Looking for a hearty, easy-to-make lasagna? This simple meat lasagna layers ground beef and savory Italian sausage with creamy ricotta, gooey mozzarella, and sharp parmesan. A jar of marinara forms the base of the rich meat sauce, boosted with a few everyday seasonings for a homemade taste without the fuss.
This recipe is forgiving and adaptable: use store-bought marinara you like, swap noodles for oven-ready lasagna sheets if you prefer, and freeze one pan for later. It’s comfort-food classic that’s great for family dinners, gatherings, or meal prep.
Why you’ll love this lasagna
Fresh from the oven, a slice of lasagna is pure comfort: three layers of noodles, a savory meat sauce, and a trio of cheeses. This version keeps things simple and dependable by using a jarred marinara as the base and adding browned meat and a few seasonings to deepen the flavor.
The method is straightforward, the flavors are familiar, and it’s an ideal recipe to make ahead or freeze. Whether you’re feeding a crowd or craving a cozy weeknight meal, this lasagna delivers.
Why this recipe works
Easy, flavorful meat sauce: Browning ground beef and Italian sausage first adds depth. A jarred marinara combined with additional tomato sauce, garlic, and Italian seasoning becomes rich and meaty with minimal effort.
Simple cheese filling: The ricotta mixture is just ricotta, parmesan, part of the mozzarella, and Italian seasoning—no egg is needed when using ricotta.
Flexible noodles: Use boiled regular lasagna noodles, no-boil oven-ready noodles, or refrigerated noodles—the recipe adapts to what you have.
Three easy layers: With the sauce, cheese mix, and noodles ready, assemble three layers in a 9×13 dish and bake until bubbly and golden.
What goes with lasagna
Lasagna pairs well with simple sides and a light dessert. Here are three meal ideas to round out your dinner:
Meal Plan 1: Comforting and cozy
- Side: Garlic bread for dipping in sauce.
- Dessert: A buttery cookie bar or quick cake to finish on a sweet note.
Meal Plan 2: Crowd pleaser
- Side: A crisp romaine salad with fresh vegetables and a tangy vinaigrette.
- Dessert: A simple chocolate sheet cake or any easy tray dessert.
Meal Plan 3: Family-friendly feast
- Side: A creamy spinach casserole or roasted seasonal vegetables.
- Dessert: Fresh fruit parfaits or a light no-bake dessert for the kids.
Ingredients with notes
These ingredients are easy to find and combine into a lasagna that’s rich, cheesy, and satisfying.
Ground beef: Lean (90/10) works well; if you use fattier beef, drain excess fat.
Italian sausage: Sweet or mild Italian sausage adds flavor. Remove casings if using links.
Marinara sauce: Use a quality jarred marinara you like; it’s the base of the sauce.
Tomato sauce: Thins and extends the marinara so it soaks into the noodles.
Ricotta cheese: Binds the cheeses well; no egg is needed when using ricotta.
Other cheeses: Mozzarella for melting and parmesan for flavor. You can substitute Romano or a blend if desired.
Lasagna noodles: Use boiled dried noodles, no-boil oven-ready noodles, or refrigerated noodles—your choice.
Seasonings: Minced garlic, dried Italian seasoning, dried parsley, black pepper, and a cautious pinch of salt (the cheeses add salt).
How to make a simple lasagna
The steps are straightforward. Take your time with the sauce and allow the lasagna to rest before cutting so it holds together.
Step 1: In a heavy 5-quart pan, brown 1 pound ground beef and 1/2 pound sweet Italian sausage, breaking it up as it cooks. Drain off excess fat.
Step 2: Add a 24-ounce jar of marinara and 8 ounces tomato sauce to the pan. Stir in 1 teaspoon minced garlic, 2 1/2 teaspoons Italian seasoning (reserve the remaining seasoning for the cheese mix), 1 teaspoon dried parsley, and 1/4 teaspoon black pepper. Cover and simmer gently for about 30 minutes. Taste and add salt sparingly if needed.
Step 3: While the sauce simmers, cook 9 lasagna noodles according to package directions if using regular noodles. If using oven-ready or refrigerated noodles, skip this step.
Step 4: In a small bowl, combine 15 ounces whole-fat ricotta, 1 cup shredded mozzarella, 1/4 cup shredded parmesan, and 1/2 teaspoon Italian seasoning. Divide this mixture into three roughly equal portions.
How to layer lasagna
Assembling is easy when everything is ready. Preheat the oven to 350°F (175°C).
Step 5: Spread a very thin layer of meat sauce across the bottom of a 9×13 casserole dish.
Step 6: Build three layers as follows:
- Layer 1: Place three lasagna noodles, spread one portion of the ricotta mixture over the noodles, then top with about 1 cup of meat sauce.
- Layer 2: Repeat with three more noodles, the second portion of ricotta mixture, and another cup of meat sauce.
- Layer 3: Top with the remaining three noodles, the last portion of ricotta mixture, the remaining meat sauce, 1 cup shredded mozzarella, and 1/4 cup parmesan.
Step 7: Spray the underside of a sheet of aluminum foil with non-stick spray and cover the dish (sprayed side down). Bake covered for 30 minutes.
Step 8: Remove the foil and bake an additional 10–15 minutes, or until the cheese is golden and bubbling. Let the lasagna rest for about 10 minutes before cutting into 12 squares. Resting helps the layers set so slices hold together.
Love easy layered casseroles? This lasagna is just one of several comforting weeknight options you can make ahead or freeze.
Recipe tips and substitutions
- To make it pork-free, swap the Italian sausage for ground beef, turkey, or chicken sausage.
- If you prefer a fully homemade sauce, cook down crushed tomatoes with aromatics and herbs instead of using jarred marinara.
- Use ricotta for the best texture; if substituting cottage cheese, add an egg to help bind the cheese mixture.
- Dried, no-boil, or refrigerated lasagna noodles all work—adjust assembly and cooking accordingly.
- Always let the lasagna rest 10 minutes before cutting to prevent it from running.
How to freeze lasagna
Lasagna freezes very well. You can make a double batch and freeze one for later. Two common methods:
Bake then freeze: Bake the lasagna, cool completely, then wrap tightly and store in the freezer for up to three months. Reheat covered in a 350°F oven until warmed through.
Prep then freeze: Assemble the lasagna but do not bake. Freeze covered. When ready, thaw in the refrigerator overnight and bake as directed. You can bake from frozen—expect a longer bake time (about 75–90 minutes covered; remove foil for the final 10–15 minutes).
Frequently asked questions
Can I make lasagna ahead of time?
Yes. Assemble and refrigerate the unbaked lasagna for up to two days, then bake as directed.
How long will baked meat lasagna last?
Store leftovers in airtight containers in the refrigerator for up to three days. Reheat individual portions in the oven or microwave until hot.
Can I make a vegetable lasagna instead?
Absolutely. Sauté vegetables like mushrooms, zucchini, and onions first to reduce moisture, then use the vegetables in place of the meat. Plant-based meat alternatives also work well.
Can you make lasagna without ricotta?
Yes—some recipes use cottage cheese (add an egg to bind), béchamel, or a blended cheese mixture. Ricotta provides a traditional texture and flavor.
Side dishes for lasagna
Classic pairings include a simple green salad, garlic bread, or roasted vegetables. A glass of red wine or sparkling water and a light dessert finish the meal nicely.
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Recipe
Simple Lasagna with Jar Sauce
An easy lasagna layered with lasagna noodles, a meaty sauce made from jarred marinara, and a mix of ricotta, mozzarella, and parmesan. Make-ahead and freezer friendly.
Equipment
- Heavy 5-qt saucepan
- Pasta strainer
- Measuring cups and spoons
- Small bowl
- 9″ x 13″ casserole dish
Ingredients
- 1 pound ground beef
- 1/2 pound sweet Italian sausage
- 1 teaspoon minced garlic
- 24 ounces jarred marinara sauce
- 8 ounces tomato sauce
- 3 teaspoons dried Italian seasoning (divided)
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon black pepper
- Salt to taste (use sparingly; cheeses add salt)
- 15 ounces whole-fat ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup shredded parmesan cheese (divided)
- 9 lasagna noodles
Instructions
- Brown the ground beef and Italian sausage in a heavy 5-quart pan, breaking up the meat. Drain excess fat.
- Add marinara and tomato sauce to the pan, then stir in minced garlic, 2 1/2 teaspoons Italian seasoning, black pepper, and parsley. Cover and simmer for 30 minutes. Taste and add salt if needed.
- Cook lasagna noodles according to package directions if using regular dried noodles. Skip if using no-boil or refrigerated noodles.
- In a small bowl, combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, and 1/2 teaspoon Italian seasoning. Divide into three portions.
- Preheat oven to 350°F. Spread a very thin layer of meat sauce on the bottom of a 9×13 dish. Place three noodles, spread one portion of the ricotta mixture, and top with about 1 cup meat sauce.
- Repeat the second layer with three more noodles, the second portion of ricotta, and another cup of meat sauce.
- Top with the remaining three noodles, the last portion of ricotta, the remaining meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.
- Spray the underside of a sheet of foil with non-stick spray and cover the dish (sprayed side down). Bake covered for 30 minutes. Remove foil and bake 10–15 minutes more until cheese is browned. Let rest 10 minutes, then cut into 12 squares.
Notes
- Store leftovers in airtight containers for up to 3 days in the refrigerator.
- Make ahead up to 2 days and refrigerate before baking.
- Freeze lasagna baked or unbaked for up to 3 months. From frozen, bake longer, covered, and check after 1 hour to avoid overbaking.
- Serve with a green salad and garlic bread for a complete meal.
- To make vegetarian, substitute sautéed vegetables or plant-based meats for the meat sauce.
Nutrition
This recipe was originally published in 2020 and updated in 2024. Nutritional information is provided as a courtesy and may vary by brand and ingredient choices. For precise nutrition calculations, use your preferred nutrition calculator with the exact brands and amounts you use.