Easy Meat Lasagna with No-Boil Noodles
450kcal
Ingredients
- For the meat sauce:
- 500 g 1 lb ground beef
- 1 small onion chopped
- 3 garlic cloves minced
- 1 jar 700g / 24 oz marinara sauce
- 2 tbsp tomato paste
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- For the cheese layer:
- 400 g 15 oz ricotta cheese
- 1 egg
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 tbsp chopped parsley optional
- Other:
- 9 –12 no-boil lasagna noodles
- 2 cups shredded mozzarella for topping
Equipment
- 9x13-inch baking dish
- Large skillet or pot
- Wooden spoon or spatula
- Aluminum foil
Method
- Preheat oven:
- Set to 180°C (350°F).
- Make the meat sauce:
- In a skillet, cook ground beef and onion until browned.
- Add garlic and cook 1 minute.
- Stir in marinara sauce, tomato paste, salt, pepper, and Italian seasoning.
- Simmer for 5–10 minutes.
- Prepare cheese mixture:
- In a bowl, mix ricotta, egg, mozzarella, Parmesan, and parsley.
- Assemble lasagna:
- Spread a thin layer of meat sauce on the bottom
- Add a layer of no-boil noodles
- Spread meat sauce
- Add cheese mixture
- Repeat layers (usually 3 layers total)
- Finish with sauce and top with mozzarella
- Bake:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 15–20 minutes until bubbly and golden.
- Rest before serving:
- Let sit for 10–15 minutes before slicing (important for clean layers!).
Notes
- No-boil tip: Make sure there’s enough sauce—this helps the noodles soften
- properly. Swap ricotta with cottage cheese if preferred. Add spinach or mushrooms
- for variation. Freezer-friendly: Assemble and freeze before baking. For extra flavor,
- mix ground beef with sausage.
