No Boil Lasagna

Introduction

This “No Boil Lasagna” is a game-changer for weeknight dinners or feeding a crowd. It simplifies the classic dish by skipping the messy step of pre-cooking noodles, letting the moisture from the sauce and ricotta do the work. You get all the comforting layers of rich cheese, savory sausage, and spinach in one effortless bake.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 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 bowl, combine the ricotta cheese, eggs, 1 cup of Parmesan cheese, and 1 tablespoon of the Italian seasoning. Mix until well combined and set aside.
3. In another large bowl, combine the marinara sauce, drained petite tomatoes, chopped onion, minced garlic, crumbled turkey sausage, and the remaining 1 tablespoon of Italian seasoning. Mix well.
4. To assemble the lasagna, spread about 2 cups of the meat sauce mixture evenly on the bottom of a deep 9×13-inch baking dish.
5. Place 5 no-boil lasagna sheets over the sauce, breaking them to fit as needed.
6. Spread one-third of the ricotta mixture over the noodles, then top with the entire bag of baby spinach, scattering it evenly.
7. Spoon 2 more cups of the meat sauce over the spinach, then sprinkle with 1 cup of shredded mozzarella cheese.
8. Repeat the layering process two more times in this order: 5 noodles, half of the remaining ricotta mixture, 2 cups of meat sauce, 1 cup of mozzarella cheese.
9. For the final layer, place the last 5 noodles over the mozzarella. Cover with the remaining meat sauce, ensuring all noodles are completely covered. Top with the remaining 2 cups of mozzarella cheese and an extra sprinkle of Parmesan cheese.
10. Cover the baking dish tightly with aluminum foil that has been sprayed with cooking spray to prevent sticking.
11. Bake, covered, for 50 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
12. Remove the lasagna from the oven and let it rest for at least 15-20 minutes before slicing and serving. This allows the layers to set for cleaner cuts.

Variations

• Vegetarian Option: Simply omit the turkey sausage. You can add extra layers of vegetables like thinly sliced zucchini, sautéed mushrooms, or roasted bell peppers.
• Make it Spicy: Use spicy turkey sausage and add a pinch of red pepper flakes to the sauce mixture for an extra kick.
• White Sauce Twist: For a portion of the layers, swap out some marinara for a béchamel or Alfredo sauce to create a creamy pink sauce effect.
• Individual Portions: Assemble the lasagna in disposable aluminum loaf pans for easy, pre-portioned meals perfect for freezing and gifting.

Tips for Success

• Ensure Noodles are Covered: The most important rule for no-boil lasagna is to make sure every inch of dry pasta is in contact with sauce or a moist ingredient. This guarantees they will soften perfectly during baking.
• Let it Rest: Resist the urge to cut into the lasagna right away! Letting it rest for 15-20 minutes allows the layers to firm up, making it much easier to serve without falling apart.
• Use Full-Fat Cheese: For the creamiest ricotta layer and best melt on your mozzarella, opt for whole-milk ricotta and low-moisture, whole milk mozzarella cheese.
• Prep Ahead: You can assemble the entire lasagna a day in advance. Cover and refrigerate it, then add 10-15 minutes to the covered baking time when you’re ready to cook.

Storage & Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover a single portion with a damp paper towel and microwave for 1-2 minutes, or cover the baking dish with foil and reheat in a 350°F oven for 20-30 minutes until warmed through. You can also freeze the baked lasagna (or an unbaked assembled one) for up to 3 months; thaw overnight in the fridge before reheating.

FAQ

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

No, this recipe is specifically designed for no-boil (oven-ready) noodles. Regular noodles require pre-boiling and will not cook properly with the amount of liquid in this recipe.

Do I have to drain the petite tomatoes?

Yes, draining them is important. Excess liquid from the tomatoes can make the sauce too watery and prevent the no-boil noodles from setting up correctly.

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

This is a clarification that you need one total cup of Parmesan for the ricotta mixture, and then *extra* Parmesan for sprinkling on top. The list format simply reiterates the ingredient.

Can I substitute cottage cheese for ricotta?

Yes, you can use an equal amount of cottage cheese. For a smoother texture, you may want to blend it first.

My lasagna seems watery when I take it out of the oven. What happened?

This is usually due to not draining the tomatoes or not letting the lasagna rest after baking. The resting time allows the pasta to fully absorb excess liquid. Using the correct fat-content cheeses also helps prevent a watery result.

What can I use if I don’t have homemade Italian seasoning?

You can use a store-bought Italian seasoning blend. The “homemade” note simply indicates the recipe creator used their own mix, but any blend will work.