Can I use regular lasagna noodles without boiling them?

Yes. Regular dry lasagna noodles cook well in this recipe because the sauce, added water, tightly covered baking dish, and long baking time create enough moisture and steam. Keep every noodle surrounded by sauce, especially along the edges. If the spaghetti sauce is very thick, add slightly more water. Before uncovering the dish, test a center noodle with a thin knife. It should feel tender without a hard center.

Can I make this lasagna ahead of time?

Yes. Assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. The noodles will begin absorbing moisture from the sauce while the pan rests. Because the casserole starts cold, allow extra covered baking time and check the center before removing the foil. You can also prepare the meat sauce and cheese mixture one day ahead, then assemble the lasagna when needed.

Why is my no-boil lasagna dry or watery?

Dry lasagna usually needs more sauce, a little more water, tighter foil, or a longer covered baking time. Watery lasagna often results from thin sauce, undrained meat, too much added water, or cutting the casserole too soon. Match the water amount to the thickness of the sauce, drain the cooked meat well, and let the finished lasagna rest for 10 to 15 minutes before slicing.

Easy Lasagna Recipe: 7 Simple Steps for Great Results

Description

This easy lasagna recipe combines ground beef, sweet Italian sausage, rich spaghetti sauce, creamy ricotta, mozzarella, and Parmesan with regular dry lasagna noodles. The noodles cook directly in the covered casserole, creating tender layers without boiling them first.

Ingredients

1 pound ground beef
1/2 pound sweet Italian sausage
1 teaspoon minced garlic
48 ounces spaghetti sauce
15 ounces ricotta cheese or cottage cheese
3 cups shredded mozzarella cheese, divided
2 large eggs
3/4 cup grated Parmesan cheese, divided
2 teaspoons dried parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 regular dry lasagna noodles
1/4 cup water, plus more if using very thick sauce
Cooking spray for the baking dish and foil

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Instructions

Preheat the oven to 350°F and coat a 9-by-13-inch casserole dish with cooking spray.
Heat a large skillet over medium heat. Add the ground beef and sweet Italian sausage, break the meat into crumbles, and cook until no pink remains.
Drain and discard the excess fat from the skillet.
Stir in the minced garlic and cook for about 30 seconds.
Add the spaghetti sauce and simmer the meat sauce for 5 minutes.
Combine the ricotta cheese, 2 cups mozzarella, eggs, 1/2 cup Parmesan, dried parsley, salt, and black pepper in a large bowl.
Spread 3/4 cup meat sauce across the bottom of the prepared baking dish.
Arrange 3 dry lasagna noodles over the sauce.
Spread one-third of the ricotta mixture over the noodles, then add one-quarter of the remaining meat sauce.
Repeat the noodle, ricotta, and sauce layers twice more.
Finish with the final 3 noodles and all remaining meat sauce.
Sprinkle the reserved 1 cup mozzarella and remaining 1/4 cup Parmesan evenly over the top.
Pour 1/4 cup water slowly around the inside edges of the dish. Add slightly more only if the sauce is especially thick.
Spray one side of a sheet of aluminum foil with cooking spray.
Cover the dish tightly with the sprayed side of the foil facing the cheese.
Bake covered for 50 minutes.
Remove the foil carefully and bake uncovered for another 10 minutes, or until the sauce bubbles and the cheese turns lightly golden.
Let the lasagna rest for 10 minutes before cutting it into 15 portions and serving.

Notes

Regular dry lasagna noodles cook directly in the casserole and do not need to be boiled first.
Keep every noodle surrounded by sauce, especially around the edges.
A thick spaghetti sauce may require slightly more water, while a thin marinara may require less.
Spraying the foil with cooking spray prevents the melted cheese from sticking.
Drain the browned meat thoroughly to prevent greasy or watery layers.
Let the lasagna rest for 10 minutes before slicing so the layers can settle.
Garnish with fresh basil, oregano, parsley, or additional Parmesan if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze tightly wrapped portions for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 piece
Calories: 358
Sugar: 4
Sodium: 862
Fat: 19
Saturated Fat: 9
Unsaturated Fat: 8
Trans Fat: 0.2
Carbohydrates: 24
Fiber: 2
Protein: 23
Cholesterol: 92