Easy Lasagna Recipe (Simple Baked Version)

This easy lasagna recipe is for days when you crave baked pasta without the long, complicated process. It uses a quick meat sauce and a white sauce you can whip up in minutes, so you can go straight into assembly. In about an hour, you’ll have a bubbling, cheese-topped lasagna that looks impressive but is surprisingly easy to pull off–even on your first try.

60 min.
6 People
Medium
Average

Ingredients

For the meat sauce:

4 tablespoons canola oil
1 piece onion (chopped)
6 cloves garlic (chopped)
500 grams ground beef
500 grams tomato sauce
1 piece Knorr Beef Cube
1/4 cup banana ketchup
1/4 teaspoon ground black pepper
2 pieces bay leaves
1/2 teaspoon dried oregano

For the white sauce:

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups fresh milk
1/2 teaspoon ground nutmeg

For the topping:

1 cup grated quick-melt or mozzarella cheese (or both)

1 pack lasagna noodles

Cooking Method

Cook the Lasagna Noodles Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package directions until just al dente. Drain and set aside. Tip: Do not overcook. The noodles will continue to soften while baking.
Start the Meat Sauce Heat oil in a pan over medium-high heat. Add onions and garlic; sauté until softened and fragrant. Add ground beef and cook until lightly browned.
Simmer the Meat Sauce Add tomato sauce, Knorr Beef Cube, and banana ketchup. Stir until well combined. Add pepper, bay leaves, and oregano. Lower heat and simmer until the beef is tender and the sauce thickens. Set aside. Tip: Simmer the sauce uncovered to help the sauce reduce and concentrate its flavor. Stir occasionally to prevent sticking.
Start the White Sauce Melt butter in a saucepan over medium heat. Add flour and stir continuously until it forms a smooth paste. Cook gently without browning. Tip: This paste is called roux; keep it pale for a smooth, creamy sauce.
Finish the White Sauce Gradually whisk in milk, stirring constantly to prevent lumps. Add nutmeg and continue cooking until the sauce thickens to a smooth, pourable consistency. Remove from heat. Tip: If the sauce is too thick, thin it out with a splash of milk.
Assemble the Lasagna In a rectangular baking dish, spread a thin layer of meat sauce at the bottom. Arrange a layer of lasagna noodles, then add meat sauce, white sauce, and cheese. Repeat layers, finishing with cheese on top.
Bake the Lasagna Bake lasagna in a preheated oven until the cheese is fully melted. Let it rest briefly before slicing and serving.

Why You’ll Love This Easy Lasagna Recipe

This recipe keeps the process straightforward by using a simple meat sauce and a basic white sauce you can prepare in minutes without complicated steps. It’s designed to help first-time cooks finish a proper baked lasagna without second-guessing the process.

How to Layer Lasagna Properly?

Start with a thin layer of meat sauce at the bottom to keep the noodles from sticking. Keep each layer even and avoid overloading with sauce so the lasagna holds its shape when sliced. End with a generous layer of cheese on top to help seal in moisture and create a lightly golden, bubbly top after baking.

Can You Make Lasagna Ahead?

You can prepare the meat sauce in advance and store it in the refrigerator for up to 2 days or freeze it for longer storage. The white sauce is best made fresh, but you can refrigerate it briefly and reheat gently while stirring to bring it back together. You can also assemble the lasagna ahead, refrigerate and bake when ready to serve.

How to Customize This Lasagna?

Garnish with fresh basil leaves for a pop of color or add chili flakes to the sauce for a subtle kick. You can also mix in vegetables like spinach, zucchini, or bell peppers to add texture. For variation, swap some noodles with sliced eggplant, add more cheese for a richer version, or adjust the meat ratio for a high-protein option.