Super Easy No Boil Lasagna Recipe

Extra Easy No Boil Lasagna – no need to buy special noodles for this simple lasagna recipe. It comes together quickly, and tastes amazing!

My family is always happy when Italian food is on the menu! They also love Fettuccine Alfredo and Italian Chicken Pasta.

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

Ingredients needed:

ground beef
garlic
spaghetti or marinara sauce (we like Bertolli tomato and basil)
water
cottage cheese (or ricotta cheese if you prefer)
parmesan cheese (I like freshly grated parmesan)
egg
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

Yield: 12 serving

Extra Easy Lasagna

No need to boil the noodles for this easy and delicious lasagna recipe!

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 10 minutes

Total Time 1 hour 30 minutes

Ingredients

1 pound lean ground beef
1-2 cloves garlic
26 oz jar of spaghetti sauce
2/3 cup water
24 oz container cottage cheese
1/4 cup parmesan cheese
1 egg
1 Tbsp dry parsley
3 cups mozzarella cheese
10 lasagna noodles, uncooked

Instructions

Brown hamburger in a large skillet over medium high heat; drain off any fat. Add garlic and cook for 1-2 minutes. Add spaghetti sauce and water. Heat through.
Preheat oven to 375 degrees and spray a 9x13"baking dish with nonstick cooking spray.
Combine cottage cheese, parmesan, egg, and parsley in a small bowl; stir till well mixed.
Layer a third of the meat sauce, half of the uncooked noodles, half of the cottage cheese mixture, and a third of the mozzarella in the pan. Repeat layers, ending with the remaining sauce and mozzarella.
Cover pan with aluminum foil and bake at 375° for about an hour. I like to take off the foil the last few minutes so the cheese browns on top.
Let lasagna sit for 10 minutes before serving.

Notes

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.

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Nutrition Information:

Yield:

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

See all my MAIN DISH RECIPES.