Authentic Italian Lasagna Recipe with Rich Bolognese Sauce

The best easy, classic lasagna made with a hearty ground beef meat sauce, no-boil lasagna noodles, and cottage cheese in the filling for extra protein and creaminess. This version keeps the traditional flavors while boosting protein and simplifying prep with oven-ready noodles.

Easy Lasagna Recipe

If you grew up with classic Italian lasagna, you might be skeptical about cottage cheese in the filling. I was, too — until I tried it. Modern, high-quality cottage cheese blends smoothly with eggs, mozzarella, and a little Pecorino Romano to create a creamy, higher‑protein filling that tastes just like a traditional ricotta mix. The no-boil noodles cook in the oven while the casserole bakes, which saves time and avoids an extra pot. This lasagna is family-friendly, freezer-ready, and easy to make ahead.

Ingredients

Below are the main ingredients used to make this lasagna. Exact measurements and the full ingredient list are included in the recipe card further down.

• Ground beef: Use 93% lean or lean ground beef for flavor with less grease; you can also use ground turkey or Italian sausage.
• Onion: Diced onion adds sweetness and depth to the sauce.
• Garlic: Fresh minced garlic for aroma and savory flavor.
• Crushed tomatoes: One large can forms the base of the meat sauce; season well with salt and pepper.
• Salt and pepper: Essential for seasoning the sauce and bringing out tomato flavor.
• No-boil lasagna noodles: Oven-ready noodles that cook in the sauce, saving time and effort.
• Cottage cheese: Part-skim cottage cheese adds creaminess and protein; ricotta can be used as an alternative.
• Eggs: Beaten eggs help bind the cheese mixture so slices hold together.
• Mozzarella: Part-skim shredded mozzarella melts nicely; reserve some for sprinkling on top.
• Pecorino Romano or Parmesan: Adds salty, savory umami to the cheese layer.
• Parsley: Fresh parsley brightens the filling and makes a nice garnish.

How to Make Lasagna

Follow these steps to build and bake the lasagna. Allow the casserole to rest a few minutes after baking so it slices cleanly.

1. Make the meat sauce: In a large skillet over medium-high heat, cook ground beef with diced onion and minced garlic until the meat is no longer pink. Stir in crushed tomatoes, season with kosher salt and black pepper, cover, and simmer on low for about 20 minutes, stirring occasionally to meld flavors.
2. Prepare the cheese mixture: In a mixing bowl, beat the eggs. Add cottage cheese, 1/2 cup of shredded mozzarella, grated Pecorino Romano, and chopped parsley. Stir until well combined.
3. Layer the lasagna: Spread about 1 cup of meat sauce evenly across the bottom of a 13×9-inch casserole dish. Arrange four oven-ready lasagna noodles over the sauce (a slight overlap is fine). Spread one-third of the cheese mixture over the noodles, then spoon another cup of meat sauce on top. Repeat the layering once more, and finish with remaining sauce and the remaining shredded mozzarella sprinkled over the top.
4. Bake: Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 55 to 60 minutes to allow the noodles to soften and the casserole to heat through. Remove the foil and bake an additional 5 minutes to brown the cheese slightly.
5. Rest and serve: Let the lasagna sit for 5 minutes before slicing into eight portions. Garnish with additional chopped parsley, if desired.

Variations and Tips

• Ricotta alternative: If you prefer ricotta, substitute equal amounts for the cottage cheese.
• Cheese swap: Use Parmesan if you don’t have Pecorino Romano.
• Different meats: Italian sausage, ground turkey, or a mix of beef and pork all work well for the sauce.
• Add meatballs: Layer sliced or crumbled cooked meatballs for a heartier version.
• Vegetarian option: Omit meat and add thawed frozen spinach, sautéed mushrooms, or diced zucchini.
• Gluten-free: Use gluten-free no-boil lasagna noodles.
• Egg-free filling: Skip the eggs in the cheese mixture — the filling will be a little looser but still tasty.
• Herb swap: Fresh basil can replace parsley for a different, aromatic flavor.

What to Serve with Lasagna

Serve with crusty bread, garlic bread, or dinner rolls and a simple salad dressed with olive oil and vinegar. Roasted vegetables such as broccoli, cauliflower, or Brussels sprouts complement the richness of the casserole and add a bright, healthy side.

Meal Prep & Storage

• Make ahead: Assemble the lasagna, cover tightly with foil, and refrigerate overnight. Bake as directed when ready to serve.
• Freeze unbaked: Wrap the assembled, unbaked dish tightly with plastic wrap and foil and freeze for up to three months. Thaw in the refrigerator overnight before baking, or bake from frozen — add about 30–40 minutes to the cooking time and keep covered until heated through.
• Leftovers: Store cooked lasagna in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer. Reheat slices in the oven or microwave until warmed through.

Recipe Card — Easy Lasagna (High-Protein & No-Boil)

Notes

This lasagna is flexible and forgiving. Swap cheeses, change the protein, or make it vegetarian — the method stays the same. For best slicing, allow the baked lasagna to rest briefly so the layers set. If you freeze the unbaked lasagna, remove any plastic wrap before baking and adjust bake time as needed when cooking from frozen.

If you try this recipe, note any personal tweaks like adding extra herbs, using different cheeses, or substituting meats — small adjustments let you make the dish your own while keeping the reliable base of meat sauce, creamy cheese filling, and tender no-boil noodles.