If you've landed on this easy cheesy lasagna recipe page and you're wondering if you should make this lasagna, let me just say this one thing...both my husband and I have eaten this 3 days in a row and we still aren't sick of it! This lasagna has an amazing hearty meat sauce, a ricotta cheese sauce that's rich and isn't runny, and best of all, you don't have to boil the noodles!
You can make this in a large 9x13 pan and feed a crowd, or have leftovers for the week's lunch, or you can even make it in 2 smaller pans and freeze one for later!
It starts with the meat sauce that's full of flavor from peppers and onions and easy to throw together. It's basically a beefed up (literally) jarred sauce. 🙂
The ricotta cheese sauce is put together with mozzarella and eggs (to keep it from running) and it makes this lasagna so decadent and yummy!!
After you've made the sauces, you can start layering. And here's a tip - you don't have to buy "no-boil" noodles. You can just layer in regular ol' uncooked, hard lasagna noodles and they will soften up perfectly while the lasagna cooks in the oven!
Yeah, those are thick slices of provolone cheese up there!! They give the lasagna that extra ooey gooey melty cheesy-ness that we all know and love!! Once you've layered everything twice, you top it with more cheese and pop it in the oven and enjoy!! I wish I hadn't eaten it all already because writing this is really making me want to dig into another bite!
Easy Cheesy Lasagna
Ingredients
- 1 box lasagna noodles
- 2 tablespoon olive oil
- 1.5 - 2 lbs ground beef (you could also use turkey)
- 1 small yellow onion (finely chopped)
- ½ green bell pepper (finely chopped)
- 3 large garlic cloves (finely chopped)
- 2 teaspoon salt
- 1 teaspoon black pepper
- 32 ounce jar of marinara sauce
- 32 ounces ricotta cheese
- 2 large eggs
- 2 cups mozzarella cheese (plus about ½ cup extra for topping)
- 12 slices of provolone cheese
Instructions
- First pre-heat your oven to 375 degrees. We won't be boiling any noodles (hallelujah) so you can get right to the sauce!!
Making the Sauce
- Heat the olive oil in a large skillet over medium/high heat and add in the meat, onion, pepper, garlic, salt, and pepper. Cook until the meat is completely browned. (about 5-7 minutes)
- Drain the beef (if necessary) then turn off the heat and add in the marinara sauce. Stir to combine.
Making the Ricotta Filling
- In a large bowl, add the ricotta cheese, 2 eggs, and 2 cups of the mozzarella cheese. Beat together with a hand mixer or a spatula. (The mixer makes this so much easier!)
Layering and Baking
- Spray your pan with non-stick spray (to save your sanity later) and then add a couple spoonfuls of the meat sauce to the bottom of the pan.
- Then add your noodles. I don't even buy the "no-bake" noodles. You can use regular noodles and the heat from the oven will cook them just fine. Break them up as you need to fit your pan.
- Take half of the ricotta mixture and spread it over the noodles.
- Then take 6 of your provolone cheese slices and lay them over the ricotta mixture.
- Repeat the layers (sauce, noodles, ricotta, provolone) and end with a layer of sauce.
- Sprinkle the extra mozzarella cheese over the top of the last layer of the sauce.
- Cover with aluminum foil. (I spray the aluminum foil with non-stick spray before putting it on so it doesn't stick and pull the cheese off)
- Bake for 45 minutes covered, and then remove the foil and bake for 15 more minutes.
Hannah Healy says
This looks like an incredible one pan meal. I have to try it soon.
Coco and Ash says
Thanks Hannah!
Roxana says
I love lasagna. I am intrigued by this recipe. Will definitely bookmark this.
Coco and Ash says
Hope you get to try it Roxana!! Thanks!
Devin says
Amazing! This is by far the best lasagna recipe I’ve found! My picky husband is in love!
Coco and Ash says
Thank you!
Patty @ Spoonabilities says
There is nothing like a good cheesy lasagna. Your recipe makes it easy to enjoy a yummy lasagna more often 🙂
Coco and Ash says
Thanks so much Patty!!
Dahn says
wow that gooey cheese shot looks amazing. This is a great weeknight meal
Coco and Ash says
Thank you!!
Tina says
What's your favorite jar of sauce you use?
Coco and Ash says
Tina, I use a brand called "Mids". It's one of the only sauces that I feel is fresh and I don't have to "doctor" up much!!
Melissa Lopez says
This lasagna was so yummy. I just added a little Parmesan cheese, oregano, basil and a tiny bit of garlic powder to the very last layer of mozzarella cheese. This is my go to when my familia is in the mood for lasagna. You can do so many variations of this but this one is my favorite, hands down. Thanks
Coco and Ash says
I'm so glad you liked it Melissa!! Great additions too! 🙂
Michelle Nolen says
Question for anyone out there re: layers. Am I understanding that there are only 2 complete layers? Just 2 layers of noodles, vs. 3? Seems like that is what recipe says, but photo looks like 3. Help!
Coco and Ash says
I ended with a massive layer of cheese (I think it may be what you think looks like more noodles) but you can layer as much as you'd like!! I just do what fits in my pan 🙂
Diana says
Made this last night. Afraid to know the calories on this one, but SO yummy! Will def make again in the fall. Thanks!
Coco and Ash says
haha So glad you like it Diana!! If you don't know...the calories can't hurt you 😉
Olivia says
just made this & its baking in the oven. excited to share it with a loved one on my 1st attempt at a lasagna. 😍 thank you for the easy recipe!
Coco and Ash says
Yay! I hope you love it!
Jaycee says
I am going to attempt this recipe tonight and I will leave a rating. It sounds so good. My only concern is I am not used to using marinara sauce so I hope I pick one that is good if I cannot find the one you mentioned in a previous comment.
Coco and Ash says
I hope you loved it!! Most sauces will be just fine with this 🙂
Jaycee says
It was so good. The whole family loved it! This meal makes for good leftovers too!
A says
Love this recipe! Can I make it ahead of time and put it in the fridge or freezer?
Coco and Ash says
Thank you! You can definitely freeze it. Just thaw before baking 🙂
amanda says
this was my first time making lasagna ever and i used your recipe... it was AMAZING! it turned out perfect. thank you!
Coco and Ash says
Yay!! So glad it turned out well for you!
Lauren says
I found this recipe a few years ago and it is my go to lasagna recipe. Its so easy without the extra step of boiling the noodles. I usually halve the recipe for my family of three (bake in 8×8 pan) and we have enough leftover for lunch the following day. I substitute the ricotta for small curd 1% cottage cheese (because it's cheaper) and I also usually skip the provolone because I don't have it on hand like I have the other ingredients. Overall this is a great weeknight meal and I highly recommend it.
Terry says
Can I prepare the lasagna and bake it the next day?
I have made this before. Fantastic!!
Coco and Ash says
Totally!! I just set it out for a little bit to come to room temp before I bake it 🙂
Nancy says
It’s in the oven now. I added a couple of large spoonfuls of cottage cheese. Hope it turns out ok. Watch out arteries, here it comes😋
Coco and Ash says
LOL! Let me know how it goes!
Nancy says
OMG. I do believe that s the best lasagna I’ve have ever made or eaten. Thank you so much for this simple recipe💋
Ashley says
Made this several times and I add cream cheese to the mixture also. Soooo good!!!♥️♥️♥️
Maria says
Would this recipe work without meat? Should I make any adjustments to the baking time, etc.?
Coco and Ash says
Sure! The baking time should be the same to cook the noodles 🙂
Leigh says
Can this be made without the eggs?
Coco and Ash says
It can but it might be runny. I haven’t tried it to be certain.
Morgan Allen says
Making this for dinner tonight but I have no tin foil and no car atm, anything I should adjust? Will this still turn out ok?
Coco and Ash says
You don’t need to adjust the time but you could just place a sheet pan on top if you have that 🙂
Christopher says
very good and tasty!
Margo says
We tried this recipe tonight, it has excellent flavor but the noodles were not done. I take the extra time to boil the noodles next time I make it.
Coco and Ash says
Sorry Margo! I've made this numerous times and have never had my noodles undercooked. I'm glad you liked the flavors!
Michelle says
Great recipe was looking for an easy/ tasty/ kid and adult approved this hit all points everyone loved how the noodles weren’t “soggy” thank you
Coco and Ash says
Thanks so much Michelle!
Nechelle says
Great recipe!!! I topped mine with pepperoni!!!😍 Excellent to make during our pandemic/lockdown.
Coco and Ash says
Thank you! Great idea!
Adrienne says
My go to lasagna recipe! Super easy and ooey gooey cheesiness! Makes a lot which is great for a big family. Still end up with leftovers, freezes well. I make this with a pound of ground beef and a pond of sausage. Delicious!
Coco and Ash says
Awesome! Thank you!
Kathy Law says
HOW MANY SERVINGS DOES THIS MAKE.
I
Coco and Ash says
9-12 depending on the size you cut 🙂
Dottie says
This is how I’ve always made lasagne with the exception of the provolone cheese. That was brilliant. We like our lasagne a bit lighter so usually crumble a layer of frozen spinach in between. And it’s perfect for one or two people if you make it in a deep bread pan
Brando says
If I cut this in half and baked it in a 9x9 pan do you think the cooking time would be the same?
P.S. My family and I love this recipe! I wanna make it for a small group of 4
Coco and Ash says
I would still keep the time the same so the noodles have time to soften.
Donna K says
I'm just putting this in the oven....I've made this recipe dozens of times for special occasions and it comes out a winner every time. A family friend even commented it was the best lasagna he'd ever eaten! Tonight's occasion is to wrap up our Bible Study lesson. I'm sure the ladies will love it. Thx so much for this truly EZ recipe!
Coco and Ash says
Aw thank you!
Andrea says
Do I need to bake it before I freeze or can I place one in the freezer right after make it?
Coco and Ash says
You can freeze it before cooking it. Just thaw it before baking.
Donna K. says
OK, first I have to go on record that I've always hated making lasagna...it never turned out right and I've always considered myself a decent cook! Then a few years back someone brought this recipe to my cooking group and everything changed. I prepare this exactly as written and it comes out perfect EVERY time.
*Note that it's really important to let it sit after baking for about 10-15 minutes before cutting into it, or else you'll have a big mess.
Donna K. says
Oops, sorry, I see I already left you a comment last year. As you see I really like this recipe lol
Coco and Ash says
Haha!! So glad you are enjoying it! Thank you 🙂
Julia says
This is my favorite lasagna recipe. I have four teenagers and they eat every last bite.
Teresa Oehman says
This is our go to lasagna recipe! It's absolutely delicious. I do have a question. I plan on making it a day ahead and refrigerating it. On the next day, do I cook it in oven for the same amount of time or longer?
Olivia Bennett says
This recipe is a game-changer! I've always been intimidated by the thought of making lasagna because of the boiling noodle process. The idea of not having to boil the noodles is genius! My family devoured this lasagna in minutes. The provolone slices were such a delightful addition. Thanks for sharing!
Aaron Mitchell says
I made this for a potluck dinner, and it was the star of the evening! The ricotta filling is absolutely decadent, and the layers melded together perfectly. I appreciated the tip about not needing "no-bake" noodles. Will be making this again soon. Cheers!
Maya Rodriguez says
Wow! The flavors in this lasagna are on point. I love the combination of mozzarella, ricotta, and provolone. It's like a cheese lover's dream. The meat sauce with peppers and onions added such depth to the dish. This recipe is going straight into my favorites!
Jordan Lee says
I've always been a traditional lasagna person, but after trying this no-boil version, I'm converted! It's so much easier and tastes just as good, if not better. The thick slices of provolone cheese made it super gooey and delicious. The step-by-step instructions were easy to follow too. Thanks for sharing this gem!
Calvin Martinez says
The no-boil method is a time-saver and the layers of cheesy goodness look absolutely inviting! This recipe takes the intimidation out of making lasagna from scratch. Your detailed instructions and tips make it seem achievable for a weeknight dinner. Looking forward to trying this out!
Barb Childs says
Since I found this recipe, it's the only one I use! I love this super cheesy lasagna. I have made a couple changes. There's only two of us, so I cut the recipe in half and make it in a small square pan. I also add 1/2 teaspoon of dried oregano to the ricotta mixture.