Our Favorite No Boil Lasagna
Discover the ultimate comfort food with "Our Favorite No Boil Lasagna"—the perfect solution for a hearty, homemade meal without the hassle of pre-cooking noodles! This easy, time-saving recipe layers tender, no-boil lasagna noodles with rich marinara sauce, seasoned ground beef or Italian sausage, and a creamy ricotta blend infused with garlic and Italian herbs. Topped with gooey melted mozzarella and a touch of Parmesan, this lasagna comes out perfectly baked every time, thanks to a clever addition of water ensuring the noodles cook to perfection in the oven. Ready in just over an hour, this dish is ideal for feeding a crowd or meal prepping for the week. Serve it hot with a crisp side salad and garlic bread for an irresistible Italian feast! Keywords: no boil lasagna, easy lasagna recipe, homemade lasagna, Italian comfort food, weeknight dinner ideas.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 pound Ground beef or Italian sausage
- 4 cups Marinara sauce
- 15 ounces Ricotta cheese
- 4 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Brown the ground beef or Italian sausage in a large skillet over medium heat until fully cooked. Drain excess fat and stir in the marinara sauce. Remove from heat.
In a medium mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until well blended.
Spread 1 cup of the meat sauce evenly in the bottom of a 9x13-inch baking dish.
Layer 3 uncooked lasagna noodles over the sauce. Do not overlap them.
Spread 1/3 of the ricotta mixture over the noodles, then top with 1 cup of meat sauce and 1 cup of shredded mozzarella.
Repeat the layering process (noodles, ricotta mixture, meat sauce, mozzarella) two more times.
For the final layer, add 3 noodles, the remaining meat sauce, and the remaining shredded mozzarella on top.
Pour 1 cup of water around the edges of the lasagna to ensure the noodles cook evenly.
Cover tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake an additional 5-10 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
6212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.8 g | 360% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 7646 mg | 332% | |
| Total Carbohydrate | 580.4 g | 211% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 44.4 g | ||
| Protein | 368.2 g | 736% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6146 mg | 473% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 2823 mg | 60% | |
*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.
