No Boil Lasagna

Introduction

This no-boil lasagna is a game-changer for weeknight dinners and large gatherings alike. You skip the messy, time-consuming step of boiling noodles by using oven-ready sheets that cook perfectly in the sauce. The layers of rich cheeses, savory turkey sausage, and fresh spinach come together in a hearty, comforting dish that serves a crowd.

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

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the ricotta cheese, 4 eggs, 1 cup of Parmesan cheese, and 1 tablespoon of the Italian seasoning. Mix until fully incorporated. Set this cheese mixture aside.
3. In a large skillet over medium heat, cook the chopped onion and minced garlic for 3-4 minutes until fragrant. Add the entire bag of baby spinach and cook until just wilted, about 2-3 minutes. Remove from heat.
4. To assemble, spread about 1 ½ cups of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
5. Place 5 sheets of no-boil lasagna noodles in a single layer over the sauce, breaking them to fit as needed.
6. Spread half of the ricotta cheese mixture evenly over the noodles.
7. Top with half of the wilted spinach mixture, half of the drained petite tomatoes, half of the crumbled cooked turkey sausage, and 1 cup of the shredded mozzarella cheese.
8. Spread another 1 ½ cups of marinara sauce over this layer and sprinkle with half of the remaining tablespoon of Italian seasoning.
9. Repeat the layers: 5 more noodles, the remaining ricotta mixture, the remaining spinach, tomatoes, and sausage, and another 1 cup of mozzarella. Top with another 1 ½ cups of marinara sauce and the rest of the Italian seasoning.
10. Add a final layer of 5 more noodles. Pour the remaining marinara sauce over the top, ensuring the noodles are completely covered. Sprinkle the remaining 2 cups of mozzarella cheese evenly over the top, followed by a generous sprinkle of extra Parmesan cheese.
11. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.
13. Remove from the oven and let the lasagna rest for 15-20 minutes before slicing and serving.

Variations

1. Spice Level: For a kick, use spicy turkey sausage links and add a pinch of red pepper flakes between layers.
2. Herb Focus: Skip the pre-mixed Italian seasoning and layer with fresh basil leaves between the cheese and sauce layers for a brighter flavor.
3. Vegetable-Forward: Briefly sauté sliced mushrooms or zucchini with the onion and garlic to add more vegetables to the spinach layer.
4. Individual Portions: Assemble the lasagna in smaller, oven-safe dishes for easy, pre-portioned meals.

Tips for Success

1. Ensure the no-boil noodles are completely covered with sauce in the final layer; any exposed edges can become hard and crunchy during baking.
2. Letting the lasagna rest after baking is crucial—it allows the layers to set, making it much easier to slice cleanly.
3. Draining the petite tomatoes prevents the lasagna from becoming too watery.
4. If you’re short on time, use a high-quality store-bought marinara, but taste it first—you may want to add a bit of the Italian seasoning to it.

Storage & Reheating

Allow the lasagna to cool completely, then cover tightly or transfer portions to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions.

FAQ

Do I have to use homemade Italian seasoning?

No, you can substitute an equal amount of a store-bought blend.

Can I use regular lasagna noodles instead?

No, this recipe is designed for no-boil (oven-ready) noodles. Using regular noodles that require boiling will result in incorrect cooking times and texture.

What if my lasagna seems dry before baking?

The no-boil noodles absorb liquid as they cook. Ensure you have used all the marinara sauce and that the top layer of noodles is completely covered. The dish will become saucy as it bakes.

Can I assemble this lasagna ahead of time?

Absolutely. Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if it’s going into the oven cold.

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

This is not an error. One cup is mixed into the ricotta filling, and another cup is intended for layering/topping. The “plus extra for topping” is for sprinkling on the very top before baking.

Can I use a different protein?

The recipe is written for turkey sausage, but you could use cooked and crumbled Italian sausage, ground beef, or ground turkey seasoned with the Italian seasoning.