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No Boil Lasagna Noodles

No-Boil Lasagna Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • Freshly ground black pepper
  • 1 (28 oz) can crushed tomatoes
  • 1 cup water
  • 15 oz whole-milk ricotta cheese
  • 1 large egg
  • 16 oz shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 9 no-boil lasagna noodles

Method
 

  1. Brown the beef in a skillet over medium-high heat, about 5 minutes. Add onion and garlic; cook 3 minutes. Stir in tomato paste, Italian seasoning, salt, pepper, crushed tomatoes, and water. Simmer 10 minutes.
  2. Mix ricotta, egg, ¼ cup Parmesan, a pinch of salt, and 1 cup mozzarella until smooth.
  3. Spread 1½ cups sauce in a 9×13 dish. Layer 3 noodles, half the ricotta, and 1½ cups sauce. Repeat with 3 noodles, remaining ricotta, and sauce. Top with the last 3 noodles, remaining mozzarella, and Parmesan. Let sit 10 minutes.
  4. Preheat oven to 375°F. Cover with sprayed foil, bake 30 minutes. Uncover and bake 20 to 25 minutes until golden and bubbly.
  5. Rest 15 minutes, then slice into 8 squares and serve.

Notes

Letting the lasagna rest after baking is the single most important step for clean slices, so don’t skip it. You can assemble the whole thing a day ahead and refrigerate it; just bake it straight from the fridge and add about 15 minutes to the covered time.