No Boil Lasagna

Introduction

This No Boil Lasagna delivers all the comforting layers of the classic dish without the fuss of pre-cooking noodles. You get a flavorful combination of savory turkey sausage, creamy ricotta, and fresh spinach, all held together by perfectly tender pasta that cooks right in the sauce. It’s an ideal make-ahead meal for feeding a crowd with minimal hands-on work.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 15

Ingredients

2 tablespoons homemade Italian seasoning (divided)
6 ounce bag baby spinach
1/2 white onion (chopped)
15 ounce can diced petite tomatoes (drained)
4 garlic cloves (minced)
4 eggs
32 ounce ricotta cheese
1 cup Parmesan cheese (plus extra for topping)
20 sheets no-boil lasagna
67 ounce marinara sauce
4 cups shredded mozzarella cheese (divided)
1 cup Parmesan cheese (plus extra for topping)
10 turkey sausage links (sweet or spicy, cooked, remove from casing and crumbled, about 2 pounds)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the ricotta cheese, 4 eggs, 1 cup of Parmesan cheese, and 1 tablespoon of the Italian seasoning. Mix thoroughly and set aside.
In a separate large bowl, combine the marinara sauce, drained diced petite tomatoes, remaining 1 tablespoon of Italian seasoning, and minced garlic. Stir to create the sauce mixture.
To assemble, spread about 1 1/2 cups of the sauce mixture evenly across the bottom of the prepared baking dish.
Place a single layer of no-boil lasagna sheets over the sauce, breaking them as needed to fit.
Spread half of the ricotta mixture evenly over the pasta layer.
Scatter half of the crumbled cooked turkey sausage, half of the chopped onion, and half of the baby spinach over the ricotta.
Sprinkle 1 cup of the shredded mozzarella cheese over this layer.
Repeat the layering process: sauce, pasta sheets, the remaining ricotta mixture, the remaining sausage, onion, and spinach.
Pour the remaining sauce mixture over the top, ensuring all the pasta edges are covered. Top with the remaining 3 cups of shredded mozzarella cheese and an extra sprinkle of Parmesan cheese.
Cover the dish tightly with aluminum foil. Bake for 50 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 15-20 minutes before slicing and serving.

Variations

Extra Vegetable Version: Briefly sauté the fresh spinach and onion with the garlic before assembling to concentrate their flavors and reduce moisture.
Individual Servings: Assemble the lasagna in small, oven-safe baking dishes or foil tins for easy portioning and freezing.
Cheese Swap: Substitute half of the ricotta with an equal weight of cottage cheese for a slightly different texture.
Herb-Infused Top: Mix the extra Parmesan for the topping with breadcrumbs and a pinch of the Italian seasoning for a crispier, herbaceous crust.

Tips for Success

Ensure the sauce covers all the pasta edges completely before baking to prevent dry, uncooked noodles.
Let the lasagna rest after baking. This allows the layers to set, making it much easier to cut clean slices.
If your marinara sauce is very thick, you can thin it with 1/4 to 1/2 cup of water to provide enough liquid for the no-boil noodles to absorb.
Taste your cooked sausage and adjust the seasoning in your sauce if needed, as the sausage will flavor the entire dish.

Storage & Reheating

Let the lasagna cool completely, then cover tightly or transfer portions to airtight containers. Store in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven until heated through, or microwave individual slices in 60-second intervals.

FAQ

Can I use regular lasagna noodles instead of no-boil?

No, this recipe is designed for no-boil (oven-ready) noodles, which are thinner and more porous to absorb moisture. Using regular noodles without pre-boiling will result in undercooked, tough pasta.

Do I need to cook the spinach first?

No, the fresh spinach can be added raw. It will wilt perfectly from the heat and steam during baking.

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time if it’s going into the oven cold.

Can I freeze this lasagna?

Yes. After assembling, wrap the unbaked, covered dish very well in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

Why are there two listings for 1 cup of Parmesan cheese?

This is a formatting note from the ingredient list. You will use 1 total cup of Parmesan cheese in the ricotta filling (Step 2), and then have extra Parmesan reserved for sprinkling on top before baking.

My lasagna is very soupy after baking. What happened?

This is often caused by ingredients with high water content (like fresh spinach and ricotta) or not draining the canned tomatoes. Letting the lasagna rest for the full 20 minutes allows excess moisture to be reabsorbed.