Easy Lasagna Recipe (No Need to Boil the Noodles!)


  • 1 pound ground beef
  • ½ pound sweet Italian sausage
  • 1 teaspoon minced garlic
  • 48 ounces spaghetti sauce (your favorite sauce)
  • 15 ounces ricotta cheese (or cottage cheese)
  • 3 cups shredded mozzarella cheese
  • 2 large eggs
  • 3/4 cup grated Parmesan cheese
  • 2 teaspoons dried parsley or 4 tablespoons freshly snipped
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 12 lasagna noodles
  • ¼ cup water**


  • In a large skillet over medium heat brown the ground beef and sausage together. Drain off and discard any fat.
  • Add the minced garlic and spaghetti sauce. Simmer for 5 minutes.
  • In a large bowl, mix together the ricotta, 2 cups of the mozzarella 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 cup of mozzarella and Parmesan cheese.
  • **If your sauce is a thick, hearty sauce, add ½ cup water to the edges of the pan. If your sauce is runnier like Old World Style Ragu, you won’t need as much water).
  • Spray a sheet of aluminium foil with cooking spray. Cover with the pan with aluminum foil (sprayed side down). This spray prevents the cheese from sticking.
  • Bake in a preheated 350 degree Fahrenheit oven for 50 minutes. Uncover and bake an additional 10 minutes.
  • Let the lasagna stand for 10 minutes before cutting and serving.


The calories shown are based on the recipe serving 15, with 1 serving being 1 slice of lasagna. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

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