This easy, no-boil lasagna recipe that uses three kinds of cheese for the most amazing flavor! Use your favorite jarred marinara sauce to keep it quick and simple!
Lasagna was a family favorite growing up. I remember how long it used to take my mom to get the deep, rich, flavors in the marinara sauce with all the Italian herbs and seasonings. Today we’re taking a shortcut with our favorite jarred marinara sauce to make this lasagna a staple in your weekly meal rotation!
When I was growing up, we always had cottage cheese in our lasagna. I wasn’t a huge ricotta fan, but since then my tastes have changed and I love ricotta! You can put either in this recipe!
Do you need special noodles for no-boil lasagna?
I’m going to let you in on a little secret: Boiling lasagna noodles is overrated. And you don’t need those fancy “oven-ready” noodles for this lasagna. Just let the regular type noodles soak up liquid from the sauce and cook in the oven while everything is cooking – it’s that easy!
How do you make lasagna?
In a large skillet over medium heat, add olive oil and saute the onion until translucent. Add the ground beef and brown. Drain off and discard any fat. Add the seasoning and jarred marinara sauce (I love Rao’s Tomato Basil sauce). Simmer for 5 minutes.
Make the ricotta filling by combining the ricotta, 1 cup of mozzarella, 1 cup of Asiago cheese, eggs, ½ cup of grated Parmesan cheese, fresh parsley, salt, and black pepper. Mix well.
Once the cheese filling is complete, layer the lasagna in a 9×13 baking dish as follows:
- A thin layer of sauce (about 3/4 cup) on the bottom of the baking dish – noodles – cheese
- Sauce – noodles – cheese
- Noodles – sauce – cheese (bake) – more cheese
Should you cover lasagna when you bake it?
It’s important that you cover the lasagna with aluminum foil so the sauce can get hot enough to soften the pasta. Cover the pan with a single layer of aluminum foil and bake covered for all but 10 minutes of the baking time. Uncover, add the last bit of cheese and finish the last 10 minutes without foil so that the cheese on top can melt. I recommend turning on the broiler for the last few minutes to get some nice browned spots, but keep an eye on the oven so that it doesn’t burn!
How long do you bake lasagna?
Bake in a preheated 350 degree Fahrenheit oven for 40 minutes covered. Uncover and bake for an additional 10 minutes.
Allow lasagna to sit for about 10 minutes before you cut into it. This will help you get clean slices.
If you loved this recipe, be sure to check out my Instant Pot Sausage and Gnocchi Soup!Print
1 pound ground beef
48 ounces marinara sauce (your favorite sauce)
15 ounces ricotta cheese (or cottage cheese)
1 cups shredded mozzarella cheese
1 cup shredded asiago cheese
1 cup shredded provolone cheese
2 large eggs
3/4 cup grated Parmesan cheese
4 tablespoons fresh chopped parsley
¼ teaspoon salt
¼ teaspoon ground pepper
12 lasagna noodles
In a large skillet over medium heat, add olive oil and onion and saute until translulcent. Add the ground beef and brown. Drain off and discard any fat.
Add the marinara sauce. Simmer for 5 minutes.
In a large bowl, mix together the ricotta, 1/2 cup of the mozzarella cheese, 1 cup asiago cheese and 1/2 cup shredded provolone cheese, eggs, ½ cup of grated Parmesan cheese, dried parsley, salt and ground black pepper. Mix well.
To assemble, spray a 9×13 baking pan with cooking spray.
Spread ¾ cup of sauce on the bottom of the baking pan.
Cover the bottom with 3 uncooked lasagna noodles.
Top with ⅓ of the cheese mixture and ¼ of the sauce.
Repeat layers (noodles, cheese, sauce, noodles, cheese, sauce).
Top with 3 noodles, remaining sauce, remaining 1/2 cup of mozzarella, provolone and Parmesan cheese.
Bake in a preheated 350 degree Fahrenheit oven for 40 minutes. Uncover and bake an additional 10 minutes.
Let the lasagna stand for 10 minutes before cutting and serving.
Keywords: lasagna; pasta; dinner
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