Rich No Boil Lasagne
Indulge in the ultimate comfort food with this Rich No-Boil Lasagne, a time-saving twist on the classic Italian favorite. Perfect for busy evenings, this recipe eliminates the hassle of pre-cooking noodles while delivering layers of bold, savory flavors. A robust, homemade meat sauce featuring ground beef (or Italian sausage), aromatic garlic, and herbs is paired with creamy ricotta, gooey mozzarella, and a hint of Parmesan. The no-boil lasagne sheets soften beautifully as they bake, soaking up the rich marinara and ensuring every bite is deliciously tender. Topped with bubbling, golden cheese, this lasagne is ideal for family dinners, make-ahead meals, or casual gatherings. Easy to assemble yet impressively hearty, it’s your go-to recipe for a comforting, crowd-pleasing dish. Serve with a side of garlic bread and fresh salad for a complete, irresistible meal!
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground Italian sausage)
- 1 Yellow onion, finely diced
- 3 Garlic cloves, minced
- 24 ounces Marinara sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese
- 1 Egg
- 0.5 cup Grated Parmesan cheese
- 3 cups Grated mozzarella cheese
- 9 sheets No-boil lasagne noodles
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat. Add the ground beef (or sausage) and cook until browned, breaking it up with a spoon. Drain any excess grease.
Add the diced onion and minced garlic to the skillet and sauté until softened, about 3-4 minutes.
Stir in the marinara sauce, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 5 minutes, then remove from heat.
In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, and optional fresh parsley. Mix until smooth and set aside.
In a 9x13-inch baking dish, spread 1 cup of the meat sauce evenly across the bottom.
Place 3 no-boil lasagne noodles over the sauce, slightly overlapping if needed.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1 cup of the meat sauce and 1 cup of grated mozzarella cheese.
Repeat the layers (noodles, ricotta, meat sauce, mozzarella) two more times, finishing with mozzarella on top.
Cover the baking dish with aluminum foil, ensuring the foil does not touch the cheese.
Bake in the preheated oven for 25 minutes. Then, remove the foil and bake uncovered for another 25 minutes, or until the cheese is bubbly and golden brown.
Let the lasagne rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1100 mg | 366% | |
| Sodium | 7026 mg | 305% | |
| Total Carbohydrate | 458.1 g | 167% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 53.0 g | ||
| Protein | 302.9 g | 606% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4911 mg | 378% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 3053 mg | 65% | |
*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.
