Recipe

Weeknight-Friendly Traditional Lasagna

A classic, authentic-style meat lasagna with a quick simmer sauce, creamy ricotta filling, and bubbly mozzarella. Big Sunday dinner energy, realistic Tuesday night timeline (with a couple of smart shortcuts).

By Matt Campbell

•

4.8

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Lasagna has a reputation for being an all-day project. And sure, it can be. But most weeknights I want the real deal without turning my kitchen into a pasta construction site.

This version keeps the soul of an authentic, traditional lasagna: a savory meat-and-tomato sauce, a creamy ricotta layer, plenty of parmesan, and that golden, bubbly top that makes everyone “just check the oven” every five minutes. The difference is the method. We build flavor fast with a short, punchy simmer, we use no-boil noodles for sanity, and we bake it just long enough to set the layers without drying it out.

It is cozy carbs, crisp edges, and a sauce that tastes like you tried harder than you did. Tasting as you go is encouraged.

Why It Works

Traditional flavor, faster: A concentrated 20 minute simmer with tomato paste and a splash of broth gives you that long-simmer vibe without the long simmer.
No-boil noodles that actually work: The sauce is slightly looser on purpose so the noodles hydrate perfectly in the oven.
Balanced, not bland: Fennel (optional but great), garlic, and parmesan bring depth. A little sugar is optional, only if your tomatoes taste sharp.
Clean slices: A short rest after baking makes neat portions instead of a delicious landslide.

Pairs Well With

Storage Tips

How to Store Leftover Lasagna

Refrigerator: Cool completely, then cover the pan tightly or transfer slices to airtight containers. Refrigerate up to 4 days.
Freezer: Freeze individual slices wrapped well and placed in a freezer bag, or freeze the whole pan (cooled) tightly wrapped. Best within 2 to 3 months.
Reheat: For the best texture, reheat covered in a 350°F oven until hot (about 20 to 30 minutes for slices, longer for a pan). Microwave works too, but do 60 to 70 percent power so the edges do not turn chewy.
Make-ahead tip: Assemble up to 24 hours ahead, cover, refrigerate, and bake when ready. Add 10 to 15 minutes to the bake time since it is going in cold.

Common Questions

Is this actually traditional if it uses no-boil noodles?

The flavor and structure are traditional: meat sauce, ricotta filling, mozzarella, parmesan, and layered pasta. No-boil noodles are just a weeknight-friendly tool. If you prefer boiled noodles, you can absolutely use them.

How do I keep lasagna from getting watery?

Three big things help: drain excess fat after browning the meat, simmer the sauce until it is thick but still spoonable, and use whole-milk ricotta (it tends to be less watery). Also, let the lasagna rest 15 minutes before slicing.

Do I have to use ricotta, or can I use béchamel?

Ricotta is classic in many Italian American traditional lasagnas. If you love béchamel, you can swap the ricotta mixture for about 2 to 2 1/2 cups of béchamel. The bake time stays similar.

Can I use only beef, or only sausage?

Yes. All beef is a little cleaner and more tomato-forward. All sausage is richer and more seasoned. The half-and-half blend is my sweet spot.

Why add egg to the ricotta mixture?

It helps the cheese layer set so you get clean slices instead of a creamy ooze. Still creamy, just more structured.

Does this really fit a weeknight?

It can, especially if you chop the onion and garlic ahead, buy pre-shredded mozzarella, or make the sauce the day before. The full start-to-slice timeline is closer to 2 hours, but most of that is hands-off baking and resting.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (glass or ceramic)
Large skillet or Dutch oven
Mixing bowl
Measuring cups and spoons
Aluminum foil
Microplane or grater (for parmesan)
Chef’s knife and cutting board

Lasagna is one of those dishes that makes people feel taken care of. The first time I tried to make it “the right way,” I overdid it: multiple sauces, too many pans, noodles everywhere. It tasted great, but I looked like I had survived an event.

This version is my truce with weeknights. It is still the classic layering ritual, still the cheesy corners everyone fights over, but it is streamlined enough that you can make it after work without questioning your life choices. The goal is simple: a lasagna that feels like a hug and behaves like a normal dinner.

Weeknight-Friendly Traditional Lasagna

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 55 minutes

Servings 8

Ingredients

1 tbsp olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 lb ground beef (85 to 90% lean)
1/2 lb Italian sausage, casings removed (sweet or hot)
2 tbsp tomato paste
1/2 tsp fennel seeds (optional, great with sausage)
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 (28 oz) can crushed tomatoes
1 (15 oz) can plain canned tomato sauce (not jarred marinara)
1/2 cup low-sodium chicken broth or water
1 tsp sugar (optional, only if needed)
1 tbsp balsamic vinegar (optional, for depth)
12 no-boil lasagna noodles (usually 1 standard box, use what fits)
15 oz whole-milk ricotta
1 large egg
1/2 cup grated parmesan, plus more for topping
2 tbsp chopped fresh parsley (or 1 tbsp dried)
3 cups shredded whole-milk mozzarella, divided
Fresh basil (optional, for serving)

Instructions

Heat the oven: Preheat to 375°F. Lightly oil a 9x13-inch baking dish.
Start the sauce: In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook 4 to 5 minutes until soft. Add garlic and cook 30 seconds.
Brown the meat: Add ground beef and sausage. Cook, breaking it up, until no longer pink. If there is a lot of fat, spoon off most of it.
Build fast flavor: Stir in tomato paste, fennel (if using), oregano, basil, and red pepper flakes. Cook 1 to 2 minutes, stirring, until the paste darkens slightly.
Simmer: Add crushed tomatoes, tomato sauce, broth or water, salt, and pepper. Simmer 15 to 20 minutes, stirring occasionally. You want it thick but still spoonable. Taste and adjust. Add sugar only if the sauce tastes sharp. Add balsamic if you want a deeper, rounder finish.
Mix the ricotta layer: In a bowl, combine ricotta, egg, parmesan, and parsley. Season with a pinch of salt and pepper.
Assemble: Spread a thin layer of sauce in the bottom of the dish. Add a layer of no-boil noodles (snap to fit if needed). Add dollops of about 1/3 of the ricotta mixture, sprinkle with mozzarella, then spoon on a generous layer of sauce. Repeat for a total of 3 ricotta layers (noodles, ricotta, mozzarella, sauce). Finish with a final layer of noodles, then a generous amount of sauce to fully cover the pasta (this helps the no-boil noodles hydrate), and the remaining mozzarella. Sprinkle with a little extra parmesan.
Bake covered: Cover tightly with foil (try not to press it into the cheese). Bake for 30 minutes.
Bake uncovered: Remove foil and bake 15 to 20 minutes until bubbling and golden. If you want more browning, broil 1 to 2 minutes, watching closely.
Rest, then slice: Let the lasagna rest 15 minutes before cutting. Top with basil if you are feeling fancy, then serve.

Nutrition information is estimated.

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