Learn How To Make Lasagna with No-Boil Noodles using our 4 easy-to-follow steps! A wonderful casserole that comes together quickly, with an unexpected way to construct lasagna using only 6 ingredients. Loaded with flavor, this family-style lasagna with no-boil noodles is ready in minutes! This recipe serves a family, and it freezes beautifully too!
Lasagna is loved by everyone! What better way to put a family-style meal together and one that is loaded with melted cheese on top and in between layers with delicious carbs and protein!
As a little girl, I remembered watching our mom make lasagna, the more traditional way. Back in the day, it would literally take her all day to make it. She would make her homemade tomato sauce, then make mini meatballs, and then boil the lasagna noodles, all before she would assemble it together.
She would start the process by layering the cooked noodles while they were still hot, often burning her hands. Next, a layer of her mini meatballs, topped by tomato sauce along with all the cheeses in between the layers.
It took her hours to prepare, and because it was so much work back then, I never had the desire to make lasagna – EVER!! Until I discovered these no-boil noodles!
How to make lasagna with no-boil noodles is easier than you may think!
With our step-by-step photos and tutorial, you’ll learn how to make this lasagna with no-boil noodles in 4 easy steps!
For this recipe, using an already prepared bolognese sauce is the key to making this lasagna so quick and easy. We make our mom’s classic bolognese sauce often, keeping it on hand, and often freezing it so we can make this family-style lasagna when we need one!
With a few ingredients, anyone can construct this lasagna in minutes and pop it into the oven to bake for 30 to 40 minutes, having a delicious casserole ready to serve is essential.
How to Make Lasagna with No-Boil Noodles!
1. First, have already prepared bolognese sauce on hand. Then check to see if your Bolognese sauce is too thick. When it comes out of the fridge, the sauce might be too thick and will need a little water to help make it easier to spread it; therefore, stir in 1/4 cup of water or more if needed.
2. Second, place all ingredients on the counter, along with a 12 x 9 baking dish. This will make it easier to assemble the lasagna in about 15 minutes or less.
NEXT, grab your ladle and two spoons, one spoon for the grated cheese, and the other to spread the ricotta cheese.
Now You Are Ready To Begin!
Starting with a heaping ladle of Bolognese sauce and spread it evenly on the bottom of the baking dish, about 1. 5 cups.
1. Create the 1st Layer: Lay the no-boil noodle sheets to cover the surface.
Don’t worry if they don’t cover entirely, the noodles will expand while baking. You may even need to break corners, or you can over-lap the lasagna sheets, to make them fit.
2. Create the 2nd Layer: Top those noodles with another heaping ladle of sauce and cover evenly, adding as much sauce as needed.
Then spread a layer of shredded mozzarella, then sprinkle with 1 to 2 tablespoons of Parmesan cheese.
3. Create the 3rd Layer: Top with a layer of no-boil noodles and with another heaping ladle of sauce, covering evenly and adding as much sauce as needed.
Next, top with 4 to 6 heaping spoons of ricotta cheese. Using the back of your spoon, tap the ricotta cheese to help flatten out. No need to spread it evenly, the ricotta cheese will melt evenly while baking.
Then top with a generous amount of grated Parmesan cheese, about 2 tablespoons.
4. The 4th & Final Layer: Cover with another layer of no-boil noodles, and break some noodles if you have to, to make them fit.
Don’t be afraid to overlap the noodles, if you have to. Spread the final layer of Bolognese sauce on top. Sprinkle on top with shredded mozzarella and grated Parmesan cheese.
Finally, drizzle over the lasagna with some half & half cream. COVER with foil wrap. (Here is where you can freeze the lasagna, before baking.)
BAKE for 35 to 40 minutes.
After it’s baked, carefully remove the foil cover, and continue to bake uncovered for additional 5 to 8 minutes, until the cheese is completely melted and it’s bubbling around the edges.
Remove, let it sit and rest for 5 minutes before cutting. Then cut into pieces and serve!
Serves 6 to 8.
Doesn’t that look delicious? The half and half cream on top will give it a touch of creaminess to this lasagna making it rich and savory. No need to make additional Bechamel sauce for this one. Sometimes, simple is just better!
This lasagna makes such a delicious meal! I bet everyone will ask for seconds!
Cook’s Notes and Tips for Success:
Ovens will vary. Keep in mind these are only guidelines, and you may need to bake it a few minutes longer.
Can we use Store-Bought Jarred Sauce? Yes, you can! You can use your favorite jarred bolognese sauce, with no heating required.
If the Bolognese Sauce is very cold, straight from the refrigerator, and you want to bake the lasagna as soon as you make it, then you will need to increase your baking time 10 to 15 minutes. This will ensure your lasagna is completely heated thoroughly.
Buy good quality ricotta cheese. I prefer to use whole milk ricotta, and you will need more than 1 cup or 1.5 cups of ricotta cheese. Ricotta cheese will melt while baking and will blend evenly, no need to spread it perfectly. Sometimes less is better; if you add too much ricotta cheese will be overpowering.
Keep in mind, if you make ahead and chill your lasagna before baking it, it’s best to take it out and allow lasagna to warm up on your counter before baking. Then follow the directions in our recipe card below.
How do we know if it’s heated thoroughly? When you place a fork or butter knife in the center of the lasagna, it should come out steaming hot, and not cold to the touch.
Tips for Storing and Freezing the Lasagna:
Cover with foil wrap and freeze lasagna, after it’s been assembled and UNBAKED. Prepare it as we did here, cover with foil wrap, then place it in your freezer, good up to two months. Any longer, you risk freezer burn.
When ready to bake! It’s best to allow the lasagna to rest on your kitchen counter, to fully defrost, about 5 hours or more. Or, defrost in your refrigerator overnight. Then preheat your oven, and follow the rest of the directions in our recipe card.
If you defrost it in your refrigerator overnight, chances are, it may not be completely defrosted. Check it to see if it’s still partially frozen, and allow it to sit on the counter to warm up to room temperature for about one hour before baking.
Looking for More Easy Casseroles…
Best Zucchini Lasagna – Without Noodles! (gluten-free)
Zucchini Rollatini with Spinach and Cheese (gluten-free)
And for lasagna with fewer calories and fat, try our Easy Meat Lasagna with No-Boil Noodles-Lightened!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 6 cups Bolognese sauce
- 1 box No-boil lasagna noodles (Oven-Ready lasagna sheets)
- 1 (15-ounce) container of ricotta cheese (original, whole milk)
- 4 to 5 Tbsp. grated Parmesan cheese - divided
- 2 cups shredded mozzarella, and extra- divided
- 1/4 cup Half & Half cream (or heavy cream)
- Preheat Oven 375 degrees F (190 C). Use a 9 x 12 baking dish ( Pyrex or foil pan).
- First Layer: Spread 1 cup or more on the bottom of the baking dish with Bolognese sauce, and spread it evenly. Lay the lasagna sheets over the sauce, breaking pieces or over laying if you need to cover the sauce.
- Second Layer: Next, top the noodles with another heaping ladle of bolognese sauce, about another cup. Cover evenly. Then spread a layer of shredded mozzarella, and sprinkle with 2 tablespoons of Parmesan cheese.
- Third Layer: Lay another layer of no boil lasagna noodles. Spread with another heaping ladle of meat sauce, covering evenly. Next, top with 6 spoonfuls of ricotta cheese. Using the back of your spoon, tap the ricotta cheese to help flatten out. No need to spread it evenly, the ricotta cheese will melt evenly while baking. Then sprinkle with 1 or 2 tablespoons of grated Parmesan cheese.
- Fourth Layer: Cover with another layer of no-boil noodles, breaking some noodles if you have to, to make them fit, or over lap if fine too. Then add a layer of Bolognese sauce on top. Sprinkle on top with shredded mozzarella and grated Parmesan cheese.
- Finally, drizzle 1/4 cup of half & half cream over the lasagna. COVER with foil wrap.
- BAKE for 35 to 40 minutes. Carefully pull out the lasagna, remove foil cover, and return it to the oven to continue to bake uncovered for an additional 5 to 8 minutes, until the cheese is completely melted and it's bubbling around the edges of the baking dish.
- Remove from oven, allow it to rest for the few minutes before cutting. Then cut into individual pieces and serve.
- Serves 6 to 8
You can freeze lasagna, after it's been assembled and UNBAKED. Prepare it as we did here, cover with foil wrap, then place it in your freezer, good up to one month. Any longer, you risk freezer burn.
When ready to bake! It's best to allow the lasagna to rest on your kitchen counter, to fully defrost, about 5 hours or more. Or, defrost in your refrigerator over night. Then preheat your oven, and follow the rest of the directions in our recipe card.
If you defrost it in your refrigerator overnight, chances are, it may not be completely defrosted. Check it to see if it's still partially frozen, and allow it to sit on counter to warm up to room temperature, about one hour or more before baking.