Extra Easy No Boil Lasagna – no need to buy special noodles for this simple lasagna recipe. It comes together quickly, and tastes amazing!
An Easier Way to Make Lasagna!
Growing up, my least favorite part about making lasagna was always boiling the noodles. Not only did it take time, but it left an extra dish to wash.
My first year of college, my good friend Mark shared his mom’s lasagna recipe with me. She adds extra water to the sauce, lengthens the cooking time, and eliminates the need to cook the noodles ahead of time. Perfect!!
Some of you may be wondering “Can you really make lasagna without boiling the noodles?” Yes, you absolutely can! I actually use this method with every lasagna recipe I make. I love not having to boil the noodles. And you don’t have to spend extra money for the fancy no-boil needed variety. Bonus!!
HOW TO MAKE NO BOIL LASAGNA
- ground beef
- spaghetti or marinara sauce (we like Bertolli tomato and basil)
- cottage cheese (or ricotta cheese if you prefer)
- parmesan cheese (I like freshly grated parmesan)
- parsley (I use dry, but fresh works too.)
- mozzarella cheese
- lasagna noodles
Start by making a simple with browned ground beef, garlic, and bottled spaghetti sauce. Adding some extra water to the sauce eliminates the need to boil the noodles.
Stir together two types of cheeses with some parsley and an egg. The egg helps bind the cheese mixture together so the lasagna is a little easier to slice. It also adds a rich flavor.
HOW TO LAYER LASAGNA
A layer of sauce in the bottom of the pan helps prevent the noodles or cheese sticking to the pan. Layer a third of the sauce, half of the noodles, half of the cheese mixture, and a third of the mozzarella cheese. Repeat sauce, noodles, cheese, and mozzarella layers. Finish off with the remaining sauce and mozzarella cheese.
Bake for about an hour or until the noodles are tender. I like to cover the lasagna with foil for the first 45-50 minutes, then remove the foil so the cheese browns on top.
For easier slicing, let the lasagna sit for at least 10 minutes before serving!
Why do you put eggs in lasagna?
The egg added in this recipe helps bind the cheeses together so that they don’t ooze out when the lasagna is cut. Egg also adds a rich flavor.
Should I use cottage cheese or ricotta cheese in lasagna?
This is really a matter of preference. No one in my family likes the texture of ricotta cheese, so I always use cottage cheese. You can use whichever type you prefer. Cottage cheese is lower in fat (if you choose the low fat variety), so that is a bonus in my book.
How to store leftover lasagna?
Leftover lasagna is simply amazing. It will last for 3-5 days in the refrigerator if covered tightly.
A Great Freezer Meal
This lasagna makes a perfect make ahead meal. You can assemble it, cover it with two layers of aluminum foil, and pop it in the freezer. It will keep for up to three months. Let it thaw, then bake as directed, adding additional time if needed.
WHAT TO SERVE WITH LASAGNA:
- garlic bread or Garlic Knots
- green salad (we like ours with homemade ranch dressing)
- No Knead Artisan Bread
- Simple Italian Salad
MORE TASTY PASTA RECIPES:
NO BOIL LASAGNA RECIPE
The flavor of this lasagna will vary according to the type of pasta sauce you use, so you may need to experiment with different brands/types till you find the one your family likes the best. As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Serving Size: 1
Amount Per Serving: Calories: 353 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 84mg Sodium: 771mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 28g
The flavor of this lasagna will vary according to the type of pasta sauce you use, so you may need to experiment with different brands/types till you find the one your family likes the best.
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.