No Boil Lasagna Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
-
Servings
12 servings
-
Calories
498 kcal
-
Course
Main Course
-
Cuisine
Italian
No Boil Lasagna Recipe
Description
This No Boil Lasagna recipe begins with preparing a rich meat sauce combining ground beef and Italian sausage with onions, garlic, and a blend of tomato products. The sauce includes seasonings like basil, Italian herbs, fennel seeds, and sugar to balance acidity, creating a complex and flavorful base. The sauce simmers until slightly thickened.
Meanwhile, a ricotta cheese filling is mixed with egg, parsley, and salt to provide a creamy contrast to the hearty meat sauce layers. The lasagna is assembled with meat sauce, uncooked regular lasagna noodles that soften as it bakes, the ricotta mixture, shredded mozzarella, and Parmesan cheese. Baking melds the flavors, the noodles cook through in the moist environment, and the cheeses create a melty topping and filling texture.
This dish yields about 12 servings and is suitable for family meals or gatherings. The lasagna can be made ahead, refrigerated, or frozen for convenience later. Proper storage and reheating instructions maintain its quality.
Using regular lasagna noodles as opposed to no-boil types ensures better texture as these soften gradually in the sauce while baking and chilling, avoiding mushiness.
Ingredients
For the meat sauce:
- 1 pound ground beef (see note 1)
- 1 pound Italian sausage ground
- 1 medium onion chopped (about 1 cup)
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 2 tablespoons granulated sugar or to taste (see note 2)
- 1 1/2 teaspoons basil dried
- 1 teaspoon Italian seasoning (see note 3)
- 1 teaspoon fennel seeds (see note 4)
- salt freshly ground
- black pepper freshly ground
For the cheese filling:
- 1 (15 ounce) container ricotta cheese (see note 5)
- 1 large egg
- 2 teaspoons parsley dried
- 1/2 teaspoon salt
For assembly:
- 1 box lasagna noodles NOT no-boil (see note 6)
- 1 pound mozzarella cheese shredded
- 1 cup Parmesan Cheese freshly grated
- parsley minced, for garnish, fresh
Instructions
To make the meat sauce:
- In a large saucepan or Dutch oven over medium-high heat, add beef (or sausage) and onion, and cook until mostly browned, about 5 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.
- Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, and fennel seeds. Simmer uncovered for 15 minutes, stirring occasionally. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). You should have about 2 quarts of sauce.
To make the cheese filling:
- Meanwhile, in a large bowl, combine ricotta cheese with egg, parsley, and salt. Chill until the sauce is finished.
To assemble and bake the lasagna:
- In the bottom of a 9-inch x 13-inch baking dish, spread 2 cups meat sauce. Arrange a single layer of uncooked noodles over the meat sauce (I sometimes do 3 full-size noodles lengthwise and then a partial noodle crosswise). Spread with a heaping 2/3 cup of the ricotta mixture. Top with about 1 1/2 cups (5 ounces) of mozzarella. Sprinkle with 1/3 cup Parmesan cheese.
- Spoon 2 cups meat sauce over the cheese. Make another layer of noodles, ricotta mixture (heaping 2/3 cup), mozzarella (1 1/2 cups) and Parmesan (1/3 cup). Repeat layers 1 more time, for a total of 3 layers.
- Spray a large piece of foil with nonstick spray and cover baking dish. Refrigerate at least 5 hours or overnight.
- Preheat oven to 375 degrees. Bake, covered with foil, for 25 minutes. Remove foil and bake an until hot and bubbly, about 25 minutes longer. Cool 5 minutes, then garnish with parsley before serving if desired.
Notes
- Use 1 pound each of ground beef and Italian sausage, or substitute as preferred including turkey or just one meat.
- Adjust or omit sugar in the sauce to taste to manage sweetness.
- Homemade Italian seasoning blends can be used instead of store-bought.
- Fennel seeds enhance Italian sausage flavor; omit if not desired and adjust sugar accordingly.
- Ricotta cheese can be homemade with milk, lemon juice, vinegar, and salt.
- Use regular lasagna noodles, not no-boil or oven-ready types, for best texture.
- Leftovers keep up to 4 days refrigerated; the dish can be made up to 3 days ahead.
- Freezing is possible either before or after baking with specific thawing and reheating instructions.
- This recipe is sized for a 9x13 inch baking dish giving 12 servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 498kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 105mg | 35% |
| Sodium | 528mg | 22% |
| Potassium | 351mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 325mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
