Lasagna My Special No Boil Recipe
Discover the magic of "Lasagna My Special No Boil Recipe," a comforting classic reimagined for ease and efficiency without compromising flavor. This hearty dish layers tender no-boil noodles with a rich and savory meat sauce made from seasoned ground beef, Italian sausage, and marinara, perfectly complemented by creamy ricotta and a blend of gooey mozzarella and Parmesan cheeses. The no-boil noodles absorb just the right amount of sauce, creating a perfectly cooked lasagna with minimal prep time. With its golden bubbling cheese topping and fragrant hints of garlic and parsley, this lasagna is perfect for family dinners, meal prepping, or impressing guests. Ready in just over an hour and serving up to eight, this crowd-pleaser combines convenience and indulgence like never before.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets lasagna noodles (no-boil)
- 1 pound ground beef
- 1 pound Italian sausage
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 48 ounces marinara sauce
- 16 ounces ricotta cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 4 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the ground beef, Italian sausage, and onion. Cook until the meat is browned and the onion is softened, about 7-10 minutes. Drain any excess fat from the pan.
Add the garlic to the skillet and cook for 1 minute until fragrant. Stir in the marinara sauce, salt, and black pepper. Simmer for 10 minutes, then remove from heat.
In a medium bowl, mix the ricotta cheese, egg, parsley, and 1/2 cup of the grated Parmesan cheese until well combined.
In a 9x13-inch baking dish, spread 1 cup of the meat sauce evenly across the bottom.
Place 4 no-boil lasagna noodles on top of the sauce, overlapping slightly if needed.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1 cup of the shredded mozzarella cheese and 1 1/2 cups of the meat sauce.
Repeat the layering process (noodles, ricotta mixture, mozzarella, meat sauce) two more times, ending with a layer of noodles topped with the remaining meat sauce and the rest of the mozzarella and Parmesan cheese.
Cover the lasagna tightly with aluminum foil, ensuring the foil does not touch the cheese layer.
Bake the lasagna in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden brown.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
7983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.7 g | 538% | |
| Saturated Fat | 184.8 g | 924% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 1590 mg | 530% | |
| Sodium | 12632 mg | 549% | |
| Total Carbohydrate | 616.7 g | 224% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 68.1 g | ||
| Protein | 437.8 g | 876% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 6372 mg | 490% | |
| Iron | 45.6 mg | 253% | |
| Potassium | 4632 mg | 99% | |
*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.
