Easy Peasy Classic Lasagna

5 Average
This super easy lasagna recipe is a crowd-pleaser! If your schedule this time of year is hectic, this will make things a little easier. It comes out so cheesy that even the pickiest of eaters will enjoy it! Round out your dinner with a simple salad and some biscuits!
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Easy Peasy Classic Lasagna on 100 Days of Real Food

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Oh boy, the end of the school year is HECTIC! Between recitals, rehearsals, parties, field trips, doctors appointments, and haircuts on top of regular activities, music lessons, and the like…our schedule is just nuts right now. If you’re at all feeling my pain, then I am sure you can appreciate this super easy lasagna recipe that might even be enough to feed your family for more than one night in a row. Plus, we all know lasagna is a crowd-pleaser and no one has time for picky eater complaints right now as well, right? LOL. I hope this helps make the last week (or two) of the school year a little easier for you. Enjoy!

Be sure to try this Lasagna Without Ricotta too!

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11 thoughts on “Easy Peasy Classic Lasagna”

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  1. Keat Ying Chong

    Isn’t Italian sausage (or any other sausages) processed? And pasta sauce comes for a jar, doesn’t it mean it’s also processed? I struggle to identify what real foos is. If you could clarify, that would be great! Thanks Lisa.

  2. This has nothing to do with above recipe…Question I’m looking for recipe for cooking beans (pinto?) in foil on the grill. I thought it was from this sight but unable to find:/ thought I saved it. Can anyone help? Thanks

    1. I make ahead lasagna often. Assemble the lasagnas, but do not cook, instead freeze. Allow 2 full days to thaw in the fridge before cooking. I know from experience lasagna that is still frozen in the middle takes forever to cook. Also my recipe uses a pound of meat and makes a 9×13 pan. I put mine in 2 half size rectangle glass Pyrex dishes. The half size pan feeds our family for 1 meal, so we can eat one and freeze one.

    2. Amy Taylor (comment moderator)

      And this might help, too. I use these instructions from Taste of Home: Cover and freeze one lasagna for up to 3 months. Cover and bake remaining lasagna at 375° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
      To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.