Original Post: https://www.evolvingtable.com/easy-lasagna/
Easy Lasagna Recipe (No-Boil Method)
This Easy Lasagna recipe comes together with less than 30 minutes of hands-on time, thanks to no-boil pasta! With layers of creamy ricotta, melty mozzarella, tender noodles, and a rich, hearty meat sauce made with ground beef and sausage, it’s a family favorite that’s perfect for any night of the week.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 4 ounces baby bella mushrooms finely chopped
- ½ pound mild italian sausage
- ½ pound 85/15 ground beef
- 1 (24-ounce) jar marinara sauce
- 1 (8-ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon brown sugar
- Pinch nutmeg
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 2 cups whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup finely chopped basil plus more for serving
- 1 large egg
- 1 teaspoon lemon zest from 1 lemon, optional
- 8 ounces oven-ready lasagna noodles*
- 2 cups shredded Mozzarella cheese
Instructions
- Preheat the oven to 375°F. Spray a 9x13-inch baking dish with non-stick cooking spray.
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion, mushrooms, sausage, and ground beef. Cook, breaking up the meat with a wooden spoon or spatula, for 7-8 minutes, or until fully browned. Drain excess fat if needed.1 tablespoon olive oil, 1 small yellow onion, 4 ounces baby bella mushrooms, ½ pound mild italian sausage, ½ pound 85/15 ground beef
- Stir in the marinara sauce, tomato sauce, Italian seasoning, brown sugar, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper. Reduce heat to medium-low and simmer for 7-8 minutes, until slightly thickened.1 (24-ounce) jar marinara sauce, 1 (8-ounce) can tomato sauce, 1 tablespoon Italian seasoning, 1 teaspoon brown sugar, Pinch nutmeg
- In a medium bowl, mix together the ricotta, Parmesan, basil, egg, lemon zest (if using), ½ teaspoon salt, and ¼ teaspoon black pepper. Stir until smooth and well combined.2 cups whole milk ricotta cheese, ½ cup grated Parmesan cheese, ¼ cup finely chopped basil, 1 large egg, 1 teaspoon lemon zest
- Assemble the lasagna:Spread ⅓ of the meat sauce in the bottom of the prepared baking dish.Layer with half of the lasagna noodles, breaking them as needed to fit.Spread half of the ricotta mixture evenly over the noodles.Sprinkle with 1 cup of the mozzarella.Repeat the process: Spread another ⅓ of the meat sauce, then layer with the remaining noodles, the rest of the ricotta mixture, and finish with the last ⅓ of the meat sauce.Top with the remaining 1 cup of mozzarella.8 ounces oven-ready lasagna noodles*, 2 cups shredded Mozzarella cheese
- Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and lightly browned. For an extra golden top, broil for 3-4 minutes at the end.
- Let the lasagna rest for 10-15 minutes before slicing. Garnish with chopped basil before serving, if desired.
Video
Notes
- Noodles: Be sure the package says "no-boil" or "oven-ready". If you're unable to find these, simply prepare regular lasagna noodles according to the package directions prior to assembling.
- Ground meats: Ground beef or pork will work if needed.
- Italian seasoning: Whip up your own Italian seasoning for the most flavor.
- Prepping ahead: You can entirely make the lasagna and freeze or store in the fridge for up to 2 to 3 days before baking.
- Freezing: You can freeze unbaked lasagna for up to 3 months.
Nutrition
Calories: 535kcal | Carbohydrates: 32g | Protein: 30g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 1412mg | Potassium: 679mg | Fiber: 3g | Sugar: 5g | Vitamin A: 969IU | Vitamin C: 8mg | Calcium: 368mg | Iron: 3mg
