This is a list of 20 easy lasagna recipes for feeding a crowd. These were all picked for a reason, and they are perfect for home cooks and hosts who want reliable, satisfying results without the guesswork.
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Lazy Ravioli Lasagna
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
The first is a Lazy Ravioli Lasagna, and this is a shortcut version using store-bought ravioli instead of noodles, which is still impressive-looking but requires minimal prep, and it's customizable by ravioli type, which is really fun. You want to avoid using too much sauce because ravioli already has moisture inside, so just coat it with the sauce.
Ingredients
Method
- Preheat oven to 375°F; spray a 9×13-inch dish with cooking spray.
- Spread 1 cup marinara in prepared dish’s bottom.
- Layer half the frozen ravioli, half the ricotta, half the remaining marinara, and one-third of mozzarella.
- Repeat with remaining ravioli, ricotta, marinara, and another third mozzarella.
- Sprinkle with Italian seasoning, garlic, Parmesan, and remaining mozzarella.
- Cover tightly with foil; bake 35 minutes. Uncover; bake another 10 minutes, until cheese is bubbly and golden.
- Stand 10 minutes before serving.
Classic Meat Sauce Lasagna
This one is your iconic lasagna. It's meaty, it's cheesy, and it is best made ahead because the flavors meld overnight, and it slices more cleanly, with a secret ingredient being a long-simmered meat sauce. You'll rest this for 15 minutes before serving it. That carryover cooking will finish this out, firming it up and making it easier to plate. A common mistake is cutting lasagna hot.
Ingredients
Method
- Brown beef, sausage, and onion in a large pot over medium-high heat about 10 minutes, until meat is no longer pink and onion softens. Drain excess fat.
- Cook garlic 1 minute; stir in crushed tomatoes, tomato paste, water, sugar, basil, salt, and pepper. Bring to a boil; reduce heat and simmer uncovered 45 minutes, stirring occasionally.
- Meanwhile, cook noodles according to package directions; drain and rinse with cold water.
- Mix ricotta, eggs, and 1 cup Parmesan in a medium bowl.
- Preheat oven to 375°F; spread 2 cups meat sauce in a 9×13-inch dish’s bottom.
- Layer 4 noodles, half the ricotta mixture, one-third of remaining meat sauce, and 1 cup mozzarella.
- Repeat; top with remaining noodles, meat sauce, mozzarella, and Parmesan.
- Cover tightly with foil; bake 45 minutes. Uncover; bake 15 minutes, until bubbly and cheese is golden.
- Rest 15-20 minutes before slicing and serving.
Vegetarian Spinach Lasagna
This spinach lasagna is a great way to switch things up and a very satisfying dish that will impress meat-eaters too. You'll want to use fresh spinach with this, which does require more prep time, but it does have a better texture, as frozen spinach will release too much moisture and cause this to go mushy.
Your garlic quantity is something that matters as well. It's what gives spinach lasagna its depth, and it prevents it from tasting bland or one-note.
Ingredients
Method
- Preheat oven to 375°F; grease a 9×13-inch dish.
- Mix squeezed-dry spinach, ricotta, eggs, salt, pepper, nutmeg, garlic, and 1/2 cup Parmesan well in a large bowl.
- Spread 1 cup marinara in prepared dish’s bottom.
- Layer 4 noodles, half the spinach-ricotta mixture, one-third of remaining marinara, and one-quarter of mozzarella.
- Repeat with noodles, remaining spinach mixture, more sauce, and another quarter mozzarella.
- Top with remaining noodles, marinara, mozzarella, and Parmesan.
- Cover with foil; bake 45 minutes. Uncover; bake another 15 minutes, until cheese is bubbly and lightly browned.
- Sprinkle with basil; stand 15 minutes before serving.
Sausage Ricotta Lasagna
A sausage ricotta lasagna is sure to be a crowd-pleasing make-ahead dish, with brown sausage and ricotta, featuring a cheese blend that gives it great texture.
You can make this one ahead, assembling it the night before and baking it fresh, which is a real time-saver compared to cooking it on the day of. This lasagna will feed 8 to 12 people depending on portion sizes, and it freezes well for future use.
Ingredients
Method
- Preheat oven to 375°F; grease a 9×13 inch baking dish.
- Cook noodles according to package directions; drain and set aside.
- Brown sausage and garlic in a large skillet over medium-high heat about 8-10 minutes, until fully cooked and crumbled. Drain excess fat; stir in marinara.
- Mix ricotta, eggs, Parmesan, basil, salt, and pepper well in a medium bowl.
- Spread 1 cup meat sauce in prepared dish’s bottom.
- Layer 4 noodles, then half the ricotta mixture.
- Top with 1 cup mozzarella, 1/3 cup provolone, and one-third of remaining meat sauce.
- Repeat once; top with remaining 4 noodles, meat sauce, and cheeses.
- Cover tightly with foil; bake 45 minutes.
- Uncover; bake another 15 minutes, until cheese is bubbly and golden.
- Stand 15 minutes; garnish with parsley and serve.
Beef Cottage Cheese Lasagna
This beef and cottage cheese lasagna is a great way to switch things up. Cottage cheese is a wallet-friendly, protein-packed alternative to ricotta that creates a moist, forgiving lasagna, perfect for feeding crowds.
The reheating advantage with this recipe is that cottage cheese filling stays moist longer than ricotta based versions, making it less likely to dry out day after. You want to let this rest for 15 minutes before you serve it because it will make cutting it cleaner and your fillings stay intact.
Ingredients
Method
- Preheat oven to 350°F; lightly grease a 9×13 inch baking pan.
- Cook noodles according to package directions; drain well and set aside.
- Heat oil in a large skillet over medium heat; cook onion about 5 minutes, until softened.
- Add beef; cook about 8-10 minutes, breaking it up, until browned. Drain excess fat.
- Stir in spaghetti sauce, Italian seasoning, garlic powder, salt, and pepper; simmer 5 minutes.
- Mix cottage cheese, beaten eggs, Parmesan, and 1 cup mozzarella in a large bowl.
- Spread 1 cup meat sauce in prepared pan’s bottom.
- Layer 4 noodles, half the cottage cheese mixture, then one-third of remaining meat sauce.
- Repeat once; finish with remaining noodles and meat sauce.
- Top with remaining 2 cups mozzarella; cover with foil.
- Bake covered 40 minutes; uncover and bake 15 more minutes, until cheese melts and bubbles.
- Rest 15 minutes before slicing and serving.
Party Size Meat Lasagna
This party-size meat lasagna is a foolproof way to feed a crowd of at least 20 people, made in a single roasting pan with a beef sausage sauce. It has generous layering for even moisture and no-boil noodles for efficiency. Cooking this in one large pan instead of batches makes for easier cleaning and serving, which is an added bonus when you're feeding a large crowd.
Ingredients
Method
- Preheat oven to 375°F; spray a large aluminum roasting pan, approximately 12×18 inches, with cooking spray.
- Cook beef, sausage, and onions in a large pot or Dutch oven over medium-high heat about 12-15 minutes, until meat browns and onions soften. Drain excess fat.
- Add garlic; cook 1 minute, until fragrant.
- Stir in both jars marinara, crushed tomatoes, Italian seasoning, basil, salt, and pepper. Simmer 10 minutes; add 1 cup water to thin slightly for no-boil noodles.
- Mix ricotta, eggs, 1/2 cup Parmesan, and parsley well in a large bowl.
- Spread 2 cups meat sauce evenly over prepared pan’s bottom.
- Layer 8 noodles, breaking to fit.
- Spread with half the ricotta mixture; sprinkle with 2 cups mozzarella.
- Top with one-third of remaining meat sauce; repeat layers once.
- Finish with remaining 8 noodles, meat sauce, mozzarella, and Parmesan.
- Cover tightly with foil; bake 60 minutes.
- Uncover; bake another 15 minutes, until cheese is golden and bubbly.
- Rest 20 minutes to set layers before cutting.
Quick No-Boil Lasagna
This quick, no-boil lasagna makes for an easy weeknight meal you'll have on repeat. This works best in deeper pans, a 9×13 minimum, where your noodles stay submerged enough for the sauce to cook them perfectly. Shallow pans will give you dry edges, and you want to avoid that here.
Ingredients
Method
- Preheat oven to 375°F; spray a 9×13-inch baking dish with cooking spray.
- Brown beef in a large skillet over medium-high heat; drain excess fat and mix in marinara and water well.
- Mix ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper in a medium bowl until smooth.
- Spread 1 cup meat sauce in prepared dish’s bottom; layer uncooked noodles, half the ricotta mixture, and one-third of remaining sauce.
- Repeat with noodles, remaining ricotta, and half the remaining sauce; top with final noodles and remaining sauce.
- Cover tightly with foil; bake 50 minutes. Uncover, sprinkle with remaining 1 cup mozzarella, and bake 10 minutes, until cheese melts and bubbles.
- Stand 10 minutes before cutting and serving.
Cheesy Ravioli Stack
This cheesy ravioli stack lets you use store-bought ravioli and layer it like lasagna to create an impressive dish that feels like cheating because it skips the labor of making pasta and ricotta filling from scratch. You want to finish this one off with fresh herbs as an appealing finishing touch that everyone will appreciate.
Ingredients
Method
- Heat oven to 375°F; spray a 9×13-inch dish with cooking spray.
- Mix marinara and Alfredo sauces in a medium bowl until well blended.
- Spread 1 cup sauce in dish.
- Arrange half the frozen ravioli in one layer. Dollop with half the ricotta; sprinkle with 1 cup mozzarella, half the Parmesan, garlic powder, and dried basil.
- Pour half the remaining sauce over cheese. Repeat with remaining ravioli, ricotta, 1 cup mozzarella, remaining Parmesan, and sauce.
- Cover with foil; bake 30 minutes. Uncover; top with remaining 1 cup mozzarella. Bake 5 minutes until cheese melts.
- Garnish with fresh basil before serving.
Four Cheese Lasagna
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This four-cheese lasagna uses ricotta, mozzarella, parmesan, and fontina, which will get any Italian mother-in-law's approval. This delicious recipe is rich and freezer-friendly, with the four-cheese combo creating great flavor layers. Each cheese has a job between creaminess, stretch, salt, and nuttiness. And if one is missing, it changes the whole thing.
Ingredients
Method
- Cook noodles according to package directions until al dente; drain and lay flat on a clean towel to prevent sticking.
- Preheat oven to 375°F. Mix ricotta, 2 cups mozzarella, 1 cup fontina, 1 cup Parmesan, eggs, parsley, salt, pepper, and nutmeg well in a large bowl.
- Separately mix marinara, tomato sauce, and garlic.
- Spread 1 cup sauce in a 9×13-inch dish’s bottom; layer one-third of noodles, one-third of cheese mixture, and one-third of remaining sauce.
- Repeat two more times, finishing with sauce.
- Top with remaining 1 cup mozzarella, 1 cup fontina, and 1/2 cup Parmesan.
- Cover with foil; bake 45 minutes. Uncover; bake another 10 minutes, until cheese is golden and bubbly.
- Rest 15 minutes before slicing and serving.
Mushroom Veggie Lasagna
This mushroom veggie lasagna converts skeptics through roasted mushrooms and zucchini, a creamy ricotta-cream cheese blend, and a proper resting time that prevents it from collapsing, which is common in vegetable lasagnas.
Ingredients
Method
- Preheat oven to 425°F. Toss mushrooms and zucchini with 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper; spread on baking sheets. Roast 25 minutes, until caramelized. Reduce oven to 375°F.
- Mix ricotta, cream cheese, eggs, basil, 2 cups mozzarella, 1/2 cup Parmesan, and remaining salt and pepper in a large bowl until smooth.
- Heat remaining oil in a skillet; sauté garlic 1 minute. Add marinara; simmer 5 minutes.
- Spread 1 cup sauce in a 9×13 inch baking dish. Layer 4 noodles, half the ricotta mixture, half the vegetables, 1 1/2 cups sauce, and 1 cup mozzarella. Repeat once.
- Top with remaining 4 noodles, sauce, mozzarella, and Parmesan.
- Cover with foil; bake 45 minutes. Uncover; bake 15 minutes more, until bubbly and golden.
- Rest 15 minutes before slicing and serving.
Italian Sausage Marinara Lasagna
Italian sausage marinara lasagna is a classic, crowd-pleasing dish that combines sweet and hot Italian sausage, lets you make it ahead, and lets you use no-boil noodles. This dish scales well and reheats easily, making it practical for 8 to 20 people, compared to fussy plated dishes.
Ingredients
Method
- Brown both sausages in a large pot over medium-high heat about 10 minutes, breaking into small pieces, until deeply caramelized. Remove; set aside.
- In same pot, sauté onion about 5 minutes, until softened. Cook garlic 1 minute. Return sausage; add crushed tomatoes, tomato paste, basil, oregano, sugar, salt, and pepper. Simmer 20 minutes.
- Preheat oven to 375°F. Mix ricotta, eggs, parsley, 1 cup mozzarella, and 1/2 cup Parmesan in a bowl.
- Spread 2 cups meat sauce in a 9×13 inch baking dish. Layer 4 noodles, half the ricotta mixture, 2 cups sauce, and 1 1/2 cups mozzarella. Repeat once.
- Top with remaining 4 noodles, sauce, mozzarella, and Parmesan.
- Cover tightly with foil; bake 50 minutes. Uncover; bake 15 minutes more, until cheese is golden and bubbly.
- Stand 15 minutes before cutting and serving.
Turkey Meatball Lasagna
Turkey meatball lasagna is a way to combine two comfort foods: use lean ground turkey and keep it moist with parmesan and herbs. This dish will feed 15 people affordably, making it another bonus. Meatballs add a textural contrast and a visible interest that plain meat sauce just doesn't. This is going to be a fun recipe that your guests will enjoy.
Ingredients
Method
- Preheat oven to 400°F. Mix turkey, breadcrumbs, 1/2 cup Parmesan, 2 eggs, parsley, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oregano in a large bowl; form 1-inch meatballs.
- Bake on a greased baking sheet 18-20 minutes, until cooked through. Remove; reduce oven to 375°F.
- Mix ricotta, 1 egg, basil, remaining salt and pepper, and 1 cup mozzarella in a bowl until smooth.
- Spread 1 1/2 cups marinara in a deep 9×13 inch baking dish. Layer 5 noodles, half the ricotta mixture, half the meatballs, 1 1/2 cups sauce, and 1 cup mozzarella. Repeat once.
- Top with remaining 5 noodles, sauce, mozzarella, and Parmesan.
- Cover with foil; bake 45 minutes. Uncover; bake 10 minutes more, until cheese melts and bubbles.
- Rest 20 minutes before slicing and serving.
Zucchini Noodle Lasagna
This zucchini noodle lasagna is a great way to sneak in some vegetables, and it also avoids the food coma effect while tasting indulgent, not diet-like, thanks to proper prep and rich layering. Zucchini releases water when it's cooked, so you want to salt it and let it drain for about 15 minutes. That is an essential step, not optional, if you want to avoid soggy layers.
Ingredients
Method
- Salt zucchini in a colander; drain 15 minutes and pat dry with paper towels.
- Preheat oven to 375°F; spray a 9×13-inch dish with cooking spray.
- Mix ricotta, eggs, Italian seasoning, and garlic well in a large bowl.
- Spread 1 cup marinara in prepared dish’s bottom.
- Layer one-third of zucchini, one-third of ricotta mixture, 1 cup mozzarella, and 1 cup marinara.
- Repeat two more times; top with remaining mozzarella and Parmesan.
- Cover with foil; bake 30 minutes. Uncover; bake another 15 minutes, until golden and bubbly.
- Stand 10 minutes; garnish with basil and serve.
Pesto Chicken Lasagna
This pesto chicken lasagna is going to be made with leftover rotisserie chicken and jarred pesto, and it's a refreshing alternative to red sauce lasagna. The finishing touch of fresh pesto on top will add visual appeal and give you a brightness that baked pesto lacks.
Ingredients
Method
- Cook noodles according to package directions; drain and set aside.
- Preheat oven to 350°F; grease a 9×13-inch dish.
- Mix shredded chicken and pesto in a medium bowl; set aside.
- Separately mix ricotta, eggs, half the Parmesan, and 1 cup mozzarella.
- Melt butter in a saucepan over medium heat; whisk in flour 1 minute. Gradually add milk, stirring constantly until thickened. Season béchamel with salt, pepper, and nutmeg.
- Spread one-third of béchamel in dish’s bottom; layer 4 noodles, half the ricotta mixture, half the pesto chicken, and 1 cup mozzarella.
- Repeat once; top with remaining 4 noodles, béchamel, mozzarella, and Parmesan.
- Cover with foil; bake 35 minutes. Uncover; bake 15 minutes more, until golden. Rest 10 minutes before serving.
Buffalo Chicken Lasagna
A buffalo chicken lasagna is sure to be your next Super Bowl party request, with ranch ricotta as your secret weapon, and you can customize the heat level with this one. Buffalo sauce in lasagna gives you wing flavor without the bones and the mess, appealing to people who love wings but want something shareable and different to shake things up.
Ingredients
Method
- Cook noodles according to package directions; drain and set aside.
- Preheat oven to 375°F; spray a 9×13-inch dish with cooking spray.
- Toss shredded chicken with buffalo sauce and hot sauce in a large bowl until evenly coated.
- Separately mix ricotta, ranch, eggs, garlic powder, and 1 cup mozzarella until smooth.
- Melt butter; spread half in dish’s bottom and layer 4 noodles over it.
- Layer one-third of ricotta mixture, one-third of buffalo chicken, 1 cup mozzarella, and one-third of blue cheese.
- Repeat two more times; top with remaining mozzarella and blue cheese. Drizzle with remaining butter.
- Cover with foil; bake 30 minutes. Uncover; bake 15 minutes, until bubbly and golden. Stand 10 minutes; garnish with green onions and serve.
BBQ Beef Lasagna
This barbecue beef lasagna is an easy, crowd-pleasing dish that combines tangy barbecue flavors with creamy cheese layers and a quality sauce with smoked paprika and sharp cheddar. This dish is sure to gain popularity, as it brings together unexpected flavors in a very easy-to-serve format.
Ingredients
Method
- Heat oven to 375°F. Cook noodles to package directions; drain and set aside.
- Brown beef, onion, and garlic in a large skillet over medium-high heat until cooked through. Drain excess fat.
- Stir BBQ sauce, paprika, salt, and pepper into beef; simmer 5 minutes.
- Mix ricotta, egg, and 1 cup cheddar in a medium bowl.
- Spread a thin layer of beef mixture in a 9×13-inch dish.
- Layer 4 noodles, half the ricotta mixture, one-third remaining beef mixture, and one-third mozzarella.
- Repeat layers once; top with remaining noodles, beef mixture, mozzarella, and cheddar.
- Cover with foil; bake 45 minutes. Uncover; bake 15 minutes until cheese is bubbly and golden.
- Rest 10 minutes before slicing and serving.
Seafood Shrimp Lasagna
Seafood shrimp lasagna is elegant and easier than meat versions. You're going to finish this one with lemon and parsley, which gives you brightness that cuts the richness of the cream sauce and prevents that heavy feeling. You will add those after for visual appeal.
Ingredients
Method
- Heat oven to 350°F. Cook noodles to package directions; drain and set aside.
- Pat shrimp completely dry with paper towels; chop into bite-size pieces and set aside.
- Melt butter in a large saucepan over medium heat. Add garlic; cook 1 minute until fragrant.
- Whisk in flour; cook 2 minutes. Gradually whisk in milk and cream, whisking constantly about 8 minutes until thickened.
- Season sauce with salt, white pepper, and nutmeg; stir in half the Parmesan.
- Add shrimp; cook 3-4 minutes until pink and just cooked through.
- Mix ricotta, egg, and half the parsley in a bowl.
- Spread a thin layer of shrimp sauce in a 9×13-inch dish. Layer 4 noodles, half the ricotta mixture, one-third shrimp sauce, and one-third mozzarella.
- Repeat layers once; top with remaining noodles, sauce, mozzarella, and Parmesan.
- Cover with foil; bake 35 minutes. Uncover; bake 15 more minutes until golden and bubbly.
- Rest 10 minutes; garnish with remaining parsley and serve.
Mexican Taco Lasagna
This Mexican taco lasagna is a fun fusion dish that combines taco and lasagna formats, which is really appealing to kids. You can customize it to your liking, and it has a practical swap of tortillas for noodles. Your 10-minute rest is key with this one. It will allow your cheese to set, make your slicing cleaner, and let your flavors meld together perfectly.
Ingredients
Method
- Preheat oven to 375°F; lightly grease a 9×13-inch dish with cooking spray.
- Heat oil in a large skillet over medium-high heat; cook onion and garlic 2 minutes, until softened.
- Add beef; cook, breaking apart, until browned. Drain excess fat.
- Stir in taco seasoning, tomatoes with chiles, and 1/2 cup water; simmer 5 minutes, until thickened.
- Mix black beans, corn, and 1 cup salsa in a bowl.
- Spread 1/2 cup salsa in prepared dish’s bottom; cover with 4 tortillas, overlapping as needed.
- Layer half the beef, half the bean mixture, 1 cup cheese, and dollops of 1/3 cup sour cream.
- Repeat with 4 tortillas, remaining beef and beans, 1 cup cheese, and 1/3 cup sour cream.
- Top with final 4 tortillas, remaining salsa, and remaining cheese.
- Cover with foil; bake 30 minutes. Uncover; bake 10 more minutes, until cheese melts and edges are golden.
- Stand 10 minutes before cutting; serve with desired toppings.
Breakfast Egg Lasagna
This breakfast egg lasagna is your new make-ahead brunch dish, using tortillas instead of pasta and layered with eggs, sausage, and cheese. Tortillas give you a softer texture compared to noodles, and they won't get as firm, allowing them to absorb the egg mixture differently.
You can assemble this one the night before and bake it the morning of, which saves time but requires proper storage. You're going to have a hash brown layer on this one, which adds textural contrast and starch, helping you prevent sogginess in the middle.
This dish will feed a crowd efficiently and requires minimal active cooking time on the day, which is perfect for a busy brunch. It will have crispy edges and a soft middle depending on your baking temp and time. Tortillas brown faster than pasta, so watch for burning and adjust your oven accordingly.
Ingredients
Method
- Preheat oven to 375°F; spray a 9×13-inch dish with cooking spray.
- Brown sausage in a large skillet over medium heat; add onion and pepper and cook about 5 minutes, until softened.
- Whisk eggs, milk, salt, pepper, and garlic powder in a large bowl; scramble in a separate skillet until just set but slightly wet.
- Cover prepared dish’s bottom with 4 tortillas, overlapping as needed.
- Layer half the eggs, half the sausage mixture, 1 cup hash browns, and 1 cup cheese.
- Repeat with remaining 4 tortillas, eggs, sausage, hash browns, and remaining 2 cups cheese.
- Cover with foil; bake 30 minutes. Uncover; bake another 15 minutes, until cheese is bubbly and golden.
- Stand 10 minutes before cutting into squares and serving.
Slow Cooker Lasagna
And finally, slow-cooker lasagna. This is the easiest, most forgiving way to make lasagna. There is no layering fuss or timing stress. You're just going to dump this one and go.
You're going to break your noodles instead of layering them, which saves you 10-plus minutes of prep. And the uncooked noodles will absorb the sauce and soften perfectly in the slow cooker.
Ingredients
Method
- Brown beef and sausage in a large skillet over medium-high heat, breaking up meat; drain excess fat.
- Mix ricotta, eggs, 1 cup mozzarella, 1/2 cup Parmesan, Italian seasoning, garlic powder, and salt well in a medium bowl.
- Spray a 6-quart slow cooker’s interior with cooking spray; spread 1 cup marinara in bottom.
- Layer one-third of broken noodles, one-third of meat, one-third of ricotta mixture, and one-third of crushed tomatoes.
- Repeat two more times; spread remaining marinara over top.
- Sprinkle with remaining 1 cup mozzarella and 1/2 cup Parmesan. Cover; cook on low 4 hours, until noodles are tender.
- Turn off cooker; rest 15 minutes, garnish with basil, and serve.
