I made a 4 Ingredient Lasagna that looks like I spent all day but comes out perfectly layered, ridiculously melty, and shockingly restaurant-worthy.
I’m obsessed with this lasagna because it tastes like a shortcut that didn’t sell out. I love when gooey ricotta cheese meets bright marinara sauce and the whole thing melts into one glorious mess.
I don’t fawn over technique, I care about layers that actually feel honest. This is the Lasagna Recipe Easy Ricotta people whisper about when they want dinner to slap.
And it’s perfect for weeknights or when you want Oven Baked Lasagna Recipes that don’t require a million steps. No fluff.
Just loud, cheesy, tomatoey lasagna that makes me want to eat it cold for breakfast now
Ingredients
- Ground beef: hearty protein, adds meaty comfort and a little savory depth.
- No boil lasagna noodles: easy layers, no fuss, it’s faster than boiling.
- Marinara sauce: tomato backbone, tangy and saucy; extra jar keeps it juicy.
- Ricotta cheese: creamy, mild binder that makes bites cozy and slightly tangy.
- Large egg: helps the cheese hold together, keeps it from getting crumbly.
- Mozzarella cheese: gooey melt factor, strings and a golden bubbly top.
- Parmesan cheese: salty nutty kick, sharpness that cuts the creaminess.
- Olive oil: adds smooth richness and helps the beef brown nicely.
- Italian seasoning: herby background notes, it’s simple and comforting.
- Garlic powder: warm garlic punch without fuss, consistent flavor every bite.
- Onion powder: subtle sweetness and depth, no chopping required.
- Salt and black pepper: basic balance, don’t skip them for flavor.
- Fresh basil or parsley: bright green finish, freshens up rich layers.
Ingredient Quantities
- 1 pound ground beef
- 1 (12 oz) package no boil lasagna noodles
- 1 (24 oz) jar marinara sauce plus 1 (8 to 12 oz) jar for extra sauciness
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 1 (16 oz) bag shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Fresh basil or parsley for sprinkle, about 1/4 cup chopped (optional)
How to Make this
1. Preheat oven to 375 F and grease a 9×13 inch baking dish with a little of the olive oil.
2. Heat the tablespoon of olive oil in a skillet over medium heat, add the 1 pound ground beef, season with salt, pepper, Italian seasoning, garlic powder and onion powder, and cook until no pink remains, breaking it up as it cooks.
3. Stir in the 24 ounce jar of marinara plus the extra 8 to 12 ounce jar (use more if you want it saucier), let simmer a few minutes to marry flavors, then taste and adjust salt and pepper.
4. In a bowl mix the 15 ounce ricotta with the large egg, the 1/2 cup grated Parmesan, a pinch more Italian seasoning, and a little salt and pepper until combined.
5. Spoon a thin layer of the meat sauce into the bottom of your greased pan so the noodles will soften evenly and not stick.
6. Arrange a single layer of no boil lasagna noodles over the sauce, breaking pieces to fit if needed, then dollop and gently spread about one third of the ricotta mixture over the noodles, sprinkle about one third of the shredded mozzarella, then spoon another layer of meat sauce on top.
7. Repeat the noodle, ricotta, mozzarella, sauce layers two more times (you should end with sauce on top), then finish with the remaining shredded mozzarella and a little extra Parmesan.
8. Cover tightly with foil (spray foil with nonstick spray or tuck foil so it does not touch cheese) and bake covered for 35 to 40 minutes, then remove foil and bake another 10 to 15 minutes until cheese is bubbly and golden in spots.
9. Let the lasagna rest at least 10 minutes before slicing so it sets, then sprinkle chopped fresh basil or parsley if using and serve.
Equipment Needed
1. 9×13 inch baking dish
2. Oven (preheated to 375 F)
3. Large skillet
4. Mixing bowl (for ricotta mix)
5. Measuring cups and spoons
6. Wooden spoon or spatula (for browning beef and stirring sauce)
7. Rubber spatula or offset spatula (for spreading ricotta)
8. Aluminum foil and nonstick spray
9. Chef knife and cutting board (for chopping basil or parsley)
10. Cheese grater (if grating fresh Parmesan)
FAQ
The Easiest Lasagna Recipe Ever Substitutions and Variations
- Ground beef: Italian sausage (mild or hot), ground turkey or chicken, crumbled plant based beef, chopped mushrooms mixed with a little soy sauce
- Ricotta cheese: cottage cheese (pulse in food processor for smoothness), mascarpone mixed with a beaten egg, blended silken tofu for dairy free, plain Greek yogurt strained slightly
- No boil lasagna noodles: regular lasagna noodles boiled ahead, thinly sliced zucchini or eggplant (roasted or salted first), store bought oven ready whole wheat noodles
- Marinara sauce: crushed tomatoes plus garlic, herbs and a pinch sugar, tomato passata with a splash of balsamic, canned diced tomatoes simmered down, a jarred arrabbiata for more kick
Pro Tips
1. Brown the beef well and let it get a little crust on the bottom of the pan, then scrape those browned bits into the sauce, they add so much flavor, dont rush this part.
2. If your sauce seems thin, stir in a tablespoon of tomato paste or a small handful of breadcrumbs, it will thicken while keeping it saucy so noodles soften properly.
3. Loosely tent the foil so it doesnt touch the cheese, but dont clamp it tight or the top will steam instead of crisping; remove the foil for the last 10 minutes to get that nice golden bubbly top.
4. Let it rest at least 15 minutes before cutting, otherwise it will fall apart, also warming a serving plate helps keep slices together when you transfer them.
The Easiest Lasagna Recipe Ever
I made a 4 Ingredient Lasagna that looks like I spent all day but comes out perfectly layered, ridiculously melty, and shockingly restaurant-worthy.
8
servings
655
kcal
Equipment: 1. 9×13 inch baking dish
2. Oven (preheated to 375 F)
3. Large skillet
4. Mixing bowl (for ricotta mix)
5. Measuring cups and spoons
6. Wooden spoon or spatula (for browning beef and stirring sauce)
7. Rubber spatula or offset spatula (for spreading ricotta)
8. Aluminum foil and nonstick spray
9. Chef knife and cutting board (for chopping basil or parsley)
10. Cheese grater (if grating fresh Parmesan)
Ingredients
1 pound ground beef
1 (12 oz) package no boil lasagna noodles
1 (24 oz) jar marinara sauce plus 1 (8 to 12 oz) jar for extra sauciness
1 (15 oz) container ricotta cheese
1 large egg
1 (16 oz) bag shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Fresh basil or parsley for sprinkle, about 1/4 cup chopped (optional)
Directions
- Preheat oven to 375 F and grease a 9×13 inch baking dish with a little of the olive oil.
- Heat the tablespoon of olive oil in a skillet over medium heat, add the 1 pound ground beef, season with salt, pepper, Italian seasoning, garlic powder and onion powder, and cook until no pink remains, breaking it up as it cooks.
- Stir in the 24 ounce jar of marinara plus the extra 8 to 12 ounce jar (use more if you want it saucier), let simmer a few minutes to marry flavors, then taste and adjust salt and pepper.
- In a bowl mix the 15 ounce ricotta with the large egg, the 1/2 cup grated Parmesan, a pinch more Italian seasoning, and a little salt and pepper until combined.
- Spoon a thin layer of the meat sauce into the bottom of your greased pan so the noodles will soften evenly and not stick.
- Arrange a single layer of no boil lasagna noodles over the sauce, breaking pieces to fit if needed, then dollop and gently spread about one third of the ricotta mixture over the noodles, sprinkle about one third of the shredded mozzarella, then spoon another layer of meat sauce on top.
- Repeat the noodle, ricotta, mozzarella, sauce layers two more times (you should end with sauce on top), then finish with the remaining shredded mozzarella and a little extra Parmesan.
- Cover tightly with foil (spray foil with nonstick spray or tuck foil so it does not touch cheese) and bake covered for 35 to 40 minutes, then remove foil and bake another 10 to 15 minutes until cheese is bubbly and golden in spots.
- Let the lasagna rest at least 10 minutes before slicing so it sets, then sprinkle chopped fresh basil or parsley if using and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 344g
- Total number of serves: 8
- Calories: 655kcal
- Fat: 35.06g
- Saturated Fat: 17.7g
- Trans Fat: 0.31g
- Polyunsaturated: 0.94g
- Monounsaturated: 16.11g
- Cholesterol: 125.5mg
- Sodium: 1055.5mg
- Potassium: 381mg
- Carbohydrates: 42.5g
- Fiber: 3g
- Sugar: 6.4g
- Protein: 36.6g
- Vitamin A: 1500IU
- Vitamin C: 3.8mg
- Calcium: 250mg
- Iron: 1.6mg
