Make this easy lasagna on a weeknight. With dry, ready-to-bake noodles there’s no messing around – it only takes 15 minutes to throw together a simple meat sauce (or even less if you opt for a spinachy vegetarian version), then just layer it up and toss it in the oven for 45 minutes.

You’ll need a lasagna pan or a rectangle oven-safe baking dish approximately 9 inches by 13 inches.


Quick Weeknight Lasagna

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 box             dried, no boil lasagna noodles

1500 ml        ‘pasta sauce’, your choice

1-1.5 lbs        ground beef or pork, or bag of spinach

1                      yellow onion, diced

3 cloves         fresh garlic

1 TB                 dried oregano

1 Tb                 dried basil

500 ml            ricotta cheese

400-500 g     mozzarella cheese, shredded

to taste           parmesan cheese, freshly grated

to taste           salt and cracked black pepper

-Preheat your oven to 375 F.

-Saute the onions and garlic until transparent and sweet smelling.

-Add the ground meat, spices, and or spinach and continue cooking for 5-6 minutes over medium heat.

-Add the tomato sauce, season with salt and pepper and whatever other spices you like or leftover veggie odds and ends from the fridge… and turn to low heat, simmering for about 15 minutes.

-Place a ladle or two worth of sauce into the very bottom of the lasagna pan, just enough to cover it barely, then add a layer of the dried noodles being sure to overlap them slightly.

-on top of the noodles add about 1/3 of the cheeses, one type at a time, dropping the bits evenly over the whole pan. Use your fingers to break up and ricotta and distribute it around.

-Ladle 1/3 of the sauce on top of this cheese, then top with noodles. Press the noodles down just slightly without cracking them.

-Repeat these steps with remaining ingredients. You will have enough to do each full set of ingredients three times if you “eye ball divide” them into three portions.

-You want to finish the top with a layer of dry noodles, topped with a bit of sauce and more cheese to finish.

-Toss the lasagna in the oven to bake for 45 minutes.

-Turn the oven to broil for an additional 3 to 5 minutes (set a timer, or it will burn!) to caramelize the cheeses on top and give the edges a nice little blast.

-Rest outside the oven for 15 minutes, then cut and devour.


This recipe gives you exactly enough to fill one 9 by 13 inch pan with three layers of pasta and three layers of cheese’n’sauce, but for the purposes of this image I’ve stacked two pieces on top of one another – in case you’re wondering 😉







Posted by:Ashley

11 replies on “Easy Weeknight Lasagna

  1. Lasagna is my favorite ❤ I usually do it with one type of cheese only and bechamel sauce, I will try your recipe the next time!

      1. Hi Ashley, I tried the recipe 🙂 It’s delicious! I don’t know which one I like more – if it’s this one or the classic bechamel version. I guess I will be switching between the two in the future!

      2. Hi Ines! I’m so glad you shared that with me, thanks for trying it out! I really love hearing that readers are trying the recipes out for themselves. I haven’t had time yet to try the bechamel version – but I haven’t forgotten!

  2. Hi Ashley, I just came across your blog and started reading through it. I have to say, your posts are really creative and when I read the title to this recipe, I knew I had to try it!

  3. Your amazing at cooking and photography . The lasagna looks incredible LOVE IT !!!!

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