How to Make Lasagna with No-Boil Noodles
Learn how to make Lasagna with No-Boil Noodles with four easy steps! It is a great meal that comes together quickly and easily, with an unexpected way to construct lasagna using no-boil noodles.
Ingredients:
- Chop 1 onion.
- 1-1/2 pounds ground beef.
- Large pinch Italian seasoning.
- 1-2 jars of Classico Italian sausage sauce (Or the sauce of your choice)
- 1 box No-Boil lasagna noodles (oven-ready sheets)
- 1- 15-ounce container of Ricotta Cheese
- 4-5 tablespoons fresh grated Parmesan cheese
- Fresh shredded mozzarella cheese
- Sliced fresh mozzarella cheese
- ¼ cup cream.
Instructions:
- Preheat Oven to 375 degrees F (190 C). Use a 9 x 12 baking dish. Glass is best.
- Brown the onion with a small amount of olive oil.
- Brown Hamburger.
- Add Classico sauce to this, with a pinch of Italian seasoning
- First Layer: Spread 1 cup or more of sauce on the bottom of the baking dish, then spread it evenly. Lay the lasagna sheets over the sauce, breaking pieces or overlaying if you need to cover the sauce.
- Second Layer: Next, top the noodles with another heaping ladle of sauce, about another cup. Cover evenly. Then spread a layer of shredded mozzarella, sliced mozzarella, and sprinkle with 2 tablespoons of Parmesan cheese.
- Third Layer: Lay another layer of no-boil lasagna noodles. Spread with another heaping ladle of meat sauce, covering evenly. Next, top with 6 spoonfuls of ricotta cheese. Using the back of your spoon, tap the ricotta cheese to help flatten it out. No need to spread it evenly; the ricotta cheese will melt evenly while baking. Then sprinkle 1 or 2 tablespoons of grated Parmesan cheese, and more sliced mozzarella.
- Fourth Layer: Cover with another layer of no-boil noodles, breaking some if needed to fit, or overlapping if fine too. Then add a layer of sauce on top. Sprinkle on top with shredded mozzarella, sliced mozzarella, and grated Parmesan cheese.
- Finally, drizzle 1/4 cup of half-and-half cream over the lasagna. COVER with foil wrap.
- BAKE for 45 to 55 minutes. Carefully pull the lasagna out of the oven, remove the foil cover, and return it to the oven to bake uncovered for an additional 5 to 8 minutes, until the cheese is completely melted and bubbling around the edges of the baking dish.
- Remove it from the oven and allow it to rest for 10 to 15 minutes before cutting. Then cut into individual pieces and serve.
- Serves 6 to 8
Notes
- You can freeze lasagna, after it’s been assembled and UNBAKED. Prepare it as we did here, cover with foil wrap, then place it in your freezer, good up to one month. Any longer, you risk freezer burn.
- When ready to bake! It’s best to allow the lasagna to rest on your kitchen counter to fully defrost for about 5 hours or more. Or defrost in your refrigerator overnight. Then preheat your oven and follow the remaining directions in our recipe card.
- If you thaw it in your refrigerator overnight, chances are it won’t be completely defrosted. Check it to see if it’s still partially frozen, then let it sit on the counter to warm to room temperature for about 1 hour before baking.