No Boil Lasagna Recipe

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No Boil Lasagna Recipe 1764088729.2726057
No Boil Lasagna Recipe 6

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No Boil Lasagna Recipe 1764088729.2726057

no boil lasagna recipe

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  • Author: Tessa Monroe
  • Total Time: 115 minutes
  • Yield: 8 to 10 servings 1x
  • Diet: General
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Description

A no-boil lasagna featuring a rich Smoked Paprika & Roasted Red Pepper Ragù, perfect for a family-friendly, hearty dinner without the fuss of pre-boiling noodles. It offers crispy, golden edges and a creamy, savory center, ideal for busy weeknights and meal prep.

Ingredients

Scale
  • 2 lbs ground beef (or ground turkey, plant-based crumble)
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon crushed red pepper flakes (optional)
  • 8 oz jar roasted red peppers, drained and finely chopped
  • 28 oz can crushed tomatoes (San Marzano style recommended)
  • 4 oz can tomato paste
  • 0.5 cup vegetable stock
  • 1 teaspoon granulated sugar
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 12 to 15 sheets (10 to 12 oz) no-boil lasagna noodles
  • 15 oz ricotta cheese
  • 16 oz low-moisture part-skim mozzarella cheese, shredded, divided
  • 4 oz hard grating cheese (Parmesan-style), freshly grated, divided
  • 0.5 cup fresh parsley, chopped (for ricotta mixture)
  • 0.25 cup fresh basil, chopped (for ricotta mixture)
  • 1 large egg
  • 0.25 cup pine nuts, toasted (for garnish)
  • 0.5 cup fresh parsley, very finely chopped (for garnish)
  • Zest of 1 large lemon (for garnish)
  • 1 clove garlic, minced very finely (for garnish)
  • 2 tablespoons extra virgin olive oil (for drizzle)

Instructions

  1. Prep & Preheat: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Brown the Beef: Heat 2 tablespoons olive oil in a large pot. Add 2 lbs ground beef; cook until browned, 8 to 10 minutes. Drain fat.
  3. Build Ragù Base: Add diced onion; cook until softened, 5 minutes. Stir in garlic, smoked paprika, oregano, and red pepper flakes (if using); cook 1 minute until fragrant.
  4. Simmer Ragù: Stir in roasted red peppers, crushed tomatoes, tomato paste, stock, and sugar. Season with salt and pepper. Bring to a simmer, then reduce heat to low; cook 15 minutes to meld flavors.
  5. Prepare Ricotta: Combine 15 oz ricotta, 12 oz mozzarella, 3 oz Parmesan-style cheese, chopped parsley, basil, and egg in a bowl. Mix well.
  6. Layer the Lasagna: Spread 0.5 cup ragù on the bottom of the prepared dish. Arrange 3 to 4 no-boil lasagna noodles over sauce, breaking to fit. Spread half of the ricotta mixture over noodles, then 1.5 cups ragù. Repeat this layering: noodles, remaining ricotta, then another ragù layer.
  7. Final Layers & Bake: Place a final noodle layer, then top with remaining ragù. Sprinkle evenly with remaining 4 oz mozzarella and 1 oz Parmesan-style cheese. Cover tightly with foil. Bake 30 minutes. Remove foil; bake 20 to 25 minutes more until bubbly and golden. (If the lasagna looks dry, add a splash of warm vegetable stock around the edges before covering again.)
  8. Rest & Serve: Remove from oven; let rest at least 15 minutes before slicing.

Notes

For a speedier prep, use pre-cooked ground beef. If the lasagna appears dry, ensure the ragu is moist as no-boil noodles absorb a lot of liquid. For a crispier top, broil for the last 2-3 minutes (watch carefully!). Add red pepper flakes or a pinch of nutmeg to the ricotta for extra depth if desired.

  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400 calories
  • Sugar: 12 g
  • Sodium: 750 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 100 mg

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