Description
This easy no-boil lasagna recipe delivers a classic Italian comfort dish with layers of savory meat sauce, creamy ricotta cheese mixture, and melted mozzarella, all baked to perfection without the need to pre-boil the noodles. Perfect for a family dinner, this hearty baked pasta meal combines sweet Italian sausage, ground beef, and a rich tomato sauce for a satisfying and delicious meal.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef
- ½ pound sweet Italian sausage
- 1 teaspoon minced garlic
- 48 ounces spaghetti sauce (your favorite sauce)
Cheese Mixture
- 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
Other
- 12 lasagna noodles (no-boil)
- ¼ cup water (optional, depending on sauce consistency)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350ºF (175ºC) and spray a 9×13-inch casserole dish with cooking spray to prevent sticking.
- Cook Meat and Sauce: In a large skillet over medium heat, brown the ground beef and Italian sausage together until no longer pink, about 7-10 minutes. Drain off excess fat. Add minced garlic and cook for 1 minute until fragrant. Pour in spaghetti sauce and simmer gently for 5 minutes to blend flavors.
- Mix Cheese Filling: In a large bowl, combine ricotta cheese, 2 cups shredded mozzarella, 2 eggs, ½ cup grated Parmesan, dried parsley, salt, and ground black pepper. Stir until smooth and evenly mixed.
- Layer First: Spread ¾ cup of meat sauce on the bottom of the prepared dish. Lay 3 no-boil lasagna noodles over the sauce. Spread one-third of the cheese mixture evenly over noodles, then spoon one-fourth of meat sauce over the cheese.
- Repeat Layers: Add 3 more noodles, one-third of cheese mixture, and one-fourth of meat sauce. Repeat once more layering 3 noodles, one-third cheese mixture, and one-fourth sauce.
- Top Layer: Place final 3 noodles, spread remaining meat sauce, then top with remaining 1 cup shredded mozzarella and remaining ¼ cup grated Parmesan. If sauce is thick, pour ½ cup water around pan edges to aid noodle cooking.
- Cover and Bake: Spray aluminum foil with cooking spray (sprayed side down), cover dish tightly, and bake for 50 minutes.
- Uncover and Brown: Remove foil and bake uncovered an additional 10 minutes to brown and bubble cheese.
- Rest and Serve: Remove from oven and let stand 10 minutes before slicing to allow layers to set for easier serving.
Notes
- Ensure there is enough moisture in the sauce or add water to allow no-boil noodles to cook properly during baking.
- Spraying foil helps prevent cheese sticking when covered and baked.
- Ricotta can be substituted with cottage cheese for a lighter texture.
- Leftover lasagna keeps in the refrigerator up to 3 days and freezes well for up to 2 months.
- Fresh herbs like basil or oregano can be added for extra flavor.
Keywords: no boil lasagna, easy lasagna recipe, baked pasta, Italian recipe, ground beef lasagna, sausage lasagna, comfort food