Simple Weeknight Lasagna

A lasagna recipe that requires simple ingredients and can be assembled quickly, making it perfect for busy weeknights or weekends.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Ingredients

6 oz lasagna noodles
1 lb ground sausage
2 tsp minced onion (or ½ cup raw onion, diced)
24 oz spaghetti sauce
½ tsp salt
¼ tsp pepper
2 tsp basil (dried)
½ tsp Italian seasoning (dried)
8 oz cottage cheese
10 oz ricotta cheese
1 large egg
1 tsp parsley (dried)
2 cups shredded mozzarella cheese

Instructions

Preheat your oven to 375º Fahrenheit. In a large stockpot, cook the lasagna noodles until al dente in boiling salted water. Drain and rinse the noodles immediately in cool water. Separate them out to prevent them from sticking together. Optional: Spritz them lightly with olive oil to prevent sticking. Set aside for now.
Meanwhile, cook the ground sausage and minced onion in a large 12" skillet until browned. Drain off any excess fat.
In the same skillet, add the spaghetti sauce, salt, pepper, basil, and Italian seasoning. (If using Italian sausage, reduce or omit the Italian seasonings.) Cook over low heat until heated through.
In a medium-sized bowl, combine the cottage cheese, ricotta cheese, egg, and parsley.
Lightly grease a 9x13" baking dish. Add ¼ of the meat mixture and spread evenly over the bottom of the dish. Add a single layer of the cooked lasagna noodles. Evenly top the noodles with ⅓ of the ricotta cheese mixture, then sprinkle on about ½ cup shredded mozzarella cheese.
Repeat the layering twice more. End with the last ¼ of meat sauce, then sprinkle the last ½ cup of shredded mozzarella on top.
Cover the dish with aluminum foil. Bake the lasagna in the preheated oven for about 45 minutes, or until the cheese is nice and bubbly. If you want crispier edges, uncover for the last 15 minutes. Let the dish stand for 10 minutes before slicing and serving.

Notes

To Freeze and Thaw an Unbaked Lasagna (Preferred Method for Freezing): Use a heavy-duty aluminum pan and prepare the ingredients as instructed. Allow the assembled lasagna to cool to room temperature. Instead of baking, wrap the dish tightly in plastic wrap, then wrap in foil or a food safe storage bag. Label and store in the freezer for 3 to 6 months.

To Bake: Allow the lasagna to thaw in the refrigerator overnight. Once thawed, bake it according to the instructions. You may need to add about 5 minutes to the baking time.

To Freeze and Thaw a Baked Lasagna: Use a heavy-duty aluminum pan to assemble the ingredients. Bake as instructed. Allow the lasagna to cool completely, then wrap it tightly in plastic wrap. Add a layer of foil or place the dish in a food-safe storage bag. Label and store in the freezer for 3 to 6 months.

To Bake: Allow the lasagna to thaw in the refrigerator overnight. Once thawed, bake it until the cheese is nice and bubbly again, and the ingredients are heated through.