Easy Cheesy No Boil Lasagna
Dive into comfort food bliss with this Easy Cheesy No-Boil Lasagna, a fuss-free recipe perfect for busy weeknights or satisfying family dinners. This dish simplifies traditional lasagna by using oven-ready lasagna noodles that require no pre-cooking, saving you precious time in the kitchen. Layers of creamy ricotta cheese, melty mozzarella, and rich marinara sauce come together to create a classic Italian-inspired casserole that's bursting with flavor in every bite. With just 15 minutes of prep time, this lasagna bakes to golden, bubbly perfection in under an hour. Serve it piping hot alongside a crisp salad or garlic bread for a crowd-pleasing meal that feels indulgent yet effortless. Whether you’re a beginner cook or a seasoned pro, this recipe promises cheesy, saucy success without the hassle!
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Recipe Information
Ingredients
- 12 sheets Oven-ready lasagna noodles
- 16 ounces Ricotta cheese
- 4 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 4 cups Marinara sauce
- 1 cup Water
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 1 teaspoon Dried Italian seasoning
Instructions
Preheat the oven to 375°F (190°C).
In a medium mixing bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, Parmesan cheese, egg, salt, black pepper, and Italian seasoning. Mix until well combined and set aside.
In a separate bowl, mix the marinara sauce with water to slightly thin it out. This helps ensure the lasagna noodles cook properly in the oven.
Spread 1 cup of the marinara sauce mixture evenly onto the bottom of a 9x13-inch baking dish.
Place 4 sheets of oven-ready lasagna noodles on top of the sauce, slightly overlapping each other as needed.
Spread one-third of the ricotta mixture evenly over the noodles, then add another 1 cup of the marinara sauce mixture. Sprinkle 1/2 cup of shredded mozzarella on top.
Repeat the layers (noodles, ricotta mixture, marinara sauce, mozzarella) two more times, ending with a layer of marinara sauce on top.
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the final layer of sauce.
Cover the baking dish tightly with aluminum foil (tent the foil slightly to avoid sticking to the cheese).
Bake in the preheated oven for 45 minutes.
Carefully remove the foil and bake for an additional 15 minutes, or until the cheese on top is melted, bubbly, and golden brown.
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 7492 mg | 326% | |
| Total Carbohydrate | 580.3 g | 211% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 44.4 g | ||
| Protein | 294.7 g | 589% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6220 mg | 478% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
