Name: Easy No-Boil Lasagna Recipe with Ground Beef and Italian Sausage Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 pound ground beef; ½ pound sweet Italian sausage; 1 teaspoon minced garlic; 48 ounces spaghetti sauce (your favorite sauce); 15 ounces ricotta cheese (or cottage cheese); 3 cups shredded mozzarella cheese; 2 large eggs; ¾ cup grated Parmesan cheese; 2 teaspoons dried parsley (or 4 tablespoons freshly snipped); ¼ teaspoon salt; ¼ teaspoon ground pepper; 12 lasagna noodles (no-boil); ¼ cup water (optional, depending on sauce consistency); Cooking spray (for greasing and foil)

Ingredients

1 pound ground beef

½ pound sweet Italian sausage

1 teaspoon minced garlic

48 ounces spaghetti sauce (your favorite sauce)

15 ounces ricotta cheese (or cottage cheese)

3 cups shredded mozzarella cheese

2 large eggs

¾ cup grated Parmesan cheese

2 teaspoons dried parsley (or 4 tablespoons freshly snipped)

¼ teaspoon salt

¼ teaspoon ground pepper

12 lasagna noodles (no-boil)

¼ cup water (optional)

Instructions

Step 1: Preheat the oven to 350ºF and spray a 9×13 inch casserole dish with cooking spray.

Step 2: In a large skillet over medium heat, brown the ground beef and Italian sausage together. Drain off any excess fat. Stir in the minced garlic and spaghetti sauce, then let it simmer for about 5 minutes.

Step 3: In a large bowl, combine the ricotta cheese, 2 cups of the mozzarella, eggs, ½ cup Parmesan, dried parsley, salt, and pepper. Mix well until smooth.

Step 4: Spread ¾ cup of the meat sauce on the bottom of the prepared baking dish. Arrange 3 no-boil lasagna noodles on top.

Step 5: Spoon one-third of the cheese mixture over the noodles, followed by one-fourth of the sauce. Repeat the layers—noodles, cheese, sauce—one more time.

Step 6: Top with the last 3 noodles, cover with the remaining sauce, then sprinkle the remaining 1 cup mozzarella and Parmesan cheese on top. If your sauce is thick, add ½ cup water around the edges of the pan to help cook the noodles. For thinner sauces, less or no water is needed.

Step 7: Spray one side of a sheet of aluminum foil with cooking spray and cover the baking dish with the foil sprayed side down to prevent sticking. Bake covered for 50 minutes.

Step 8: Remove the foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and golden.

Step 9: Let the lasagna stand for 10 minutes before cutting and serving to allow it to set.

Tips & Variations

Use no-boil noodles to save time, but ensure you add enough sauce or water to keep the noodles from drying out during baking.

Substitute ricotta with cottage cheese for a lighter texture.

Add fresh basil or oregano to the cheese mixture for extra herb flavor.

For a vegetarian version, replace the meat with sautéed mushrooms, zucchini, or spinach.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish covered with foil in a 350ºF oven until warmed through. For longer storage, freeze portions in airtight containers for up to 3 months and thaw overnight before reheating.

FAQs

Do I need to boil the noodles first?

No, this recipe uses no-boil lasagna noodles, which cook during the baking process when moistened by the sauce and added water.

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance. Keep it covered and refrigerated, then bake as directed adding a few extra minutes to the baking time if baking straight from the fridge.