Easy Lasagna Recipe (No Boil Noodles)
This easy lasagna recipe uses no-boil noodles for a quick and delicious meal. Just layer your ingredients and bake for a comforting dish that the whole family will love!
Equipment
- 9×13 casserole dish
- Large skillet
- Mixing bowl
- Aluminum foil
Ingredients
- 1 pound ground beef (450g)
- ½ pound sweet Italian sausage (225g)
- 1 teaspoon minced garlic (5g)
- 48 ounces spaghetti sauce (your favorite sauce)
- 15 ounces ricotta cheese (or cottage cheese)
- 3 cups shredded mozzarella cheese (360g)
- 2 large eggs
- ¾ cup grated Parmesan cheese (75g)
- 2 teaspoons dried parsley or 4 tablespoons (freshly snipped)
- ¼ teaspoon salt (1.5g)
- ¼ teaspoon ground pepper (1.5g)
- 12 lasagna noodles
- ¼ cup water (60ml)
Instructions
- Start by browning the ground beef and sweet Italian sausage in a large skillet. You will know it is done when there is no pink left and it smells delicious. Breaking it up helps with even cooking. Just watch it carefully so it does not burn.
- Stir in the minced garlic and let it simmer until fragrant, just a minute or so. Then, pour in your favorite spaghetti sauce and give it a good mix. The warmth and rich aroma of the sauce will fill your kitchen. Be careful not to let it boil too vigorously.
- In a bowl, whisk together the ricotta cheese, eggs, Parmesan cheese, dried parsley, salt, and pepper until smooth. This is your creamy filling that will add richness. Get it really blended so you do not end up with chunks in your lasagna.
- In a baking dish, start with a layer of sauce, then a layer of lasagna noodles. Spread some of the cheese mixture and top it with mozzarella. Keep going until you have got a few layers, finishing with noodles and sauce. You want to see that cheese poking out.
- Pour the quarter cup of water around the edges of the dish. This little splash helps steam the noodles while baking, making sure they are nice and soft. Be careful not to drown it; too much water can make things soupy.
- Cover your dish with aluminum foil and pop it in the oven at 375 degrees F. After about 40 minutes, take off the foil to let the cheese bubble and brown. You will want to check on it to ensure it does not overcook.
- When it is done baking, pull it from the oven and let it sit for about 15 minutes. This helps everything set and makes serving so much easier. Without this step, it might collapse when you cut into it.
- Grab a sharp knife and cut into your lasagna; watch the layers reveal themselves. The gooey melted cheese will make it hard to resist taking a big bite. Serve it up hot and enjoy the comforting meal that is sure to satisfy!
Notes
Storage Tips: You can freeze the lasagna both before and after cooking. Use a disposable aluminum pan for easy freezing. Wrap well in plastic and foil for storage. It can be frozen for 2-3 months.
Expert Tips: If your noodles are tough after baking, ensure ample sauce and moisture are layered to soften them properly. For better cheese browning, broil for 2-3 minutes at the end to achieve a nice golden finish. If your sauce is on the thicker side, adding 1/2 cup of water to the edges will help with moisture distribution. When your lasagna turns out watery, your sauce may need adjusting; try using less water next time. If sticking happens with foil, spraying it with cooking spray will keep your cheese from clinging to it.