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Easy No-Boil Lasagna Recipe with Cheesy Melty Layers for Perfect Homemade Dinner

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A quick and easy no-boil lasagna recipe featuring cheesy, melty layers and a rich homemade tomato sauce, perfect for busy weeknights or last-minute dinners.

Ingredients

Scale
  • No-boil lasagna noodles (e.g., Barilla or De Cecco)
  • 1 pound ground beef or Italian sausage (can substitute ground turkey)
  • 2 tablespoons extra virgin olive oil
  • 1 finely chopped onion
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • Salt and pepper to taste
  • 15 ounces part-skim ricotta cheese
  • 1 large egg, beaten
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley or basil (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until translucent.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Add ground beef or Italian sausage and cook until browned, about 6-8 minutes. Drain excess fat if needed.
  5. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer sauce for 15 minutes, stirring occasionally.
  6. In a medium bowl, combine ricotta cheese, beaten egg, and chopped parsley or basil if using. Stir until smooth.
  7. Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
  8. Lay 3 no-boil noodles side by side, slightly overlapping.
  9. Spread one-third of the ricotta mixture evenly over the noodles.
  10. Sprinkle about 1 cup shredded mozzarella and 2 tablespoons Parmesan cheese over the ricotta layer.
  11. Add a generous layer of sauce over the cheese.
  12. Repeat layering two more times: noodles, ricotta, mozzarella, Parmesan, sauce.
  13. Finish with a top layer of noodles, sauce, and a final sprinkle of mozzarella and Parmesan.
  14. Cover the dish tightly with aluminum foil.
  15. Bake for 45 minutes. Remove foil during the last 10 minutes to brown the cheese.
  16. Let lasagna rest for 10-15 minutes before slicing and serving.

Notes

Use a saucy, well-seasoned tomato base and cover tightly with foil to ensure noodles cook properly without drying out. Let the lasagna rest before slicing for cleaner cuts. Assemble ahead and refrigerate if needed, adding 10 minutes to baking time. Substitute dairy-free cheese and vegetables for vegan or vegetarian versions. Gluten-free noodles or roasted eggplant can be used for gluten-free adaptations.

Nutrition

Keywords: no-boil lasagna, easy lasagna, cheesy lasagna, quick dinner, homemade lasagna, weeknight meal, comfort food

Find it online: https://sunnysavory.com/easy-no-boil-lasagna-recipe-with-cheesy-melty-layers-for-perfect-homemade-dinner/