Think lasagna is time-consuming to make? Think again! This No Boil Lasagna has all of the flavors without the work! It comes together in minutes & will be your new go-to recipe. Cheesy and delicious, this easy lasagna recipe always disappears.
Lasagna is always a great dish to feed a group because you can prep it ahead of time and it appeals to people of all ages. But it can also feel overwhelming to make on a weeknight because of the effort involved with many classic lasagna recipes.
Enter this No Boil Lasagna! Skip boiling the noodles and just layer away. Add a Caesar salad, some French bread and serve a Chocolate Chip Cheesecake Ball for dessert, and your menu is complete.
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Why this lasagna recipe is unique
✘ Short prep time! No need to boil the lasagna noodles ahead of time which makes assembly (and clean up) fast!
✘ We use mozzarella and provolone cheese slices to get even layers of cheese throughout the lasagna.
✘ Whole milk ricotta makes the filling rich and creamy.
Ingredients
The ingredient list for No Boil Lasagna is short and sweet.
Ingredient Notes:
Ricotta Cheese: Use whole milk ricotta cheese if you can find it and it makes the filling extra creamy but part skim will work in a pinch.
Cheese: Many lasagna recipes use shredded cheese. We like using slices because it makes assembly a snap. Two kinds of cheeses - provolone and mozzarella - give the best flavor and melt easily and evenly. The provolone cheese can be either smoked or non-smoked.
Marinara Sauce: The flavor of the marinara makes a big difference. Use your favorite. Rao's is our go-to jarred sauce.
Noodles: Both oven-ready or regular lasagna noodles for this recipe. If you use regular lasagna noodles, make sure you add 1 cup of water to the marinara sauce.
Instructions
Assembly is easy. Start with mixing ricotta cheese, eggs and spices in a medium bowl and stirring until thoroughly combined.
Place 1 ½ cups of marinara sauce in the bottom of the lasagna pan and place a layer of noodles on top.
Place ½ cup of the ricotta mixture on top of noodles and spread. Top with ½ cup of cooked Italian Sausage and layer 6 slices of mozzarella on top. Pour 2 cups of the marinara sauce on top.
Repeat layers of noodles, ricotta mixture, sausage, and layer 6 slices of provolone cheese on top.
Add the remainder of the marinara sauce, another layer of noodles, the remaining ricotta mixture and the rest of the Italian Sausage.
Finish with the remaining slices of mozzarella and provolone cheese. Cover with foil and set aside until ready to bake.
FAQs
You can easily swap in regular lasagna noodles instead of the oven-ready variety. Just be sure to stir in 1 cup of water to the marinara sauce before layering in the dish. The regular noodles need to absorb more liquid than just the sauce on its own.
The resting time is a critical component of this recipe. It allows the dish to set up and solidify to make slicing and serving easy. If your lasagna falls apart when you try and remove it from the pan, let it sit a little longer.
If you are lucky enough to have leftovers, lasagna is best reheated in the oven. Pour a little marinara sauce on top and cover it with foil so it doesn't dry out.
Expert Tips for the Best Lasagna
✔️ Use your favorite marinara sauce. The taste of the marinara sauce really shines through so be sure to use one that you love!
✔️ Drain the extra fat from the sausage after browning so grease doesn't pool in lasagna.
✔️ Use an offset spreader to easily spread the ricotta mixture over the noodles.
✔️ Prevent the cheese from sticking to the foil by spraying the foil with cooking spray before covering the lasagna.
✔️ If you make the lasagna ahead of time and refrigerate before baking, let the lasagna sit on the counter for 30 minutes before baking to bring it to room temperature.
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Recipe
No Boil Lasagna
Ingredients
- 1 pound Mild Italian sausage, browned and drained
- 15 Lasagna noodles (Use regular or oven ready. See note below.)
- 48 ounces Marinara sauce
- 15 ounces whole milk ricotta
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 12 slices Mozzarella cheese
- 9 slices Provolone cheese
Instructions
- Preheat oven to 350°F.
- In a small bowl, combine ricotta, egg, oregano and basil. Set aside.15 ounces whole milk ricotta, 1 large egg, 1 teaspoon dried oregano, 1 teaspoon dried basil
- Place 1 cup sauce in the bottom of a 9 x 13 lasagna pan. Cover with 4-5 lasagna noodles.48 ounces Marinara sauce, 15 Lasagna noodles
- Place ½ cup of the ricotta mixture on top of noodles and spread. Top with ½ cup of cooked Italian Sausage and layer 6 slices of mozzarella on top. Pour 2 cups of the marinara sauce on top.12 slices Mozzarella cheese, 1 pound Mild Italian sausage,
- Repeat layers of noodles, ricotta mixture, sausage, and layer 6 slices of provolone cheese on top.9 slices Provolone cheese
- Add the remainder of the marinara sauce, another layer of noodles, the remaining ricotta mixture and the rest of the Italian Sausage.
- Finish with the 6 slices of mozzarella and 3 slices of provolone cheese. Cover with foil and set aside until ready to bake.
- Cover with foil and bake for 30 minutes. Take foil off and bake for an additional 30 minutes or until cheese is melted, brown and bubbly. Remove from oven and allow lasagna to rest for 15 minutes before cutting. Serve with parmesan cheese.
Notes
Ingredient Notes:
Ricotta Cheese: Use whole milk ricotta cheese if possible. It makes the filling extra creamy. Cheese: Slices make assembly a snap and they melt very evenly. Provolone cheese can be either smoked or non-smoked. Use your favorite. Marinara Sauce: The flavor of the marinara makes a big difference. Rao's is our go-to jarred sauce. Noodles: You can use oven-ready or regular lasagna noodles for this recipe. Stir in 1 cup of water to the marinara sauce before you begin layering if you use regular lasagna noodles.Tips:
✔️ Prevent the cheese from sticking to the foil by spraying the foil with cooking spray before covering the lasagna. ✔️ If you make the lasagna ahead of time and refrigerate it before baking, let the lasagna sit on the counter for 30 minutes before baking to bring it to room temperature. ✔️ The resting time is a critical component of this recipe. It allows the dish to set up and solidify to make slicing and serving easy. If your lasagna falls apart when you try and remove it from the pan, let it sit a little longer. ✔️ If you are lucky enough to have leftovers, lasagna is best reheated in the oven. Pour a little marinara sauce on top and cover it with foil so it doesn't dry out.Nutrition
Nutrition info not guaranteed to be accurate.
Hi Lisa,
I am making this over the weekend. What is your favorite sauce to use? Do you make your own or buy store stuff. Any suggestions would be great!
Thanks
Sara
Hi Sara,
I either use Brianno's red sauce from the deli in Eagan or I use Rao's jarred sauce! You can make your own too, but that makes it a lot more work 🙂 Enjoy!
Thanks Lisa!!
This lasagna is just the comfort food these chilly nights need!
This looks and sounds amazing, Lisa! I love the idea of using sliced cheese. Pinning! 🙂
Thanks for the pin!
Yum! I love lasagne and your recipe is a little different from my traditional one. Can't wait to try yours - it sounds amazing!
A question only-- the recipe did not specify regular lasagna or oven ready pasta sheets for easy lasagna.
I have used both kinds of noodle, but I generally use the DeCecco brand. Hope that helps!
I am confused ..are the noodles pre cooked or the "dry" noodles that bake as lasagna cooks?
Hi Patricia, Put the dry, uncooked noodles in the pan. They will cook as the lasagna bakes. Hope that helps, sorry for the confusion.