Looking for a comfort food dish that doesn’t take hours to make? This easy layered three cheese and meat lasagna recipe is the perfect option! No-boil lasagna noodles eliminate the extra step of boiling your pasta before layering and baking, these are available at most grocery stores. Mozzarella, pepper jack, and ricotta cheese are layered with a flavorful beef and tomato sauce and baked until golden brown.
Lasagna is one of those dishes that can be made so many different ways and with any combination of flavors and ingredients. This recipe may sound complicated, but you’ll be surprised at how simple it is! You might also like my Spaghetti & Meatballs or this Smothered Cajun Chicken Pasta!
Find all of my Pasta Dishes or Side Dish Recipes here for more recipe inspiration!
Highlights of The Layered Lasagna
- Rich Meat Sauce: Browned ground beef creates a savory, flavorful base, while simmering in marinara sauce with onions, garlic, and Italian herbs to develop a rich, deep flavor. This adds the necessary liquid so the no-boil noodles cook fully in the oven!
- Three-Cheese Blend: A combination of ricotta, mozzarella, and pepper jack cheeses delivers the perfect balance of creamy, melty, and sharp flavors, with each layer adding a distinct taste and texture.
- Layered Casserole: Alternate between the homemade meat sauce, cheese, and noodles, ensuring every bite is packed with a mouthwatering balance of meat, cheese, and tender pasta. Make sure to spread sauce and cheese to the edge of the pan so each bite is even.
What is better on a chilly fall or winter night than a bubbly pan full of soft, tender lasagna noodles layered with seasoned ricotta cheese, a homemade beef red sauce, and a combination of shredded mozzarella and pepper jack? This lasagna is filling, packed with protein, and uses mostly whole, fresh ingredients.
Serve this traditional lasagna with a simple lettuce salad, garlic knots, or homemade garlic bread and the whole family will be impressed! Besides for grabbing a container of ricotta cheese, many of the needed ingredients may already be in your pantry! This is also a great recipe to make as part of a house warming gift, for the holidays, or for a family or friend in a time of need.
Key Ingredients & Substitutions
This lasagna is made with simple ingredients, many you probably already have on hand. If there is a substitution for an ingredient, you’ll find it below:
- Oven-ready noodles: no-boil (oven ready) lasagna noodles are used in the recipe to eliminate the need to boil sheets of lasagna, this helps cut down on prep time and you don’t have to worry about boiling water. You can alternatively use homemade pasta sheets or fresh pasta.
- Extra Virgin Olive oil: olive oil, avocado oil, butter, or vegetable oil can all be substitutes. Butter will also work if you prefer.
- Ground beef: Any blend of ground beef will work for this recipe or you can grind your own. You can do a mix of ground beef and spicy or sweet Italian sausage if desired.
- Crushed tomatoes: a large jar of crushed tomatoes is a great base to the meat sauce. Use store-bought pasta sauce in a pinch.
- Tomato Paste: this adds some richness to the tomato sauce and creates a great texture.
- Seasoning: kosher salt, fresh cracked black pepper, red pepper flakes, fennel, Italian seasoning, and garlic powder all add extra flavor to this dish. Other seasonings like onion powder, mined onion, paprika, or cayenne pepper also work.
- Onion: red onion, white onion, or sweet onion will work in the here. A finely diced shallot will also work, if you do not like onion, omit it.
- Garlic: add as many fresh garlic cloves as desired, I use upwards of around 5 or 6 cloves. Jarred minced garlic can be used as well.
- Cheese: this recipe uses a mixture of shredded pepper jack, shredded mozzarella, and whole milk ricotta cheese (cottage cheese could be substituted for extra protein). You could swap out other types of shredded cheese like parmesan cheese or gruyere.
How to Make The Classic Lasagna Recipe
Let’s talk a little about how to make the Easy Layered Three Cheese and Meat Lasagna Recipe (The printable instructions are in the recipe card below.)
Quick Overview:
- Preheat over to 350 degrees, grease a casserole dish.
- Sauté onion and garlic with seasonings. Add ground beef and brown.
- Mix in crushed tomatoes and tomato paste, simmer.
- Combine shredded cheeses and ricotta mixture.
- Layer lasagna and bake until tender and bubbly.
- Slice and enjoy.
- Preheat oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray and set aside.
For the meat mixture:
- In a large braising pan or large skillet heat olive oil over medium-high heat. Add in onion and sauté for 3-4 minutes until onions start to soften. Add in minced garlic and seasonings, including the remaining 1 tbsp of Italian seasoning. Stir to combine and sauté for 1-2 more minutes.
- Add in the ground beef and brown over medium-high heat until cooked through. Add in the tomato paste and crushed tomatoes, stir to combine. Simmer on low for 4-6 minutes.
For the cheese mixture:
4. In a large mixing bowl combine shredded mozzarella and pepper jack cheese. In a separate bowl combine ricotta cheese and 1 tbsp of Italian seasoning.
For layering the lasagna:
5. Spoon a layer of the meat sauce on the bottom of the baking dish. Top with a layer of no-boil lasagna noodles (about 3-4 lasagna noodles per layer), top with a layer of the ricotta mixture and an even sprinkle of the shredded cheese (as shown below).
6. Repeat this process three or four times until all ingredients have been used, finish off with a layer of shredded cheese on top of the lasagna. Cover tightly with aluminum foil and bake covered at 350 degrees F for 55-60 minutes.
7. After about an hour, remove the aluminum foil and broil uncovered on high until golden brown. Let sit for a few minutes before slicing and serve topped with fresh basil.
What To Serve With Lasagna
This Easy Layered Three Cheese and Meat Lasagna Recipe goes great with fresh salad, veggies, or bread. Try the side dish ideas below to create a balanced meal the whole family will love. Here is a list of 35 additional Side Dishes for Lasagna!
Serving Tip
Let the lasagna rest for about 10 minutes after baking to make slicing easier and allow the flavors to settle. This will stop the cheese from becoming a gooey mess!
Tools I Recommend
- Rectangular Baking Dish – the perfect size dish for this lasagna! I have a couple casserole dishes on hand in different sizes and shapes for a fun table spread. You never know when you will need more than one pan!
- Braising Pan – I love this pan for whipping up sauces or sautéing veggies like the onion and garlic. The high sides are great for keeping messes in.
- Box Grater – I use this all the time to shred my own cheeses, shred veggies, or fruit. Shredding your own cheese makes all the difference!
Lasagna can be a labor of love due to the layering process, but using no-boil lasagna sheets can cut down some prep time. The end result will be worth all of the work, even better leftover lasagna is just as good and easy to reheat! I like to serve mine topped with fresh basil or parsley, red pepper flakes, and an extra topping of parmesan.
More Drool-Worthy Dinners
- Mini Chicken Pot Pies – classic pot pie filling in a mini casserole dish air fried until golden brown.
- Swedish Meatball Recipe – homemade beef and pork meatballs in a creamy beef gravy.
- Wine Braised Short Ribs – beef short ribs seared and braised in a flavorful red win sauce.
- Tater Tot Casserole Turkey – ground turkey and veggies in a creamy sauce topped with tots.
- Chicken Marsala without Wine – pan seared chicken and mushrooms in a flavorful sauce.
Storage & Reheating
This Easy Layered Three Cheese and Meat Lasagna Recipe can easily be stored and reheated for leftovers. Allow lasagna to cool completely, slice, and store in an airtight container for 3-4 days. This lasagna can also be stored in the freezer for up to a month and warmed in the oven when desired. To reheat, warm a slice of lasagna in a small oven safe dish at 350 degrees F or in the microwave until warmed through.
Recipe FAQs
The best way to layer lasagna is to start with a layer of sauce, then noodles, then a ricotta mixture, and finally a layer of shredded cheese. Repeat as many layers as needed, finishing off with a layer of shredded cheese on top. You want the noodles on top of the sauce so they absorb some of the liquid and cook completely.
When using no-boil lasagna noodles, it is best to bake the lasagna covered so steam is trapped inside helping the noodles to cook through. Covering also helps the lasagna cook more evenly and quicker. For a golden brown finish, remove aluminum foil and broil the lasagna for a few minutes.
Yes, you can prep the dish of lasagna and store it in the fridge for up to one day before baking it. Allow the unbaked lasagna to come to room temperature before baking and bake according to recipe instructions below.
Cooking Tip
Shred your own cheese. Store-bought shredded cheese contains anti-caking agents that can change the texture of the cheese and how it melts. It’s very easy to shred your own cheese and is often times a cheaper option, plus it is more fresh.
Easy Layered Three Cheese and Meat Lasagna Recipe
Ingredients
- 12 oz. Oven-ready lasagna noodles
- 2 tbsp Olive oil
- 1 medium White onion, finely diced
- 4-5 cloves Garlic, minced
- 2 tsp Kosher salt
- Fresh cracked black pepper
- 2 tsp Red pepper flakes
- 2 tbsp Italian seasoning, divided
- 1 tsp Fennel seeds
- 2 tsp Garlic powder
- 1 lb. Lean ground beef
- 6 oz. Tomato paste
- 28 oz. Crushed tomatoes
- 15 oz. Whole milk ricotta cheese
- 8 oz. Mozzarella cheese, shredded
- 8 oz. Pepper jack cheese, shredded
- Fresh basil , for garnish
Instructions
- Preheat oven to 350 degrees F. Grease a casserole dish and set aside.
- In a mixing bowl combine shredded mozzarella and pepper jack cheese. In a separate bowl combine ricotta and 1 tbsp of Italian seasoning.15 oz. Whole milk ricotta cheese , 8 oz. Mozzarella cheese, 8 oz. Pepper jack cheese, 2 tbsp Italian seasoning
- In a large braising pan heat olive oil over medium-high heat. Add in onion and sauté for 3-4 minutes until onions start to soften. Add in minced garlic and seasonings, including the remaining 1 tbsp of Italian seasoning. Stir to combine and sauté for 1-2 more minutes.2 tbsp Olive oil, 1 medium White onion, 4-5 cloves Garlic, 2 tsp Kosher salt, Fresh cracked black pepper, 2 tsp Red pepper flakes, 1 tsp Fennel seeds, 2 tsp Garlic powder, 2 tbsp Italian seasoning
- Add in the ground beef and brown over medium-high heat until cooked through. Add in the tomato paste and crushed tomatoes, stir to combine. Simmer on low for 4-6 minutes.1 lb. Lean ground beef, 6 oz. Tomato paste , 28 oz. Crushed tomatoes
- Spoon a layer of the meat sauce on the bottom of the greased casserole dish. Top with a layer of no-boil lasagna noodles (about 3-4 per layer), top with a layer of the ricotta mixture and an even sprinkle of the shredded cheese.12 oz. Oven-ready lasagna noodles
- Repeat this process three or four times until all ingredients have been used, finish off with a layer of shredded cheese. Cover tightly with aluminum foil and bake covered at 350 degrees F for 55-60 minutes.
- After about an hour, remove the aluminum foil and broil uncovered on high until golden brown. Let sit for a few minutes before slicing and serve topped with fresh basil.Fresh basil
Notes
Nutrition
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Loved the red pepper flakes idea … spiced it up 🙂
Thanks for trying, Sue!