Does no-boil lasagna work?

Yes! This no-boil lasagna recipe is the perfect way to bake lasagna without boiling the noodles first. Layer uncooked, regular lasagna noodles with sauce, ricotta, spinach, and cheese and they will soak up the moisture from the other ingredients while baking. Good lasagna just got SO much easier!

Can I assemble lasagna and cook later?

Yes! No-boil lasagna is a great way to pre-assemble lasagna to be cooked later. This recipe can be assembled and then refrigerated for 5 days before cooking. It's ideal for meal prep on the weekend or you're putting together meals for new moms!

Do I cook lasagna covered or uncovered?

Cover lasagna tightly with tin foil before baking. Uncovered lasagna will dry out in the oven. Once the lasagna is cooked through, you can remove the foil at the very end and broil the top.

Cheesy No-Boil Lasagna Recipe

Name: The Easiest Homemade Lasagna Ever
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 15 uncooked lasagna noodles; 3 cups chopped fresh spinach; 15 oz. whole milk ricotta; 8 oz. shredded Parmesan cheese; 8 oz. shredded whole milk mozzarella cheese; 2 tablespoons basil pesto; 2-4 cloves garlic, thinly sliced; 1 teaspoon dried oregano; 1 egg; 24 oz. spaghetti sauce; 1 cup water; Kosher salt; fresh cracked pepper; fresh chopped parsley; extra spaghetti sauce for serving

The Easiest Homemade Lasagna Ever

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5 from 7 reviews

This No Boil Lasagna Recipe takes just 10 minutes to prepare (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!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Main Dish
Method: Oven
Cuisine: Italian
Diet: Vegetarian

Ingredients

Units Scale

15 uncooked lasagna noodles
3 cups chopped fresh spinach
15 oz. whole milk ricotta
8 oz. shredded Parmesan cheese
8 oz. shredded whole milk mozzarella cheese
2 tablespoons basil pesto
2-4 cloves garlic, thinly sliced
1 teaspoon dried oregano
1 egg
24 oz. spaghetti sauce
1 cup water
Kosher salt
fresh cracked pepper

Garnish:

fresh chopped parsley
extra spaghetti sauce for serving

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Instructions

Preheat oven to 350 degrees.
Combine spaghetti sauce and water together.
Combine mozzarella and Parmesan together in a large bowl. Remove 1.5 cups of cheese and reserve for topping the lasagna.
To the bowl of cheese add spinach, ricotta, pesto, garlic, oregano, and egg, along with a few pinches of salt and pepper.
Mix until well combined.
Pour 1 cup sauce/water mixture into a 9x13 baking dish and spread across the bottom. Layer 5 noodles, slightly overlapping to cover the bottom of the pan. I like to do four noodles the long way, and then break off the end of a noodle to fit it widthwise and cover the rest.
Layer 1/2 of the ricotta mixture in an even layer on top of the noodles. Then drizzle a 1/2 cup of sauce on top of that.
Then layer another 5 noodles, the remaining ricotta mixture, and another 1/2 cup sauce.
Lastly, layer 5 noodles and the remaining sauce. Then sprinkle with reserved cheese.
Cover the pan tightly with foil and bake for 50 minutes. Remove foil and bake for another 10 minutes or until the noodles are al dente and sauce is bubbling. Broil for 1 minute on high, just until the cheese starts to turn golden brown.
Let cool for 10 minutes before serving. Garnish with parsley and serve with extra sauce on the side if desired.

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Notes

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.

Nutrition

Serving Size:
Calories: 355
Sugar: 5.3 g
Sodium: 715.5 mg
Fat: 12.6 g
Saturated Fat: 6.6 g
Carbohydrates: 35.4 g
Fiber: 5.1 g
Protein: 22.7 g
Cholesterol: 50.6 mg

The Easiest Homemade Lasagna Ever

Ingredients

Instructions

Equipment

Notes

Nutrition