The Easiest Lasagna

This is one of those recipes that I've made at least 20 times in the last 3 years and yet it's taken me until now to get it on the blog. Mainly because when I make it there isn't enough natural light to get a good picture, or I serve it before remembering to take a picture, or it just doesn't look good enough to have it's picture taken. However, the stars have aligned and I've finally managed to get a blog worthy photos of one of our favorite meals.

I love this recipe because you don't have to boil the noodles ahead of time. We usually eat this without meat, but it's such a great base that you can add whatever you want to it. I've done a layer of half ground beef and half Italian sausage before, or a layer of baby spinach for a boost of extra veggies, and it's great vegetarian style (unless you ask Derek, then he'll tell you meat is always a must).

6 lasagna noodles
1 cup ricotta cheese
2 cups mozzarella cheese
1 24oz jar pasta sauce
1/4 cup Parmesan cheese

Spread about 1 cup of the sauce in a 2-quart shallow baking dish. Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and 1 cup sauce. Top with the remaining 3 uncooked noodles and the remaining sauce. Cover the dish.
Bake at 375°F. for 1 hour. Uncover the dish and top with the remaining mozzarella cheese. Let stand for 5 minutes.


  1. That looks amazing!

  2. This looks so delicious and really easy. I'm totally pinning it!

    I sent you a message on Twitter and wanted to say hey, we met at the Clinton event at Macy's a while back. Hope you're doing well!