No Boil Lasagna
A 9x13 lasagna with beef and sausage sauce, ricotta filling, and dry no boil noodles that bake right in the pan.
Equipment
- 9x13 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 9x13 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.
Notes
Substitutions: Use all beef if you prefer, and a reduced sodium sauce to lower the salt.
Tips: Cover every noodle with sauce and seal the foil tightly. Assemble up to 24 hours ahead and add 10 minutes to the covered bake.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze wrapped squares up to 2 months.