Cheesy No-Boil Lasagna Recipe

This No-Boil Lasagna takes just 10 minutes to prep (seriously!) and doesn't require you to boil the noodles before baking! This hearty vegetarian dinner is so quick, easy, and delicious that it's sure to earn a permanent spot in your monthly meal rotation!

10 Minute Lasagna

• From my kitchen to yours, let me tell you right now that lasagna doesn't have to be hard. It doesn't have to be complicated. It can be something you throw together on Tuesday night and then bake in the oven while you walk the dog or get some laundry done. It is no longer reserved for Sunday nights or special occasions!
• I am here to let you in on a little secret. You DO NOT need to boil your lasagna noodles before you bake them! Let that sink in for a minute.
• With that said, assembling this easy vegetarian lasagna will take you all of 10 minutes. It's literally just layering sauce, noodles, creamy ricotta/spinach filling, and sauce a couple times and popping it in the oven!
• The noodles will soak up the moisture from the sauce, water, and spinach and they will come out perfectly al dente (no boiling required!). And in my experience, lasagna made with uncooked noodles often holds together better than its boiled noodle rival.
• This is because the starch from the pasta is released right into the lasagna (rather than into the pasta water during the boiling process) so it helps to hold the lasagna together much better than traditional lasagna.
• There are lots of ways to enjoy easy, lasagna dinners! Check out my Mediterranean Lasagna for a Greek-inspired spin, Spinach Lasagna Roll-Ups for neat-and-tidy lasagna portioning, or Ravioli Lasagna for the easiest way to get classic lasagna flavors on the dinner table.

Ingredients and Substitutions

• Uncooked Lasagna Noodles - Just use regular ol' uncooked lasagna noodles for this easy vegetarian lasagna! Please note that we’re not using “no-boil” noodles—just regular lasagna noodles.
• Fresh Spinach - This no-boil lasagna uses fresh spinach because it’s loaded with water that will help cook the noodles. You can use another hearty, fresh green (like kale) if you want.
• Whole Milk Ricotta - The thick, creamy texture of whole milk ricotta is perfect for keeping noodles in place and making sure your lasagna doesn’t end up runny.
• Parmesan Cheese - You can sub other hard, crumbly cheese if you need to (like asiago), but parmesan is such a classic flavor in lasagna.
• Shredded Mozzarella - I always recommend grating your own cheese (for a better flavor and a much better texture), but mozzarella can be a pain. Pro tip: Pop it in the freezer 15 minutes before you attempt to shred it.
• Basil Pesto - You can use a good store-bought pesto if you need to, but it only takes about five minutes to make your own! Fresh pesto brings so much more flavor to the table.
• Fresh Garlic - It’s been said that garlic should be measured with the heart, and I fully agree. Two to four cloves is a good beginner guideline, but slice garlic to your heart’s content.
• Dried Oregano - Dried herbs are what most of us have on-hand, but if you want to use fresh, you definitely can. Dried herbs have a more concentrated flavor, so you’ll need to use 1 tablespoon of minced fresh oregano in place of 1 teaspoon of dried.
• Egg - The egg is going to help bind the ricotta filling together and give it a creamier texture. You can skip it if you don't have any on hand, but the texture is better with it!
• Spaghetti Sauce - Use a jar of your favorite off-the-shelf sauce (look for glass jars to avoid a side of BPA with your sauce!), or make your own. This easy (vegan) spaghetti sauce comes together in less than an hour and brings a whole new palette of bright, fresh flavors to your lasagna.

Instructions

To the bowl of cheese add spinach, ricotta, pesto, garlic, oregano, and egg, along with salt and pepper.

Mix until well combined.

Add sauce+water mixture to a 9x13 baking dish and layer 5 noodles.

Layer ½ of the ricotta mixture in an even layer on top of the noodles. Then drizzle a ½ cup of sauce on top of that.

Then layer another 5 noodles.

Add the remaining ricotta mixture, and another ½ cup sauce.

Lastly, layer 5 noodles and the remaining sauce. Then sprinkle with reserved cheese.  

Cover the pan with foil and bake for 50-60 minutes then remove foil and broil if desired.

Let cool for 10 minutes before serving. Garnish with parsley and serve with extra sauce on the side if desired. 

Make Ahead Instructions

• This lasagna can be assembled up to 5 days in advance and refrigerated until you're ready to bake!
• Make it on Saturday when you have all the time in the world, and bake it on Thursday when you have 2 seconds to throw something in the oven for dinner!
• When I'm really planning ahead, I like to double the recipe and make two pans of lasagna so I can stash one in the freezer. The night before I know we'll be eating the lasagna, I let the frozen pan thaw in the fridge.
• After you've refrigerated the lasagna and before baking, just make sure you let it sit on the counter for 20-30 minutes so it can come to room temp so that it cooks evenly. Then bake according to the recipe directions.

No Boil Lasagna Noodles

• You might have seen those noodles at the store labeled "no-boil". This recipe is written for regular, uncooked lasagna noodles. So don't worry about needing to find the fancy no-boil noodles.
• I find that the no-boil lasagna noodles tend to overcook quickly, creating an extra floppy lasagna.
• The no-boil noodles usually cost more as well, so save your money and opt for regular!

FAQ

Family Favorite Lasagna Recipes

• Lazy Ravioli Lasagna
• Cheesy Vegetarian Lasagna Soup
• Butternut Squash Lasagna Roll-Ups
• Vegetarian One Pot Lasagna Soup
• Spinach Lasagna Roll-Ups

Print

This recipe was originally posted in September of 2018. It was updated in December 2020 to include detailed instructions, process shots and tips for making the perfect lasagna every single time!