Easy No-Boil Lasagna Recipe (Weeknight Dinner) – Comforting, Fast, and Foolproof
Lasagna on a weeknight? Absolutely. This easy no-boil lasagna delivers all the cozy, cheesy goodness without the extra steps or fuss.
No pre-cooking noodles, no complicated layering—just a quick assembly and into the oven it goes. It’s family-friendly, hearty, and perfect for nights when you want comfort food without spending hours in the kitchen. If you’re new to lasagna or just short on time, this recipe will quickly become a go-to.
Easy No-Boil Lasagna Recipe (Weeknight Dinner) - Comforting, Fast, and Foolproof
Ingredients
- No-boil lasagna noodles (9–12 sheets, depending on pan size)
- Marinara sauce (4 cups; about two 24-ounce jars)
- Whole-milk ricotta (15 ounces)
- Shredded mozzarella (3 cups, divided)
- Grated Parmesan (1/2 cup, plus more for topping)
- Egg (1, to enrich the ricotta)
- Italian sausage or ground beef (1 pound, optional)
- Yellow onion (1 small, finely diced)
- Garlic (3 cloves, minced)
- Olive oil (1–2 tablespoons)
- Italian seasoning (1 teaspoon)
- Red pepper flakes (pinch, optional)
- Fresh basil or parsley (2 tablespoons, chopped, optional)
- Salt and black pepper (to taste)
- Water or low-sodium broth (1/2 cup, if needed)
Instructions
- Preheat and prep: Set your oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish.
- Cook the meat (optional): In a skillet over medium heat, warm olive oil. Add onion and cook until soft, about 3–4 minutes. Stir in garlic for 30 seconds.Add sausage or ground beef, cook until browned, and drain excess fat.
- Season the sauce: Pour marinara into the skillet with the meat (or into a bowl if making it meatless). Add Italian seasoning, red pepper flakes, salt, and pepper. If the sauce is very thick, stir in 1/4–1/2 cup water or broth to help the noodles hydrate.
- Mix the cheeses: In a bowl, combine ricotta, 2 cups mozzarella, Parmesan, egg, a pinch of salt and pepper, and chopped herbs if using.Stir until smooth.
- Start layering: Spread 1 cup of sauce over the bottom of the baking dish. Add a layer of no-boil noodles, slightly overlapping as needed.
- Ricotta layer: Dollop and gently spread about one-third of the ricotta mixture over the noodles. Top with about 1 cup of sauce.
- Repeat: Add another layer of noodles, another third of ricotta, and more sauce.Repeat once more for a total of three ricotta layers and four noodle layers (sauce on the bottom and top).
- Top with cheese: Finish with the remaining sauce and sprinkle the last 1 cup of mozzarella plus a little extra Parmesan on top.
- Cover and bake: Cover the dish tightly with foil, tenting slightly so it doesn’t touch the cheese. Bake for 30 minutes.
- Uncover and brown: Remove the foil and bake another 15–20 minutes, until the cheese is bubbly and golden at the edges. If you like it extra browned, broil for 1–2 minutes, watching closely.
- Rest before slicing: Let the lasagna rest for 10–15 minutes.This helps it set so slices hold together.
- Garnish and serve: Sprinkle with fresh basil or parsley if you like. Cut and serve warm.
Why This Recipe Works
This lasagna uses no-boil noodles, which soften while baking, saving you a whole step.
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The sauce is a simple jarred marinara boosted with a little seasoning for extra flavor. A mix of ricotta, mozzarella, and Parmesan gives it that classic cheesy pull and a creamy middle. The key is enough moisture—the sauce and cheese create steam that cooks the noodles perfectly.
What You’ll Need
- No-boil lasagna noodles (9–12 sheets, depending on pan size)
- Marinara sauce (4 cups; about two 24-ounce jars)
- Whole-milk ricotta (15 ounces)
- Shredded mozzarella (3 cups, divided)
- Grated Parmesan (1/2 cup, plus more for topping)
- Egg (1, to enrich the ricotta)
- Italian sausage or ground beef (1 pound, optional)
- Yellow onion (1 small, finely diced)
- Garlic (3 cloves, minced)
- Olive oil (1–2 tablespoons)
- Italian seasoning (1 teaspoon)
- Red pepper flakes (pinch, optional)
- Fresh basil or parsley (2 tablespoons, chopped, optional)
- Salt and black pepper (to taste)
- Water or low-sodium broth (1/2 cup, if needed)
How to Make It
- Preheat and prep: Set your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
- Cook the meat (optional): In a skillet over medium heat, warm olive oil. Add onion and cook until soft, about 3–4 minutes. Stir in garlic for 30 seconds.
Add sausage or ground beef, cook until browned, and drain excess fat.
- Season the sauce: Pour marinara into the skillet with the meat (or into a bowl if making it meatless). Add Italian seasoning, red pepper flakes, salt, and pepper. If the sauce is very thick, stir in 1/4–1/2 cup water or broth to help the noodles hydrate.
- Mix the cheeses: In a bowl, combine ricotta, 2 cups mozzarella, Parmesan, egg, a pinch of salt and pepper, and chopped herbs if using.
Stir until smooth.
- Start layering: Spread 1 cup of sauce over the bottom of the baking dish. Add a layer of no-boil noodles, slightly overlapping as needed.
- Ricotta layer: Dollop and gently spread about one-third of the ricotta mixture over the noodles. Top with about 1 cup of sauce.
- Repeat: Add another layer of noodles, another third of ricotta, and more sauce.
Repeat once more for a total of three ricotta layers and four noodle layers (sauce on the bottom and top).
- Top with cheese: Finish with the remaining sauce and sprinkle the last 1 cup of mozzarella plus a little extra Parmesan on top.
- Cover and bake: Cover the dish tightly with foil, tenting slightly so it doesn’t touch the cheese. Bake for 30 minutes.
- Uncover and brown: Remove the foil and bake another 15–20 minutes, until the cheese is bubbly and golden at the edges. If you like it extra browned, broil for 1–2 minutes, watching closely.
- Rest before slicing: Let the lasagna rest for 10–15 minutes.
This helps it set so slices hold together.
- Garnish and serve: Sprinkle with fresh basil or parsley if you like. Cut and serve warm.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in the oven at 325°F until warmed through, or microwave individual portions.
For freezing, wrap the whole, unbaked lasagna tightly in foil and plastic wrap and freeze for up to 3 months. Bake from frozen at 375°F, covered, for about 60–75 minutes, then uncover to brown. You can also freeze baked leftovers; thaw overnight before reheating for best texture.
Benefits of This Recipe
- Fast and convenient: No-boil noodles cut prep time, and jarred sauce keeps it simple.
- Customizable: Use meat or keep it vegetarian; add veggies or swap cheeses.
- Family-friendly: Crowd-pleasing flavors with a comforting, classic vibe.
- Great for leftovers: Slices reheat well and make easy lunches.
- Make-ahead friendly: Assemble in the morning and bake at dinnertime.
Pitfalls to Watch Out For
- Too little sauce: No-boil noodles need moisture.
If your sauce is thick, thin it slightly so the noodles soften properly.
- Skipping the rest: Cutting too soon leads to slumpy slices. Let it rest to set the layers.
- Overbaking: If the top gets too brown before the center is hot, re-cover with foil to prevent burning.
- Dry edges: Make sure sauce reaches the corners and edges when layering.
Alternatives
- Vegetarian: Add sautéed mushrooms, spinach, or zucchini between layers. Pat veggies dry to avoid excess moisture.
- Lighter option: Use part-skim ricotta and mozzarella, and skip the meat.
Add extra herbs for flavor.
- Spicy version: Use hot Italian sausage and add more red pepper flakes.
- White lasagna: Swap marinara for a light Alfredo or béchamel and add shredded chicken and spinach.
- Gluten-free: Use gluten-free no-boil noodles and check that your sauce is gluten-free.
- Dairy-free: Use dairy-free ricotta and mozzarella alternatives and ensure the sauce is dairy-free.
FAQ
Do I have to use no-boil noodles?
No, but they save time. If you use regular lasagna noodles, boil them until very al dente, drain well, and proceed. You won’t need to thin the sauce as much because the noodles are already hydrated.
Why is my lasagna watery?
This usually happens if the sauce is too thin or if veggies release moisture while baking.
Use a slightly thick sauce, sauté watery vegetables first, and let the lasagna rest before cutting so any liquid redistributes.
Can I assemble it ahead?
Yes. Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add 10–15 minutes to the covered bake time if placing it in the oven straight from the fridge.
What can I use instead of ricotta?
Cottage cheese works well.
Blend it briefly for a smoother texture and mix with an egg and Parmesan to help it set.
How do I prevent the foil from sticking to the cheese?
Tent the foil so it doesn’t touch the top, or lightly spray the underside of the foil with oil before covering. You can also place a sheet of parchment under the foil.
Can I make it in a smaller pan?
Yes. Use an 8×8-inch pan and halve the ingredients, or make two smaller pans and freeze one for later.
Adjust bake time slightly and check for bubbling around the edges.
How do I know it’s done?
Look for a steady bubble around the edges and a golden top. A thermometer inserted in the center should read at least 165°F. If the noodles still feel rigid when pierced, bake a bit longer covered.
Wrapping Up
This Easy No-Boil Lasagna is weeknight comfort made simple: hearty layers, rich sauce, and melty cheese without the hassle.
It’s flexible enough to match what you have on hand, and reliable enough to serve guests with confidence. Keep a couple of jars of marinara and a box of no-boil noodles in the pantry, and you’ll always be one step away from a cozy, satisfying dinner.
