Lazy No-Boil Lasagna for Weeknights

How to Make Lazy No-Boil Lasagna for Weeknights

1. 1

   Step 1: Preheat and brown the meat

   Preheat oven to 375°F (190°C). Heat the olive oil in a large skillet over medium-high heat, then add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and ground beef; cook, breaking up the meat, until no pink remains and juices evaporate, about 6–8 minutes. Season lightly with salt and pepper.

   For this step

   • 1 tbspOlive oil
   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic, minced
   • 1 lbLean ground beef (or Italian sausage)
2. 2

   Step 2: Mix the ricotta filling

   In a medium bowl combine the ricotta, egg, and half the grated Parmesan (reserve the rest for topping). Stir until smooth and season with a pinch of salt and pepper; set aside. The egg helps the ricotta set so the slices hold together after baking.

   For this step

   • 15 ozWhole-milk ricotta cheese
   • 1 largeLarge egg
   • 1/2 cupGrated Parmesan cheese
   
3. 3

   Step 3: Assemble the no-boil lasagna

   Spread about 1 cup of marinara in the bottom of a 9x13-inch baking dish. Arrange a single layer of no-boil noodles (they can overlap slightly), then spread one-third of the ricotta mixture over the noodles, top with one-third of the cooked meat, one-third of the remaining marinara, and one cup of shredded mozzarella. Repeat two more layers (noodles → ricotta → meat → sauce → mozzarella), finishing with the remaining marinara and a sprinkle of the reserved Parmesan.

   For this step

   • 4 cupsMarinara sauce (store-bought or homemade)
   • 12 sheetNo-boil lasagna noodles (uncooked)
   • 3 cupsShredded mozzarella cheese
   
4. 4

   Step 4: Cover and bake to hydrate noodles

   Cover the pan tightly with foil (spray the underside with nonstick spray or tent so cheese doesn't stick). Bake covered for 30 minutes; the steam will soften the no-boil noodles and meld the layers.
   
5. 5

   Step 5: Uncover and brown the top

   Remove the foil, sprinkle any remaining mozzarella and an extra pinch of Parmesan if desired, and return to the oven uncovered for 10–15 minutes until the top is bubbly and lightly golden. If you like more browning, broil 1–2 minutes watching closely.
   
6. 6

   Step 6: Rest and serve

   Let the lasagna rest at least 10–15 minutes so it firms up for clean slices. Cut into 6 portions and serve with a green salad or garlic bread.

1. Preheat oven to 375°F (190°C). Heat the olive oil in a large skillet over medium-high heat, then add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and ground beef; cook, breaking up the meat, until no pink remains and juices evaporate, about 6–8 minutes. Season lightly with salt and pepper.
2. In a medium bowl combine the ricotta, egg, and half the grated Parmesan (reserve the rest for topping). Stir until smooth and season with a pinch of salt and pepper; set aside. The egg helps the ricotta set so the slices hold together after baking.
3. Spread about 1 cup of marinara in the bottom of a 9x13-inch baking dish. Arrange a single layer of no-boil noodles (they can overlap slightly), then spread one-third of the ricotta mixture over the noodles, top with one-third of the cooked meat, one-third of the remaining marinara, and one cup of shredded mozzarella. Repeat two more layers (noodles → ricotta → meat → sauce → mozzarella), finishing with the remaining marinara and a sprinkle of the reserved Parmesan.
4. Cover the pan tightly with foil (spray the underside with nonstick spray or tent so cheese doesn't stick). Bake covered for 30 minutes; the steam will soften the no-boil noodles and meld the layers.
5. Remove the foil, sprinkle any remaining mozzarella and an extra pinch of Parmesan if desired, and return to the oven uncovered for 10–15 minutes until the top is bubbly and lightly golden. If you like more browning, broil 1–2 minutes watching closely.
6. Let the lasagna rest at least 10–15 minutes so it firms up for clean slices. Cut into 6 portions and serve with a green salad or garlic bread.