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Easy No-Boil Lasagna Recipe (Weeknight Dinner) - Comforting, Fast, and Foolproof

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

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)

Method
 

  1. Preheat and prep: Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Ricotta layer: Dollop and gently spread about one-third of the ricotta mixture over the noodles. Top with about 1 cup of sauce.
  7. 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).
  8. Top with cheese: Finish with the remaining sauce and sprinkle the last 1 cup of mozzarella plus a little extra Parmesan on top.
  9. Cover and bake: Cover the dish tightly with foil, tenting slightly so it doesn’t touch the cheese. Bake for 30 minutes.
  10. 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.
  11. Rest before slicing: Let the lasagna rest for 10–15 minutes. This helps it set so slices hold together.
  12. Garnish and serve: Sprinkle with fresh basil or parsley if you like. Cut and serve warm.