Big comfort, less fuss, zero drama.
Lasagna has a reputation. It’s the dish people make when they have “time.” Multiple bowls. Complicated layering. A sink full of dishes staring at you afterward.
This version? It keeps all the cozy, cheesy, bubbling glory—but simplifies the process with one creamy ricotta mixture that does all the heavy lifting. No separating fillings. No overthinking layers. Just a rich beef sauce, a single seasoned ricotta blend, and plenty of melted mozzarella baked into golden perfection.
It’s classic lasagna energy… streamlined.
Why This Recipe Works
The brilliance of using one ricotta mixture is simple: consistency and ease. Instead of building different cheese layers, you create one well-seasoned, creamy blend that spreads evenly throughout the dish. Every bite gets the same balanced flavor—no bland pockets, no uneven texture.
Plus:
Fewer prep steps
Faster assembly
Reliable results
Perfect for weeknights or meal prep
Ingredients
For the beef sauce:
1 pound ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 (24-ounce) jar marinara sauce
1 (14-ounce) can crushed tomatoes
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
For the one ricotta mixture:
15 ounces ricotta cheese
1 large egg
½ cup grated Parmesan cheese
2 cups shredded mozzarella (divided)
2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
½ teaspoon salt
¼ teaspoon black pepper
Additional:
9–12 lasagna noodles (oven-ready or boiled)
How to Make It
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