No Boil Lasagna
A classic lasagna that packs all of the flavor and texture of traditional lasagna but without the mess of boiling lasagna noodles.
Equipment
- 1 casserole dish
Ingredients
Lasagna Sauce
- 2 pounds ground beef
- ½ cup diced onion, dice finely
- 1½ teaspoons minced garlic
- 1 28 ounce can crushed tomatoes
- 2 6 ounce cans tomato paste
- 1 15 ounce can tomato sauce
- 1 cup water
- 2 tablespoons white sugar
- 2 dried bay leaves
- 2 teaspoons Italian seasoning
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
Ricotta Cheese Mixture
- 16 ounces ricotta cheese
- 1 large egg
- ¼ cup grated parmesan cheese
For Layering Lasagna
- 1 box lasagna noodles
- 1 pound shredded mozzarella
Instructions
Lasagna Sauce
- Brown the ground beef in a large saucepan. Drain.
- In the same pan, add a tablespoon of olive oil and sauté the minced garlic and onion until fragrant.
- Add the ground beef back to the saucepan and toss in all of the other sauce ingredients.
- Simmer covered for 1½ hours. Stir occasionally to break up the tomatoes.
Ricotta Cheese Mixture
- Combine the ricotta cheese, egg, and parmesan cheese in a small bowl and whisk until combined well.
Layering the Lasagna
- In a 9 x 13 casserole dish, layer in one layer of noodles.
- Add a layer of meat sauce on top of noodles.
- Carefully add a few dollops of the ricotta mixture and smooth out.
- Sprinkle mozzarella cheese.
- Repeat being sure to end the layering with a tad of meat sauce and a generous layer of mozzarella cheese.
Baking the Lasagna
- Cover the dish with aluminum foil and bake in a preheated 350°F oven for 45 minutes to one hour.
- Remove the foil and bake an additional 15 minutes to get the golden cheese.
Notes
This is easy to make ahead and store in the refrigerator for up to 3 days prior to baking.