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Easy lasagna with no boil noodles topped with cheese and herbs

Easy Lasagna with No-Boil Noodles

This easy lasagna recipe captures the quintessential flavors of Italian cuisine with simplified preparation using no-boil noodles, making it perfect for busy weeknights or festive gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Meat Ingredients
  • 1 pound ground beef Preferably lean
  • ½ pound sweet Italian sausage
  • 1 teaspoon minced garlic
  • 48 ounces spaghetti sauce Use your favorite sauce
Cheese Ingredients
  • 15 ounces ricotta cheese or cottage cheese Ricotta is preferred
  • 3 cups shredded mozzarella cheese
  • 2 large eggs
  • ¾ cup grated Parmesan cheese
  • 2 teaspoons dried parsley Or 4 tablespoons fresh
Lasagna Components
  • 12 no-boil lasagna noodles
  • ¼ cup water Optional, for thicker sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9x13 casserole dish with cooking spray.
  2. In a large skillet over medium heat, brown the ground beef and sweet Italian sausage together, then drain off any fat.
  3. Add the minced garlic and spaghetti sauce to the meat, and let it simmer for 5 minutes.
  4. In a bowl, combine ricotta cheese, 2 cups of mozzarella cheese, eggs, ½ cup of grated Parmesan, dried parsley, salt, and pepper. Stir until creamy.
Assembling the Lasagna
  1. Spread ¾ cup of sauce on the bottom of the baking dish.
  2. Layer three uncooked lasagna noodles over the sauce, then add ⅓ of the cheese mixture and ¼ of the sauce.
  3. Repeat these layers two more times.
  4. Finish with three noodles, the remaining sauce, and sprinkle with the last cup of mozzarella and Parmesan cheese.
  5. Add ¼ cup of water around the edges if using a thicker sauce, cover with sprayed aluminum foil, and bake for 50 minutes.
  6. Uncover and bake for an additional 10 minutes.
Serving
  1. Allow the lasagna to rest for about 10 minutes before slicing and serving.

Notes

Serve with a side salad, garlic bread, or roasted vegetables. Drizzling balsamic glaze adds a special touch. For leftovers, cover tightly and refrigerate for 3-5 days or freeze for up to 3 months. Reheat to 165°F for safety.