Lasagna with No Boil Noodles
This simple, no-fuss, no boil lasagna recipe is simply the best there is. Oven ready noodles are layered with Italian sausage and ground beef, along with loads of cheese make this a dinner recipe you’ll turn to again and again.
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There’s something about lasagna that makes it the ultimate comfort food, don’t you think?
This is the best classic lasagna recipe I’ve tried yet-thick and firm with flavorful meat sauce and plenty of cheese!
This isn’t the kind of lasagna that loses it’s layers when you cut a piece, with noodles sliding all over the place…no way-it’s thick, sturdy and everything a good lasagna should be!
Why I love this recipe
- With both ground Italian sausage and ground beef, this is a meat lover’s lasagna recipe if every there was one!
- Using oven ready no boil noodles makes it faster to assemble.
- It is perfect for preparing ahead of time for guests. Simply bake and serve with a salad to impress guests.
- It freezes and reheats well.
- It is filling and hearty and packed with flavor thanks to the secret addition of pesto sauce (there are SO many ways to use pesto!)
Ingredients
- no boil lasagna noodles
- spaghetti sauce
- mild Italian sausage
- ground beef
- ricotta cheese
- shredded mozzarella cheese
- shredded Parmesan cheese
- pesto (I prefer Buitoni brand or fresh homemade pesto)
- eggs
Directions
- Preheat oven to 350 degrees.
- In a large pan, brown ground beef and sausage, set aside in a large bowl.
- Add pesto to meat and mix well.
- Add spaghetti sauce to meat mixture and combine.
- In a separate bowl combine ricotta, eggs, 1/2 of mozzarella, and 1/2 of Parmesan.
- Spoon one cup of sauce mixture in the bottom of a 9 by 13 pan.
- Top with lasagna noodles then half of the cheese mixture, then 1/3 remaining sauce mixture.
- Repeat layers of noodles, remaining cheese mixture, additional 1/3 meat sauce.
- Top with remaining sauce and cover with foil.
- Bake for one hour.
- Remove foil, top with remaining Parmesan and mozzarella cheese and cook additional 5 minutes until cheese is golden and bubbly.
- Let sit 15 minutes prior to serving.
FAQs
In general a 9 by 13 inch pan will give 8 medium sized servings. You will need to adjust depending on the appetites of the people you are serving.
The easiest way to tell your lasagna is done is to use a meat thermometer to ensure it has reached 165F.
The top should be golden brown and the sauce bubbling. A toothpick or fork inserted in the middle will go in easily through the noodles.
Allow the lasagna to sit for at least 15 minutes after taking it out of the oven. This allows the layers to set as it cools and prevents you from having a runny mess when you slice it.
The key is to let it set up at least 15 minutes before slicing. When ready to serve use a chef’s knife to slice it and a broad, flexible spatula that can fully reach under each slice. (affiliate link)
Serving suggestions
There are a ton of great options for what to serve with lasagna! I like to keep it simple with a side salad or Caesar salad and garlic bread or Texas toast but you can try minestrone soup, roasted vegetables, or Italian broccoli too.
If you try this recipe please comment and rate it below, I love hearing from you!
Classic Lasagna Recipe with No Boil Noodles
- Total Time: 1 hour 25 mins
- Yield: 10 1x
Description
This simple, no-fuss lasagna recipe is simply the best there is. Layers of Italian sausage, ground beef, and loads of cheese make this a dinner recipe you’ll turn to again and again.
Ingredients
- 1 12 oz package no boil lasagna noodles
- 2 24 oz cans spaghetti sauce
- 1 lb mild Italian sausage
- 1 lb ground beef
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 2 tbsp pesto (I prefer Buitoni brand)
- 2 eggs
Instructions
- Preheat oven to 350 degrees.
- In a large pan, brown ground beef and sausage, set aside in a large bowl.
- Add pesto to meat and mix well.
- Add spaghetti sauce to meat mixture and combine.
- In a separate bowl combine ricotta, eggs, 1/2 of mozzarella, and 1/2 of Parmesan.
- Spoon one cup of sauce mixture in the bottom of a 9 by 13 pan.
- Top with lasagna noodles then half of the cheese mixture, then 1/3 remaining sauce mixture.
- Repeat layers of noodles, remaining cheese mixture, additional 1/3 meat sauce.
- Top with remaining sauce and cover with foil.
- Bake for one hour.
- Remove foil, top with remaining Parmesan and mozzarella cheese and cook additional 5 minutes until cheese is golden and bubbly.
- Let sit 15 minutes prior to serving.
- Prep Time: 20 mins
- Cook Time: 65 mins
- Category: dinner
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size:
- Calories: 541
- Sugar: 6.4 g
- Sodium: 1189 mg
- Fat: 26.1 g
- Carbohydrates: 36.5 g
- Protein: 37 g
- Cholesterol: 133.3 mg
What is your favorite comfort food? Do you like lasagna as much as I do?
best lasagna recipe I’ve tried yet, the sausage and pesto take it over the top!
was very, very good…Will do again, will use spinach next time…Thank You
Hi, what brand of spaghetti sauce do you use?
Hi Debbie, I normally use Newman’s Own Organic Marinara
Thank you for such a quick reply, l look forward to making it 🙂
No problem Debbie-snowed in here in DC so you caught me on the computer!! Take care ~Melissa
Melissa, this recipe is incredible! I tried it last night (but made a dairy-free modification using a veggie puree instead of ricotta) and it was SO delicious! My husband and I both had seconds, and probably would’ve had thirds, too, if it didn’t make us feel like gluttons! I’m posting my dairy-free version later this week 🙂