Description
This Easy No Boil Lasagna Recipe is a comforting, classic Italian dish that layers savory meat sauce, creamy cheese mixture, and tender no-boil noodles for a hearty meal. Perfect for busy weeknights, this recipe uses no-boil noodles to save time without sacrificing flavor or texture. The lasagna is baked until bubbly and golden brown, then rested for easy slicing and serving.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef
- ½ pound sweet Italian sausage
- 1 teaspoon minced garlic
- 48 ounces spaghetti sauce (your favorite sauce)
Cheese Mixture
- 15 ounces ricotta cheese (or cottage cheese)
- 3 cups shredded mozzarella cheese (divided)
- 2 large eggs
- ¾ cup grated Parmesan cheese (divided)
- 2 teaspoons dried parsley or 4 tablespoons freshly snipped
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Other
- 12 lasagna noodles (no-boil)
- ¼ cup water (optional, depending on sauce consistency)
- Cooking spray
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350ºF (175ºC) and spray a 9×13-inch casserole dish with cooking spray to prevent sticking.
- Make Meat Sauce: In a large skillet over medium heat, brown the ground beef and Italian sausage until no longer pink, about 7-10 minutes. Drain excess fat, then add minced garlic and cook for 1 minute until fragrant. Pour in spaghetti sauce and simmer gently for 5 minutes to blend flavors.
- Prepare Cheese Mixture: In a large bowl, combine ricotta cheese, 2 cups shredded mozzarella, 2 eggs, ½ cup grated Parmesan, dried parsley, salt, and black pepper. Stir until smooth and evenly mixed.
- Layer First: Spread ¾ cup of meat sauce on the bottom of the prepared baking dish. Arrange 3 uncooked no-boil lasagna noodles in a single layer over the sauce. Spread one-third of the cheese mixture evenly over the noodles, then spoon one-fourth of the meat sauce on top.
- Layer Twice More: Repeat the layering with 3 noodles, one-third cheese mixture, and one-fourth meat sauce. Do this layering sequence once more for a total of three layers.
- Top Layer and Add Water if Needed: Finish with 3 noodles, the remaining meat sauce, 1 cup shredded mozzarella, and remaining ¼ cup grated Parmesan. If the sauce is very thick, pour ½ cup water around the edges of the pan to ensure noodles cook properly. Skip or reduce water if sauce is thin.
- Cover and Bake: Spray a sheet of aluminum foil with cooking spray (spray side down) to prevent sticking, then cover the baking dish tightly with foil. Bake in the preheated oven for 50 minutes.
- Uncover and Brown Cheese: Remove the foil and bake uncovered for an additional 10 minutes until the cheese on top is bubbly and slightly browned.
- Rest Before Serving: Remove lasagna from the oven and let it rest for 10 minutes before cutting and serving. This allows layers to set for easier slicing.
Notes
- Use no-boil noodles to save time; ensure adequate moisture by adding water if necessary.
- Spraying foil with cooking spray prevents cheese from sticking during baking.
- Ricotta cheese can be substituted with cottage cheese for a lighter option.
- Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 2 months.
- Fresh herbs like basil or oregano can be added to enhance flavor if desired.
Keywords: no boil lasagna, easy lasagna, no boil noodles, baked Italian pasta, ground beef lasagna, weeknight dinner