18 Delicious Easy Lasagna Recipes Perfect for Weeknights

Weeknights just got a whole lot tastier with our roundup of 18 Delicious Easy Lasagna Recipes! Whether you’re craving classic comfort food or something with a twist, we’ve got you covered. Perfect for busy home cooks, these lasagnas are simple to whip up but packed with flavor. So, preheat your oven and let’s dive into these mouthwatering dishes that promise to make your weeknights a breeze!

Classic Beef Lasagna

Nothing says comfort like a hearty Classic Beef Lasagna, layered with rich meat sauce, creamy ricotta, and gooey mozzarella. It’s a crowd-pleaser that’s perfect for Sunday dinners or potlucks.

Ingredients

• 9 lasagna noodles
• 1 lb ground beef
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 24 oz marinara sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 15 oz ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions; drain and set aside.
2. In a large skillet over medium heat, cook ground beef, onion, and garlic until beef is browned. Stir in marinara sauce, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Simmer for 10 minutes.
3. In a bowl, mix ricotta cheese, egg, and 1/4 cup grated Parmesan cheese until well combined.
4. Spread 1/3 of the meat sauce in the bottom of a 9×13 inch baking dish. Layer with 3 lasagna noodles, half of the ricotta mixture, and 1 cup mozzarella cheese. Repeat layers, ending with remaining meat sauce and mozzarella.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly and golden. Let stand for 10 minutes before serving. Garnish with fresh basil.

The secret to this lasagna’s irresistible layers? Letting it rest before slicing, ensuring every piece holds together beautifully.

Tip: For a crispier top, broil the lasagna for the last 2-3 minutes of baking.

Vegetable Lasagna with Spinach and Ricotta

This Vegetable Lasagna with Spinach and Ricotta is a comforting, veggie-packed twist on the classic, perfect for those nights when you crave something hearty yet wholesome.

Ingredients

• 9 lasagna noodles, uncooked
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 jar (24 oz) marinara sauce
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
2. In a bowl, mix ricotta cheese, egg, 1 cup mozzarella, Parmesan, spinach, 1/2 tsp salt, 1/4 tsp black pepper, and dried basil until well combined.
3. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in marinara sauce and remaining 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 5 minutes.
4. Spread 1/3 of the marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half of the ricotta mixture, and another 1/3 of the sauce. Repeat layers, ending with noodles and the remaining sauce. Top with remaining 1 cup mozzarella.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

The layers of creamy ricotta and spinach with the tangy marinara create a lasagna that’s rich in flavor yet light on the palate.

Tip: Let the lasagna sit for 10 minutes after baking for easier slicing.

White Chicken Lasagna

Dive into the creamy, comforting layers of this White Chicken Lasagna, a twist on the classic that’s sure to become a family favorite.

Ingredients

• 9 lasagna noodles
• 2 cups shredded cooked chicken
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups Alfredo sauce
• 1 teaspoon dried basil

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a skillet over medium heat, warm olive oil. Add garlic and sauté for 1 minute until fragrant.
3. In a bowl, mix ricotta cheese, egg, salt, and pepper until well combined.
4. Spread 1/2 cup Alfredo sauce at the bottom of a 9×13 inch baking dish. Layer 3 noodles, half the ricotta mixture, half the chicken, 1/2 cup mozzarella, and 1/4 cup Parmesan. Repeat layers, ending with noodles.
5. Top with remaining Alfredo sauce, mozzarella, and Parmesan. Sprinkle with dried basil.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.

The secret to this lasagna’s irresistible appeal? The creamy Alfredo sauce melds perfectly with the tender chicken and rich cheeses, creating a dish that’s both luxurious and comforting.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Easy Skillet Lasagna

Who says you can’t enjoy lasagna without all the layering fuss? This Easy Skillet Lasagna brings all the comfort of the classic dish right to your table with minimal effort.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (24-ounce) jar marinara sauce
• 1 cup water
• 8 ounces lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned, about 5 minutes.
2. Stir in marinara sauce, water, broken lasagna noodles, salt, black pepper, and dried basil. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until noodles are tender.
3. Dollop ricotta cheese over the top, then sprinkle with mozzarella and Parmesan cheeses. Cover and let sit for 5 minutes, or until cheeses are melted.

The magic of this dish lies in the skillet—no boiling noodles separately means more flavor in every bite, and less cleanup for you.

Tip: For a crispy cheese top, broil the skillet for 2-3 minutes after the cheeses have melted.

Three Cheese Lasagna

Nothing says comfort like a hearty three cheese lasagna, layered with rich flavors and gooey goodness. Perfect for a family dinner or impressing guests, this recipe is a guaranteed crowd-pleaser.

Ingredients

• 9 lasagna noodles
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 jar (24 oz) marinara sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 15 oz ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add ground beef, cooking until browned, about 5 minutes. Stir in marinara sauce, salt, black pepper, and garlic powder. Simmer for 10 minutes.
3. In a bowl, mix ricotta cheese with the egg until well combined.
4. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles over the sauce, then spread half the ricotta mixture over the noodles. Sprinkle with 1 cup mozzarella and 1/2 cup Parmesan. Repeat layers, ending with meat sauce and remaining cheeses.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, until bubbly and golden. Let stand for 10 minutes before serving. Garnish with fresh basil.

The magic of this lasagna lies in the trio of cheeses, each adding its own texture and depth, creating layers of flavor that meld beautifully together.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Slow Cooker Lasagna

Who says you can’t have lasagna on a busy weeknight? This slow cooker version lets you layer up all the cheesy, meaty goodness with minimal fuss.

Ingredients

• 1 lb ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 24 oz jar marinara sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles, uncooked

Instructions

1. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned. Drain excess fat.
2. Stir in the marinara sauce, salt, pepper, basil, and oregano. Simmer for 5 minutes.
3. In a bowl, mix the ricotta cheese, egg, 1 cup mozzarella, and Parmesan cheese.
4. Spread a thin layer of the meat sauce in the bottom of the slow cooker. Top with 3 lasagna noodles, breaking to fit if necessary.
5. Spread half of the ricotta mixture over the noodles, then half of the remaining meat sauce. Repeat layers, ending with meat sauce.
6. Sprinkle the remaining 1 cup mozzarella on top. Cover and cook on low for 4 hours or until noodles are tender.

The slow cooker method gives this lasagna a uniquely tender texture, with layers that hold together beautifully without any precooking of the noodles.

Tip: Let the lasagna sit for 10 minutes after cooking to make slicing easier.

Mexican Lasagna with Ground Turkey

This Mexican Lasagna with Ground Turkey is a twist on the classic, layering bold flavors and hearty ingredients for a dish that’s sure to become a weeknight favorite.

Ingredients

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup corn kernels (fresh or frozen)
• 6 corn tortillas
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened, about 3 minutes.
2. Add ground turkey, chili powder, cumin, salt, and black pepper. Cook until turkey is no longer pink, breaking it apart with a spoon, about 5 minutes.
3. Stir in black beans, diced tomatoes with green chilies, and corn. Simmer for 5 minutes, then remove from heat.
4. Layer half of the tortillas in the bottom of a 9×13 inch baking dish. Spread half of the turkey mixture over the tortillas, then sprinkle with 1 cup of cheese. Repeat layers.
5. Bake for 20 minutes, until cheese is bubbly and lightly golden. Let stand for 5 minutes before serving. Garnish with chopped cilantro.

The beauty of this dish lies in its layers—each bite offers a perfect mix of spicy, cheesy, and hearty flavors, with the corn tortillas adding a delightful texture contrast.

Tip: For an extra kick, serve with a dollop of sour cream or a side of avocado slices.

Zucchini Lasagna

This zucchini lasagna swaps out noodles for thin slices of zucchini, creating a lighter, veggie-packed version of the classic comfort food.

Ingredients

• 3 medium zucchinis, thinly sliced lengthwise
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 clove garlic, minced
• 1 (24-ounce) jar marinara sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15-ounce) container ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and minced garlic; cook until beef is browned, about 5 minutes. Stir in marinara sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper; simmer for 5 minutes.
3. In a bowl, mix ricotta cheese, egg, and Parmesan cheese until well combined.
4. Layer half the zucchini slices in the bottom of the prepared dish. Spread half the meat sauce over zucchini, then dollop half the ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Repeat layers once more.
5. Bake at 375°F for 35 minutes, until bubbly and cheese is golden. Let stand for 10 minutes before serving.

The zucchini layers soften just enough to mimic traditional lasagna noodles, while keeping the dish wonderfully light and fresh.

Tip: For even thinner zucchini slices, use a mandoline slicer on the second-thinnest setting.

Eggplant Lasagna

This Eggplant Lasagna swaps out noodles for slices of roasted eggplant, creating a hearty, low-carb dish that’s packed with flavor.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 400°F. Arrange eggplant slices on a baking sheet, brush with olive oil, and sprinkle with 1/4 tsp salt and black pepper. Roast for 20 minutes until tender.
2. In a bowl, mix ricotta cheese, egg, Parmesan cheese, and remaining 1/4 tsp salt.
3. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer half the eggplant slices, half the ricotta mixture, and 1 cup mozzarella. Repeat layers, ending with marinara and mozzarella.
4. Bake at 375°F for 25 minutes until bubbly and golden. Let stand for 10 minutes before serving. Garnish with fresh basil.

The roasted eggplant adds a smoky depth that pairs beautifully with the creamy ricotta and tangy marinara, making this lasagna a standout dish.

Tip: For extra flavor, sprinkle a little extra Parmesan on top before baking.

Pesto Lasagna with Chicken

Imagine layering tender chicken, creamy pesto, and gooey cheese between sheets of pasta for a lasagna that’s anything but traditional. This Pesto Lasagna with Chicken is a vibrant twist on the classic, perfect for when you’re craving something comforting yet fresh.

Ingredients

• 9 lasagna noodles, uncooked
• 2 cups cooked chicken, shredded
• 1 (15 oz) container ricotta cheese
• 1 cup basil pesto
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F. Cook the lasagna noodles according to package instructions, then drain and set aside.
2. In a medium bowl, mix the ricotta cheese, egg, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until well combined.
3. Spread 1/4 cup of pesto on the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the pesto.
4. Top the noodles with half of the ricotta mixture, half of the chicken, 1/3 cup of pesto, and 1/2 cup of mozzarella cheese. Repeat the layers once more.
5. Finish with the remaining 3 noodles, 1/3 cup pesto, and the remaining mozzarella and Parmesan cheeses.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.

The magic of this lasagna lies in the pesto’s herby punch, cutting through the richness of the cheeses for a dish that’s both hearty and bright.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Lasagna Roll Ups

These Lasagna Roll Ups are a fun twist on the classic, offering all the cheesy, saucy goodness in neat, individual servings.

Ingredients

• 12 lasagna noodles
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a sheet of parchment paper.
2. In a bowl, mix ricotta cheese, egg, 1 cup mozzarella cheese, Parmesan cheese, dried basil, dried oregano, salt, and black pepper until well combined.
3. Spread about 2 tablespoons of the cheese mixture evenly over each noodle. Roll up tightly and place seam side down in a greased baking dish.
4. Pour marinara sauce over the roll ups and sprinkle with the remaining 1 cup mozzarella cheese.
5. Bake at 375°F for 25 minutes, or until the cheese is bubbly and golden.

The roll-up technique not only makes serving a breeze but also ensures every bite is packed with the perfect balance of pasta, cheese, and sauce.

Tip: For a crispy top, broil the roll ups for the last 2-3 minutes of baking.

Gluten-Free Lasagna

Who says you can’t enjoy a hearty lasagna without gluten? This version is just as comforting and layered with flavor, perfect for any night of the week.

Ingredients

• 12 gluten-free lasagna noodles
• 1 lb ground beef
• 1 jar (24 oz) marinara sauce
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat oven to 375°F. Cook gluten-free lasagna noodles according to package instructions, then drain and set aside.
2. In a skillet over medium heat, add 1 tbsp olive oil and sauté 2 cloves minced garlic until fragrant, about 1 minute. Add ground beef, cooking until browned, about 5 minutes. Stir in 1 jar marinara sauce, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried basil, and 1 tsp dried oregano. Simmer for 5 minutes.
3. In a bowl, mix 15 oz ricotta cheese with 1 egg until well combined.
4. In a 9×13 inch baking dish, layer 4 noodles, half the meat sauce, half the ricotta mixture, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Top with remaining 1 cup mozzarella and 1/2 cup Parmesan cheese.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

The secret to this lasagna’s rich flavor? A perfect blend of herbs and cheeses that meld together beautifully in every bite.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean cuts.

Lasagna Soup

Who says you can’t enjoy the cozy layers of lasagna in a spoonable, soup form? This Lasagna Soup brings all the beloved flavors to your bowl with half the effort.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 24 oz marinara sauce
• 4 cups chicken broth
• 8 lasagna noodles, broken into pieces
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped fresh spinach

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5 minutes. Drain excess fat.
2. Add diced onion to the pot and cook until softened, about 3 minutes. Stir in 3 cloves minced garlic, 1 tsp dried oregano, and 1/2 tsp crushed red pepper flakes; cook for 1 minute until fragrant.
3. Pour in 24 oz marinara sauce and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add broken lasagna noodles to the pot and cook according to package instructions, about 10 minutes, until al dente.
5. Stir in 2 cups chopped fresh spinach and cook until wilted, about 2 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper.
6. In a small bowl, mix 1/2 cup ricotta cheese with 1/4 cup grated Parmesan cheese. Serve the soup hot, topped with a dollop of the cheese mixture.

The magic of this soup lies in the creamy ricotta topping that melts into the hot broth, creating a luxurious texture reminiscent of traditional lasagna.

Tip: For an extra kick, sprinkle additional crushed red pepper flakes on top before serving.

Lasagna Stuffed Peppers

Transform your favorite Italian casserole into a handheld delight with these Lasagna Stuffed Peppers, a perfect twist on classic flavors.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1/2 cup cooked lasagna noodles, chopped
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
3. In a bowl, mix the cooked beef, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, chopped lasagna noodles, 1/2 cup marinara sauce, garlic powder, dried basil, salt, and black pepper.
4. Stuff each bell pepper with the beef and cheese mixture. Place them in a baking dish.
5. Top each pepper with the remaining marinara sauce and mozzarella cheese.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The melding of creamy ricotta and melted mozzarella inside a sweet bell pepper creates a lasagna experience that’s both familiar and excitingly new.

Tip: For a vegetarian version, swap the ground beef for sautéed mushrooms and spinach.

Mini Lasagna Cups

These Mini Lasagna Cups are the perfect bite-sized twist on the classic, combining all the comforting flavors in a fun, individual portion that’s sure to be a hit at any gathering.

Ingredients

• 24 wonton wrappers
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1/2 pound ground Italian sausage
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a muffin tin.
2. Press one wonton wrapper into each muffin cup, ensuring the edges are slightly ruffled for a cup shape.
3. In a skillet over medium heat, cook the ground Italian sausage until browned, about 5 minutes. Drain any excess fat.
4. In a bowl, mix together the ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, garlic powder, dried basil, salt, and black pepper.
5. Spread a teaspoon of marinara sauce at the bottom of each wonton cup. Layer with a spoonful of the cheese mixture, followed by a sprinkle of cooked sausage. Repeat the layers once more.
6. Top each cup with the remaining mozzarella and Parmesan cheeses.
7. Bake for 15-18 minutes, until the edges are golden and the cheese is bubbly.
8. Let cool for 5 minutes before serving.

The crispy wonton cups add a delightful crunch to the creamy, cheesy filling, making these mini lasagnas a textural dream come true.

Tip: For a vegetarian version, simply swap the Italian sausage for sautéed mushrooms or spinach.

Lasagna with Meatballs

Nothing says comfort like a hearty lasagna layered with savory meatballs and rich tomato sauce. This twist on the classic is sure to become a family favorite.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 24 oz marinara sauce
• 12 lasagna noodles, uncooked
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F. In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Form into 1-inch meatballs.
2. Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, about 5 minutes. Remove and set aside.
3. Spread 1 cup marinara in a 9×13 inch baking dish. Layer 4 lasagna noodles, half the ricotta, half the meatballs, 1/2 cup mozzarella, and 1/2 cup sauce. Repeat layers, ending with noodles, remaining sauce, and mozzarella.
4. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
5. Let stand 10 minutes before serving. Garnish with fresh basil.

The meatballs add a delightful texture and depth of flavor that elevates this lasagna beyond the ordinary.

Tip: For a crispier top, broil for the last 2-3 minutes of baking.

Seafood Lasagna

Dive into the layers of this Seafood Lasagna, a luxurious twist on the classic that’s sure to impress at any dinner table.

Ingredients

• 9 lasagna noodles
• 1 lb mixed seafood (shrimp, scallops, and crab meat)
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 cups marinara sauce
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a skillet over medium heat, warm olive oil. Add garlic, seafood, salt, black pepper, and red pepper flakes. Cook until seafood is just opaque, about 5 minutes. Remove from heat.
3. In a bowl, mix ricotta cheese and egg until well combined.
4. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles, half the ricotta mixture, half the seafood, and 1/2 cup mozzarella. Repeat layers, ending with noodles, remaining marinara, mozzarella, and Parmesan.
5. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
6. Let stand for 10 minutes before serving. Garnish with fresh basil.

The combination of tender seafood and creamy cheeses layered between pasta makes this dish a showstopper that’s surprisingly simple to assemble.

Tip: For an extra touch of luxury, sprinkle a little more Parmesan on top during the last 5 minutes of baking for a crispy, cheesy crust.

Vegan Lasagna

Who says you need dairy to enjoy a rich, comforting lasagna? This vegan version layers bold flavors and textures for a dish that’s as satisfying as it is plant-based.

Ingredients

• 9 lasagna noodles, uncooked
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 1 tbsp balsamic vinegar
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14-oz) package firm tofu, drained
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1 (10-oz) package frozen spinach, thawed and squeezed dry

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté for 5 minutes until soft. Stir in crushed tomatoes, balsamic vinegar, basil, oregano, salt, and black pepper. Simmer for 10 minutes.
3. In a bowl, mash tofu with nutritional yeast and lemon juice until it resembles ricotta. Stir in spinach.
4. Spread 1/3 of the tomato sauce in a 9×13-inch baking dish. Layer with 3 noodles, half the tofu mixture, and another 1/3 sauce. Repeat layers, ending with noodles and remaining sauce.
5. Bake for 25 minutes until bubbly. Let stand for 10 minutes before serving.

The secret’s in the tofu ricotta—its creamy texture and tangy flavor make this lasagna unforgettable.

Tip: For a nutty flavor, sprinkle the top with vegan parmesan before baking.

Conclusion

We hope this roundup of 18 easy lasagna recipes inspires your weeknight dinners! Each dish promises simplicity and flavor, perfect for busy home cooks. Try one (or a few!) and let us know your favorites in the comments. Loved what you found? Share the love on Pinterest to spread these delicious ideas. Happy cooking!

George Moore

George Moore, co-founder of Wine Flavor Guru, is a charismatic entrepreneur with a rich background in California’s wine industry. Alongside Sylvia, he transformed a Sonoma County vineyard into a source of premium wines. George’s expertise in sourcing exceptional grapes and his approachable style make wine appreciation both accessible and engaging.