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Easy Lasagna Recipe (No Boil Noodles)

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This easy lasagna recipe with no-boil noodles offers a delicious, comforting meal with ground beef, sweet Italian sausage, three cheeses, and spaghetti sauce, all layered to perfection. It’s simple to make and perfect for a busy weeknight dinner or family gathering.

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

2 large eggs

¾ cup grated Parmesan cheese

2 teaspoons dried parsley or 4 tablespoons freshly snipped

¼ teaspoon salt

¼ teaspoon ground pepper

12 lasagna noodles

¼ cup water (optional)

Instructions

  1. Preheat your oven to 350ºF (175ºC). Spray a 9x13-inch casserole dish with cooking spray to prevent sticking.
  2. In a large skillet over medium heat, brown the ground beef and sausage together. Drain off any excess fat. Add the minced garlic and spaghetti sauce to the skillet. Simmer the mixture for 5 minutes, stirring occasionally.
  3. In a large mixing bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, eggs, ½ cup of Parmesan cheese, dried parsley, salt, and ground black pepper. Stir until everything is well-mixed and smooth.
  4. Begin assembling the lasagna by spreading ¾ cup of the meat sauce mixture on the bottom of the prepared baking dish. Place 3 uncooked lasagna noodles on top of the sauce, slightly overlapping if needed.
  5. Layer with ⅓ of the cheese mixture, then ¼ of the sauce. Repeat this layering process until all the noodles, cheese mixture, and sauce are used up. Top the lasagna with the remaining 3 noodles, followed by the remaining sauce. Finish by sprinkling the remaining 1 cup of mozzarella cheese and Parmesan cheese on top.
  6. If your sauce is thick, pour ¼ cup of water around the edges of the pan to ensure the noodles cook properly. If your sauce is runnier, you may not need the water.
  7. Cover the baking dish with a sheet of aluminum foil (sprayed side down to prevent sticking) and bake in the preheated oven for 50 minutes.
  8. After 50 minutes, remove the foil and bake for an additional 10 minutes to allow the cheese to melt and become golden brown.
  9. Let the lasagna stand for 10 minutes before slicing and serving. This resting time helps the layers set, making it easier to cut.

Notes

  • Leftovers can be stored in the refrigerator for up to 4 days.
  • For freezing, let the lasagna cool completely before wrapping it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months.
  • To reheat, cover with foil and bake in a 350ºF oven for 20-25 minutes or microwave individual slices for 2-3 minutes.

Nutrition

Find it online: http://recipesbyjanet.com/easy-lasagna-recipe-no-boil-noodles/