Mediterranean Easy Lasagna
This lasagna brings together classic comfort with a Mediterranean touch. It’s simple to put together, rich without feeling heavy, and uses ingredients you can find anywhere. The flavors are warm and familiar, and the layers of pasta, beef, ricotta, and marinara come together in a way that makes this dish perfect for family dinners or meal prep. It’s a great option when you want something satisfying but don’t want to spend the entire day in the kitchen.
Total Time: 1 hour 10 minutes
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6–8
Ingredients
Lasagna noodles: 9, cooked
Ground beef: 1 pound
Marinara sauce: 1 jar (24 ounces)
Onion: 1, chopped
Garlic: 2 cloves, minced
Ricotta cheese: 15 ounces
Egg: 1
Shredded mozzarella: 2 cups
Grated Parmesan: 1/2 cup
Seasonings: Salt, pepper, olive oil, parsley
Instructions
Cook the noodles. Boil the lasagna noodles according to package directions. Drain and set aside on a tray to prevent sticking.
Prepare the beef mixture. Heat a little olive oil in a pan. Add the chopped onion and cook until soft. Add the garlic and sauté for a minute.
Brown the beef. Add the ground beef and cook until browned. Season with salt and pepper.
Add the marinara. Pour in the marinara sauce and stir well. Let it simmer for 5–7 minutes so the flavors blend.
Mix the ricotta layer. In a bowl, combine the ricotta cheese, egg, a pinch of salt, pepper, and some chopped parsley. Mix until smooth.
Prepare the baking dish. Add a spoonful of the meat sauce to the bottom of your baking dish to prevent sticking.
Layer the lasagna. Place 3 noodles on the bottom. Spread a layer of ricotta mixture, then a layer of meat sauce, then a layer of mozzarella.
Repeat. Add another layer of noodles, ricotta, meat sauce, and mozzarella.
Top layer. Add the last 3 noodles, the remaining meat sauce, and finish with mozzarella and Parmesan.
Bake. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake another 15–20 minutes until golden and bubbly.
Rest before slicing. Let it rest for 10–15 minutes so the layers set.
Tips
Keep the noodles slightly firm so they don’t get mushy.
If your marinara is very thick, add a splash of water so the lasagna stays moist.
Don’t skip resting time; it keeps the slices neat.
Use fresh parsley for the ricotta mixture if possible.
Pre-shredded cheese works, but fresh mozzarella melts smoother.
Cook the beef well to remove excess liquid.
Taste the meat sauce before layering and adjust seasoning.
Spread each layer evenly so the lasagna cooks uniformly.
If the top browns too early, cover loosely with foil.
For cleaner slices, use a sharp knife and wipe between cuts.
Variations
Add spinach to the ricotta layer for extra greens.
Replace beef with ground turkey or chicken for a lighter version.
Swap marinara with a roasted red pepper sauce.
Add olives or sun-dried tomatoes for a Mediterranean touch.
Mix basil or oregano into the ricotta for added aroma.
Try half beef and half sausage for deeper flavor.
Make it vegetarian by skipping the meat and using sautéed veggies.
Use no-boil noodles to save prep time.
Add feta cheese for a salty, tangy twist.
Replace ricotta with cottage cheese if you prefer a lighter texture.
Q&A
Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate for up to 24 hours before baking.
Can I freeze lasagna?
It freezes very well. Freeze baked or unbaked for up to 3 months.
Why is my lasagna watery?
It may come from excess liquid in the sauce or under-resting. Let it sit before slicing.
Can I use gluten-free noodles?
Yes, just follow the package cooking directions.
Can I replace ricotta?
Cottage cheese or mascarpone both work.
How do I make it spicier?
Add crushed red pepper or chili flakes to the meat sauce.
Can I double the recipe?
Yes, use a larger baking dish or make two pans.
Do I need to cover it while baking?
Covering helps the lasagna cook evenly, then uncover for browning.
Can I add vegetables to the meat sauce?
Zucchini, mushrooms, and bell peppers work well.
How long does leftover lasagna last?
Keep refrigerated for 3–4 days.
Nutrition
(per serving, approx.)
Calories: 480–520
Protein: 32–35 g
Carbs: 38–42 g
Fat: 22–25 g
Fiber: 2–3 g
Sodium: Depends on sauce and cheese used
Conclusion
This Mediterranean-style lasagna is uncomplicated but full of flavor. The layers of pasta, seasoned beef, creamy ricotta, and melted mozzarella create a comforting dish that works anytime. It’s easy to customize, reheats well, and is always a crowd-pleaser. Serve it with a simple salad and you have a complete meal that feels cozy and satisfying without much effort. Enjoy this warm, cheesy pan of goodness straight from the oven.