Guide To Serve Lasagna Recipe No Boil Noodles Simple

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Lasagna: the name itself conjures images of melty cheese, rich tomato sauce, and layers of comforting pasta. But between work, errands, and everything else life throws your way, who has the time to pre-boil noodles? This recipe solves that problem with a delicious no-boil lasagna that’s perfect for busy weeknights.


Barilla No-Boil Lasagna
Barilla No-Boil Lasagna

1 tablespoon olive oil

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef (or your preferred protein substitute)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 9 x 13 inch baking dish
  • 1 (12-ounce) box no-boil lasagna noodles
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

  • Directions:

    1. Preheat your oven to 375°F (190°C). Grease your baking dish with olive oil.

    2. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

    3. Add the ground beef (or your preferred protein substitute) to the pan and cook, breaking it up with a spoon, until browned. Drain any excess grease.

    4. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 10 minutes, allowing the flavors to meld.

    5. While the sauce is simmering, assemble your lasagna. Spread a thin layer of sauce over the bottom of your prepared baking dish. Top with a single layer of no-boil lasagna noodles.

    6. In a separate bowl, combine the ricotta cheese with a pinch of salt and pepper. Dollop spoonfuls of ricotta cheese evenly over the noodles. Sprinkle with 1/3 of the shredded mozzarella cheese and 1/4 of the grated Parmesan cheese.

    7. Repeat the layering process twice more, ending with a layer of sauce and topped with the remaining mozzarella and Parmesan cheeses.

    8. Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.

    9. Let the lasagna cool for at least 10 minutes before slicing and serving. Enjoy!

    Nutrition Facts (per serving):

    This recipe yields approximately 8 servings. Please note that nutrition information can vary depending on the specific ingredients you use. Here’s a general estimate per serving:

    Calories: 500

  • Fat: 25g
  • Saturated Fat: 12g
  • Cholesterol: 75mg
  • Sodium: 600mg
  • Carbohydrates: 50g
  • Fiber: 2g
  • Sugar: 10g
  • Protein: 30g

  • Conclusion:

    This no-boil lasagna recipe is a lifesaver for busy weeknights. It delivers all the classic lasagna flavors you crave without the extra step of pre-cooking noodles. The combination of rich tomato sauce, creamy ricotta cheese, and gooey mozzarella cheese is sure to satisfy everyone at the table.

    Frequently Asked Questions:

    1. Can I use a different protein in this recipe? Absolutely! Feel free to substitute ground turkey, Italian sausage, or even lentils for the ground beef. Just be sure to adjust the cooking time based on your chosen protein.

    2. What if I don’t have no-boil lasagna noodles? You can use regular lasagna noodles, but you’ll need to pre-cook them according to package instructions before assembling the lasagna.

    3. Can I make this recipe ahead of time? Yes! Assemble the lasagna completely and cover it tightly with plastic wrap. Refrigerate for up to 24 hours before baking. When ready to bake, preheat your oven to 375°F (190°C) and bake for an additional 30-40 minutes, or until heated through.

    4. How can I make this recipe vegetarian? Simply omit the ground beef and add an extra cup of chopped vegetables, such as spinach, mushrooms, or bell peppers, to the sauce.