There’s nothing quite as comforting as a bubbling pan of Lasagna No Boil Noodles, straight from the oven with layers of tender pasta, rich meat sauce, and creamy cheese.
It’s hearty, full of flavor, and surprisingly simple — no need to pre-cook the noodles.
This version delivers everything you love about traditional lasagna but skips the extra step, making it perfect for weeknights or cozy family dinners.
Why You’ll Love This Recipe
This lasagna has all the comforting layers you expect — robust meat sauce, creamy ricotta, and gooey melted mozzarella.
The no-boil noodles save time while absorbing flavor as they bake.
It’s a crowd-pleaser that feels gourmet yet easy enough for beginners.
Plus, it reheats beautifully, making leftovers even better the next day.
What You’ll Need (Ingredient Highlights)
Lean ground beef and Italian sausage create a deep, savory foundation for the sauce.
Crushed tomatoes, tomato paste, and tomato sauce combine for rich, slow-cooked flavor.
Ricotta, mozzarella, and Parmesan blend into a creamy, cheesy filling that holds everything together.
No-boil noodles soak up the sauce as they bake, creating perfectly tender layers without fuss.
Fresh parsley and basil add a pop of color and brightness to balance the richness.
Pro Tips Before You Start
Use a mix of beef and sausage for the best flavor balance.
Simmer the sauce long enough for depth — at least 30 minutes, ideally an hour.
Make sure your sauce is slightly loose; no-boil noodles need that extra moisture to cook.
Let the lasagna rest before slicing — this helps the layers set for clean, beautiful servings.
Toast extra Parmesan on top during the final minutes of baking for a golden crust.
How to Make Lasagna No Boil Noodles
Step 1 – Prepare the Hearty Meat Sauce
Heat olive oil in a large pot over medium-high heat.
Add the ground beef and Italian sausage, breaking it up as it cooks until browned.
Drain excess fat.
Add chopped onion and sauté until soft, then stir in garlic until fragrant.
Mix in crushed tomatoes, tomato sauce, tomato paste, water or red wine, Italian seasoning, basil, oregano, salt, pepper, sugar, and bay leaves.
Simmer covered on low for at least 30 minutes, stirring occasionally.
Remove bay leaves, stir in chopped parsley, and adjust seasoning if needed.
The sauce should be slightly thin — perfect for cooking the noodles in the oven.
Step 2 – Make the Creamy Cheese Filling
In a medium bowl, combine ricotta, beaten egg, Parmesan, parsley, salt, pepper, and a pinch of nutmeg.
Stir until smooth and fully incorporated. Set aside.
Step 3 – Preheat the Oven and Prep the Dish
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Step 4 – Assemble the Layers
Spread meat sauce evenly over the bottom of the dish. Arrange a single layer of no-boil noodles on top.
Spread half the ricotta mixture over the noodles, then sprinkle with 1 cup mozzarella. Spoon over another meat sauce.
Repeat the layering: noodles, remaining ricotta, mozzarella, and sauce.
Finish with a final layer of noodles, the remaining meat sauce, and the rest of the mozzarella and Parmesan on top.
Step 5 – Bake the Lasagna
Cover the dish tightly with foil (spray the underside with cooking spray to prevent sticking).
Bake for 45 minutes.
Remove foil and continue baking for 15–20 minutes until the top is bubbly, golden, and cooked through. Internal temperature should reach 165°F (74°C).
Step 6 – Rest and Serve
Let the lasagna rest uncovered for 15–20 minutes before slicing.
This step is key to keeping the layers intact and the texture perfect.
Garnish with chopped parsley or basil and serve warm.
What to Serve Them With
A crisp green salad adds freshness and contrast.
Garlic bread or cheesy rolls soak up the extra sauce beautifully.
Serve with roasted vegetables for a lighter side.
Pair with a glass of red wine or sparkling water with lemon for balance.
Variations / Substitutions
Use ground turkey or chicken instead of beef for a leaner option.
Substitute part-skim ricotta and low-fat mozzarella for a lighter version.
Add spinach or sautéed mushrooms between layers for extra texture.
Replace red wine with beef broth if you prefer a milder flavor.
Try gluten-free no-boil noodles if needed.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through.
Avoid microwaving for too long to keep the texture firm.
Freeze fully baked lasagna for up to 3 months; thaw in the fridge overnight before reheating.
The flavor deepens after a day, making it even better as leftovers.
FAQs
Can I make this ahead of time?
Yes, assemble it fully, cover with foil, and refrigerate up to 24 hours before baking.
Can I freeze lasagna before baking?
Absolutely. Wrap tightly, freeze for up to 3 months, and thaw overnight before cooking.
Do I have to use both beef and sausage?
No, but the combination adds extra flavor depth.
Can I use regular noodles instead of no-boil?
Yes, but cook them first according to package directions.
How do I prevent dry lasagna?
Make sure the sauce is slightly thin; the noodles need extra moisture to cook properly.
Can I skip the egg in the ricotta filling?
You can, though it helps bind the layers for a smoother texture.
What if I don’t have fresh herbs?
Use dried ones, but reduce the quantity by half since dried herbs are more potent.
Can I make this vegetarian?
Yes, skip the meat and add roasted vegetables like zucchini, spinach, and mushrooms.
How long should I let it rest after baking?
At least 15–20 minutes to set the layers before cutting.
What’s the best pan to use?
A deep 9×13-inch baking dish or casserole pan works best for clean layers.
Final Thoughts
This Lasagna No Boil Noodles is the definition of comfort food made simple.
It brings together layers of creamy cheese, rich sauce, and tender pasta — all without boiling a single noodle.
Whether for Sunday family dinners or special gatherings, this dish never fails to impress and satisfy.
