Description
This easy no-boil lasagna recipe features layers of savory meat sauce, creamy ricotta mixture, and melted mozzarella cheese, all baked to golden perfection. Using oven-ready noodles simplifies the process, making it a perfect comforting meal for family dinners or gatherings.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 4 ounces baby bella mushrooms (finely chopped)
- ½ pound mild Italian sausage
- ½ pound 85/15 ground beef
- 1 (24-ounce) jar marinara sauce
- 1 (8-ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon packed brown sugar
- Pinch nutmeg
- 1 ½ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
Cheese Mixture
- 2 cups whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup finely chopped basil (plus more for serving)
- 1 large egg
- 1 teaspoon lemon zest (from 1 lemon, optional)
Other
- 8 ounces oven-ready lasagna noodles
- 2 cups shredded Mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F and spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking during baking.
- Cook Meat Sauce: Heat olive oil in a large saucepan over medium heat. Add diced onion, mushrooms, sausage, and ground beef. Cook for 7-8 minutes, stirring and breaking up the meat until fully browned. Drain excess fat if necessary.
- Simmer Sauce: Stir in marinara sauce, tomato sauce, Italian seasoning, brown sugar, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper. Reduce the heat to medium-low and let it simmer for 7-8 minutes until slightly thickened.
- Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, Parmesan cheese, chopped basil, egg, lemon zest (optional), ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well until smooth and well combined.
- Assemble Lasagna: Spread one-third of the meat sauce evenly on the bottom of the baking dish. Layer half of the oven-ready noodles over the sauce, breaking them if necessary. Spread half of the ricotta mixture evenly over the noodles and sprinkle with 1 cup of shredded mozzarella. Repeat with another one-third of the meat sauce, the remaining noodles, the remaining ricotta mixture, and the last one-third of meat sauce. Top with the remaining 1 cup of mozzarella cheese.
- Bake Covered: Cover the dish with foil and bake for 35 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, allowing the cheese to melt fully and start to brown. Optionally, broil for 3-4 minutes to achieve a golden top.
- Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing to allow it to set. Garnish with additional chopped basil if desired and serve warm.
Notes
- Using oven-ready noodles eliminates the need to boil pasta before assembling the lasagna, saving time and simplifying preparation.
- For a richer flavor, you can substitute ground beef with ground pork or turkey.
- Broiling at the end is optional but adds a lovely golden crust to the cheese topping.
- Letting the lasagna rest before slicing helps it hold its shape and makes serving easier.
- Fresh basil as a garnish adds a bright herbaceous flavor and visual appeal.
