No Boil Lasagna Ready in 30 Minutes
This no-boil lasagna revolutionizes the classic dish by eliminating the need to cook the noodles beforehand. It delivers a towering, cheesy, and saucy masterpiece that comes together in a fraction of the time, making it the perfect weeknight victory for a satisfying family meal.
Equipment
- Large skillet
- Medium bowl
- 9x13 inch baking dish
- Aluminum foil
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater
Ingredients
- 1 lb ground beef or Italian sausage or a mix
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 large egg
- ½ cup freshly grated Parmesan cheese, divided
- 3 cups shredded low-moisture part-skim mozzarella cheese
- 2 tablespoons fresh parsley or basil, chopped
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium-high heat, brown the ground beef and/or sausage, breaking it up with a spoon. Once no longer pink, add the diced onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the entire jar of marinara sauce, season with salt, pepper, and 1 teaspoon of dried oregano. Let it simmer for 5 minutes.
- In a medium bowl, combine the whole milk ricotta, the egg, 1/4 cup of the grated Parmesan, and the chopped parsley. Stir until smooth and well-combined. Season with a pinch of salt and a crack of black pepper.
- Spread a thin layer of the meat sauce (about 1/2 cup) on the bottom of a 9x13-inch baking dish.
- Place a layer of no-boil noodles on top, breaking them to fit if necessary. Spread half of the ricotta mixture over the noodles, then sprinkle with 1 cup of mozzarella.
- Repeat the layers: noodles, remaining meat sauce, remaining ricotta, and another cup of mozzarella.
- For the final top layer, add the last of the noodles, the remaining sauce, and the final cup of mozzarella. Sprinkle the remaining 1/4 cup of Parmesan over the top.
- Cover the dish tightly with aluminum foil. Bake for 35 minutes.
- Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown.
- Let the lasagna rest on the counter for at least 15 minutes before slicing. This allows the layers to set, so you get clean, beautiful squares.
Notes
For the richest flavor, use a mix of ground beef and Italian sausage. Do not substitute with regular lasagna noodles; they will not cook properly. If your sauce is too thick, add a little water to loosen it. Letting the lasagna rest is crucial for structural integrity. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions. For a meatless version, replace the ground beef with 2 cups of finely chopped mushrooms and 1 cup of cooked lentils. For a dairy-free version, use a high-quality cashew-based ricotta and vegan mozzarella shreds.