Easy Lasagna Recipe (No Boil Noodles)
An eight-portion beef-and-sausage lasagna with four oven-ready noodle layers, ricotta filling, and reserved cheeses on top.
Ingredients
Meat Sauce
- 1 pound ground beef
- 1/2 pound sweet Italian pork sausage casings removed
- 1 teaspoon garlic minced
- 48 ounces spaghetti sauce
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Neutral oil as needed for lean meat
- Additional water up to 1/4 cup if sauce is very thick
Filling and Layers
- 15 ounces ricotta cheese
- 3 cups mozzarella cheese shredded, divided
- 2 large eggs
- 3/4 cup Parmesan cheese grated, divided
- 2 teaspoons dried parsley
- 12 oven-ready lasagna noodles
Instructions
Sauce and Filling
- Preheat oven to 350°F. Cook beef and pork sausage over medium-high heat for 8–10 minutes until crumbled and at least 160°F, using neutral oil if needed; drain excess fat.
- Add garlic and stir for 30 seconds. Add spaghetti sauce, 1/4 cup water, salt, and pepper; simmer 5 minutes, adding up to another 1/4 cup water if the sauce is very thick.
- Combine ricotta, eggs, dried parsley, 2 cups mozzarella, and 1/2 cup Parmesan. Reserve the other 1 cup mozzarella and 1/4 cup Parmesan.
Layer and Bake
- Spread 3/4 cup meat sauce in a 9×13-inch dish. Divide remaining sauce into 4 equal portions and ricotta filling into 3 equal portions.
- Add 3 noodles, 1 portion ricotta filling, and 1 portion sauce; repeat twice. Add the last 3 noodles, the final sauce portion, and both reserved topping cheeses.
- Cover tightly with foil and bake at 350°F for 50 minutes. Uncover and bake about 10 minutes more until noodles are tender and the center reaches 165°F.
- Rest 10 minutes before cutting into 8 equal portions.
Notes
- Refrigerate within 2 hours and use within 3–4 days.
- Reheat covered until the center reaches 165°F.
- Freeze baked portions up to 3 months; thaw in the refrigerator.