Easy Lasagna Recipe, Step-By-Step

I’m sharing my secrets to this Easy Lasagna Recipe that will have you passing up the frozen food section next time you crave this classic Italian dish. It’s made with jarred pasta sauce and oven-ready noodles to help get it on your table with ease and in little time.

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The first secret to a good lasagna is definitely in how you stack it. Since discovering this process from Pamela Smith’s Eat Well Live Well cookbook, the results have been consistent in my kitchen. It’s not too wet, not too dry, and the flavor is evenly distributed. It’s so good I’d much rather take the time putting one together than driving to the store for one of those popular frozen brands.

Another secret is seasoning the filling of ricotta cheese to make this Easy Lasagna Recipe stand apart from any other. The taste of Italian herbs blends through in every bite!

First Step To Easy Lasagna Recipe

But before we go any further, this third secret is really the first step. It’s soaking oven-ready lasagna noodles in a bath of hot tap water for twenty minutes in a shallow rectangle dish. I have used the oven-ready pasta before without soaking them and had poor results. The pasta was too firm, and after cooking the lasagna some more, it dried out the dish. Now I have perfect results every time.

Also, using the hot bath method is a lot easier than boiling and draining then handling the hot pasta. While the noodles soak, I make the filling and the sauce. No wasting time here!

The wet pasta noodles are added directly onto the layer of pasta sauce in the dish so there’s no draining necessary. It’s another step saver.

After layering the flavorful ricotta cheese filling, it’s time for the sauce. It’s a simple, tasty, and easy to make sauce. All you do is brown the ground beef with a little Italian sausage for extra flavor then add a jar of your favorite pasta sauce. That’s it!

All The Way To The Last Step

So this is how you layer it: sauce, noodles, filling, sauce, mozzarella, noodles, filling, sauce, mozzarella, noodles, and sauce. Got it! I never can remember it either. That’s why I wrote it down for us.

The last step is a sprinkle of parmesan cheese before baking. Then cover tightly with heavy aluminum foil before baking, and in the last 10 minutes of cooking, remove the foil for a beautiful browned finish.

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This lasagna is so easy you won’t mind making it for an everyday meal or when company is coming. My favorite thing is to keep the ingredients on hand in the pantry and freezer then assemble, store in the refrigerator or freezer ready to pull out to bake and serve. This is stress-free entertaining.

Here are more pasta recipes you might like from Louisiana Woman Blog:

• Crawfish Lasagna
• Shrimp and Crawfish Pasta
• More Casserole, Cast Iron One-Pot Meal
• Introducing Tasso Macaroni and Cheese
• Crawfish Fettuccini (Or Shrimp If You Prefer)
• Crawfish Lasagna

Be sure and drop me a line about your experiences with these recipes and if you have any questions. I enjoy sharing them, but more than that I love building relationships with my readers. I’m here to help!

Faith is to believe what you do not see; the reward of this faith is to see what you believe.
St. Augustine