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No-Boil Lasagna

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A hearty and crowd-pleasing no-boil lasagna that skips the noodle boiling step, making it quick to assemble and perfect for weeknight dinners or potlucks.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Noodles and Sauce
  • 9 pieces no-boil lasagna noodles Also labeled 'oven-ready'
  • 4 cups jarred spaghetti sauce Use a sauce you like; marinara or tomato-basil are great.
Meats
  • 1 pound ground beef 80/20 works well.
  • 1 pound Italian sausage Mild or spicy, casings removed.
Cheeses
  • 2 cups ricotta cheese Swap part-skim ricotta for full-fat for a richer filling.
  • 2 cups shredded mozzarella cheese Divide for layering and topping.
  • 1 cup grated Parmesan cheese For topping.
Seasonings
  • 1 teaspoon Italian seasoning
  • Salt and pepper To taste.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Heat a large skillet over medium. Add ground beef and Italian sausage. Cook until browned and no pink remains. Drain excess fat.
  3. Stir in half of the jarred sauce to coat the meat and keep it moist.
  4. In a medium bowl, combine ricotta, Italian seasoning, and a pinch of salt and pepper. Stir until smooth.
  5. Spread about 1 cup of spaghetti sauce across the bottom of a 9x13-inch baking dish.
Layering
  1. Lay 3 no-boil lasagna noodles across the sauce.
  2. Dollop and spread half the ricotta mixture over the noodles.
  3. Spoon half the meat mixture on top of the ricotta, then sprinkle with about 2/3 cup mozzarella.
  4. Repeat the layering: 3 noodles, remaining ricotta, rest of the meat, and more mozzarella.
  5. Top with final 3 noodles, cover with remaining sauce, and scatter remaining mozzarella and all Parmesan across the surface.
Baking
  1. Cover the dish tightly with foil and bake for 25 minutes.
  2. Uncover and bake for 15 more minutes, until cheese is bubbly and starting to brown.
  3. Remove from oven and let rest for 8–10 minutes before slicing.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 4g

Notes

For best results, store leftovers tightly in the fridge for up to 4 days, or freeze for longer storage. Cool baked lasagna to room temperature within 2 hours before refrigerating.
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