Tuesday Timesavers ~ Easy Italian Lasagna

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Easy Italian Lasagna Main


Easy Italian Lasagna is an Amazing Timesaver!

I love making Easy Italian Lasagna and I’ve always said, if you are making one, you might as well make two.  It doesn’t take much more to make a second one, and with the help of a couple of recyclable aluminum foil pans, you can freeze one of them for later.  It makes a great freezer-to-oven meal that can be ready in about an hour on a busy night when you forgot to plan dinner.

To Meat or Not to Meat, That is the Easy Italian Lasagna Question

Whether you are the biggest carnivore, or strictly vegan, you can adjust this recipe to be what you need and what you love.  I love a meaty, cheesy Easy Italian Lasagna, so I put in ground beef and Italian sausage, and sometimes even pepperoni.  Once, I used leftover meatballs instead of the ground beef, and that is an amazing substitution.

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The Cheese Makes Easy Italian Lasagna

I’ve had a lot of cheeses in Easy Italian Lasagna, but my favorite is ricotta.  It’s sweeter than mozzarella or cottage cheese.  It’s also a wonderfully dry cheese, so you can flavor it however you like.  I prefer some garlic salt, pepper, oregano, and parsley to spice things up a bit.  It makes for a great, savory dish that tastes authentically Italian.  A good mozzarella is key as well to make this dish amazing.  Soft and chewy, a drier mozzarella like you find shredded in your grocer’s dairy section is perfect.

Tuesday Timesavers ~ Easy Italian Lasagna

Tuesday Timesavers ~ Easy Italian Lasagna


  • 1 lb ground beef
  • 2 lbs Italian Sausage, casings removed
  • 1 lg container ricotta cheese
  • 1 egg
  • 1 T parsley
  • 1 T oregano
  • 1/2 t pepper
  • 1 t garlic salt
  • 1 1 lb pkgs shredded mozzarella
  • 2 jars pasta sauce
  • 2 lbs lasagna noodles


  1. Brown the ground beef and Italian sausage in a saute pan until no pink remains. Set aside.
  2. Fill a large pot with water and bring to a boil. Boil the lasagna noodles until they are pliable, but not completely cooked. Remove to a bowl of cold water to stop the cooking process.
  3. Place the ricotta cheese in a bowl and add the egg, parsley, oregano, pepper, and garlic salt. Stir to mix well.
  4. In the bottom of your pan, place about 1/4 C of pasta sauce and spread around the bottom.
  5. Line the bottom with noodles, layering the edges slightly.
  6. Place dollops of the ricotta mix on the noodles.
  7. Top with a thin layer of meat.
  8. Sprinkle with pasta sauce and shredded cheese.
  9. Repeat the layers until the pan is full, ending with sauce and shredded cheese.
  10. Wrap the one for the freezer with plastic wrap and aluminum foil.
  11. To bake, cover with aluminum foil and bake in a 350 degree F oven for about an hour, until the sauce is bubbly and the dish is heated through.
  12. Serve with more sauce, if you like, and Parmesan cheese.

Easy Italian Lasagna Makes a Simple Meal

Pair an Easy Italian Lasagna with a simple tossed salad and a loaf of Italian bread or garlic bread for a great meal that really fills you up.  It’s a Sunday meal on a weeknight that will make your family feel loved.

Make a timesaver ~ one for now and one for later with two pans of Easy Italian Lasagna.

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