Crazy Good Lasagna {easy Recipe}

I love this easy no boil lasagna recipe with its unique blend of two meats and three cheeses. The savory flavors and vibrant layers create a rich, comforting dish without any fuss. Every bite feels like a warm hug, making it my go-to for a hearty, indulgent meal that’s seriously satisfying.

I recently made this Crazy Good Lasagna recipe and I was super impressed with how well it turned out. I love that it uses just two meats, like 1 lb ground beef and 1/2 lb sweet Italian sausage, along with three cheeses including 15 oz ricotta, 2 cups shredded mozzarella and 1/2 cup grated Parmesan.

With a jar (24 oz) of my favorite spaghetti sauce and 12 no boil lasagna noodles, this easy lasagna recipe really shows that sometimes simple is best. I think the large egg helps bind the ricotta perfectly and the salt and pepper add just the right amount of flavor.

This homemade lasagna is not only delicious but also packs a good balance of protein and fat, making it a hearty meal. I like adding a bit of chopped fresh basil on top for a little extra freshness.

Its nutritional value and ease of preparation make it one of my best recipes ever.

Why I Like this Recipe

I like this recipe because:

1. I love how quick and easy it is to put together – the no boil noodles really save me time on busy nights.
2. I enjoy the rich, hearty flavor that comes from mixing two kinds of meat with three different cheeses.
3. I appreciate how it uses my favorite jarred spaghetti sauce, so I don’t have to mess with complicated recipes.
4. I dig how it tastes even better as leftovers, so I know I’m in for a treat the next day.

I made this lasagna the other day and it was really awesome. Its super simple to make and you dont really need to stress about boiling noodles because they come right out of the package. First off you cook some ground beef and Italian sausage until its nicely browned, then you mix in a jar of your fav spaghetti sauce. Next you whip up a ricotta blend with an egg to help it all stick together. Then you just layer the meat sauce, the no boil noodles, that ricotta mix, and plenty of mozzarella and Parmesan cheese. I repeat the layers a couple of times and then bake it all in a greased dish until the cheese gets all bubbly and a bit golden. I like to finish it with a sprinkle of chopped basil for a fresh kick. Its just a really tasty and comforting meal that always makes me feel like I cooked something special.

Ingredients

• Ground beef is a great protein source that brings a hearty flavor and satisfying texture.
• Italian sausage adds a spicy and sweet kick, boosting both taste and protein levels.
• Spaghetti sauce gives a tangy, savory blend that moistens the lasagna with a bit of acidity.
• No boil lasagna noodles offer simple carbs and tender layers, making the process so much easier.
• Ricotta cheese brings a creamy, mild taste with extra protein and a smooth feel.
• Mozzarella cheese melts beautifully, adding that gooey texture and subtle flavor we all love.
• Parmesan cheese gives a sharp, salty punch enhancing the dish with extra umami.

Ingredient Quantities

• 1 lb ground beef
• 1/2 lb sweet Italian sausage (casings removed)
• 1 jar (24 oz) spaghetti sauce (choose your fav jarred kind)
• 12 no boil lasagna noodles
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg (to help bind the ricotta)
• Salt and pepper to taste
• Optional: a bit of chopped fresh basil for garnish

How to Make this

1. Preheat your oven to 375°F and prepare a 9×13 inch baking dish by lightly greasing it.

2. In a large skillet, cook the ground beef and Italian sausage over medium heat until browned. Drain off any excess grease and season with salt and pepper.

3. Stir in the jarred spaghetti sauce into the meat and simmer for about 5 minutes.

4. In a separate bowl, mix together the ricotta cheese, egg, a pinch of salt and pepper until its well combined.

5. Spread a thin layer of the meat sauce on the bottom of the baking dish.

6. Lay 4 no boil lasagna noodles over the sauce, then spread a third of the ricotta mixture over the noodles.

7. Spoon on some of the meat sauce and sprinkle a layer of shredded mozzarella and grated Parmesan cheese.

8. Repeat layers twice more, finishing with a top layer of sauce and the remaining mozzarella and Parmesan cheeses.

9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.

10. Let the lasagna rest for about 10 minutes before cutting. If you like, sprinkle some chopped fresh basil on top and serve. Enjoy!

Equipment Needed

1. Preheated oven (375°F)
2. 9×13 inch baking dish (lightly greased)
3. Large skillet
4. Stirring utensil like a wooden spoon or spatula
5. Mixing bowl for the ricotta mixture
6. Aluminum foil to cover the dish during baking
7. Knife to cut the lasagna after it rests

FAQ

• Q: Can I make this lasagna a day ahead?
  A: Yup, you can totally make it ahead. Just keep it in the fridge overnight and reheat it in the oven the next day. It might even taste better cause the flavors meld together.
• Q: Do I have to use no boil noodles?
  A: No, you can use regular lasagna noodles if you prefer. If you go that route, just cook them according to the package directions before layering them in your dish.
• Q: Can I swap out the Italian sausage with something else?
  A: Sure thing. If you don’t have sweet Italian sausage, you can use more ground beef or even try turkey sausage. Keep in mind the flavor might be a little different but its still delish.
• Q: How do I stop my lasagna from being too runny?
  A: One thing that works for me is draining excess fat from the meat after browning it. Also, make sure you don’t add too much sauce when layering.
• Q: How long does this lasagna last in the fridge?
  A: It should be good for about 3-4 days if you store it in an airtight container. Enjoy leftovers for lunch the next day!

Crazy Good Lasagna {easy Recipe} Substitutions and Variations

• If you dont have ground beef, ground turkey can work pretty well and is a bit leaner
• If you lack sweet Italian sausage, try using a mild sausage or even add extra seasonings to your beef
• Instead of ricotta cheese, cottage cheese (make sure you drain it first) is a good substitute
• Out of mozzarella? A mix of provolone or even cheddar and Monterey Jack can be fun to experiment with
• If you cant get Parmesan cheese, Pecorino Romano offers a sharper, saltier taste thats a neat swap

Pro Tips

1. When you brow the meat, let it get a good color before addin the sauce. It makes a noticeable difference in flavor, somethin like a deep, rich taste rather than just a bland one.
2. Don’t rush the resting time after you pull the lasagna out. Letting it sit for at least 10 minutes helps the layers set so it wont fall apart when you cut it.
3. If you like a softer noodle texture, try splashin a bit of hot water over the no boil noodles before layering them in. It can help make ’em a bit more pliable and easier to work with.
4. Mix your ricotta and egg just until they come together. Over stirrin it can break down the texture and make the cheese layer too runny, so less is more here.