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lasagna recipe no boil noodles
- Total Time: 160 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
This easy no-boil lasagna recipe offers a hearty, savory, and cheesy meal perfect for busy family dinners or meal prep. It provides incredible depth of flavor with ultimate convenience and a healthy twist.
Ingredients
Scale
- 3 tablespoons olive oil (45 mL), for building a rich flavor base
- 1 large yellow onion (approx. 200 g), finely diced, adds foundational sweetness to the sauce
- 4 cloves garlic, minced, provides a pungent, aromatic kick
- 1.5 lb lean ground beef (700 g), the hearty core of the meat sauce (Swap: Ground turkey or a plant-based crumble works wonderfully for a lighter fare)
- 1 tablespoon tomato paste (15 mL), intensifies the rich tomato flavor
- 28 oz can crushed tomatoes (800 g), the juicy base for your savory sauce
- 1 cup vegetable broth (250 mL), adds moisture and savory depth
- 2 teaspoons dried oregano (10 mL), essential for classic Italian herb flavor
- 1 teaspoon dried basil (5 mL), complements the tomatoes beautifully
- 0.5 teaspoon ground cinnamon (2.5 mL), a touch of warmth and unexpected depth
- 0.25 teaspoon ground allspice (1.25 mL), adds subtle complexity to the beef
- 1 teaspoon fine sea salt (5 mL), plus more to taste, seasons and enhances every layer
- 0.5 teaspoon freshly ground black pepper (2.5 mL), plus more to taste, for a gentle peppery finish
- 25 oz ricotta cheese (700 g), creates that signature creamy, tangy layer (Swap: For an extra high-protein twist, try whole milk Greek yogurt in a pinch)
- 1 cup Parmesan-style cheese (100 g), finely grated, sharp, nutty flavor for the cheese mixture
- 1 large egg, binds the ricotta mixture together for perfect slices
- 0.25 cup fresh parsley (60 mL), finely chopped, brightens the ricotta blend (Plus extra for garnish)
- 12–14 sheets no-boil lasagna noodles (approx. 9 oz / 250 g), the star, saving you precious time and effort
- 16 oz low-moisture mozzarella cheese (450 g), shredded, delivers that irresistible, melty stretch
- 0.5 cup Medjool dates (80 g), pitted and finely chopped, for a sweet, chewy crunch topping
- 0.5 cup shelled pistachios (60 g), toasted and roughly chopped, adds a salty, textural contrast
- 2 tablespoons fresh mint leaves (30 mL), finely chopped, for a vibrant, aromatic garnish
- 5 oz fresh spinach, roughly chopped (optional, for added nutrition)
Instructions
- Prepare Meat Sauce: Heat olive oil in a large pot over medium heat. Sauté diced onion for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Add ground beef, breaking it up; cook until browned (8-10 min). Drain excess fat. Stir in tomato paste for 1 minute. Add crushed tomatoes, broth, oregano, basil, cinnamon, allspice, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook gently for 30-60 minutes, stirring occasionally until flavors meld. (If your sauce looks too thin, uncover and let it reduce for 10-15 minutes).
- Combine Ricotta Mixture: In a medium bowl, combine ricotta cheese, grated Parmesan-style cheese, egg, chopped fresh parsley, and a pinch of salt and pepper. Mix thoroughly until light and well combined.
- Assemble Lasagna Layers: Preheat your oven to 190 degrees C (375 degrees F). Spread about 1 cup (250 mL) of meat sauce evenly over the bottom of a 9×13 inch (23×33 cm) baking dish. Place 3-4 no-boil lasagna noodles over the sauce, slightly overlapping if needed. Spread half of the ricotta cheese mixture evenly over the noodles. Top the ricotta layer with another 1 cup (250 mL) of meat sauce, then sprinkle with about 1 cup (100 g) of shredded mozzarella cheese. Repeat the noodle, ricotta (second half), sauce, and mozzarella layers once more. Finish with a final layer of noodles, the remaining meat sauce, and then generously top with the rest of the shredded mozzarella.
- Bake Lasagna: Cover the baking dish tightly with aluminum foil to trap moisture. Bake for 25 minutes until the cheese begins to melt. Remove the foil and continue baking for another 20-25 minutes, or until the cheese is bubbly, golden brown, and the edges are slightly crisped. (You can broil for the last 2-3 minutes for an extra golden crust, watching carefully to prevent burning).
- Rest and Garnish: While the lasagna bakes, combine the finely chopped Medjool dates and roughly chopped toasted pistachios in a small bowl for the Date-Pistachio Crunch. Let the lasagna rest for 15-20 minutes after baking for cleaner slices. Garnish each serving with the Date-Pistachio Crunch and a scattering of fresh, finely chopped mint leaves for a beautiful finish.
Notes
To elevate this dish, use organic ground meat or high-quality plant-based crumble, low-sodium crushed tomatoes, and whole milk ricotta. For best flavor and melt, freshly grate mozzarella and Parmesan. For dietary adaptations, use thinly sliced zucchini or eggplant for low-carb, plant-based alternatives for vegan, and certified gluten-free noodles for gluten-free diets. Ensure all no-boil noodles are fully covered by sauce during baking to hydrate properly and prevent dryness.
- Prep Time: 30 minutes
- Cook Time: 110 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 220 g)
- Calories: 550 calories
- Sugar: 18 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 120 mg