Casseroles/ One Dish Meals/ Pasta Dishes

EASY Meat Lasagna with NO-Boil Noodles -Lightened!

Lasagna comes together faster and easier with the convenience of
no-boil noodles.  But this one is made with only three layers of noodles, Bolognese sauce, shredded mozzarella cheese, Parmesan cheese, and 1/4 cup of heavy cream. Then it’s baked until the cheese on top is melted.  This recipe for lasagna is a crowd-pleaser, easy to make, and freezes well.

Lasagna is the one meal that becomes an important survival method when school starts.  Whether you microwave or reheat in the oven, it helps put dinner on the table in no time.

Our family loves a meaty lasagna that is gooey and cheese-y all over it.  This recipe is so easy and simple to put together.  In fact, this is our “go-to” recipe when we need a one-dish meal that has protein and carbs all in one.

All you need for this lasagna is a thick and hearty meat sauce.  I used moms Bolognese sauce, a box of no-boil lasagna noodles, some grated Parmesan cheese, shredded mozzarella, and heavy cream.  Once you have all the main ingredients in front of you, it only takes about 10 minutes to put together, and about 30 minutes to bake.

We prefer using our favorite Bolognese sauce which is a rich meaty sauce, but you can use any store-bought meat sauce for this lasagna.  Some lasagnas can be extremely heavy or even high in calories because they’re made with abundance of cheeses like ricotta or cottage cheese mixed with eggs, and then stuffed with 5 layers or more.

We prefer only 3 layers of noodles, with shredded mozzarella, grated parmesan cheese and a touch of heavy cream to give it that fabulous lasagna texture everyone loves, making this lasagna surprisingly lighter and delicious, without all those extra calories.

Our family loved this one and gave it a thumbs up!
We always double the recipe to make two trays of lasagna, one for dinner and one to freeze for a busy weeknight.  Below, we’ll show you step-by-step how to make 2 trays of lasagna. Enjoy!

 EASY Meat Lasagna with NO-Boil Noodles

  • 2 quarts Bolognese sauce
  • 2 boxes oven-ready No-Boil lasagna sheets
  • 6 Tbsp. grated Parmigiano-Reggiano cheese
  • 3 cups part-skim shredded mozzarella
  • Optional: 1/2 cup heavy cream
  • 2 (12 x 9) baking dishes or foil trays

Start by preheating oven to 375 degrees.  Take 2 baking casserole dishes (12 x 9) or one ceramic and one foil ( like shown below) and place them side by side.
For the bottom layer pour one cup or more of bolognese sauce and spread evenly.

Top with 3 to 4 sheets of no-boil oven ready lasagna.  Don’t worry if the sheets do not cover completely.  The lasagna sheets will expand to the ends of the dish while baking.

Pour one cup of sauce on top of the lasagna sheets. 
Add a little more sauce, if needed to cover the surface.

Sprinkle 1 tablespoon with grated parmigiano-reggiano cheese onto both.
Then scatter 1/2 cup of shredded mozzarella on top of each.

Continue to top with another layer of lasagna sheets.

Pour another cup of sauce over the sheets.  Top with 1 tablespoon Parmesan cheese and scatter 1/2 cup of shredded mozzarella.

Repeat for the third and final layer. Layer with the oven-ready lasagna sheets, spread some sauce to cover the surface. Sprinkle with grated parmigiana cheese, and scatter with shredded mozzarella.

Optional: Pour 1/4 cup of heavy cream on top of each lasagna. This gives a creamy finish to the lasagna while baking.

Cover each with foil wrap and place both into a preheated oven.  Bake for 25 minutes.
Carefully remove from oven, to remove foil cover.  Place back into oven and bake for additional 5 to 8 minutes until the cheese is completely melted and the edges are lightly brown. Remove from oven.
Allow to rest for 10 minutes before cutting, and serve. 
 To freeze, allow to cool completely, wrap with foil tightly and freeze up to one month.
Yields: 8 servings

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  • Reply
    Dan from Platter Talk
    October 20, 2013 at 6:15 pm

    Fantastic recipe and post, featuring one of my all time favorite, go-to meals! This lasagna looks perfect, you have a very lucky family!

  • Reply
    October 20, 2013 at 6:57 pm

    Hey Dan, thanks!

  • Reply
    Tricia Buice
    October 21, 2013 at 4:54 pm

    Love your step by step photos and I will have to try your bolognese sauce soon!

  • Reply
    September 3, 2014 at 5:41 pm

    How beautiful is that!! Looks very delicious, I love Meat Lasagna and do the same thing that you did when I make it, make an extra to freeze! I made 68 manicotti over the weekend, had dinner and froze the rest for another meal. Not only is homemade better but the family appreciates it! I know your family appreciates all the extra love that your put into it! 🙂

    • Reply
      September 5, 2014 at 2:11 pm

      Thanks Michael! Wow, the manicotti sounds wonderful! I will have to try some one day. Have a great weekend!

  • Reply
    September 3, 2014 at 11:06 pm

    Lasagna is one my favorite make-ahead meals. Trouble is though, it often times gets heated and served. Ha! Yours looks as tasty as can be, and I like the way you staggered the noodles in the layering. Lovely work, ladies!

    • Reply
      September 5, 2014 at 2:12 pm

      Thanks Brook, staggering the noodles doesn't have to be perfect in our book. It always turns out fine no matter how we stagger them. Thanks for the lovely comment!

  • Reply
    SavoringTime in the Kitchen
    September 4, 2014 at 1:44 pm

    I love lasagna but hardly ever make it myself! I love how simple you've made the process. Great idea to have one in the freezer for a busy day or unexpected guests.

    • Reply
      September 5, 2014 at 2:17 pm

      This is the time of year when I make many lasagnas and even banana breads for my daughter to take back with her to college. And, my husband wishes I would keep at least one for us, Lol…..
      Thank you for the lovely comment Sue!

  • Reply
    Abbe@This is How I Cook
    September 5, 2014 at 2:16 am

    I make mine very similar and use the no boil noodles, too! Liked your heavy cream tip! Now I am wanting lasagne!

    • Reply
      September 5, 2014 at 2:19 pm

      Thanks Abbe! The heavy cream is added to give it a nice light creamy texture to it. It's so much better with the cream added. Enjoy!

  • Reply
    January 16, 2015 at 5:20 am

    I can't wait to try this! Nicole Nadel said this is the best. I have to trust her…

    • Reply
      January 16, 2015 at 8:15 pm

      Hi Anonymous! Please let us know how it turns out for you- we'd live to hear about it. Thanks for trusting Nicole! We trust her too! Xo Anna and Liz

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