Go Back
–+ servings
Square photo of the deep white plate with lasagna with red sauce and cheese sprinkled on it
Print

No Boil Lasagna

Easy no boil lasagna. No muss, no fuss!
Course Pasta
Cuisine Italian
Keyword baked lasagna, no boil lasagna
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 servings
Calories 230kcal
Author Elaine Benoit

Equipment

Ingredients

Filling

  • 1 pound ricotta cheese
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 2 tablespoons parmesan cheese
  • 1/4 cup mozzarella
  • 1/2 teaspoon salt

Building

  • 6 sheets no bake lasagna noodles
  • 3 cups sauce (or as I call it red gravy)
  • 1 cup mozzarella (approximate - shredded)

Instructions

  • Preheat oven to 350 degrees F.

Cheese Mixture

  • Put ricotta in a mixing bowl and add egg, parmesan cheese, mozzarella, all the herbs and the salt and mix with a spatula.
    1 pound ricotta cheese, 1 egg, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried parsley, 2 tablespoons parmesan cheese, 1/4 cup mozzarella, 1/2 teaspoon salt

The Lasagna Building

  • Spoon sauce in pan to cover bottom and lay 2 sheets of lasagna noodles on top.
    6 sheets no bake lasagna noodles, 3 cups sauce
  • Spread half the ricotta on the lasagna noodles. Lay on two more noodles, add sauce and sprinkle mozzarella cheese on top.
    1 cup mozzarella
  • Top with the rest of the ricotta and add two more noodles. Top with sauce and sprinkle mozzarella cheese on top.
  • Bake for 35 minutes.
  • Serve
  • Eat
  • Enjoy

Notes

Helpful tips
  • Use a big enough pan. When I first used these noodles, I use an 8 x 8 pan and although the lasagna came out great, the noodles expand and overlapped each other somewhat. I've learned from my mistake and now always make my no boil lasagna in a 9 x 9 pan.
  • You can also use a baking dish if you prefer, but make sure it's big enough.
  • Use generous amounts of gravy and cheese as this is lasagna people; it's meant to be moist and cheesy.
  • If you have the time, try to use homemade gravy as it's better than store bought. Here's my spaghetti sauce recipe that you can make with a pressure cooker.
  • If you use warm tomato sauce, the noodles will curl when you lay them out, but the weight of the layers will flatten them again.
  • Love meat? Make a meat sauce by adding some ground beef, or sausages. And don't forget to add some minced garlic.
  • You can layer the lasagna however you want. The order doesn't matter much as long as you end with sauce and mozzarella cheese on top. But this is my favorite way to layer it.
  • Have leftovers? I just cover the pan of cooled lasagna with plastic wrap, and then place aluminum foil on top of that. The reason why you don't want foil directly on the lasagna is the acid in the tomato sauce will eat through it.
  • You can even make this no boil lasagna ahead of time and freeze the pans - again using plastic wrap first, then foil.
  • If I do freeze uncooked lasagna, I let it thaw in the refrigerator overnight. Just know that sometimes ricotta might get a little watery when frozen. Follow the cook time listed in the recipe card.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 19g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 616mg | Potassium: 106mg | Sugar: 2g | Vitamin A: 320IU | Calcium: 177mg | Iron: 0.7mg