This Easy Lasagna recipe is the perfect comfort food with a delicious ground beef tomato sauce, cheesy white sauce, tender noodles, and lots of mozzarella cheese.

Easy Baked Lasagna

Do you see all that cheese spilling over the edge of this baked lasagna and getting all deliciously crispy? I think I got a little carried away 🙂

Easy Baked Lasagna

I do that sometimes, get carried away. Remember when I put bacon, caramelized onions AND cheddar cheese in some devilled eggs? Ya, they were delicious too, just like this easy lasagna recipe.

Easy Baked Lasagna
Easy Baked Lasagna

Easy Lasagna Recipe

This easy lasagna recipe is the perfect comfort food.

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  • 12 dried lasagna noodles
  • 2 cups shredded mozzarella

Tomato Sauce

  • 1 lb extra lean ground beef
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 28-ounce can crushed tomatoes
  • ¼ cup tomato paste
  • ¼ cup grated parmesan cheese
  • Salt and pepper, to taste

White Sauce

  • 2 cups ricotta cheese, can be light
  • 2 cup shredded mozzarella
  • ½ cup grated parmesan cheese
  • ¼ cup minced parsley
  • ½ teaspoon EACH: salt and pepper
  • 1 large egg


  • Preheat your oven to 350 degrees Fahrenheit. Bring a large pot of salted water to a boil then cook the lasagna noodles for 1 minute less than the package directions. Drain and then rinse with cold water to stop the cooking.
    12 dried lasagna noodles
  • While the noodles cook, add the ground beef to a medium-sized pot over medium heat. Cook, breaking it up with a spoon as cooks, until it is mostly brown. Add the onion, garlic, and Italian seasoning and continue to cook for 4-5 minutes, until the beef is no longer pink and the onion is translucent. If there is a lot of fat in the pan, drain it off.
    1 lb extra lean ground beef, 1 medium onion, 3 cloves garlic, 1 teaspoon Italian seasoning
  • Add the crushed tomatoes and tomato paste and bring the pot to a simmer. Lower the heat and continue to simmer while you prep the white sauce. Stir in the parmesan cheese and season to taste with salt and pepper before using.
    1 28-ounce can crushed tomatoes, ¼ cup grated parmesan cheese, Salt and pepper, ¼ cup tomato paste
  • In a medium-sized bowl, mix the ricotta cheese, mozzarella cheese, parmesan, parsley, salt, pepper, and egg.
    2 cups ricotta cheese, 2 cup shredded mozzarella, ½ cup grated parmesan cheese, ¼ cup minced parsley, ½ teaspoon EACH: salt and pepper, 1 large egg
  • To assemble the lasagna. Spread 1 cup of the tomato sauce in the bottom of a 9×13 inch casserole dish. Add 3 lasagna noodles, ¼ of the tomato sauce, and ¼ of the white sauce. Continue layering the noodles, tomato sauce, and white three more times.
  • Cover the casserole dish tightly with aluminum foil and bake for 45 minutes, until the lasagna is hot and bubbling.
  • Remove the foil and sprinkle the mozzarella cheese over the top. Return the lasagna to the oven for 10 minutes, until the mozzarella is melted. For extra color, broil the lasagna for a few minutes. IMPORTANT: Let the lasagna rest for at least 15 minutes before cutting into it.
    2 cups shredded mozzarella
Serving: 1 serving = ⅛ of the recipe, Calories: 572kcal, Carbohydrates: 39g, Protein: 41g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 142mg, Sodium: 828mg, Potassium: 544mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1055IU, Vitamin C: 6mg, Calcium: 525mg, Iron: 3mg
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