If you’re looking for a hearty, comforting dinner that delivers classic Italian-inspired flavors without spending hours in the kitchen, this Super Easy Family Lasagna is the perfect recipe.
Using simple pantry staples and uncooked lasagna noodles, this recipe comes together quickly while still producing rich layers of savory meat sauce, creamy cheese filling, and gooey melted mozzarella.
Whether you’re feeding a hungry family, preparing a meal for guests, or making dinner ahead for busy weeknights, this easy lasagna is sure to become a household favorite.
It bakes into a perfectly tender, cheesy casserole that’s ideal for leftovers and freezes beautifully for future meals.
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Yield: 1 (9×13-inch) lasagna
Ingredients
- 1 pound lean ground beef
- 1 (32-ounce) jar spaghetti sauce
- 32 ounces cottage cheese
- 3 cups shredded mozzarella cheese, divided
- 2 large eggs
- 1/2 cup grated Parmesan cheese, divided
- 2 teaspoons dried parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- 9 uncooked lasagna noodles
- 1/2 cup water
Directions
- Preheat your oven to 350°F (175°C).
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until fully browned, about 8 to 10 minutes. Drain any excess grease.
- Stir the spaghetti sauce into the cooked beef and let the mixture simmer for about 5 minutes to blend the flavors.
- In a large mixing bowl, combine the cottage cheese, 2 cups of the shredded mozzarella, half of the Parmesan cheese, eggs, dried parsley, salt, and black pepper. Mix until smooth and well combined.
- Spread about 3/4 cup of the meat sauce across the bottom of a lightly greased 9×13-inch baking dish.
- Arrange 3 uncooked lasagna noodles over the sauce. Spread about half of the cheese mixture over the noodles, followed by a layer of meat sauce.
- Repeat the layers with another 3 noodles, the remaining cheese mixture, and more meat sauce.
- Finish with the remaining 3 noodles. Spread the remaining meat sauce evenly over the top, then sprinkle with the remaining mozzarella cheese and the rest of the Parmesan cheese.
- Carefully pour the water around the edges of the baking dish. Cover tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Allow the lasagna to rest for at least 10 minutes before slicing and serving. This helps the layers set for cleaner servings.
Chef’s Notes
- Using uncooked lasagna noodles saves prep time and allows them to cook perfectly in the sauce while baking.
- For extra flavor, add minced garlic, diced onions, or Italian seasoning to the meat while browning.
- Substitute ricotta cheese for cottage cheese if you prefer a more traditional lasagna filling.
- Add cooked spinach, sliced mushrooms, or zucchini between the layers for extra vegetables.
- This lasagna freezes exceptionally well. Cool completely, wrap tightly, and freeze for up to 3 months.
- Leftovers reheat beautifully and often taste even better the next day.