Total Time
1hr 20mins
Prep 25 mins
Cook 55 mins

This lasagna is easier than most as there is no pre-cooking the noodles, do not use the no-boil noodles for this just regular lasagna noodles, the no-boil with become too soft with the addition of the water --- this was tested using Classico Tomato and Basil Pasta Sauce, any meatless Classico pasta sauce will do fine or you could use your own favorite brand --- I suggest to prepare the meat sauce up to 2 days ahead this will not only save you time but the flavors will ripen and intensify for a better tasting sauce --- cooking time does not include the meat sauce.

Ingredients Nutrition


  1. Grease a 13 x 9-inch baking pan.
  2. In a skillet cook the ground beef with onion until no longer pink; drain fat.
  3. Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
  4. Add in pasta sauce; bring to a simmer over medium heat stirring.
  5. Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
  6. Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
  7. TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
  8. Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
  9. Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
  10. Top with remaining 3 noodles then remaining 1/3 meat sauce.
  11. Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
  12. Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
  13. Place onto a baking sheet to prevent any spills (your pan will be very full).
  14. Set oven to 350 degrees F (oven rack set to bottom position).
  15. Cover tightly with a double layer of foil and bake for 45 minutes.
  16. Uncover and bake an additional 10-15 minutes.
  17. Allow to stand for 20 minutes before serving.
Most Helpful

5 5

Very good recipe! I substituted dry cottage cheese for the ricotta since I didn't have any on hand. Also, I added 1/2 cup of red wine and mushrooms to the sauce - as well as half a head of garlic. It baked up beautifully! Thanks Kittencal :-)

5 5

DH says all lasagnas will be compared to this one. And I think they will all fall short. No restaurant even comes close to this recipe. I knew it would be good because it's from Kittencal but it's still even better than I expected! I subbed cottage cheese for the ricotta because that's what I had. I also did not have heavy whipping cream so I melted a little butter and added it to some milk. I also used Ragu traditional sauce and in the second batch Ragu three-cheese. (The three-cheese is fantastic. I threw in some Italian seasoning to the traditional sauce because it didn't have enough flavor for me.) I doubled this recipe so I could have another lasagna in the freezer ready to go. This will become yet another family favorite and something we will definitely serve to company. Thanks Kitten! You are one talented lady.

This lasagna was so delicious! The heavy cream changed the texture so that it was like a spread vs clumpy. The whole family raved about it. Thanks for sharing cause this is a keeper.