This lasagna casserole brings all the cozy, cheesy comfort of classic lasagna with half the effort. No boiling noodles, no fussy layering—just mix, assemble, and bake. It’s weeknight-friendly but still worthy of a relaxed Sunday dinner.
The texture is hearty, the sauce is rich, and every bite feels like a hug. If you’ve ever wanted lasagna without the mess, this is your shortcut.
Why This Recipe Works
- No-boil noodles save time: They soften and cook right in the sauce, soaking up flavor as they bake.
- One-pan assembly: Everything layers quickly in a single dish—less cleanup and less hassle.
- Cheese blend for perfect melt: Ricotta, mozzarella, and Parmesan create that classic lasagna creaminess and pull.
- Rich, saucy base: A jar of marinara boosted with browned meat (or mushrooms) gives depth with minimal work.
- Flexible and forgiving: Easy to adapt for different proteins, veggies, or dietary needs.
What You’ll Need
- 12 oz no-boil lasagna noodles (about 12 sheets)
- 1 lb ground beef (or Italian sausage; sub mushrooms for vegetarian)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 24–28 oz jar marinara sauce (choose a brand you love)
- 1 cup low-sodium broth or water (to loosen the sauce for no-boil noodles)
- 15 oz ricotta cheese
- 2 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan, divided
- 1 large egg (helps bind the ricotta mixture)
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
- 9×13-inch baking dish and foil
Step-by-Step Instructions
- Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Brown the meat: Warm 1 tablespoon olive oil in a large skillet over medium heat.
Add the ground beef and cook, breaking it up, until browned and no longer pink. Season with salt and pepper. Drain excess fat if needed.
- Sauté aromatics: Add onion to the skillet with the meat and cook 3–4 minutes until softened.
Stir in garlic for 30 seconds until fragrant.
- Build the sauce: Pour in the marinara and 1 cup broth or water. Stir in Italian seasoning and red pepper flakes. Simmer 3–5 minutes to meld.
Taste and adjust salt and pepper.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, 1 cup mozzarella, and 1/4 cup Parmesan. Season with a pinch of salt and pepper. Stir until smooth.
- Sauce the pan: Spread about 1 cup of the meat sauce across the bottom of the baking dish.
This prevents sticking and helps soften the first layer of noodles.
- First layer: Arrange a layer of no-boil noodles to cover the sauce, breaking pieces to fit as needed. Dollop and gently spread one-third of the ricotta mixture over the noodles. Spoon over 1–1 1/2 cups sauce.
- Repeat layers: Continue with two more layers—noodles, ricotta, sauce—ending with a final layer of noodles and the remaining sauce on top.
Make sure the top noodles are fully covered with sauce so they soften properly.
- Top with cheese: Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan over the sauced top.
- Cover and bake: Tightly cover the dish with foil, tenting slightly so it doesn’t stick to the cheese. Bake for 30 minutes.
- Uncover and finish: Remove foil and bake another 12–15 minutes, until the cheese is bubbly and lightly golden. If you like extra browning, broil for 1–2 minutes, watching closely.
- Rest, then serve: Let the casserole rest 10–15 minutes before slicing.
This helps it set for cleaner pieces. Garnish with chopped basil or parsley.
Keeping It Fresh
- Storage: Cool completely, then cover and refrigerate up to 4 days. Reheat covered at 325°F until warmed through, or microwave individual portions.
- Freezing (unbaked): Assemble, wrap tightly in plastic and foil, and freeze up to 2 months.
Bake from frozen at 350°F, covered, for about 60–75 minutes, then uncover to brown.
- Freezing (baked): Cool, portion into airtight containers, and freeze up to 2 months. Thaw overnight in the fridge for best texture.
- Moisture tip: If reheating seems dry, add a spoonful of sauce or a splash of broth before warming.
Benefits of This Recipe
- Saves time: No boiling and minimal prep make it weeknight-friendly.
- Feeds a crowd: Serves 8 comfortably, with leftovers that reheat well.
- Balanced flavors: Creamy cheese, savory sauce, and tender noodles in every bite.
- Flexible: Adaptable to dietary needs and what you have on hand.
- Make-ahead friendly: Assemble earlier in the day and bake when ready.
What Not to Do
- Don’t skimp on sauce: No-boil noodles need moisture. Dry layers lead to undercooked, tough noodles.
- Don’t skip resting time: Cutting too soon makes messy slices and releases liquid.
- Don’t leave the top noodles exposed: Any uncovered edges can crisp and harden.
- Don’t over-salt early: Cheeses and jarred sauces already contain salt; taste as you go.
- Don’t forget to cover: Baking covered first helps steam the noodles for a tender texture.
Recipe Variations
- Vegetarian: Swap meat for 12–16 oz chopped mushrooms, plus a handful of spinach or zucchini.
Sauté until moisture cooks off before adding sauce.
- Spicy sausage: Use hot Italian sausage and add extra red pepper flakes for a kick.
- White lasagna: Replace marinara with a light béchamel and add shredded rotisserie chicken and sautéed spinach.
- Extra-cheesy: Add 1/2 cup provolone or fontina to the mozzarella for extra melt and flavor.
- Gluten-free: Use gluten-free no-boil lasagna sheets and confirm your sauce is gluten-free.
- Lighter: Use part-skim ricotta and mozzarella, and lean ground turkey. Add extra veggies to bulk it up.
FAQ
Can I use regular lasagna noodles instead of no-boil?
Yes. Parboil them until very al dente (about 6–7 minutes), drain well, and reduce the added liquid in the sauce by about half.
Proceed with the same layering and bake times.
Why add broth or water to the sauce?
No-boil noodles need more moisture to soften in the oven. Thinning the sauce ensures the noodles cook through and absorb flavor without drying out.
Do I have to use the egg in the ricotta mixture?
No, but it helps the ricotta set for neater slices. If skipping the egg, the ricotta layer will be softer.
You can add an extra handful of mozzarella to help bind.
How do I prevent the foil from sticking to the cheese?
Lightly tent the foil so it doesn’t touch the surface, or spray the underside of the foil with cooking spray before covering.
What’s the best marinara to use?
Choose a marinara you’d enjoy on its own—simple, balanced, and not too sweet. A good sauce makes a big difference since it’s the backbone of the dish.
Can I assemble this ahead?
Yes. Assemble up to 24 hours in advance, cover tightly, and refrigerate.
Add 5–10 minutes to the covered bake time if it’s going into the oven cold.
How do I keep the bottom from getting soggy?
Don’t over-thin the sauce, and avoid overloading with watery veggies. If using vegetables like zucchini, sauté them first to cook off moisture.
What sides go well with this?
A simple green salad with vinaigrette, garlic bread, and roasted broccoli or green beans pair perfectly without competing flavors.
In Conclusion
This Easy No-Boil Lasagna Casserole gives you all the cozy comfort of classic lasagna with a fraction of the work. It’s rich, cheesy, and hearty, yet streamlined enough for busy nights.
Keep the sauce generous, let it rest before slicing, and you’ll have a reliable crowd-pleaser every time. Make it your own with the variations, and enjoy leftovers that taste just as good the next day.