No-Boil Lasagna
A quick and easy no-boil lasagna layered with beef, sausage, ricotta, mozzarella, and Parmesan, perfect for busy evenings or gatherings.
Ingredients
Meat and Sauce
- 1 lb ground beef Use lean ground beef for a healthier option.
- 1 lb Italian sausage Choose sweet or hot based on preference.
- 24 oz jarred spaghetti sauce Use your favorite brand.
- 1 2 tsp Italian seasoning Adjust to taste.
- Salt and black pepper to taste Season meat mixture.
Cheese and Noodles
- 15-16 oz ricotta cheese Swap for cottage cheese for a lighter filling.
- 2-3 cups shredded mozzarella cheese
- 1/2-3/4 cup grated Parmesan cheese
- 12 oz lasagna noodles (no boil) Designed to soften while baking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat a large skillet over medium. Add ground beef and Italian sausage. Cook, breaking up the meat, until no pink remains and it’s lightly browned. Drain excess fat and season with salt, pepper, and Italian seasoning.
- Spread a thin layer of spaghetti sauce across the bottom of a 9x13-inch baking dish so the noodles won’t stick.
- Arrange a layer of no-boil noodles over the sauce. Spoon half the cooked meat mixture on top of the noodles. Dollop and spread half the ricotta, then sprinkle about one-third of the mozzarella and some Parmesan.
- Repeat: another layer of sauce, noodles, remaining meat, the rest of the ricotta, and more mozzarella and Parmesan.
- Finish with a top layer of noodles, cover with the remaining sauce, and sprinkle the final mozzarella and Parmesan.
Baking
- Cover the dish tightly with foil and bake for 25 minutes. This covered time lets the no-boil noodles hydrate fully.
- Remove the foil and bake 12-15 more minutes, or until the cheese bubbles and the top turns golden.
- Let the lasagna rest 8-10 minutes before slicing so the layers set and slices hold together.
Notes
Serve with a green salad, garlic bread, or steamed vegetables. Store leftovers tightly covered in the refrigerator for up to 3-4 days or freeze for up to 3 months.