Introduction
This classic meat lasagna delivers the ultimate comfort food experience with its rich layers of hearty meat sauce, creamy ricotta, and gooey, golden cheese. You’ll appreciate how the “no boil” noodles simplify the process without sacrificing flavor or texture. It’s a satisfying, crowd-pleasing meal that’s perfect for feeding a family or a group of friends.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Servings: 10
Ingredients
- 1 pound lean ground beef (80% lean)
- 1 pound ground sweet sausage
- 1 green bell pepper, chopped
- 1 yellow or sweet onion, chopped
- 1 tablespoon extra virgin olive oil
- 32 ounces ricotta cheese
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 4-5 cups marinara sauce
- 1 cup water
- salt and black pepper to taste
- 3 cups shredded mozzarella cheese
- 1 package no boil lasagna noodles
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
- Add the ground beef and ground sausage to the skillet. Cook, breaking up the meat with a spoon, until it is no longer pink and fully browned. Drain any excess fat.
- Stir in the marinara sauce and 1 cup of water. Bring the mixture to a simmer, then reduce heat and let it simmer for 10 minutes to allow flavors to meld. Season with salt and black pepper to taste.
- In a separate large bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, dried oregano, and dried basil. Mix until well combined.
- To assemble the lasagna: Spread about 1 cup of the meat sauce evenly over the bottom of the prepared baking dish. Arrange a single layer of no boil lasagna noodles over the sauce (you may need to break some to fit).
- Spread half of the ricotta mixture evenly over the noodles. Sprinkle with 1 cup of shredded mozzarella cheese.
- Spoon another 1.5-2 cups of meat sauce over the cheese layer. Top with another layer of noodles.
- Spread the remaining ricotta mixture over the second noodle layer, followed by another 1 cup of mozzarella cheese and another 1.5-2 cups of meat sauce.
- Finish with a final layer of noodles. Spread the remaining meat sauce over the top, ensuring all noodles are covered. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
- Remove the foil and bake, uncovered, for an additional 15-20 minutes, or until the cheese is bubbly and lightly browned on top.
- Remove the lasagna from the oven and let it rest for 15-20 minutes before slicing and serving. This allows the layers to set for cleaner slices.
Variations
- Vegetable Addition: Sauté mushrooms or spinach and add them to the ricotta mixture for an extra boost of vegetables.
- Spice it Up: Use hot Italian sausage instead of sweet sausage and add a pinch of red pepper flakes to the meat sauce for a kick of heat.
- Creamy Béchamel Layer: For an extra-rich lasagna, add a layer of homemade béchamel sauce between the noodles and the meat sauce in one of the middle layers.
- Individual Portions: Assemble the lasagna in smaller, oven-safe dishes for perfectly portioned individual servings, adjusting the baking time down slightly.
Tips for Success
- Letting the baked lasagna rest for 15-20 minutes before cutting is crucial—it prevents a soupy mess and allows the layers to firm up.
- Make sure the top layer of noodles is completely covered with sauce before baking to prevent them from becoming dry or hard.
- If your meat sauce seems too thick after simmering, you can add a bit more water to achieve a saucier consistency, which is essential for hydrating the no-boil noodles.
- Pat the ricotta cheese dry with a paper towel if it seems very watery before mixing to prevent a runny cheese layer.
Storage & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap portions tightly and freeze for up to 3 months. To reheat, cover with foil and warm in a 350°F oven until heated through (about 25-30 minutes from fridge, 50-60 minutes from frozen).
FAQ
Can I use regular lasagna noodles that need to be boiled?
Yes, but you must boil them according to package directions until al dente before assembling. You will not need to add the 1 cup of water to the sauce if using pre-boiled noodles.
Can I make this lasagna ahead of time?
Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. Add about 10-15 minutes to the initial covered baking time when you’re ready to cook.
Why is there water in the meat sauce?
The water is critical for this recipe. It creates steam in the oven to properly hydrate and cook the “no boil” noodles, ensuring they become perfectly tender.
My ricotta layer is runny. What happened?
This can occur if the ricotta was particularly wet or if the eggs were very large. Next time, you can drain the ricotta in a fine-mesh sieve for 30 minutes before mixing. Letting the lasagna rest fully after baking will also help the cheese layer set.
Can I substitute cottage cheese for ricotta?
Yes, you can use cottage cheese in place of ricotta for a slightly different texture. Many people prefer to blend it first for a smoother consistency.
What if I don’t have a 9×13-inch dish?
You can use two smaller 8×8-inch dishes. Assemble as directed, but you will likely have 2-3 layers instead of 3-4. Adjust baking time slightly, as smaller dishes may cook a bit faster.