For birthdays, back-to-school nights, or any evening when you want comforting food with minimal fuss, this lasagna is our go-to. It’s creamy and rich but straightforward to prepare, which is why we call it “weeknight lasagna.” To make it even quicker or meatless, simply omit the sausage and use a jarred tomato sauce and no-boil noodles — you can have it in the oven about 15 minutes after you start.
One small but important step makes this lasagna especially easy to assemble: adding an egg and a splash of milk to the ricotta makes it smoother and easier to spread. For the sauce, a simple homemade tomato sauce works beautifully, or use a good-quality store-bought marinara for ease.
I prefer flat lasagna noodles without ruffled edges, but regular, whole wheat or gluten-free sheets all work. If you use gluten-free, choose a brand recommended for lasagna for best texture.
Grate your own mozzarella when possible — freshly grated cheese melts creamier and has better flavor than pre-shredded varieties, which often contain anti-caking additives that can affect melting.
While the lasagna bakes and fills the kitchen with its inviting aroma, toss a simple salad and pour a glass of wine. Dinner will be ready with minimal effort and little cleanup.
Print Recipe
Weeknight Lasagna with Parmesan-Ricotta and Italian Sausage
Ingredients
- 1 ½ pounds mild Italian sausage
- 1 15- ounce container part-skim ricotta
- ¼ cup milk skim, low-fat or whole will work
- 1 egg
- 1 cup finely grated Parmesan reserve ¼ cup
- 5 cups tomato-basil sauce use your favorite marinara
- 1 pound lasagna noodles regular, whole wheat or gluten-free
- 8 ounces part-skim mozzarella grated or sliced
Instructions
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Preheat the oven to 350°F (175°C). In a sauté pan over medium-high heat, cook the sausage, breaking it into small pieces, until browned. Drain excess fat and set the sausage aside.
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In a bowl, combine the ricotta, milk, egg, and 3/4 cup of the grated Parmesan until smooth.
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Spread 1 cup of tomato sauce in the bottom of a 9×13-inch baking dish. Arrange a single layer of noodles over the sauce (do not overlap). Spread one-third of the ricotta mixture over the noodles, add another cup of sauce, and sprinkle with one-third of the cooked sausage. Repeat twice more with noodles, ricotta, sauce, and sausage. Finish with a final layer of noodles, the remaining sauce, the mozzarella, and the reserved 1/4 cup Parmesan. Make sure all edges of the top noodles are covered with sauce to prevent drying.
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Bake uncovered in the center of the oven for 45–50 minutes, until the lasagna is bubbling and the edges are golden. If the cheese browns too quickly, tent the pan with foil. Let rest for about 5 minutes before cutting and serving.
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Make-ahead tip: You can assemble the lasagna and freeze it before baking. Thaw overnight in the refrigerator before baking, or bake from frozen, adding extra time as needed.