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A close-up view of the best weeknight lasagna in a metal lasagna pan with a square piece missing from the corner, revealing the layers of noodles, meat sauce, and melty cheese.

The Best Weeknight Lasagna

Course: Entree
Cuisine: American / Italian
Prep Time: 15 minutes
Cook Time: 1 hour
Resting time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 778kcal
Author: Kris Longwell
A quick and comforting weeknight lasagna layered with savory beef sauce, creamy cheese, and classic Italian herbs—perfect for an easy family dinner.
Print Recipe

Equipment

  • Lasagna pan or 9x13" dish

Ingredients

  • 2 lbs ground beef 90% lean
  • 1 15 oz can crushed tomatoes or stewed tomatoes
  • 1 15 oz can tomato sauce
  • 1 6 oz tomato paste
  • 1 cup beef broth or stock
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano or Italian seasoning
  • 1½ teaspoon salt
  • 1 teaspoon black pepper
  • 16 lasagna noodles dried, or no-boil noodles
  • 15 oz tub whole milk ricotta cheese
  • 16 oz tub cottage cheese
  • 1 large egg
  • 2 tablespoon Italian parsley chopped, or 1 teaspoon dried, optional
  • ½ cup Parmesan cheese grated
  • 16 oz mozzarella shredded

Instructions

  • Preheat oven to 375°F and bring a pot of salted (1 tbsp) water to a boil.
  • In a large skillet, cook the ground beef until no longer pink. Tilt the pan to one side and use a large spoon to remove most of the rendered grease. Discard safely.
    2 lbs ground beef
  • Stir the crushed tomatoes, tomato sauce, tomato paste, and beef broth into the meat.
    1 15 oz can crushed tomatoes, 1 15 oz can tomato sauce, 1 6 oz tomato paste, 1 cup beef broth
  • Add the onion powder, garlic powder, oregano, salt, and pepper. Stir until completely combined. Simmer over medium heat for 10 to 15 minutes. Set aside.
    1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon dried oregano, 1½ teaspoon salt, 1 teaspoon black pepper
  • Add the noodles to the boiling water and cook according to package instructions, usually about 12 minutes, until al dente. Drain and set aside. Toss with oil if cooking them ahead of time (this keeps them from sticking together). Be sure to dry the noodles with paper towels before assembling the lasagna.
    16 lasagna noodles
  • Meanwhile, in a medium-sized bowl, use a wooden spoon to combine the ricotta cheese, cottage cheese, egg, parsley, and ½ teaspoon salt. Set aside.
    15 oz tub whole milk ricotta cheese, 16 oz tub cottage cheese, 1 large egg, 2 tablespoon Italian parsley
  • Assemble the lasagna: Start with a thin layer of meat sauce in the bottom of the pan. Add a layer of noodles (usually 3 noodles). Spoon on half of the ricotta/cottage cheese mixture. Sprinkle grated Parmesan cheese over the mixture. Add another layer of noodles. Spoon on half of the remaining meat sauce. Top with half of the mozzarella. Add another layer of noodles and top them with the rest of the ricotta/cottage cheese mixture and another sprinkling of grated Parmesan. Top with the rest of the mozzarella and Parmesan cheese. Sprinkle some extra dried oregano, if desired.
    ½ cup Parmesan cheese, 16 oz mozzarella
  • Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, or until bubbly and lightly browned on the top. Remove from the oven and let the lasagna rest for 15 to 30 minutes before slicing.
  • Serve with extra Parmesan on the side.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Use no-boil noodles to save time and skip boiling.
  • Make sure boiled noodles are completely dry before layering to avoid a watery lasagna.
  • Part-skim ricotta or low-fat cottage cheese reduces fat without sacrificing creaminess.
  • Let the lasagna rest 10-15 minutes before slicing for cleaner servings.
  • Leftovers reheat well in a covered dish to retain moisture.
  • Add chopped veggies like spinach or mushrooms for extra nutrition.

Nutrition

Calories: 778kcal | Carbohydrates: 50g | Protein: 50g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1440mg | Potassium: 796mg | Fiber: 3g | Sugar: 6g | Vitamin A: 956IU | Vitamin C: 6mg | Calcium: 457mg | Iron: 4mg