Our Favorite No Boil Lasagna Food

EASIEST NO BOIL LASAGNA

Steps:

• Preheat oven to 350°F.
• Brown hamburger and drain.
• Mix hamburger with spaghetti sauce.
• Beat eggs and mix into cottage cheese.
• Spray 9x13 pan with non-stick spray.
• Spoon 1/4 cup meat mixture on bottom of pan and spread around.
• Place four (or 5) lasagna noodles (uncooked) on top of sauce.
• Layer half of cottage cheese mixture on noodles, then half of meat mixture and half of cheese.
• Place remaining noodles on top of cheese.
• Layer remaining cottage cheese, meat mixture and cheese.
• Cover lasagna with foil and place in oven.
• Bake for 60 minutes.
• Remove foil and bake for 15-20 minutes more, until cheese is melted and bubbly.
• Let sit for about 10 minutes before serving.

AWESOME LASAGNA (NO-BOIL, EASY)

Steps:

• Heat oven to 350.
• In large pan, brown italian sausage; drain.
• Add spaghetti sauce, diced tomatoes, water, garlic and italian seasoning. Cover and simmer for 10-15 minutes.
• In medium bowl, combine ricotta, 2 cups of the mozzarella, parmesan, eggs, parsley and pepper. Mix well.
• Pour about 1 cup of the sauce on bottom of 9x13 pan.
• Arrange 3 uncooked lasagna noodles over sauce; cover with about 1 cup sauce.
• Spread 1/2 the cheese filling over sauce.
• Repeat layers of lasagna, sauce and cheese filling.
• Top with layer of lasagna and remaining sauce; sprinkle with remaining 1 cup mozzarella cheese.
• Cover with foil and bake at 350 for 45 minutes.
• Remove foil; bake an additional 15 minutes.
• Let stand 10 minutes before cutting.

EASY CHEESY MEATLESS LASAGNA

Steps:

• Preheat Oven to 350 degrees.
• Combine both pasta sauces in a medium-sized bowl.
• In a separate bowl, combine ricotta cheese with the parmesan and 8 ounces of the mozzarella cheese. Use a spatula to divide the cheese mixture into four parts in the bowl by marking the top.
• Spread 1/2-3/4 cup of the pasta sauce over the bottom of a 9x13" pan.
• Lay three lasagna noodles on top of the sauce and spread 1/4 of the cheese mixture over the noodles followed by another cup of sauce.
• Continue this same process with three more layers and top with the remaining noodles. Spread sauce over the top noodles followed by the remaining mozzarella cheese and dried parsley.
• Cover pan with foil and bake for 45 minutes. Remove foil and continue to bake and additional 5-10 minutes or until the cheese starts to brown and the lasagna is bubbly.
• Allow to cool for at least 10 minutes before cutting and serving.

RAGÚ® NO BOILING LASAGNA

Steps:

• Preheat oven to 375 degrees F. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl; set aside.
• Spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and remaining sauce.
• Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.

MEATLESS (BUT VERY CHEESY) NO BOIL LASAGNA

Steps:

• Heat oven to 375*.
• Saute the onion and garlic in oil briefly.
• Add spaghetti sauce and water; heat through.
• Mix the cottage cheese, and parmesan.
• In 9x13 pan, layer 3 noodles, half the sauce, half the cottage cheese mixture, and half the mozzarella.
• Repeat layers.
• Bake, uncovered, for 1 hour, until cheese is light brown and bubbly.
• Let stand for 10 minutes before cutting.

MOM'S FABULOUS LASAGNA

Steps:

• For the sauce, in a large, 12-inch nonstick skillet, cook the ground meat and onion until the meat is cooked through. Drain any excess grease. Stir in the tomatoes, tomato paste, sugar, dried basil, salt and pepper. Simmer the sauce for 20 minutes.
• For the filling, in a medium bowl mix the ricotta, egg, basil, parsley, salt, and Parmesan cheese.
• To assemble the lasagna, lightly grease a 9X13-inch baking pan. Spread 1/2 cup or so of the sauce over the bottom into a thin layer. Layer as follows: 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, remaining mozzarella. (Basically, all layers - the noodles, red sauce, mozzarella - are split into three layers and the creamy filling is divided among two layers.)
• Cover with greased foil. Bake at 350 degrees for 30 minutes. Uncover, bake 20-30 minutes more until hot and bubbly. Let stand 10 minutes before cutting.

BARILLA 4 LAYER NO BOIL LASAGNA

Steps:

• Preheat oven to 375 degrees, oil or spray a 13 x 9 x 3 inch pan. If your pan is only 2″ high it may boil over, either make one less layer or place the pan on a baking sheet.
• Brown meat, drain and crumble into small bits. In a small bowl beat eggs briefly then combine with ricotta, Parmesan and 2 cups mozzarella cheese.
• Layer as follows:◾1 cup pasta sauce◾4 sheets of pasta, 1/3 of ricotta mixture, half of meat, 1 cup of mozzarella, 1 cup pasta sauce◾4 sheets of pasta, 1/3 of ricotta mixture, 1 1/2 cup of pasta sauce◾4 sheets of pasta, remaining ricotta mixture and meat, 1 cup sauce◾4 sheets of pasta, remaining sauce and mozzarella
• Bake covered with foil until bubbly, about 50-60 minutes. Uncover and cook until cheese is melted, about 5 minutes. Let stand 15 minutes before serving.

CLASSICO NO-BOIL LASAGNA

Steps:

• Heat oven to 350°F.
• Crumble sausage into large skillet sprayed with cooking spray; cook until evenly browned, stirring occasionally. Drain.
• Mix eggs, ricotta and Parmesan until blended.
• Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the noodles, ricotta mixture and mozzarella. Repeat layers. Sprinkle with parsley; cover.
• Bake 1-1/4 hours or until heated through, uncovering for the last 15 min. Let stand 5 min. before cutting to serve.

CLASSIC LASAGNA

Steps:

• Place the onions, garlic, carrot and celery in the bowl of a food processor fitted with the metal blade; pulse until finely minced but not puréed.
• Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the sausage into the pan and cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.
• Add the remaining tablespoon olive oil to the pan, reduce the heat to medium, and add the minced vegetables. Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.
• Add the wine; continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.
• Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves and bring to a boil. Reduce the heat and simmer, covered, until the sauce is thickened, about 20 minutes.
• Meanwhile, transfer the sausage to a cutting board and chop into smaller pieces (big chunks don't work well in lasagna).
• Add the sausage back to the pan and continue simmering, covered, until the sausage is fully cooked and the flavors meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.
• Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until evenly combined. Add the basil and pulse until finely chopped.
• Preheat the oven to 375°F.
• Spread about 1½ cups of sauce in the bottom of a 13x9x2-inch baking dish. Arrange 3 noodles over the sauce. Dollop a third of the ricotta filling over the noodles, then spread evenly to cover. Sprinkle with ¾ cup of the mozzarella cheese. Repeat the layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and ¼ cup Parmigiano-Reggiano.
• Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes. Remove from the oven and let stand for about 15 minutes before serving.
• Make-Ahead Instructions: The lasagna can be assembled and refrigerated up to 1 day ahead of time.
• Freezer-Friendly Instructions: The lasagna can be frozen for up to 3 months. If freezing it prior to baking, when you're ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe. If the lasagna is already cooked, you can either put it in a freezer-safe container that just fits the leftover piece, or you can cut into individual pieces and wrap each one tightly in plastic wrap and then foil. Reheat it, covered with foil, in a 325°F oven until hot.

LAZY NO-BAKE LASAGNA

Steps:

• Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

NO BOIL LASAGNA

Steps:

• Brown meat, drain all but 2 T.
• fat.
• Add onion, salt& oregano.
• Cook 5 minutes.
• Stir in spaghettii sauce and tomatoes& heat through.
• Spoon 1/3 meat mixture into 9x13 pan.
• Cover w/ a single layer of uncooked noodles.
• Spread another 1/3 meat mixture onton the noodles.
• Add cottage cheese, half mozzarella cheese& the Parmesan cheese.
• Arrange a second layer of noodles on top.
• Spoon remaining meat onto the noodles.
• Top w/ remaining mozzarella cheese.
• Bake covered at 375 for 1 hour.
• Remove cover& bake an additional 10 minutes, or until cheese is melted& golden brown.
• Let stand 10 minutes before serving.

OUR FAVORITE NO BOIL LASAGNA

Steps:

• Saute meat, onion, and garlic salt with a small amount of salt. Drain.
• Add spaghetti sauce, bring to boil, reduce heat and simmer while assembling cheese mixture.
• In a large bowl combine ricotta, Romano, eggs. Mix well.
• Spray a 9x13 inch baking dish lightly with nonstick spray.
• Spread about 1 cup of meat/sauce mixture in the bottom of dish. Top with 3 or 4 strips uncooked lasagna noodles- however many will fit in a single layer.
• Cover with 1/3 the meat/sauce mixture then 1/3 the cheese/egg mixture, then 1/3 the shredded Mozzarella.
• Repeat layers of uncooked noodles, meat/sauce, cheese/egg mixtures and Mozzarella, ending with the 3rd layer of Mozzarella on top.
• Sprinkle with chopped parsley.
• Cover tightly, bake at 350 degrees for 1 hour.
• Let stand covered 15 minutes before serving.

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES

Steps:

• Preparation:
• Position the rack in the upper third of the oven and preheat to 375°F.
• Make the sauce:
• In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
• Make the filling:
• In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
• Assemble the lasagna:
• Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
• Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
• Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
• Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
• DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.