Name: Easy No Boil Lasagna Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 pound ground beef; ½ pound sweet Italian sausage; 1 teaspoon minced garlic; 48 ounces spaghetti sauce (your favorite sauce); 15 ounces ricotta cheese (or cottage cheese); 3 cups shredded mozzarella cheese (divided); 2 large eggs; ¾ cup grated Parmesan cheese (divided); 2 teaspoons dried parsley or 4 tablespoons freshly snipped; ¼ teaspoon salt; ¼ teaspoon ground pepper; 12 lasagna noodles (no-boil); ¼ cup water (optional, depending on sauce consistency)

I’ve got to tell you, this Easy No Boil Lasagna Recipe is a real game-changer when it comes to weeknight dinners. There’s something so comforting about lasagna, but the idea of boiling noodles first can be a bit daunting or just plain time-consuming. Well, that’s why I adore this recipe — it skips the noodle boiling part entirely, letting the oven do the work while you relax or prep a salad.

What makes this recipe stand out for me is how straightforward it is without sacrificing those cozy, layered flavors we all crave. Whether you’re feeding a hungry family or want leftovers for days, this easy no boil lasagna recipe hits the spot every time. Trust me, once you try it, you’ll appreciate just how simple and satisfying lasagna night can be.

Ingredients You’ll Need

All the ingredients for this easy no boil lasagna recipe come together beautifully, so your layers are perfectly balanced — creamy cheese, hearty meat sauce, and just the right amount of seasoning. When shopping, pick a spaghetti sauce you genuinely love because it’s the backbone of the whole dish.

Ground beef: Choose lean beef to keep the dish from getting too greasy, and it browns nicely for that rich flavor.
Sweet Italian sausage: Adds a bit of spice and great depth; you can remove the casing if you want smaller crumbles.
Minced garlic: Fresh or jarred work well, but fresh always amps up the flavor more.
Spaghetti sauce: Your favorite jarred or homemade sauce works—pick one with a good herb blend for extra zip.
Ricotta cheese: The creamy layer that holds everything together; cottage cheese is a lighter swap if you prefer.
Shredded mozzarella cheese: Skip the pre-shredded if you can – fresh shredded melts way better and gooier.
Eggs: Helps bind the cheese mixture and adds richness.
Grated Parmesan cheese: Adds a sharp, nutty finish perfect for topping and mixing in the cheese layer.
Dried parsley or fresh parsley: Fresh parsley brightens the flavors beautifully if you have it on hand.
Salt and ground pepper: Season carefully — these simple additions enhance all the other ingredients.
No-boil lasagna noodles: The star of this easy no boil recipe – no pre-cooking, just layer and bake.
Water (optional): Helps soften the noodles during baking if your sauce is on the thicker side.

Variations

Personally, I love mixing things up with this easy no boil lasagna recipe depending on what I have on hand or dietary needs. It’s a flexible recipe that invites you to make it your own because, hey, no two kitchens are exactly alike!

Vegetarian variation: Swap the meat for sautéed mushrooms, zucchini, or spinach. I’ve done this when friends come over who don’t eat meat — it’s just as delicious and hearty.
Gluten-free noodles: Use gluten-free no-boil noodles to accommodate dietary restrictions without changing the cooking steps.
Herb booster: Adding fresh basil or oregano can make the flavors pop, especially in summer when herbs are fresh and fragrant.
Cheese alternatives: Try part-skim mozzarella and ricotta or even a blend of cheeses like provolone and fontina for a different twist.
Spicy kick: Add red pepper flakes to the meat sauce or sprinkle crushed chilies on top before baking if you love a bit of heat.

How to Make Easy No Boil Lasagna Recipe

Step 1: Brown the Meat and Build Your Sauce

Start by heating a large skillet over medium heat and cook the ground beef and sweet Italian sausage together. Don’t rush this — take about 7 to 10 minutes, stirring occasionally, until the meat is fully browned with no pink spots left. Drain off any excess fat to keep things from being greasy. Then toss in your minced garlic and cook for just about 1 minute — you’ll start to smell that incredible garlic aroma shortly after! Pour in your favorite spaghetti sauce, stir everything gently, and let it simmer on low heat for about 5 minutes to marry those flavors. This step is key for that rich, meaty layer in your lasagna.

Step 2: Mix the Cheese Filling

While the sauce simmers, grab a big mixing bowl and combine ricotta cheese, 2 cups of shredded mozzarella, the eggs, half of the Parmesan cheese, dried or fresh parsley, and a pinch of salt and pepper. Stir everything together really well until it forms a smooth, creamy mixture. This cheese blend adds that lovely richness and helps everything bind together when baked. Pro tip: If your ricotta seems watery, give it a quick drain in a fine mesh sieve so your filling isn’t runny.

Step 3: Start Assembling the Layers

Now for the fun part! Spray your 9×13-inch baking dish with cooking spray — this prevents sticking and makes cleanup easier. Spread about ¾ cup of the meat sauce on the bottom to keep those noodles from drying out. Carefully arrange 3 no-boil noodles on top — don’t worry if they overlap a bit. Spread one-third of the cheese mixture evenly over those noodles, followed by spooning one-fourth of the meat sauce on top of the cheese. Repeat this pattern two more times: noodles, cheese, and sauce layers. Layering evenly makes sure every bite is packed with flavor and texture.

Step 4: Finish and Bake

Finish with a final layer of noodles and the remaining meat sauce. Sprinkle the last cup of shredded mozzarella and the remaining Parmesan evenly on top for that golden, bubbly cheese crust. If your sauce is thick or chunky, add about ¼ to ½ cup of water around the edges to help the noodles absorb steam and cook properly during baking—a little kitchen trick I learned after a few trial runs! Spray the underside of a sheet of aluminum foil with cooking spray to prevent sticking, then cover your baking dish tightly.

Bake in your preheated 350ºF oven for 50 minutes covered. After that, remove the foil and bake uncovered for an extra 10 minutes to get the cheese on top browned and bubbling — that’s the magic finishing touch. When done, let it sit for about 10 minutes before slicing. Trust me, waiting is hard but worth it; this resting time lets the layers set, so your pieces look pretty on the plate and don’t slide apart.

How to Serve Easy No Boil Lasagna Recipe

The image shows seven bowls and plates on a white marbled surface, each with different lasagna ingredients. At the top right is a white plate piled with raw ground meat, colored deep red with white fatty specks. To its left, a white bowl holds shredded white cheese with a soft texture. Below that is a bowl filled with a smooth, thick red sauce. Underneath that are two small white bowls, one with mixed green dried herbs, and the other with white salt crystals. At the bottom left, a white plate carries a block of soft, crumbly white cheese. Next to this plate are three brown eggs with smooth shells. To the right of the eggs is a neat stack of square, yellow lasagna pasta sheets, arranged in multiple layers, showing their thin and smooth texture. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love scattering a handful of fresh parsley or basil over the top right before serving — it adds a fresh pop of color and herbaceous brightness that cuts through the richness. Sometimes I like to drizzle a little extra virgin olive oil or sprinkle crushed red pepper flakes for a bit more flavor dimension.

Side Dishes

For sides, I usually go with something simple and fresh like a crisp Caesar salad or steamed green beans. Garlic bread or a crunchy baguette work wonders too, especially if you want to soak up every bit of those delicious layers.

Creative Ways to Present

Once, I made this easy no boil lasagna recipe for a birthday dinner and served each portion in individual mini casserole dishes — it was such a hit! You could also jazz it up by layering it in a deep glass dish so guests can see those beautiful layers, or even sprinkle pomegranate seeds or fresh microgreens for an elegant twist.

Make Ahead and Storage

Storing Leftovers

Leftovers? Absolutely! I cover mine tightly with foil or airtight wrap and pop it in the fridge where it stays great for up to 3 days. The flavors actually get better after a day or two when everything has more time to meld together.

Freezing

If I’m making lasagna ahead of time, I’ll assemble it in a freezer-safe dish, cover it well with foil, and freeze it for up to 2 months. When you’re ready to eat, just thaw it overnight in the fridge before baking as usual. It’s such a lifesaver for busy weeks!

Reheating

To reheat, I usually cover leftover pieces with foil and warm in a 350ºF oven for about 20 minutes or until hot throughout. This keeps the cheese melty and the noodles tender without drying out. If I’m in more of a rush, the microwave works too—just cover it with a microwave-safe lid or plate to trap moisture.

FAQs

Can I use regular lasagna noodles instead of no-boil?

You can, but you’ll need to boil them first according to package instructions before layering. This easy no boil lasagna recipe is designed specifically to save you that step, but if you prefer traditional noodles, just prepare them ahead of time.
What if my sauce is really thick—do I have to add water?

If your sauce is thick or chunky, I highly recommend adding about ¼ to ½ cup water around the edges when layering. This helps the no-boil noodles absorb moisture and cook properly during the baking process, resulting in tender noodles instead of chewy or hard ones.
Can I make this recipe ahead of time?

Yes! You can assemble the entire lasagna a day ahead, cover it tightly, and refrigerate. When you’re ready, just bake it according to the instructions. The flavors often deepen after sitting overnight, making it even better!
Can I substitute cottage cheese for ricotta?

Absolutely. Cottage cheese is a lighter alternative and works well in this recipe. For the best texture, choose small-curd cottage cheese and drain any excess liquid before mixing.
How long does this lasagna keep in the freezer?

Properly wrapped and stored in an airtight container or foil, this lasagna will stay good in the freezer for up to 2 months without significant loss of flavor or texture.

Final Thoughts

This easy no boil lasagna recipe has become my go-to comfort meal when I want something hearty but without all the fuss. It’s incredible how skipping just one step—the noodle boiling—makes dinner prep so much quicker without sacrificing any flavor. I hope you give it a try and make it your family’s favorite too because it’s truly a win-win: minimal stress and maximum yum!