Description
This easy no-boil lasagna recipe layers savory meat sauce, creamy ricotta mixture, and gooey mozzarella cheese for a comforting and satisfying Italian classic. Made with simple ingredients and oven-ready noodles, this dish is perfect for weeknight dinners or feeding a crowd with minimal prep and maximum flavor.
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
Ricotta 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)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Assembly
- 8 ounces oven-ready lasagna noodles
- 2 cups shredded Mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Cook Meat and Vegetables: Heat olive oil in a large saucepan over medium heat. Add diced onion, chopped mushrooms, mild Italian sausage, and ground beef. Cook, stirring and breaking up the meat with a wooden spoon, for 7-8 minutes until meat is fully browned. Drain excess fat if necessary.
- Add Sauces and Seasonings: Stir in marinara sauce, tomato sauce, Italian seasoning, brown sugar, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper. Reduce heat to medium-low and simmer gently for 7-8 minutes, allowing the sauce to thicken slightly.
- Mix Ricotta Filling: In a medium bowl, combine ricotta cheese, grated Parmesan, chopped basil, egg, lemon zest (if using), ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until smooth and well incorporated.
- Assemble Lasagna Layers: Spread one-third of the meat sauce evenly in the bottom of the prepared baking dish. Layer half of the oven-ready noodles on top, breaking them as needed to fit. Spread half of the ricotta mixture evenly over the noodles and sprinkle with 1 cup of shredded mozzarella. Repeat the layering: spread another one-third of meat sauce, layer the remaining noodles, spread the remaining ricotta mixture, and top with remaining one-third of meat sauce. Finish by sprinkling the last 1 cup of mozzarella over the top.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes to meld the flavors and cook the noodles through.
- Bake Uncovered and Broil: Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly. For an extra golden and slightly crisp top, broil for 3-4 minutes, watching carefully to prevent burning.
- Rest and Serve: Let the lasagna rest for 10-15 minutes after baking to set. Garnish with chopped fresh basil before slicing and serving for a fresh, herbaceous touch.
Notes
- Use oven-ready lasagna noodles to skip boiling and simplify prep.
- Brown the meats thoroughly for best flavor and texture.
- Broiling step is optional but adds a beautifully browned cheese crust.
- Letting the lasagna rest before slicing helps it hold together better.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
