Easy No Boil Lasagna
This Easy No Boil Lasagna combines comfort and convenience, featuring layers of meat, cheese, and no-boil noodles for a classic taste without the fuss.
Ingredients
Main Ingredients
- 1 lb ground beef or half beef, half pork
- 1 lb Italian sausage sweet or hot, casings removed
- 15-16 oz ricotta cheese
- 2-3 cups shredded mozzarella cheese
- 1/2-1 cup grated Parmesan cheese
- 24-28 oz jarred spaghetti sauce use a good-quality marinara
- 1-2 teaspoons Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish.
- Heat a large skillet over medium. Add the ground beef and Italian sausage. Cook, breaking up meat, until browned and no pink remains.
- Drain excess fat from the skillet. Season the cooked meat with 1 teaspoon Italian seasoning, plus salt and pepper to taste. Stir to combine.
- Spoon a thin layer of jarred spaghetti sauce across the bottom of the baking dish to prevent sticking.
Layering
- Arrange a single layer of no-boil noodles over the sauce. They can overlap slightly.
- Dollop and spread about one-third of the ricotta over the noodles.
- Top with one-third of the cooked meat, a sprinkle of mozzarella, and a little Parmesan.
- Repeat noodle, ricotta, meat, and cheese layers two more times, ending with a final noodle layer topped with sauce and the remaining mozzarella and Parmesan.
Baking
- Cover the dish tightly with foil. Bake for 25 minutes.
- Remove foil and bake uncovered for 15 more minutes, until the cheese is bubbly and starting to brown.
- Let the lasagna rest for 10 minutes before slicing. This helps the layers set and makes serving cleaner slices.
Notes
Ricotta can be swapped with cottage cheese for a lighter texture; drain excess liquid first. For a richer filling, stir an egg into the ricotta before layering. Use turkey or plant-based sausage to reduce fat and keep similar flavor. If you like extra herbs, add a handful of chopped fresh basil or parsley.