This no boil lasagna skips the pot of boiling water entirely: dry no boil noodles soak up the sauce right in the pan while the lasagna bakes under foil. From browning the meat to the first slice takes about 1 hour 45 minutes.
The filling is a simple mix of ricotta, mozzarella, Parmesan, parsley, and eggs, layered with a beef and sausage sauce built on jarred spaghetti sauce. It feeds 12 from one 9×13 pan.
Table of Contents
Why This No Boil Lasagna Recipe Works
No boil noodles are par cooked and dried, so they rehydrate in the sauce while the pan bakes. That removes a whole step and one dirty pot, and the noodles come out tender instead of waterlogged.
The trick is moisture. A little water around the edge of the pan and a tight foil cover give the noodles the steam they need, so no dry corners crisp up.
The cheese filling uses two eggs and a generous handful of Parmesan, so it sets firmly and cuts cleanly. No salt is added anywhere, because the jarred sauce, sausage, and cheeses already supply plenty.
Ingredients for No Boil Lasagna
- 1 lb ground beef (90% lean)
- 8 oz sweet Italian sausage, casings removed
- 1 tsp minced garlic
- 1 jar (48 oz) spaghetti sauce
- 15 oz whole milk ricotta cheese
- 3 cups shredded mozzarella cheese (12 oz), divided
- 2 large eggs
- 3/4 cup grated Parmesan cheese, divided
- 2 tsp dried parsley
- 1/4 tsp black pepper
- 12 no boil lasagna noodles
- 1/2 cup water
No boil noodles. Use the thin, flat kind labeled no boil and keep them dry. Do not soak or rinse them, and do not break them unless you need to trim an edge.
Meat sauce. Browned beef and sausage simmer in the jarred sauce for a few minutes so the flavors blend before layering. Drain the fat first so the sauce is not greasy.
Cheese filling. Two eggs bind the ricotta, mozzarella, and Parmesan so the layers stay in place when sliced.
Water. The extra water poured around the edge is what hydrates the noodles. Skipping it leaves dry, crunchy corners.
How to Make No Boil Lasagna
1. Heat the oven. Heat the oven to 350 degrees F and spray a 9×13 inch dish with cooking spray.
2. Brown the meat. Cook the beef and sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it up, until no pink remains. Drain the fat.
3. Simmer the sauce. Add the garlic for 30 seconds, then stir in the spaghetti sauce and simmer for 5 minutes.
4. Mix the cheese. In a large bowl, stir the ricotta, 2 cups of mozzarella, eggs, 1/2 cup of Parmesan, parsley, and pepper until combined.
5. Start the pan. Spread 3/4 cup of sauce over the bottom of the dish.
6. Layer. Add 3 noodles, a third of the cheese mixture, and about 1 cup of sauce. Repeat twice more.
7. Top it off. Finish with the last 3 noodles, all the remaining sauce, the last cup of mozzarella, and the remaining 1/4 cup of Parmesan. Make sure every noodle is covered with sauce, then pour the water around the edges.
8. Bake. Cover tightly with foil, sprayed side down, and bake 50 minutes. Uncover and bake 10 minutes more, until bubbling and golden with the center at 165 degrees F.
9. Rest. Let the lasagna stand 10 minutes before cutting.
How to Serve No Boil Lasagna
Cut into 12 squares and serve hot with extra sauce. Garlic bread slices are the easy partner, air fryer broccoli with Parmesan and air fryer asparagus add something green, and fluffy homemade dinner rolls round out a larger crowd.
How to Store and Reheat No Boil Lasagna
Cool the lasagna within 2 hours, cut it into portions, and refrigerate for 3 to 4 days. Reheat covered at 350 degrees F for 20 minutes, or microwave a portion until it reaches 165 degrees F. Wrapped squares freeze for up to 2 months.
Tips and Variations for No Boil Lasagna
Cover every noodle. Any noodle left exposed to air stays hard. Spoon sauce over each layer and over the top completely.
Seal the foil. Crimp the foil tightly around the rim so steam stays in the dish and hydrates the noodles.
Spray the foil. Cooking spray on the underside stops the cheese from sticking when you lift it off.
Check the brand. Some no boil noodles are thicker. If the corners are still firm at the end, add 1/4 cup of hot water and cover for 10 more minutes.
Choose a lower sodium sauce. A 48 ounce jar adds a lot of salt, so look for a reduced sodium sauce if you watch sodium.
Add vegetables. Layer in 2 cups of chopped baby spinach with the cheese for color and a little extra body.
Rest before cutting. Ten minutes lets the noodles finish absorbing sauce and keeps the squares neat.
Store leftovers safely. The University of Minnesota Extension guide to storing and reheating leftovers explains how to handle prepared dishes.
Frequently Asked Questions About No Boil Lasagna
Do I need to change anything when making no boil lasagna?
Yes. Add a little water around the pan, cover tightly with foil, and make sure sauce covers every noodle. Those steps hydrate the noodles in the oven.
Why is my no boil lasagna dry?
Dry lasagna usually means the noodles were exposed or the foil was loose. Cover each layer with sauce and seal the foil tightly.
Can I make no boil lasagna ahead of time?
Yes. Assemble it, cover, and refrigerate up to 24 hours. Add 10 minutes to the covered bake because the dish starts cold.
Can I use regular noodles instead?
Yes, but boil them first and skip the added water. Regular noodles do not absorb sauce the way no boil noodles do.
How do I know when it is done?
The sauce should bubble at the edges and a knife slides through the noodles easily. A thermometer in the center should read 165 degrees F.
No Boil Lasagna
Equipment
- 9×13 inch baking dish
- Large skillet
- Large bowl
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb ground beef 90% lean
- 8 oz sweet Italian sausage casings removed
- 1 tsp minced garlic
- 48 oz spaghetti sauce 1 jar
- 15 oz whole milk ricotta cheese
- 3 cup shredded mozzarella cheese 12 oz, divided
- 2 large eggs
- ¾ cup grated Parmesan cheese divided
- 2 tsp dried parsley
- ¼ tsp black pepper
- 12 no boil lasagna noodles dry
- ½ cup water poured around the edges
Instructions
Cooking
- Heat the oven. Set the oven to 350 degrees F and spray a 9×13 dish. Brown. Cook the beef and sausage 8 to 10 minutes until no pink remains; drain the fat.
- Simmer. Add the garlic 30 seconds, stir in the sauce, and simmer 5 minutes. Mix. Stir the ricotta, 2 cups mozzarella, eggs, 1/2 cup Parmesan, parsley, and pepper together.
- Layer. Spread 3/4 cup sauce in the dish, then layer 3 noodles, a third of the cheese mixture, and 1 cup sauce three times.
- Top. Add 3 noodles, the remaining sauce, 1 cup mozzarella, and 1/4 cup Parmesan. Pour the water around the edges.
- Bake covered. Cover tightly with foil and bake 50 minutes.
- Bake uncovered. Uncover and bake 10 minutes until bubbling and 165 degrees F in the center. Rest 10 minutes.
