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- 9 lasagna noodles (no-boil variety) - 1 pound ground turkey or beef - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 2 cups marinara sauce - 1 egg - 2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste To make your easy weeknight lasagna, gather these simple ingredients. It starts with nine no-boil lasagna noodles. This choice saves time and hassle. You can pick either ground turkey or beef, depending on your taste. I love using ground turkey for a lighter option. Next, you’ll need two cups of ricotta cheese. This ingredient adds creaminess and richness. For that gooey texture, grab two cups of shredded mozzarella cheese. Don’t forget a cup of grated Parmesan cheese for a salty kick. You will also need two cups of marinara sauce. This sauce brings all the flavors together. An egg helps bind the ricotta filling, making it nice and firm. Fresh basil adds a burst of flavor. Garlic and onion powder enhance the taste. Salt and pepper are essential for seasoning. These ingredients make a delicious, comforting dish. Each one plays an important role in the final result. Enjoy cooking and savoring this classic dish! {{ingredient_image_1}} 1. Preheating the oven Start by preheating your oven to 375°F (190°C). This step is key for perfect cooking. 2. Cooking the meat In a large skillet, brown 1 pound of ground turkey or beef over medium heat. Make sure to break it up as it cooks. Once it’s brown, drain any extra fat. This keeps the dish light and tasty. 3. Mixing the ricotta filling In a separate bowl, mix 2 cups of ricotta cheese, 1 egg, and 2 tablespoons of chopped basil. Add a pinch of salt and pepper. Stir until everything is well mixed. This filling adds creaminess to your lasagna. 1. Applying the first layer Start with a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. This prevents the noodles from sticking. 2. Creating subsequent layers Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture on top. Then, sprinkle a third of the 2 cups of mozzarella cheese. Repeat with more meat sauce, another 3 noodles, the rest of the ricotta, and half the remaining mozzarella. Finish with 3 noodles, the rest of the meat sauce, and top with the rest of the mozzarella and 1 cup of grated Parmesan cheese. 1. Covering with foil Cover the dish tightly with aluminum foil. Make sure it does not touch the cheese. This helps the lasagna cook evenly and keeps it moist. 2. Final baking stage Bake for 25 minutes. After that, remove the foil and bake for another 15 to 20 minutes. Check that the cheese is bubbly and golden. Once done, let it rest for 10 minutes before slicing. This makes serving easier! Using no-boil noodles cuts down on prep time. These noodles soften while baking. You don’t need to cook them first, which saves you a pot and time. Prepping ingredients in advance can help too. Chop herbs and measure cheese the night before. This way, you just grab and go when it’s time to cook. For great taste, fresh herbs are key. I love adding chopped basil, which brightens every bite. You can also use dried basil if fresh isn’t available. Adjusting the sauce can make a big difference. If you like it spicy, add red pepper flakes. If you want it richer, stir in a bit of cream or ricotta. Presentation matters. Slice the lasagna into squares. Serve on individual plates for a nice touch. I like to sprinkle fresh basil on top for color and flavor. A side of garlic bread pairs perfectly. For side dishes, consider a simple salad. A mix of greens, olive oil, and lemon juice works well. It balances the rich flavors of the lasagna nicely. Pro Tips Let It Rest: Allowing the lasagna to rest for 10 minutes before slicing helps the layers set, making it easier to serve without falling apart. Layer Wisely: Ensure even distribution of ingredients in each layer for consistent flavor and texture throughout the lasagna. Cheese Variations: Experiment with different cheeses such as ricotta, cottage cheese, or a blend of Italian cheeses for added richness and flavor. Make Ahead: Lasagna can be assembled a day in advance and stored in the refrigerator, making it a perfect make-ahead meal for busy nights. {{image_2}} You can change the protein in this lasagna. Ground turkey gives a lighter taste. You can also use ground chicken for a different flavor. For a vegetarian option, try using cooked lentils or mushrooms. Cheese can also change the taste. You can swap ricotta for cottage cheese if you want. Cream cheese works too, giving a rich texture. You can mix mozzarella with provolone for a stronger flavor. If you need gluten-free options, look for gluten-free lasagna noodles. Many stores offer these. You can also use zucchini slices instead of noodles. This keeps the dish light and fresh. For lower-calorie choices, reduce the cheese amount. You can also use leaner meat or skip it entirely. Adding more vegetables adds flavor without many calories. Spinach and bell peppers work well in this recipe. Adding vegetables can make your lasagna even better. Try spinach, zucchini, or mushrooms. Layer them between the sauce and noodles. This adds color and nutrients. You can also use different sauces. A pesto sauce can give a fresh twist. A white sauce can add creaminess. Mix marinara with a touch of Alfredo for a rich taste. Experiment to find your favorite flavors! To store leftover lasagna, place it in an airtight container. Let it cool down first. Make sure to cover it tightly. You can keep it in the fridge for up to 4 days. When you want to reheat, preheat your oven to 350°F (175°C). Cover the lasagna with foil to keep it moist. Bake for about 20 minutes, or until hot. You can also microwave it. Just heat it in short bursts. Check to avoid overheating. You can freeze lasagna both before and after baking. If you freeze it before baking, wrap it well with plastic wrap and foil. This way, it stays fresh. You can bake it straight from the freezer. Just add about 15 extra minutes to the bake time. If you freeze it after baking, let it cool completely first. Then, slice it into pieces. Wrap each piece in foil. Store them in a freezer-safe bag. For thawing, the best way is to put it in the fridge overnight. This keeps it safe and tasty. If you need it fast, you can thaw it in the microwave. Just make sure to heat it gently. This helps it stay juicy. Making Easy Weeknight Lasagna takes about 1 hour in total. You spend 15 minutes prepping your ingredients and cooking the meat. Then, you bake the lasagna for about 40 to 45 minutes. The baking time includes 25 minutes covered with foil and another 15 to 20 minutes uncovered until the cheese is bubbly and golden. Yes, you can use regular lasagna noodles. However, you must cook them first. No-boil noodles save time, as they cook while baking. If you use regular noodles, boil them for about 8 to 10 minutes before layering. This extra step adds about 10 to 15 minutes to your prep time. Absolutely! You can prepare lasagna a day ahead. Just assemble it, cover it tightly, and store it in the fridge. When you are ready to bake, add about 10 extra minutes to the cooking time. You can also freeze the lasagna. Just make sure to thaw it overnight in the fridge before baking. This method keeps it fresh and ready for busy nights. You can create a delicious lasagna with just a few simple steps. We covered the key ingredients and how to prepare them. The layering process is easy, and I shared handy tips for flavor and time-saving. Remember, you can adjust the recipe to suit your taste and diet. For storage, proper guidelines help keep leftovers fresh. Enjoy your meal prep and have fun with different variations! Cooking should be simple and enjoyable, so dive in and make your own tasty lasagna.

Easy Weeknight Lasagna

A quick and delicious lasagna recipe perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 9 noodles lasagna noodles (no-boil variety)
  • 1 pound ground turkey or beef
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 1 egg egg
  • 2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, cook the ground turkey or beef over medium heat until browned. Drain any excess fat.
  • Stir in the marinara sauce, garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes.
  • In a separate bowl, mix the ricotta cheese, egg, chopped basil, and a pinch of salt and pepper until well combined.
  • Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
  • Place 3 lasagna noodles on top of the sauce. Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese.
  • Add another layer of meat sauce followed by another 3 noodles, the remaining ricotta mixture, and half of the remaining mozzarella cheese.
  • Top with the last layer of noodles, the remaining meat sauce, and the rest of the mozzarella and Parmesan cheese.
  • Cover the dish tightly with aluminum foil (avoid contacting the cheese) and bake for 25 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
  • Allow the lasagna to rest for 10 minutes before slicing.

Notes

Slice the lasagna into squares and serve on individual plates, garnished with a sprinkle of fresh basil and a side of garlic bread. Enjoy!
Keyword easy recipe, lasagna, weeknight dinner