Description
A no-boil lasagna using oven-ready noodles for quick, tender layers. Customizable with meat, vegetables, or lentils. Perfect for family dinners with golden, bubbly cheese on top.
Ingredients
12 oven-ready lasagna noodles (durum wheat based)
3 cups meat sauce (beef or lentils/eggplant as vegetarian option)
2 cups ricotta cheese
1 tablespoon salt
2 cups shredded mozzarella
1 1/2 cups water (for sauce blend)
13“x9” baking dish lined with parchment paper
Aluminum foil
Instructions
Preheat oven to 375°F.
Line a 13″x9″ baking dish with parchment paper.
Whisk meat sauce and 3/4 cup water per 2 layers.
Blend ricotta with salt, pepper, and 2 cups mozzarella.
Spoon 1 1/2 cups sauce into the pan base, spreading evenly.
Lay 4 noodles in the dish, overlapping 1/8″.
Spread 1/2 cup ricotta mixture over noodles.
Cover with 1 1/2 cups sauce and a flatbean layer (if using).
Repeat layers (noodles, ricotta, sauce) two more times.
Top with final noodle layer, 1 cup sauce, and remaining mozzarella.
Use foil to cover pan diagonally and seal edges.
Bake 50-60 minutes (50 minutes for gluten-free noodles).
Remove foil and bake 5-10 minutes until cheese is golden.
Let rest 10-15 minutes before serving.
Notes
Use gluten-free or egg-based noodles if preferred
Vegetarian: substitute meat sauce with lentils or eggplant
Aluminum foil seal prevents liquid evaporation
Letting lasagna rest retains moisture in layers
- Prep Time: 20
- Cook Time: 70
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 5g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg