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Easy No-Boil Lasagna Recipe

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4 from 82 reviews

This Easy Lasagna Recipe uses no-boil noodles and combines savory Italian sausage and ground beef with a rich marinara sauce and creamy ricotta cheese mixture. Baked to perfection with melty mozzarella and a hint of fresh basil, this crowd-pleasing lasagna is simple to assemble and perfect for a satisfying family dinner.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Meat and Vegetables

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 4 ounces baby bella mushrooms, finely chopped
  • ½ pound mild Italian sausage
  • ½ pound 85/15 ground beef

Sauce

  • 1 (24-ounce) jar marinara sauce
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon packed brown sugar
  • Pinch nutmeg
  • 1 ½ teaspoons salt, divided
  • ¾ teaspoon black pepper, divided

Cheese Mixture

  • 2 cups whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup finely chopped basil (plus more for serving)
  • 1 large egg
  • 1 teaspoon lemon zest (from 1 lemon, optional)

Lasagna Layers

  • 8 ounces oven-ready lasagna noodles
  • 2 cups shredded Mozzarella cheese

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
  2. Cook Meat and Vegetables: Heat the olive oil in a large saucepan over medium heat. Add diced onion, chopped mushrooms, Italian sausage, and ground beef. Cook for 7-8 minutes, breaking up the meat with a wooden spoon until browned and cooked through. Drain any excess fat.
  3. Make the Sauce: Stir in marinara sauce, tomato sauce, Italian seasoning, brown sugar, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper. Reduce heat to medium-low and simmer gently for 7-8 minutes until the sauce slightly thickens.
  4. Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, grated Parmesan, chopped basil, egg, optional lemon zest, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well until smooth and fully combined.
  5. Assemble the Lasagna: Spread one-third of the meat sauce evenly on the bottom of the prepared baking dish. Layer half of the oven-ready lasagna noodles over the sauce, breaking them to fit if necessary. Spread half of the ricotta cheese mixture over the noodles, then sprinkle with 1 cup of shredded mozzarella. Repeat these layers: another one-third of the meat sauce, the remaining noodles, the remaining ricotta mixture, and top with the last third of the meat sauce. Finish with the remaining 1 cup mozzarella cheese.
  6. Bake the Lasagna: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and lightly browned. For a golden top, broil for 3-4 minutes at the end, watching carefully to prevent burning.
  7. Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing to allow it to set. Garnish with extra chopped basil, if desired, and serve warm.

Notes

  • Using oven-ready lasagna noodles saves time as they do not require pre-boiling.
  • Optional lemon zest in the cheese mixture adds a subtle brightness but can be omitted if preferred.
  • Letting the lasagna rest after baking helps it hold together when sliced.
  • Broiling at the end provides a beautifully browned and bubbly cheese topping.
  • Leftovers can be stored covered in the refrigerator for up to 3 days or frozen for longer storage.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://ellarecipe.com/easy-no-boil-lasagna-recipe/