No Boil Lasagna
Effortlessly elevate your dinner game with this rich and satisfying No Boil Lasagna recipe, perfect for weeknight meals or cozy gatherings. With no need to pre-cook the noodles, this dish saves you time without sacrificing flavor. Layers of tender no-boil lasagna sheets, creamy ricotta cheese blended with Italian spices, hearty ground beef or sausage, and melty mozzarella come together in a bubbling casserole of pure comfort. Topped with a generous serving of marinara sauce and golden Parmesan cheese, this lasagna bakes to perfection in under an hour. Ideal for busy schedules, it requires minimal prep yet delivers a hearty, restaurant-worthy meal that serves a crowd. Whether you’re a seasoned chef or a beginner, this easy lasagna recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 12 sheets No-boil lasagna noodles
- 1 pound Ground beef or Italian sausage
- 15 ounces Ricotta cheese
- 4 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 4 cups Marinara sauce
- 1 large Egg
- 1 teaspoon Garlic powder
- 2 teaspoons Dried Italian seasoning
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add the ground beef or Italian sausage, breaking it into crumbles. Cook until browned, about 6-8 minutes. Drain excess grease and set aside.
In a mixing bowl, combine ricotta cheese, 2 cups of shredded mozzarella, grated Parmesan, egg, garlic powder, dried Italian seasoning, salt, and pepper. Mix until well combined.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Place 3-4 no-boil lasagna noodles over the sauce, ensuring they do not overlap.
Spread 1/3 of the ricotta mixture over the noodles, then sprinkle 1/3 of the cooked meat on top. Pour 1 cup of marinara sauce evenly over the layer, followed by 1 cup of shredded mozzarella cheese.
Repeat the layers (noodles, ricotta mixture, meat, marinara sauce, mozzarella) two more times, ensuring the top layer is fully covered with sauce and mozzarella.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese on top is bubbly and lightly golden.
Allow the lasagna to rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 648 mg | 50% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 218 mg | 5% | |
*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.
