Easy Homemade Lasagna (No-boil)
This Easy Homemade Lasagna is cheesy, saucy, and packed with layers of classic flavor. It's the perfect easy-to-make version for weeknights, weekends or entertaining with no boiling of the noodles needed!
Equipment
- 12 × 14-inch baking dish
Ingredients
- 1 ½ pounds ground beef
- 1 pound ground Italian sausage
- 32 ounces store-bought tomato basil pasta sauce
- 32 ounces whole-milk ricotta cheese drained if watery
- ½ cup Parmesan cheese freshly grated
- 1 large egg lightly beaten
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh basil chopped
- Salt and freshly ground black pepper to taste
- 1 package no-boil lasagna noodles
- 1 ½ cups whole-milk mozzarella cheese shredded
- ¼ cup Parmesan cheese freshly grated, for topping
Instructions
- Preheat the oven to 375°F.
- Heat a large skillet over medium-high heat. Add the ground beef and Italian sausage and cook, breaking the meat into crumbles, until browned and cooked through, about 8–10 minutes. Drain any excess fat.
- Add the tomato basil sauce to the skillet and stir to combine. Reduce the heat to low and simmer for 5–10 minutes while you prepare the ricotta filling. Season with salt and pepper to taste, if needed.
- In a medium bowl, combine the ricotta, ½ cup Parmesan, egg, parsley, and basil. Season lightly with salt and pepper and stir until well combined.
- Spread a thin layer of the meat sauce evenly over the bottom of a 12 × 14-inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce, breaking the noodles as needed to fit the dish.
- Spread a layer of ricotta mixture over the noodles, followed by meat sauce and a sprinkle of mozzarella. Repeat the layers of noodles, ricotta mixture, meat sauce, and mozzarella. Sprinkle the remaining ¼ cup Parmesan cheese evenly over the top.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, or until the cheese is melted and bubbling and the lasagna is hot throughout.
- Remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350° covered until hot and cheese is melty.
- Freeze leftovers or individual portions in an airtight container for up to 3 months. The texture of the noodles may soften slightly, but thaw in the fridge overnight before serving then reheat in the oven until warmed through.
- This is great to make in advance, store in the fridge covered and unbaked for up to a day, then bake when you're ready to serve.
- Let the lasagna rest. Allow it to sit and set for at least 10-15 minutes after baking so it holds together when sliced. This will give you nice, clean slices, to see each layer.
- Spread a thin layer of sauce on the bottom of the dish. Doing this first will prevent the noodles from sticking to the bottom.
- Cover with foil. Do this for most of the bake time to keep the top of the lasagna from over-browning before the inside is hot and ready.
- Add a little extra sauce. Using no-boil noodles as a shortcut is convenient, just be sure to add a little extra sauce, as they absorb more liquid while baking.
Nutrition
Serving: 1servingCalories: 758kcalCarbohydrates: 13gProtein: 46gFat: 58gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 205mgSodium: 1395mgPotassium: 881mgFiber: 2gSugar: 5gVitamin A: 1425IUVitamin C: 12mgCalcium: 500mgIron: 4mg
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