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.