Most of the recipes for lasagna that you’ll find online are complicated. I’d like to venture to make some of those: making your own sauce is certainly more cost effective and I’m sure that the inclusion of more “from scratch” elements is a good for your health. But I’m lazy about my lasagna. I love that I only have to spend a few minutes on the prep: then I can pop it in the oven and roll around giggling with the kids for a half hour until it’s done. I love baked stuff that’s low maintenance and, hey, it’s good too. Just like mama used to make.



Serves 8-12 | Prep time: 15 minutes | Cook time: 30 minutes | Cool time: 10 minutes

Lasagna noodles (we use whole wheat)
1 lb lean ground hamburger (substitute for spinach for a vegetarian version)
1/2 tsp Italian seasoning
2 16oz jars of your favorite marinara sauce (we like three cheese)
16 oz ricotta cheese (you can sub cottage cheese)
1/4 cup parmesan cheese
1 egg
1/2 cup mozzarella cheese
Salt and Pepper


Preheat the oven to 350 degrees.

Cook the hamburger until browned; drain grease. Season with salt, pepper, and Italian seasoning.

Mix the ricotta cheese, egg, and parmesan cheese. Season with salt and pepper.

Boil water in a large pot. Cook the lasagna noodles in the boiling water until just pliable.

In a 9×13 baking dish, cover the bottom with a ladle-full of marinara sauce. Add lasagna noodles in rows.

Spread a layer of the ricotta cheese mixture, then a layer of meat, then sauce, then noodles again. Continue alternating these layers until you’ve run out of ingredients.

The top layer should be sauce covered noodles. Finish by sprinkling the mozzarella cheese evenly over the top.

Bake at 350 for 30 minutes, or until cheese is bubbly.

Let cool for 10 minutes before serving.


Mmmm. This served five people, and I’ll still have leftovers for a week. Bonus: it freezes well (I recommend freezing individual portions). I love food that makes giant batches and is good leftover. Cook once, eat two or three times. I like that math.

Find more Nerd Nest recipes here.