Easy Lasagna with Cheese

This easy lasagna recipe brings together meaty, cheesy, and saucy layers for a cozy dinner that feels special yet is simple to make. Tender noodles are layered with a rich meat sauce and a creamy cheese mixture consisting of ricotta, cottage, and mozzarella cheeses. Baking this covered helps meld the flavors perfectly while resting after baking ensures neat slices that hold together beautifully. It’s an ideal dish for family dinners, feeding a crowd, or prepping ahead for busy nights.

I first made this on a weekend when I wanted a comforting dish without fuss and it quickly became the dinner my kids ask for over and over. My trick of using both cottage and ricotta cheese delivers a richness while keeping it juicy through leftovers.

Ingredients

• Ground beef: Fifteen to twenty percent fat content adds juicy flavor but lean beef or half Italian sausage works well too
• Yellow onion and fresh garlic: Create a savory aroma that builds the base of your sauce
• Dry red wine or beef broth: Adds depth and intensifies the meat sauce flavor avoid cooking wine
• Marinara sauce: Brings that classic tomato sweetness homemade or a quality storebought option will do
• Dried thyme: Offers subtle herbal notes you can easily substitute with Italian seasoning or basil if preferred
• Granulated sugar: Balances the acidity of the tomato sauce an essential trick for smooth flavor
• Fresh parsley: For a bright fresh finish in both the sauce and cheese mixture
• Lasagna noodles: Cooked al dente prevent mushiness during baking noboil noodles can be used for convenience
• Mozzarella ricotta and cottage cheese: A combination creates perfect creaminess and moisture
• One large egg: To bind the cheese mixture for neat layers

Instructions

Sauté the Aromatics and Brown the Beef:

Heat olive oil in a deep pan over medium high heat. Add diced onion and ground beef and cook while breaking up the meat for about five minutes until beef loses its pink color. Add minced garlic and stir for another minute until it becomes fragrant.

Simmer the Meat Sauce:

Pour in a quarter cup of red wine and cook for two minutes until nearly evaporated. Stir in marinara sauce salt pepper thyme sugar and parsley. Bring to a gentle simmer cover and cook for five minutes to meld all the flavors.

Prepare the Cheese Sauce:

In a large mixing bowl combine cottage cheese ricotta one cup of shredded mozzarella egg and two tablespoons of chopped parsley. Mix thoroughly so everything is evenly incorporated.

Cook and Cool the Lasagna Noodles:

Preheat the oven to three hundred seventyfive degrees Fahrenheit. Bring a large pot of salted water to a boil and cook the noodles just until al dente according to package instructions. Drain and rinse under cold water to halt cooking and prevent sticking.

Assemble the Lasagna Layers:

Spread half a cup of the meat sauce evenly on the bottom of a ninebythirteen inch casserole dish. Lay down three noodles over the sauce. Spread one third of the remaining meat sauce over noodles sprinkle with one cup mozzarella then layer half the cheese sauce on top. Repeat the layers once more finishing with a final noodle layer topped with remaining meat sauce and mozzarella.

Bake and Finish:

Carefully poke nine to twelve toothpicks evenly spaced across the top to lift foil off the cheese. Cover the dish with foil and bake at three hundred seventyfive degrees Fahrenheit for fortyfive minutes. Remove the foil and broil for three to five minutes until the cheese turns golden brown. Let the lasagna rest for thirty minutes before slicing to allow it to set.

One of my favorite parts of this recipe is how the combination of cheeses works together. The cottage cheese keeps everything juicy especially when reheating leftovers and the ricotta gives that signature creamy texture. I remember the first time I let the lasagna rest the full thirty minutes before slicing and how pleased I was with those clean perfect squares that held together without falling apart.

Storage Tips

Lasagna can be stored covered in the refrigerator for up to two days when unbaked or after baking. For longer storage freeze it wrapped tightly in foil and plastic wrap or in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating in the oven at three hundred fifty degrees Fahrenheit until warmed through.

Ingredient Substitutions

If you prefer pork over beef swap half the ground beef with Italian sausage for extra seasoning. You can use whole milk ricotta instead of reduced fat for richer layers. For a quicker meal opt for noboil noodles but be sure to add extra moisture in your sauce. Red wine can be substituted with beef or chicken broth if you want to avoid alcohol.

Serving Suggestions

Serve your lasagna with a crisp Caesar or Greek salad to balance the richness. Garlic bread or fresh focaccia breads soak up the sauce beautifully. For a light touch try a simple Caprese salad with fresh tomatoes and basil or a tangy Panzanella salad to brighten the meal.

This easy lasagna recipe will quickly become your go to comfort meal that pleases the whole family.

Common Questions About Recipes

→ What cheeses are used in this lasagna?

It combines ricotta, cottage, and shredded mozzarella cheeses. Cottage cheese adds moisture, ricotta makes it creamy, and mozzarella melts for a gooey top layer.

→ How should lasagna noodles be cooked?

Boil noodles in plenty of salted water until just al dente, then rinse with cold water to stop cooking and prevent sticking during baking.

→ Can meat sauce be prepared in advance?

Yes, the meat sauce can be made a day or two ahead, allowing flavors to develop and saving time at assembly.

→ Why let the lasagna rest before slicing?

Resting allows the layers to set, helping the dish hold its shape and produce clean slices without falling apart.

→ How to prevent foil from sticking to the cheese topping?

Poke several toothpicks into the top of the lasagna just beneath the foil to keep it elevated, preventing the foil from touching the cheese.

→ What can substitute red wine in the sauce?

Beef or chicken broth works well to add moisture and depth of flavor if avoiding the use of wine.