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  • Standalone
    • 12 oz lasagna noodles
    • 1.5 lb sliced or shredded mozzarella
    • (optional) 1-2 cup spinach
  • Meat/Sauce
    • (optional) 1 lb ground beef (and/or spicy sausage)
    • 2 cloves garlic, minced
    • 1 tsp dried oregano
    • 2 tsp basil
    • Kosher salt
    • Freshly ground black pepper
    • 1-2 (32 oz) jars of marinara
  • Ricotta Cheese Mix
    • 16 oz whole milk ricotta
    • 1/4 cup freshly grated Parmesan
    • 1/4 cup chopped parsley
  • Garnish
    • 1/4 cup freshly grated Parmesan
    • 1/4 cup chopped parsley


  • On med-high heat, cook the meat (ground beef or spinach), breaking into small pieces with a wooden spoon until no longer pink
  • If the noodles need to be boiled, prep boiling water and cook for only ~2 minutes until very al dente. May need to coat with a small amount of olive oil to prevent sticking
  • Pre-heat oven to 375
  • Drain and paper towel off any excess fat. In the same pan, add garlic, spices (oregano, basil, salt, and pepper), and 1 jar of marinara sauce (save the rest)
  • In a mixing bowl, combine the ricotta, Parmesan, and parsley. Season with salt and pepper
  • In a large casserole dish, spread thin layers of meat sauce/noodles/ricotta mix/sliced mozzarella. Repeat about 4 times until all of the noodles are used (ricotta should finish on n-1 layers). If needed, add additional marinara sauce
  • Top last layer of noodles with meat sauce, then Parmesan and mozzarella
  • Cover with foil and bake for 15 minutes. Increase to 400 and bake uncovered for 20 min - *see notes for aluminum pans
  • Garnish with parsley and basil


  • In a dark aluminum pan, i needed to extend the cook time from 15 covered/20 uncovered min to 25/35 min to soften the noodles, which came pre-cooked