding a crowd. This version keeps things uncomplicated: jarred spaghetti sauce for convenience, a rich ricotta filling made with eggs and parmesan for structure and flavor, and lots of mozzarella for that irresistible, gooey top. The dish bakes slowly until the flavors meld and the cheese forms a golden, bubbling crust.

Ingredients

▢48ozJar Spaghetti Sauce
▢30ozRicotta Cheese
▢2Eggs
▢1/2cupgrated parmesan cheese
▢2tspparsleydried or finely chopped
▢2cupsgrated mozzarella cheese
▢12lasagna noodlesdo not need to be “no bake”, regular are fine.

Equipment

9×13-inch baking dish
Large pot for boiling noodles
Mixing bowl
Slotted spoon or tongs
Aluminum foil
Oven mitts and a cooling rack

Prep and Tips Before You Start

Gather all ingredients and measure them out before you begin. Preheating the oven and having a plan for boiling the noodles makes the entire process smoother. Use full-fat ricotta and a good-quality mozzarella for the best texture and flavor. If you prefer an herby twist, fresh parsley can be substituted for the dried parsley — just increase to 1 tablespoon finely chopped.

Step-by-Step Directions

Follow the steps below in order to assemble and bake this Easy Lasagna Recipe. The directions have been rewritten for clarity and to match the ingredient list exactly.

Preheat the oven. Set your oven to 375°F (190°C) while you prepare the other components. This ensures the oven is fully heated when the lasagna goes in.
Bring a large pot of water to a boil. Add a generous pinch of salt to the water. Once boiling, carefully add the 12 lasagna noodles. Cook the noodles until they are al dente — slightly firm to the bite — following package timing as a guideline (usually 8–10 minutes).
Drain and separate the noodles. Drain the cooked noodles in a colander and run cold water briefly over them to stop the cooking. Lay noodles flat on a clean kitchen towel or a sheet pan in a single layer so they don’t stick together while you make the filling.
Prepare the ricotta filling. In a mixing bowl combine 30ozRicotta Cheese, 2Eggs, 1/2cupgrated parmesan cheese, and 2tspparsleydried or finely chopped. Mix until just combined and smooth. The eggs and parmesan will help the ricotta set slightly during baking so the layers hold together when you slice.
Assemble the first layer of sauce. Spoon a thin, even layer of 48ozJar Spaghetti Sauce across the bottom of a 9×13-inch baking dish to prevent the noodles from sticking. Use about one cup of sauce for the initial layer, smoothing it out so the first noodle layer has moisture and flavor beneath it.
Place the first noodle layer. Lay 3 or 4 cooked lasagna noodles side by side over the sauce, trimming the edges if necessary to fit the dish. The noodles should cover the surface without too much overlap.
Spread the ricotta mixture. Spoon and gently spread about one-third of the ricotta mixture evenly over the noodles. Aim for a smooth, even layer that covers the entire noodle surface.
Add sauce and mozzarella. Pour about one-third of the remaining spaghetti sauce over the ricotta layer, spreading it gently to cover. Sprinkle roughly one-third of the 2cupsgrated mozzarella cheese on top of the sauce, distributing it evenly.
Repeat the layering process. Add another layer of 3–4 noodles, then spread another one-third of the ricotta mixture. Spoon another one-third of the jarred sauce on top, followed by another one-third of the grated mozzarella. Make sure each layer is even to ensure consistent baking.
Finish the final layers. Place the final layer of noodles. Spread the remaining ricotta mixture over the noodles, then pour the rest of the spaghetti sauce across the top. Finish by sprinkling the remaining mozzarella evenly over the dish. The top should be well covered with sauce and cheese for a bubbly, golden finish.
Cover and bake. Tightly cover the baking dish with aluminum foil. Place the covered dish in the preheated oven and bake for 25 minutes. Covering the lasagna prevents the cheese from browning too quickly while the interior heats through.
Uncover and continue baking. After 25 minutes, remove the foil and return the lasagna to the oven. Bake uncovered for an additional 10–15 minutes, or until the cheese on top is melted and golden and the sauce is bubbling around the edges.
Rest before slicing. Remove the lasagna from the oven and let it rest on a cooling rack for 10–15 minutes. Resting allows the layers to settle and makes it much easier to slice clean pieces.
Serve and garnish. Cut into servings and transfer to plates. If you like, sprinkle a pinch of extra parmesan or a few flakes of freshly chopped parsley on top for color and a hint of fresh herb aroma.

Serving Suggestions

This Easy Lasagna Recipe is hearty on its own, but a few simple sides round out the meal beautifully. Try a crisp green salad with a lemony vinaigrette, garlic bread or warm crusty rolls, and a light vegetable side like roasted broccoli or sautéed greens. For dessert, something simple like biscotti or a scoop of gelato keeps with the Italian theme.

Make-Ahead and Storage

You can assemble the lasagna up to a day in advance. Store it covered in the refrigerator and bake it from chilled; you may need to add 10–15 minutes to the baking time if starting from cold. Leftovers will keep well in the refrigerator for 3–4 days in an airtight container. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

Tips for Success

When boiling noodles, stir occasionally to prevent sticking.
Don’t overfill the ricotta layer — even, modest layers yield the best texture.
If you prefer a thicker sauce layer, feel free to use a bit more jarred sauce — the quantities above are balanced but forgiving.
Allow the lasagna to rest after baking; warm cheese sets and you’ll get nicer slices.
Use a serrated or long, sharp knife for clean slices, wiping the blade between cuts if needed.

Ingredient Notes and Swaps

The ingredient list keeps this recipe simple and accessible. If you want to add protein, cooked ground beef, lamb, or turkey seasoned with salt and pepper can be mixed into the jarred sauce before assembling. For a lighter version, part-skim mozzarella and part-skim ricotta can be used, though the texture will be slightly less rich. Fresh parsley may be substituted for dried parsley at a 3:1 ratio (three times the amount of fresh).

Final Thoughts

This Easy Lasagna Recipe takes a beloved classic and makes it approachable with pantry-friendly ingredients and straightforward steps. It’s the kind of recipe you can rely on for a comforting family dinner, potluck, or casual dinner party. The combination of creamy ricotta, savory jarred spaghetti sauce, and melty mozzarella creates that nostalgic lasagna experience with minimal fuss.

Once it’s out of the oven, the aroma alone will let everyone know dinner is ready — and the first bite will confirm it’s worth the effort. Enjoy your lasagna, and don’t be surprised if this recipe becomes part of your regular dinner rotation.

Easy Lasagna Recipe

A classic, easy-to-assemble lasagna that's cheesy and comforting.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Total Time 1 15

Servings: 12 servings

Ingredients Equipment Method Notes

Ingredients

48 oz spaghetti sauce jar
30 oz ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese
2 tsp parsley dried or finely chopped fresh
2 cups grated mozzarella cheese
12 lasagna noodles regular, uncooked

Equipment

13x9-inch baking pan
Large mixing bowl
Spatula or spoon
Aluminum Foil

Method

Preheat the oven to 350°F (175°C) and lightly grease a 13×9 inch baking pan.
In a large bowl, combine the ricotta cheese, eggs, 1/2 cup grated Parmesan, parsley, and 1 cup of the shredded mozzarella; stir until evenly mixed.
Spread 1 1/2 cups of spaghetti sauce over the bottom of the prepared pan.
Place four lasagna noodles in a single layer over the sauce (fit them lengthwise; break one if needed to fit the width).
Spoon about one-third of the ricotta mixture over the noodles and spread gently. Top the cheese with 1 cup of sauce.
Repeat layering: noodles, one-third of the cheese mixture, and 1 cup sauce. Add a final layer of noodles, top with the remaining sauce, and sprinkle with the remaining 1 cup mozzarella.
Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and bake an additional 10 minutes until the cheese is melted and bubbly.
Remove from the oven and let the lasagna stand for 10 minutes before serving.