Description
This easy no-boil lasagna recipe combines a flavorful meat sauce with creamy ricotta and melted mozzarella cheese for a classic Italian dish that’s simple to prepare. Using oven-ready noodles eliminates the need for boiling, making it a convenient and delicious weeknight dinner option.
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 ounces baby bella mushrooms, finely chopped
- ½ pound mild Italian sausage
- ½ pound 85/15 ground beef
- 1 (24-ounce) jar marinara sauce
- 1 (8-ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon packed brown sugar
- Pinch of nutmeg
- 1 ½ teaspoons salt, divided
- ¾ teaspoon black pepper, divided
Cheese Mixture
- 2 cups whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup finely chopped basil, plus more for serving
- 1 large egg
- 1 teaspoon lemon zest (from 1 lemon, optional)
Assembly
- 8 ounces oven-ready lasagna noodles
- 2 cups shredded Mozzarella cheese
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick cooking spray to prepare for assembling the lasagna.
- Cook meat and veggies: Heat the olive oil in a large saucepan over medium heat. Add the diced onion, chopped mushrooms, Italian sausage, and ground beef. Cook for 7-8 minutes, breaking up the meat with a spoon until fully browned. Drain any excess fat.
- Make the sauce: Stir in the marinara sauce, tomato sauce, Italian seasoning, brown sugar, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper. Reduce heat to medium-low and simmer for 7-8 minutes or until the sauce slightly thickens.
- Prepare cheese mixture: In a medium bowl, combine the ricotta, grated Parmesan, chopped basil, egg, lemon zest (if using), ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until smooth and well combined.
- Assemble the lasagna: Spread one-third of the meat sauce evenly over the bottom of the baking dish. Layer half of the oven-ready noodles over the sauce, breaking them if necessary. Spread half of the ricotta cheese mixture evenly over the noodles, then sprinkle with 1 cup of shredded mozzarella. Repeat the layers with another one-third of the meat sauce, the remaining noodles, the remaining ricotta mixture, and the last one-third of the meat sauce. Finish by topping with the remaining 1 cup of mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. For a golden top, optionally broil the lasagna for 3-4 minutes at the end.
- Rest and serve: Allow the lasagna to rest for 10-15 minutes after baking to set before slicing. Garnish with additional chopped basil if desired, then serve warm.
Notes
- Using oven-ready noodles means no boiling is required, which saves time and simplifies preparation.
- Drain excess fat after browning the meat to avoid greasy sauce.
- Broiling at the end gives a delicious golden-brown cheese crust but watch carefully to prevent burning.
- Letting the lasagna rest before slicing helps it hold its shape better.
- Lemon zest is optional but adds a subtle brightness to the cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
