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Mouthwatering No Boil Lasagna

A delicious and stress-free lasagna recipe that requires no boiling of noodles, perfect for cozy family meals.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Cheese Mixture
  • 2 large eggs Binding ingredient for the cheese blend; substitute with 1/4 cup unsweetened applesauce for a vegan option.
  • 1 container (15 oz) ricotta cheese Creamy texture; cottage cheese can be used for a lighter version.
  • 2 cups shredded mozzarella cheese Melty goodness; swap with shredded provolone for a unique twist.
  • 1/2 cup parmesan cheese Adds a sharp flavor; nutritional yeast makes for a dairy-free alternative.
Main Ingredients
  • 1 box (9 oz) Barilla no-boil lasagna noodles The secret to ease; any no-boil variety will work.
  • 1 lb ground beef or sausage, cooked Protein base; substitute with vegetables for a vegetarian option.
  • 2 jars (24 oz each) spaghetti sauce Flavorful base; homemade sauce can elevate the dish.
  • to taste Parsley For garnish; fresh basil is a great substitute.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, mix eggs, ricotta, and half of the mozzarella cheese until well combined; set aside.
  3. Spread a layer of spaghetti sauce at the bottom of a baking dish.
  4. Layer three no-boil noodles, followed by half of the ricotta mixture and half of the meat sauce. Repeat layers.
  5. Finish with another layer of noodles, remaining spaghetti sauce, and top with the rest of the mozzarella and parmesan if using.
Cooking
  1. Cover with aluminum foil and bake for 45 minutes.
  2. Remove the foil, and bake for another 15 minutes or until cheese is bubbly and golden.
  3. Let it cool for 10 minutes before garnishing with parsley and serving.

Notes

For serving suggestions, pair with homemade garlic bread and a crisp salad. Store leftovers in the fridge for up to 3-5 days and can be frozen before baking for up to 3 months. Adjust baking time if cooked from frozen.