This Jewish Lasagna is my take on the classic deli-style casserole that's been a staple at family gatherings for generations. Instead of traditional pasta sheets, we use wide egg noodles, which soak up the rich tomato sauce and become perfectly tender. It's the ultimate comfort food that comes together quickly with pantry staples.
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I love how versatile this dish is – it's great for a weeknight dinner, a potluck, or a holiday side. The creamy cheese filling and savory meat sauce are a match made in heaven, and it's even better the next day. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) wide egg noodles
Use wide egg noodles for the classic texture. You can substitute with no-yolk noodles or even gluten-free pasta if needed.
1 lb (450g) ground beef
Use 85% lean ground beef for good flavor without excess grease. Ground turkey or chicken works too.
1 small onion, finely chopped
Adds savory depth. You can use 1/2 teaspoon onion powder in a pinch.
2 cloves garlic, minced
Fresh garlic is best, but 1/2 teaspoon garlic powder works in a pinch.
24 oz (680g) marinara sauce
Use your favorite jarred marinara or homemade. Look for one with no added sugar for a healthier option.
15 oz (425g) ricotta cheese
Full-fat ricotta gives the creamiest texture. Cottage cheese can be substituted for a lighter option.
2 cups (200g) shredded mozzarella cheese
Freshly shredded melts better than pre-shredded. Low-moisture part-skim is ideal.
1/2 cup (50g) grated Parmesan cheese
Adds a salty, nutty flavor. Pecorino Romano is a great substitute.
1 large egg
Helps bind the cheese mixture. You can use a flax egg for a vegetarian version.
1 teaspoon Italian seasoning
A blend of oregano, basil, and thyme. You can use 1/2 teaspoon each of dried oregano and basil.
Salt and black pepper to taste
Season to your preference. Use kosher salt for better flavor.
Tips & Tricks
Don't overcook the noodles
Cook them 2 minutes less than the package directions. They'll finish cooking in the oven.
Drain the beef well
After browning, drain any excess fat to prevent a greasy lasagna.
Let it rest
Allow the lasagna to rest for 10 minutes after baking. This helps it set and makes slicing easier.
Pro Tips
Step-by-Step Instructions
1. Preheat oven and boil noodles
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the egg noodles according to package directions, but 2 minutes less than al dente. Drain and set aside.
2. Brown the beef
In a large skillet over medium-high heat, cook the ground beef with the onion and garlic until the beef is browned and the onion is soft, about 8-10 minutes. Drain any excess fat. Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes.
3. Mix the cheese filling
In a medium bowl, combine the ricotta cheese, 1 cup of the mozzarella, the Parmesan, egg, and a pinch of salt and pepper. Mix until well combined.
4. Assemble the lasagna
Spread a thin layer of the meat sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Arrange half of the noodles over the sauce. Top with half of the remaining meat sauce, then dollop half of the cheese mixture over the sauce and spread gently. Repeat the layers with the remaining noodles, meat sauce, and cheese mixture.
5. Top with mozzarella
Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
6. Bake until golden and bubbly
Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for 10-15 minutes, until the top is golden brown and the edges are bubbling. Let rest for 10 minutes before serving.
Delicious Variations
Vegetarian
Substitute the ground beef with 1 lb of sautéed mushrooms and zucchini, or use a plant-based meat substitute.
Spicy
Add 1/2 teaspoon red pepper flakes to the meat sauce for a kick.
Greek-Style
Swap the marinara for a creamy tomato sauce with feta and spinach.
How to Store Jewish Lasagna
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Wrap the assembled (unbaked) lasagna tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking. Baked lasagna can also be frozen for up to 2 months.
Reheating
Reheat individual slices in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes until heated through.
Frequently Asked Questions
Q: Why is it called Jewish lasagna?
It's called Jewish lasagna because it uses egg noodles instead of traditional pasta, which is common in Ashkenazi Jewish cooking. It's a popular dish in Jewish delis and homes.
Q: Can I make Jewish lasagna ahead of time?
Yes, you can assemble the lasagna up to 24 hours in advance and refrigerate it. Just add 10-15 minutes to the baking time if baking from cold.
Q: Can I use cottage cheese instead of ricotta?
Absolutely, cottage cheese is a great substitute. Just drain it well and blend it slightly for a smoother texture.
Q: What can I serve with Jewish lasagna?
A simple green salad and garlic bread are perfect sides. It's also great with roasted vegetables.
Q: How do I know when the lasagna is done?
The lasagna is done when the top is golden brown and the edges are bubbling. You can also insert a knife into the center; it should be hot and steamy.
I hope you enjoy this Jewish Lasagna as much as my family does! If you try it, let me know in the comments below. Happy cooking!
Jewish Lasagna
Jewish Lasagna layers egg noodles, seasoned ground beef, and creamy cheese for a comforting, easy casserole that feeds a crowd.
🧂 Ingredients
- 12 oz (340g) wide egg noodles
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 24 oz (680g) marinara sauce
- 15 oz (425g) ricotta cheese
- 2 cups (200g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
📋 Instructions
- 1Preheat oven and boil noodles — Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the egg noodles according to package directions, but 2 minutes less than al dente. Drain and set aside.
- 2Brown the beef — In a large skillet over medium-high heat, cook the ground beef with the onion and garlic until the beef is browned and the onion is soft, about 8-10 minutes. Drain any excess fat. Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes.
- 3Mix the cheese filling — In a medium bowl, combine the ricotta cheese, 1 cup of the mozzarella, the Parmesan, egg, and a pinch of salt and pepper. Mix until well combined.
- 4Assemble the lasagna — Spread a thin layer of the meat sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Arrange half of the noodles over the sauce. Top with half of the remaining meat sauce, then dollop half of the cheese mixture over the sauce and spread gently. Repeat the layers with the remaining noodles, meat sauce, and cheese mixture.
- 5Top with mozzarella — Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
- 6Bake until golden and bubbly — Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for 10-15 minutes, until the top is golden brown and the edges are bubbling. Let rest for 10 minutes before serving.
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.
