Print

No-Boil Lasagna

  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: Italian

DESCRIPTION

This No-Boil Lasagna recipe layered with a hearty meat sauce, seasoned ricotta, and gooey cheese uses regular lasagna noodles.


Ingredients

Scale
  • Cooking spray
  • 32 oz. whole milk ricotta
  • 1 egg, lightly beaten
  • 4 cups mozzarella cheese, divided
  • 1/4 cup chopped parsley, plus more for garnish
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 132 oz. jar marinara sauce
  • 1 box lasagna noodles
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Pre-heat oven to 375˚F. Spray a 9” x 13” baking dish with cooking spray.
  2. In a large bowl, combine ricotta, egg, 1 cup mozzarella, parsley, salt, and pepper, set aside.
  3. In a large skillet over medium heat, heat oil.
  4. Add onions and cook until softened, 5 – 8 minutes.
  5. Add garlic and cook until fragrant, about 1 minute.
  6. Add beef and cook until no longer pink, breaking up with a wooden spoon, 6 – 8 minutes.
  7. Remove from heat and add marinara sauce. Stir to combine.
  8. Spread a thin layer of meat sauce in the prepared baking dish. Layer with a single layer of noodles, spread 1/3 of the ricotta mixture spread over the noodles, then 1/3 of the mozzarella, and finally 1/3 of the meat sauce. Repeat creating layers, ending with noodles, mozzarella, and Parmesan.
  9. Cover with foil sprayed with cooking spray and bake for 45 minutes. Remove the foil and bake another 15 minutes, until cheese is bubbly and slightly brown.
  10. Allow to sit 15 minutes prior to serving.
  11. Garnish with parsley.