Lasagna is one of those perfect homemade meals. It freezes really well and is also a perfect leftover option for lunches.
We always made enough to put into our kid’s lunch thermoses – they always came back empty.
Enjoy our family recipe, and make an extra one for the freezer to pull out on a busy week.
Makes
8 servings
Prep Time:
40 minutes
Cook Time:
75 minutes
Good For:
dinner or lunch
Ingredients
Meat Sauce and Noodles
- 2 onions diced
- 1 clove garlic finely chopped
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 beef stock cube
- 2 teaspoons dried oregano
- 2 teaspoons dried Italian seasoning
- 2 teaspoons smoked paprika
- Ground pepper to taste
- 2 1/2 cups crushed tomatoes
- 1/2 cup tomato paste
- 1 package fresh lasagna noodles – about 6 sheets
Cheese Sauce
- 1 1/2 cups milk
- 1 tablespoon cornstarch
- 2 cups sharp shredded cheese
How to make Easy Lasagna
Check out our easy step by step video
Step by Step Instructions
Step 1 – Meat Sauce
Saute the onion and garlic in a little olive oil until golden
Add in the beef and saute until brown, breaking it up as you go
Mix in the stock cube, dried herbs, paprika
Add ground pepper to taste
Mix in the ground tomatoes and tomato paste
Bring up to a simmer and cook for 30 minutes
Step 2 – Cheese Sauce
Whisk the cornstarch into the milk in a pot and gently heat stirring all the time
When it has thickened, cook for another minute
Turn off the heat and stir in 1 1/2 cups of the shredded cheese
Step 3 – Assembly
Preheat the oven to 375 degrees F
In a large lasagna pan, layer in 1/3 of the meat sauce and top with a single layer of pasta
Repeat 2 twice more ending with a layer of pasta
Pour the cheese sauce over the top and sprinkle with the remaining 1/2 cup of cheese
Cover with foil that you have oiled on one side with a little vegetable oil so it doesn’t stick to the cheese
Step 4 – Cook
Bake for 30 minutes
Remove the foil and bake for 10 more minutes to brown the cheesy top
Tip
If you are making an extra once for the freezer, once the cheese sauce has been added, don’t bake it in the oven. Allow it to cool, refrigerate, and then freeze. When ready to use from the freezer, allow it to defrost fully and then bake as normal.
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Easy Lasagna
Ingredients
Meat Sauce and Noodles
- 2 onions
- 1 clove garlic
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 beef stock cube
- 2 teaspoons dried oregano
- 2 teaspoons dried Italian seasoning
- 2 teaspoons smoked paprika
- Ground pepper to taste
- 2 1/2 cups crushed tomatoes
- 1/2 cup tomato paste
- 6 fresh lasagna sheets
Cheese Sauce
- 1 1/2 cups milk
- 1 tablespoon cornstarch
- 2 cups sharp shredded cheese
Instructions
Meat Sauce
- Saute the diced onion and garlic in a little olive oil until golden
- Add in the beef and saute until brown, breaking it up as you go
- Mix in the stock cube, dried herbs, paprika
- Add ground pepper to taste
- Mix in the ground tomatoes and tomato paste
- Bring up to a simmer and cook for 30 minutes
Cheese Sauce
- Whisk the cornstarch into the milk in a pot and gently heat stirring all the time
- When it has thickened, cook for another minute
- Turn off the heat and stir in 1 1/2 cups of the shredded cheese
Assembly
- Preheat the oven to 375 degrees F
- In a large lasagna pan, layer in 1/3 of the meat sauce and top with a single layer of pasta
- Repeat 2 twice more ending with a layer of pasta
- Pour the cheese sauce over the top and sprinkle with the remaining 1/2 cup of cheese
- Cover with foil that you have oiled on one side with a little vegetable oil so it doesn't stick to the cheese
- Bake for 30 minutes
- Remove the foil and bake for 10 more minutes to brown the cheesy top
Notes
If you are making an extra once for the freezer, once the cheese sauce has been added, don't bake it in the oven. Allow it to cool, refrigerate, and then freeze. When ready to use from the freezer, allow it to defrost fully and then bake as normal.
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
