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4 Ingredient, No Ricotta Lasagna

Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Course
Servings 6 people


  • 1 pound ground beef
  • 2 1/3 cup tomato sauce
  • 8 ounces mozzarella cheese shredded
  • 9 lasagna noodles typically about half of a box
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper


  • Cook your lasagna noodles according to the package instructions. Make sure to cook the noodles al dente.
  • While your pasta is cooking, brown the ground beef in a pan over medium heat. Once you no longer see any red, pour the meat into a strainer to drain the fat. Return beef to the pan.
  • In the pan with the meat, pour in the tomato sauce, garlic powder, salt, and pepper. Stir until combined. Remove from heat and let sit in the pan.
  • Grease a 9x13 casserole dish. To assemble, start with three lasagna noodles on the bottom of the dish. Then, add 1/3 of the meat mixture. On top of the meat, add 1/3 of the shredded mozzarella cheese. Repeat 3 times for a total of 9 layers (3 layers of each ingredient).
  • Cook at 400 degrees for about 20-25 minutes, or until the cheese begins to brown.
  • Serve immediately or store for a later meal. To refrigerate or freeze, cut into individual portions and wrap each in tin foil or freezer paper. Leftovers will last 2-4 days in the fridge or a couple months in the freezer. Reheat in the microwave or oven.


  • If you want to add additional toppings, add them as individual layers when you are assembling.
  • Cooking time may vary depending on the oven and the thickness of your layers
  • lasagna may be on the flatter side after cooking because there is no ricotta. Don't worry, this is completely normal and it'll still be delicious.