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Easy Lasagna Recipe

BY:

Rachel

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An easy lasagna recipe with a pasta hack for a quick, freezer-friendly meal, perfect for busy weeknights and oven-ready in just 30 minutes!

This easy lasagna recipe us a game-changer in my kitchen, especially on those hectic weeknights. My secret? Using egg roll wrappers instead of traditional pasta. This little trick means no boiling is required, and you can have this dish oven-ready in less than 30 minutes.

A slice of easy lasagna that has fresh egg roll wrappers instead of fresh pasta.

Whether you’re craving a meaty feast or a vegetarian delight, this lasagna adapts to your preferences and is always a crowd-pleaser.

Ingredients Needed

I know it seems like a lot but it’s worth it.

Red Meat Sauce – This meat sauce only takes 20 minutes or so to make. If you want to try a vegetarian option, omit the meat. Looking for a speedy alternative? Skip the homemade and use your favorite spaghetti or marinara sauce.

  • Olive oil
  • Ground beef
  • Sausage
  • Onion
  • Garlic
  • Italian Seasoning
  • Salt and pepper
  • Sugar
  • Crushed or diced tomatoes

Cheese Filling

  • Ricotta cheese
  • Eggs
  • Mozzarella cheese, shredded
  • Parmesan cheese, grated
  • Garlic powder

Lasagna assembly

  • Egg roll wrappers
  • Additional parmesan and mozzarella cheese for topping
Ingredients needed and how to make cheese filling

Recipe Overview

*Find the full recipe below in the recipe card*

In this easy lasagna recipe, I use egg roll wrappers as a quick and delicious substitute for traditional pasta, making the assembly process a breeze. Here’s a quick overview of how to bring this comforting dish to your table:

  1. Prep the Ingredients: Gather your ingredients, focusing on the meat sauce, cheese filling, and egg roll wrappers for the lasagna layers.
  2. Cook the Meat Sauce: Start by cooking the meat with onions, then add spices, garlic, and tomatoes. Let it simmer to blend the flavors.
  3. Mix the Cheese Filling: Combine ricotta (or cottage cheese), eggs, mozzarella, parmesan, and seasonings to create a creamy filling.
  4. Assemble the Lasagna: In a sprayed 9×13 inch baking dish, layer the meat sauce, egg roll wrappers, and cheese filling. Repeat the layers, finishing with a layer of wrappers and sauce on top.
  5. Bake with a Spill-Safe Method: Place the baking dish on a cookie sheet to catch any spills, then bake until bubbly. Sprinkle with additional cheese towards the end for a melty, crispy top.
  6. Cool and Serve: Let the lasagna cool slightly to set, ensuring perfect slices.

This recipe is not just about ease and speed; it’s about enjoying a homemade meal that’s both satisfying and freezer-friendly, perfect for those busy weeknights!

Step by step process on how to make easy lasagna recipe using egg roll wrappers

Recipe Tips

Follow these helpful tips to make the perfect easy lasagna for your family.

Substitutions

  • Meat Sauce: For a quicker prep, I sometimes use a store-bought meat sauce, spaghetti sauce or marinara. You can make this dish vegetarian by using a marinara or spaghetti sauce with no meat added..
  • Cheese Filling: Cottage cheese is a great substitute for ricotta if you prefer. Cottage cheese is typically cheaper and easier to find. If using cottage cheese you can opt to blend the cottage cheese to allow the texture to become smooth, more consistent with ricotta.
  • More Cheese: If you’re like me and love your lasagna extra cheesy, add more mozzarella to each layer or double the cheese filling for a thicker, cheesier bite.

Oven Cleanliness Tip

  • To keep your oven clean and save yourself some hassle, place the 9×13 inch baking dish on a cookie sheet before baking. This way, if the lasagna spills over, the cookie sheet catches it, not your oven!
  • If adding additional cheese or cheese filling I highly recommend this. If following the recipe as written, the need for an extra pan is negligible.
A 9x13 pan of easy lasagna cut into portions and ready to eat

Frequently Asked Questions

Can I make this lasagna ahead of time?
Yes, I often assemble it ahead and refrigerate it until I’m ready to bake. Be aware that the bake time will need to be increase because it will be going into the oven chilled. I typically bake a refrigerated lasagna for an additional 20-30 minutes.

Can I use different types of cheese?
Definitely! Experiment with different cheese blends to find your favorite combination. I often opt for cottage cheese in place of ricotta because it is cheaper and easier to find. It does have a slightly sharper flavor but the texture and flavor are still very similar to ricotta.

Are egg roll wrappers a good substitute for pasta?
Yes, In this easy lasagna recipe they’re an excellent no-boil option that closely resembles fresh pasta. They are much thinner than a traditional fresh pasta or lasagna noodle. With that said, If you prefer a thicker layer of “pasta” in your lasagna, feel free to double down on the wrappers.

Layers of lasagna filled with cheese and meat

Storage, Freezing, and Leftovers

  • Refrigeration: I store leftovers in an airtight container; they’re good for up to 5 days.
  • Freezing: This lasagna freezes beautifully. I prepare it in disposable tin pans for convenient freezing and easy cleanup. Bake from frozen for 85+ minutes or thawed for 60+ minutes, ensuring it reaches an internal temperature of 165°F.
  • Reheating: Just reheat in the oven or microwave until it’s nicely warmed through.

Are You A Pasta Lover?

Pasta is a favorite meal in our home especially when cheese and red sauce are involved! My girls ask for my Easy Manicotti Recipe at least 2-3 times a month. I love making a double batch so I can bake on and freeze one for later. We also love my easy Instant Pot Mac and Cheese. It’s ready in 15-20 minutes from start to finish!

Easy Lasagna Recipe Card:

A slice of easy lasagna recipe being served from the baking dish

Easy Lasagna Recipe

Yield: 12-15
Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes

Ingredients

Red Meat Sauce (about 6 cups):

  • 1 Tablespoon olive oil
  • 1/2 lb ground beef, 20% fat or less
  • 1/2 lb sausage
  • 1 medium onion, dice about 3/4 cups
  • 1 1/2 Tablespoons garlic, minced
  • 1 1/2 Tablespoons Italian Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoon sugar
  • 3 cans crushed tomatoes or small diced tomatoes if you like chunky sauce

Cheese Filling:

  • 15oz ricotta cheese
  • 2 eggs
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Lasagna assembly:

  • 9-10 egg roll wrappers , 6x6 inch
  • 1/4 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded

Instructions

  1. Preheat the oven to 350°F.

Prepare the MEAT SAUCE:

  1. In a 4 quart or larger pot add oil, beef, sausage and onions. Saute over medium to high heat until meat is browned and onions are translucent.
  2. Add garlic, Italian seasoning, salt, and pepper. Heat for 1-2 minutes until you start smelling the aromatics.
  3. Add the tomatoes and sugar. Simmer for 10-15 minutes, stirring occasionally.
  4. Add salt and pepper to taste.

While the meat sauce is simmering make the CHEESE FILLING.

  1. In a medium-size bowl mix all the cheese filling ingredients together. The filling should look like a thick paste.

Make the LASAGNA:

Using a 9x13 inch baking dish, spray with nonstick spray then assemble lasagna as follows:

  1. Add about 1 cup MEAT SAUCE to the bottom of the baking dish. Spread in an even layer.
  2. Add two full egg roll wrappers and two 1/2 wrappers to cover the entire bottom of the dish.
  3. Add 1/2 the cheese filling. Carefully spread into an even layer.
  4. Sprinkle 2 tablespoons parmesan cheese over cheese filling layer.
  5. Add about 1 1/2 cups meat sauce. Spread into an even layer.
  6. Repeat steps 2-5 again.
  7. Add two full egg roll wrappers and two 1/2 wrappers to cover the the meat sauce.
  8. Top the egg roll wrappers with the remaining meat sauce.
  9. Bake covered at 350°F for 30-40 minutes until the lasagna is bubbling and reaches an internal temperature of 165°F.
  10. Sprinkle the remaining 1 cup of mozzarella cheese. Bake uncovered an additional 10-15 minutes until the cheese is melted and bubbly.
  11. Let cook for 10-15 minutes to allow it to set slightly. This is how you can get those beautiful squares and layers.

    Notes

    You can replace ricotta cheese for cottage cheese in this recipe.

    Like it cheesy? Feel free to add a 1/2 cup extra mozzarella cheese to the top of each cheese layer

    OR

    double the cheese filling. This will give you about a 1/2 inch cheese layer.

    This recipe is freezer-friendly! Prepare in disposable tin pans for easy freezing and cleanup. Bake from frozen or thawed. Bake for 75+ minutes if frozen. Bake for 60+ minutes if thawed. Make sure the internal temperature reaches 165°F.

    Nutrition Information:
    Yield: 15 Serving Size: 1
    Amount Per Serving: Calories: 393Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 100mgSodium: 907mgCarbohydrates: 27gFiber: 2gSugar: 5gProtein: 24g
    © Rachel Koller
    Cuisine: Italian / Category: Dinner

    Rachel

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