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Easy Lasagna

Easy lasagna

This lasagna is a staff favorite for our Community Dinner Series because it’s so easy to make for a crowd! You can make a really basic dish by skipping the garlic, spinach and fresh basil or go the whole nine yards. Lasagna is a good meal to make ahead and freeze for a busy night when you’re strapped for time.


Serves 6-8

  • 15 oz. ricotta cheese
  • 2 eggs
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. fresh basil (optional)
  • 3 garlic cloves, minced (optional)
  • 45 oz. tomato and basil pasta sauce
  • 8 oz. no-boil lasagna noodles
  • 3 cups fresh baby spinach (optional)
  • 4 cups mozzarella cheese, shredded


  1. Preheat the oven to 375 degrees.
  2. Combine ricotta, eggs, Parmesan cheese, and a 1/2 cup of mozzarella in a bowl.
  3. Mix in salt and pepper and, if you’re using them, basil and garlic.
  4. Spread about 1 cup of tomato sauce at the bottom of a 13×9″ pan.
  5. Arrange a layer of lasagna noodles on top of the sauce (probably 4 will cover the pan–it’s ok if they overlap).
  6. Next, layer 1/3 of the ricotta cheese mixture, 1/3 of the spinach (if using), 1 cup of mozzarella cheese. Then layer about 1 cup of sauce on top.
  7. Repeat layers in this order (noodles, ricotta mix, spinach, mozzarella, sauce) twice more.
  8. For your top layer, use noodles, then top with remaining sauce and remaining mozzarella.
  9. Bake covered with aluminum foil for 40-50 minutes. Remove foil and bake 5 minutes longer to brown the cheese on top.
  10. Let stand for 5 minutes. Serve. Enjoy!