Best 11 Easy Cheesy No Boil Lasagna Recipes

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Are you craving a delicious, cheesy lasagna without the hassle of boiling noodles? Look no further! This article provides the ultimate guide to creating a quick and easy no-boil lasagna recipe. With just a few simple steps, you can whip up a flavorful and satisfying lasagna that's perfect for any occasion. Discover how to layer no-boil lasagna noodles, creamy cheese fillings, and savory sauces to create a mouthwatering dish that will impress your family and friends. Get ready to tantalize your taste buds with this delightful and effortless no-boil lasagna recipe that's sure to become a family favorite.

Here are our top 11 tried and tested recipes!

EASY CHEESY MEATLESS LASAGNA



Easy Cheesy Meatless Lasagna image

This easy cheesy meatless lasagna uses no-boil noodles (my favorite!) to make this as simple a recipe as possible!

Provided by Heather Cheney

Categories     Main Course

Time 1h15m

Number Of Ingredients 7

24 ounce jar Marinara Sauce
24 ounce jar Spaghetti Sauce (I used 4 cheese flavor)
1 box Barilla Oven Ready Lasagna Noodles
32 ounces ricotta cheese
1/2 cup parmesan cheese (grated)
24 ounces mozzarella cheese (grated and divided)
1 tablespoon dried parsley (optional)

Steps:

  • Preheat Oven to 350 degrees.
  • Combine both pasta sauces in a medium-sized bowl.
  • In a separate bowl, combine ricotta cheese with the parmesan and 8 ounces of the mozzarella cheese. Use a spatula to divide the cheese mixture into four parts in the bowl by marking the top.
  • Spread 1/2-3/4 cup of the pasta sauce over the bottom of a 9x13" pan.
  • Lay three lasagna noodles on top of the sauce and spread 1/4 of the cheese mixture over the noodles followed by another cup of sauce.
  • Continue this same process with three more layers and top with the remaining noodles. Spread sauce over the top noodles followed by the remaining mozzarella cheese and dried parsley.
  • Cover pan with foil and bake for 45 minutes. Remove foil and continue to bake and additional 5-10 minutes or until the cheese starts to brown and the lasagna is bubbly.
  • Allow to cool for at least 10 minutes before cutting and serving.

Nutrition Facts : ServingSize 1 Serving, Calories 530 kcal, Carbohydrate 17 g, Protein 36 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 129 mg, Sodium 1621 mg, Fiber 2 g, Sugar 8 g

EASY CHEESY LASAGNA



Easy Cheesy Lasagna image

Provided by Coco and Ash

Number Of Ingredients 13

1 box lasagna noodles
2 tbsp olive oil
1.5 - 2 lbs ground beef ((you could also use turkey))
1 small yellow onion ((finely chopped))
1/2 green bell pepper ((finely chopped))
3 large garlic cloves ((finely chopped))
2 tsp salt
1 tsp black pepper
32 ounce jar of marinara sauce
32 ounces ricotta cheese
2 large eggs
2 cups mozzarella cheese ((plus about 1/2 cup extra for topping))
12 slices of provolone cheese

Steps:

  • First pre-heat your oven to 375 degrees. We won't be boiling any noodles (hallelujah) so you can get right to the sauce!!

THE EASIEST HOMEMADE LASAGNA EVER



The Easiest Homemade Lasagna Ever image

This No Boil Lasagna Recipe takes just 10 minutes to prepare (seriously!) and doesn't require you to boil the noodles before baking! This hearty vegetarian dinner is so quick, easy, and delicious that it's sure to earn a permanent spot in your monthly meal rotation!

Provided by Kylie

Categories     Main Dish

Time 1h10m

Number Of Ingredients 15

15 uncooked lasagna noodles
3 cups chopped fresh spinach
15 oz. whole milk ricotta
8 oz. shredded Parmesan cheese
8 oz. shredded whole milk mozzarella cheese
2 tablespoons basil pesto
2-4 cloves garlic, thinly sliced
1 teaspoon dried oregano
1 egg
24 oz. spaghetti sauce
1 cup water
Kosher salt
fresh cracked pepper
fresh chopped parsley
extra spaghetti sauce for serving

Steps:

  • Preheat oven to 350 degrees.
  • Combine spaghetti sauce and water together.
  • Combine mozzarella and Parmesan together in a large bowl. Remove 1.5 cups of cheese and reserve for topping the lasagna.
  • To the bowl of cheese add spinach, ricotta, pesto, garlic, oregano, and egg, along with a few pinches of salt and pepper.
  • Mix until well combined.
  • Pour 1 cup sauce/water mixture into a 9x13 baking dish and spread across the bottom. Layer 5 noodles, slightly overlapping to cover the bottom of the pan. I like to do four noodles the long way, and then break off the end of a noodle to fit it widthwise and cover the rest.
  • Layer 1/2 of the ricotta mixture in an even layer on top of the noodles. Then drizzle a 1/2 cup of sauce on top of that.
  • Then layer another 5 noodles, the remaining ricotta mixture, and another 1/2 cup sauce.
  • Lastly, layer 5 noodles and the remaining sauce. Then sprinkle with reserved cheese.
  • Cover the pan tightly with foil and bake for 50 minutes. Remove foil and bake for another 10 minutes or until the noodles are al dente and sauce is bubbling. Broil for 1 minute on high, just until the cheese starts to turn golden brown.
  • Let cool for 10 minutes before serving. Garnish with parsley and serve with extra sauce on the side if desired.

Nutrition Facts : Calories 355 calories, Sugar 5.3 g, Sodium 715.5 mg, Fat 12.6 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 35.4 g, Fiber 5.1 g, Protein 22.7 g, Cholesterol 50.6 mg

EASY CHEESY LASAGNA(NO BOIL)



Easy Cheesy Lasagna(No Boil) image

A no boil lasagna that uses regular lasagna noodles. Easy to assemble, but allow enough time to cook. Family favorite for decades, especially the Florentine version. The Florentine version is vegetarian. To make this easier, I have bought already shredded cheese. The Italian mixed cheese is especially good. I found this recipe on the back of a Golden Grain/Mission Lasagna noodle box decades ago. I

Provided by Chef Zephyr

Categories     European

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground beef or 1 lb Italian sausage
1/2 cup onion, chopped
1 garlic clove, minced
1 (28 ounce) jar spaghetti sauce or 3 1/2 cups spaghetti sauce
3/4 cup water
8 wide lasagna noodles
2 cups ricotta cheese or 2 cups cottage cheese
1/2 cup parmesan cheese
1 tablespoon chopped parsley
3 cups shredded mozzarella cheese
2 tablespoons parmesan cheese (for sprinkling on top)

Steps:

  • Heat oven to 375°.
  • Use a 9x13 GLASS pan.
  • Brown ground beef or sausage with onion and garlic.
  • Drain off fat.
  • Return beef mixture to skillet.
  • Stir in spaghetti sauce and water.
  • In a small bowl, combine ricotta, Parmesan and parsley; set aside.
  • In 13x9" glass pan, layer 1/3 of sauce.
  • Layer half of uncooked lasagna noodles. (I often stagger the noodles from end to end as well as overlap them a bit. Centering the noodles in the middle instead of to one end.).
  • Layer one half of ricotta mixture and half of mozzarella.
  • Cover with 1/3 sauce.
  • Repeat layers, ending with sauce mixture.
  • Cover tightly with foil.
  • Bake 1 hour,.
  • Uncover, sprinkle with extra parmesan . Let stand 10 minutes before serving.
  • For Florentine, omit meat and parsley. Stir onion, garlic and one 10 oz. package frozen chopped spinach that has been thawed and drained and 1/8 teaspoons nutmeg into cheese mixture. Layer as above. I often use steamed, chopped fresh spinach.
  • Microwave directions: ( I have never used these) Prepare as above except use plastic wrap and vent corner. Microwave on high for 10 minute or until sauce boils. Microwave at 50% power for 30-35 minute or until pasta is tender, rotating dish after 15 minute Uncover: top with parmesan cheese. Let stand 10 minute before serving. These directions were for older microwaves, so be careful with the times.

Nutrition Facts : Calories 515.3, Fat 29.2, SaturatedFat 15.3, Cholesterol 108.4, Sodium 686.4, Carbohydrate 28.5, Fiber 2.3, Sugar 6.5, Protein 33.2

EASY CHEESY NO-BOIL LASAGNA



Easy Cheesy No-Boil Lasagna image

No boiling. No laying out sticky, cooked noodles to cool. And I love the little zing you get from the Italian Sausage. I hope you enjoy this too!

Provided by cipherbabe

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lb ground beef
1/2 lb Italian sausage (mild)
1 medium onion (chopped)
3 garlic cloves (minced)
1 (24 ounce) jar marinara sauce
1 cup water
1 (15 ounce) package ricotta cheese
1/2 cup parmesan cheese (grated)
1 teaspoon basil
1 (8 ounce) package lasagna noodles (extra wide)
3 cups mozzarella cheese (shredded)

Steps:

  • Preheat oven to 375°.
  • In a sauce pan, heat oil to medium high heat. Add garlic and onions, and reduce the heat to medium low to sweat until translucent.
  • Return pan to medium high heat. Brown beef and sausage. Drain and return to skillet.
  • Stir in marinara sauce and water. Remove meat mixture from heat.
  • In a small bowl, combine ricotta, parmesan and basil.
  • In 9x13-inch baking dish, layer one-third of the meat mixture, half of the uncooked lasagna pieces, half the ricotta mixture, and half the mozzarella cheese. Repeat layers once, ending with meat mixture.
  • Cover tightly with foil. Bake 1 hour and 30 minutes.
  • Uncover. Sprinkle with additional parmesan cheese, if desired.
  • Let stand 10+ minutes before serving.

SUPER CHEESY HOMETOWN LASAGNA



Super Cheesy Hometown Lasagna image

Provided by Katie Lee Biegel

Categories     main-dish

Time 4h5m

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds lean ground beef
One 16-ounce can tomato sauce
One 6-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 medium yellow onion, grated
1 tablespoon white wine vinegar
Nonstick cooking spray, for the pan
1 pound ricotta
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon garlic salt
Pinch red pepper flakes, optional
1 large egg
One 9-ounce package no-boil lasagna noodles (16 noodles)
12 slices boiled ham (about 1/2 pound)
12 slices provolone (about 3/4 pound)
1 1/2 pounds low-moisture mozzarella, grated (I like Polly-O; 5 to 6 cups)
1/2 cup grated Parmesan

Steps:

  • For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
  • For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
  • In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
  • Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
  • Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

NO-BOIL-THE-NOODLES CHEESY CHICKEN LASAGNA



No-Boil-The-Noodles Cheesy Chicken Lasagna image

This comes from my twin sister Julie. People always ask for the recipe when this dish is served, and it makes a great lunch the next day too. Hope you like it as much as our family does--and thanks, Julie, for giving me this recipe in the first place! (This is my very first recipe I've posted, so reviewers please be kind!)

Provided by Judi H

Categories     One Dish Meal

Time 2h

Yield 8-12 serving(s)

Number Of Ingredients 11

15 -18 uncooked lasagna noodles
1 chicken, cooked, deboned, and cut up
1/3-1/2 cup chicken broth
1 (16 ounce) carton sour cream
2 (10 1/2 ounce) cans cream of chicken soup
1 (22 ounce) carton cottage cheese
12 ounces grated mozzarella cheese
4 ounces grated colby-monterey jack cheese or 4 ounces colby cheese
parmesan cheese
1 (8 ounce) can sliced mushrooms
1 (16 ounce) package frozen spinach, thawed and drained (optional)

Steps:

  • Preheat oven to 375°F.
  • In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
  • Spray cooking oil spray into bottom of deep lasagna pan.
  • Pour all of the chicken broth into the lasagna pan.
  • Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
  • Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
  • Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
  • Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
  • Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
  • Cover dish with foil and bake at 375 degrees for 60 minutes.
  • Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
  • Let dish stand for 10 minutes before cutting.

AWESOME LASAGNA (NO-BOIL, EASY)



Awesome Lasagna (No-Boil, Easy) image

This is a really good basic lasagna recipe. It's based on one I found somewhere, but I've tweaked it quite a bit to suit my own tastes. I like it as written with italian sausage, but you can substitute ground beef if you must.

Provided by jaynine

Categories     Pork

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 1/4 lbs Italian sausage, casings removed (I use spicy)
1 (28 ounce) jar spaghetti sauce, of your choice
1 (14 1/2 ounce) can diced tomatoes
1 1/2 cups water
1 garlic clove, chopped
1 teaspoon italian seasoning
12 ounces ricotta cheese (about 3/4 small container)
3 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
1 tablespoon parsley
1/2 teaspoon ground black pepper
1 (8 ounce) package lasagna noodles, uncooked

Steps:

  • Heat oven to 350.
  • In large pan, brown italian sausage; drain.
  • Add spaghetti sauce, diced tomatoes, water, garlic and italian seasoning. Cover and simmer for 10-15 minutes.
  • In medium bowl, combine ricotta, 2 cups of the mozzarella, parmesan, eggs, parsley and pepper. Mix well.
  • Pour about 1 cup of the sauce on bottom of 9x13 pan.
  • Arrange 3 uncooked lasagna noodles over sauce; cover with about 1 cup sauce.
  • Spread 1/2 the cheese filling over sauce.
  • Repeat layers of lasagna, sauce and cheese filling.
  • Top with layer of lasagna and remaining sauce; sprinkle with remaining 1 cup mozzarella cheese.
  • Cover with foil and bake at 350 for 45 minutes.
  • Remove foil; bake an additional 15 minutes.
  • Let stand 10 minutes before cutting.

EASY CHEESY SKILLET LASAGNA



Easy Cheesy Skillet Lasagna image

Lasagna with sausage, mushrooms, and lots of cheese is fast and easy on the stove top--and there's no compromise on flavor.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, diced
1 pound hot Italian sausage
1 medium red bell pepper, diced
2 cups sliced mushrooms
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
1 (9 ounce) package no-boil lasagna sheets, broken into large pieces
1 cup water
½ teaspoon crushed dried rosemary
8 ounces ricotta cheese
8 ounces part-skim mozzarella cheese, shredded and divided
2 tablespoons minced fresh Italian parsley

Steps:

  • Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and saute until translucent, about 5 minutes. Add the sausage, red pepper, and mushrooms; saute until meat is cooked through, about 5 minutes.
  • Stir in the Ragu® Old World Style® Traditional sauce, broken lasagna noodles, water, and rosemary. Cover and turn heat down to medium-low.
  • Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese, and parsley; stir to combine. Top with remaining mozzarella and serve immediately.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 34 g, Cholesterol 95.3 mg, Fat 38.5 g, Fiber 9 g, Protein 30.6 g, SaturatedFat 14.9 g, Sodium 1280.1 mg, Sugar 2.9 g

EASY MEATLESS LASAGNA



Easy Meatless Lasagna image

You won't miss the meat with this easy, three-cheesy pasta dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 9

2 cups ricotta cheese or small curd creamed cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 jars (28 ounces each) tomato pasta sauce (any variety)
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese
Additional shredded mozzarella cheese, if desired

Steps:

  • Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
  • Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
  • Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 515, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1340 mg

CHEESE LASAGNA



Cheese Lasagna image

An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.

Provided by MOLSON7

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package lasagna noodles
4 cups ricotta cheese
¼ cup grated Parmesan cheese
4 eggs
salt and pepper to taste
1 teaspoon olive oil
3 cloves garlic, minced
1 (32 ounce) jar spaghetti sauce
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
  • In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
  • In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
  • Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
  • Bake 45 minutes, or until cheese is bubbly and top is golden.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 57.6 g, Cholesterol 119.6 mg, Fat 14.4 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 6 g, Sodium 711.1 mg, Sugar 12.3 g

Tips:

  • Use a quality lasagna noodle. This will make a big difference in the final product. Look for a noodle that is made with durum wheat and has a slightly rough texture. This will help it hold up to the sauce and cheese.
  • Don't overcook the noodles. They should be cooked al dente, or slightly firm to the bite. This will prevent them from becoming mushy in the lasagna.
  • Make sure the sauce is flavorful. The sauce is the backbone of any lasagna, so make sure it's packed with flavor. Use a variety of herbs and spices, and don't be afraid to add a little bit of heat.
  • Don't skimp on the cheese. Cheese is what makes lasagna so rich and delicious. Use a combination of different cheeses, such as mozzarella, Parmesan, and ricotta. And don't be afraid to add more cheese than the recipe calls for.
  • Let the lasagna rest before serving. This will allow the flavors to meld together and the lasagna to set. Let it rest for at least 15 minutes before cutting into it.

Conclusion:

No-boil lasagna is a quick and easy way to make a delicious and hearty meal. It's perfect for busy weeknights or for feeding a crowd. With a few simple tips, you can make a no-boil lasagna that is sure to impress your family and friends. So next time you're looking for a quick and easy dinner, give no-boil lasagna a try. You won't be disappointed!

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