Easy No Boil Lasagna
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I’ve been making this no-boil lasagna for weeknight dinners and potlucks for years because it’s reliably hearty, fast to assemble, and crowd-pleasing. It uses pantry-friendly jarred sauce and skips the noodle boiling step, so you get classic lasagna flavor without the extra fuss. If you like trying different lasagna ideas, you might also enjoy this decadent no-bake s’mores lasagna as a dessert twist after dinner.
Why you’ll love this dish
No-boil lasagna removes one fiddly step from a classic comfort-food formula. The noodles soften in the oven while the meat simmers in sauce, so you get tender layers without babysitting a pot of boiling water. It’s perfect for busy weeknights, feeding a family, or taking to gatherings because it’s simple to scale and travels well.
“Simple enough for a Tuesday, impressive enough for company — the sauce does the heavy lifting and the cheese gives it the cozy finish.” — a family-favorite review
Reasons this recipe stands out:
- Time-saver: no boiling means faster assembly and less cleanup.
- Budget-friendly: ground beef, Italian sausage, and jarred sauce are affordable staples.
- Kid-approved: familiar flavors and melty cheese make it an easy win.
- Make-ahead friendly: assemble in advance, refrigerate or freeze, then bake when you need it.
The cooking process explained
Quick overview so you know what to expect before you start:
- Brown the meats and drain.
- Mix ricotta with seasoning for a creamy layer.
- Spread sauce in the pan, layer no-boil noodles, ricotta, meat, and cheeses — twice.
- Cover and bake to hydrate noodles and melt cheese; uncover to brown the top.
This dish takes about 15 minutes of active prep and 40 minutes of oven time.
What you’ll need
- 9 no-boil lasagna noodles (also labeled "oven-ready")
- 1 pound ground beef (80/20 works well)
- 1 pound Italian sausage (mild or spicy, casings removed)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divide for layering/top)
- 1 cup grated Parmesan cheese
- 4 cups jarred spaghetti sauce (use a sauce you like; marinara or tomato-basil are great)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Substitution notes:
- Swap part-skim ricotta for full-fat if you want richer filling.
- Use ground turkey or pork instead of beef for a lighter version.
- For gluten-free, use certified gluten-free no-boil noodles.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Heat a large skillet over medium. Add the ground beef and Italian sausage. Cook, breaking up the meat, until browned and no pink remains. Drain off excess fat. Stir in half of the jarred sauce to coat the meat and keep it moist.
- In a medium bowl, combine the ricotta, Italian seasoning, and a pinch of salt and pepper. Stir until smooth.
- Spread about 1 cup of spaghetti sauce across the bottom of a 9×13-inch baking dish to prevent sticking.
- Lay 3 no-boil lasagna noodles across the sauce in an even layer. If a noodle overlaps, that’s fine — it will soften and seal.
- Dollop and spread half the ricotta mixture over the noodles. Spoon half the meat mixture on top of the ricotta, then sprinkle with about 2/3 cup mozzarella.
- Repeat: another layer of 3 noodles, the remaining ricotta, the rest of the meat, and more mozzarella. Top with the final 3 noodles, cover with the remaining sauce, then scatter remaining mozzarella and all the Parmesan across the surface.
- Cover the dish tightly with foil and bake for 25 minutes. Uncover and bake 15 more minutes, until the cheese is bubbly and starting to brown.
- Remove from oven and let rest 8–10 minutes before slicing. This helps the lasagna set so the slices hold together.
Best ways to enjoy it
Serve slices hot with a crisp green salad and warm garlic bread for a classic combo. If you want soup alongside, a light broth-based option complements the richness — try pairing it with a simple chicken gnocchi soup like this easy chicken gnocchi soup on chillier nights. For wine, a medium-bodied red (Sangiovese, Chianti, or Merlot) balances the tomato and cheese notes.
Plating tips:
- Cut with a sharp knife or serrated spatula for neat portions.
- Garnish with a sprinkle of fresh basil or parsley and an extra dusting of Parmesan.
Storage and reheating tips
Refrigerate: Cover leftovers tightly and store in the fridge for up to 4 days. Reheat individual portions in the microwave (cover loosely) or in a 350°F (175°C) oven until warmed through.
Freeze: For longer storage, wrap the entire unbaked lasagna (or individual portions) tightly with plastic wrap and foil and freeze up to 3 months. To bake from frozen, remove any plastic, keep foil on, and add about 20–30 minutes to the covered baking time; then uncover to brown the cheese.
Food safety: Cool baked lasagna to room temperature no more than 2 hours before refrigerating. Reheat to an internal temperature of 165°F (74°C).
Pro chef tips
- Avoid dry noodles: be generous with sauce on the bottom and top so the no-boil noodles absorb enough moisture to cook through.
- Even layers: spread ricotta thinly and evenly to prevent thick pockets that won’t warm through.
- Browning: if the top browns too fast, tent loosely with foil during the final uncovered minutes.
- Make it ahead: assemble, cover, and refrigerate overnight for the flavors to meld; add 10–15 minutes to baking time when coming from chilled.
- Repurpose leftovers: the seasoned meat mixture freezes or reheats well — try it as a filling for stuffed peppers or mixed into pasta like this easy homemade beef and noodles.
Creative twists
- Meatless: replace meat with a mix of sautéed mushrooms, eggplant, and spinach and use a robust marinara.
- White lasagna: swap the tomato sauce for a béchamel, add spinach and ricotta, and use mozzarella and Parmesan.
- Mexican-style: use taco-seasoned beef, queso fresco, and a chunky tomato-chile sauce; top with cilantro and avocado.
- Extra veg: fold roasted zucchini or bell peppers into the meat layer for added nutrition and color.
- Gluten-free: use certified gluten-free no-boil noodles or thinly sliced roasted eggplant for a low-carb swap.
Your questions answered
Q: Do no-boil noodles really cook in the oven?
A: Yes. They absorb moisture from the sauce and steam in the covered pan. Use ample sauce and cover the dish so they hydrate fully.
Q: Can I assemble this the night before?
A: Absolutely. Cover and refrigerate the assembled lasagna. Add 10–15 minutes to the baking time when starting from chilled.
Q: Can I freeze the lasagna after baking?
A: Yes. Baked lasagna freezes well for up to 3 months. Cool, wrap tightly, and label. Reheat covered until warmed through, then uncover to brown if desired.
Q: How do I prevent a watery lasagna from jarred sauce?
A: Use a thicker sauce or simmer the jarred sauce on the stove for 10 minutes to reduce excess water. Also drain browned meat well before combining with sauce.
Q: Is it safe to leave lasagna out to cool?
A: Don’t leave perishable foods at room temperature for more than 2 hours. Promptly refrigerate to keep it safe.
Conclusion
If you want more no-boil lasagna inspiration and variations, check out this Easy Lasagna Recipe (No Boil Noodles) | Tastes of Lizzy T for another take. For a classic brand-backed approach and tips on oven-ready noodles, see the Barilla No-Boil Lasagna Recipe – Food.com.
No-Boil Lasagna
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Heat a large skillet over medium. Add ground beef and Italian sausage. Cook until browned and no pink remains. Drain excess fat.
- Stir in half of the jarred sauce to coat the meat and keep it moist.
- In a medium bowl, combine ricotta, Italian seasoning, and a pinch of salt and pepper. Stir until smooth.
- Spread about 1 cup of spaghetti sauce across the bottom of a 9x13-inch baking dish.
- Lay 3 no-boil lasagna noodles across the sauce.
- Dollop and spread half the ricotta mixture over the noodles.
- Spoon half the meat mixture on top of the ricotta, then sprinkle with about 2/3 cup mozzarella.
- Repeat the layering: 3 noodles, remaining ricotta, rest of the meat, and more mozzarella.
- Top with final 3 noodles, cover with remaining sauce, and scatter remaining mozzarella and all Parmesan across the surface.
- Cover the dish tightly with foil and bake for 25 minutes.
- Uncover and bake for 15 more minutes, until cheese is bubbly and starting to brown.
- Remove from oven and let rest for 8–10 minutes before slicing.
