Easy Lasagna with Cheese

This easy lasagna recipe is a family favorite that brings together meaty, cheesy, and saucy layers in every bite. It beats restaurant versions hands down and is perfect for feeding a crowd without breaking the bank. Every time I take this bubbly, golden casserole out of the oven, my family lights up with excitement—it’s that good.

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: with 15 to 20 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 store-bought 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; no-boil 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

Step-by-Step 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 375 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 9-by-13 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 9 to 12 toothpicks evenly spaced across the top to lift foil off the cheese. Cover the dish with foil and bake at 375 degrees Fahrenheit for 45 minutes. Remove the foil and broil for 3 to 5 minutes until the cheese turns golden brown. Let the lasagna rest for 30 minutes before slicing to allow it to set.

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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 350 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 no-boil 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.

Cultural and Historical Context

Lasagna is a classic Italian dish originating from the region of Emilia-Romagna. Known for layering wide pasta sheets with rich ragù and creamy béchamel, this recipe is an American spin combining multiple cheeses for comfort. The addition of cottage cheese makes reheating leftovers much juicier—a common home cook’s adaptation for busy families.

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

Recipe FAQs

→ 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 that 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 prevent sticking and overcooking during baking.

→ Can I prepare the meat sauce in advance?

Yes, the meat sauce can be made a day or two ahead, which allows flavors to develop and saves time on assembling the dish.

→ Why rest lasagna before slicing?

Resting lets the layers set so the lasagna holds its shape when cut, preventing it from sliding apart.

→ How to avoid foil sticking to the cheese topping?

Poke toothpicks into the top of the lasagna just under the foil to keep the foil from directly touching the cheese during baking.

→ What can I substitute for red wine in the meat sauce?

Beef or chicken broth works well to add moisture and flavor if avoiding wine.