How to Make No-Boil Lasagna:
Preheat oven to 375. Brown ground beef.
Spoon a tiny bit of tomato sauce onto the bottom of a 9 x 13 baking pan that has been greased.
Add a layer of uncooked lasagna noodles to pan.
To the pan, add half the cottage cheese, half the Parmesan cheese, and one-third of the shredded mozzarella cheese.
To the pan, add half of the ground beef and one-third of the tomato sauce.
Finish off the noodles by adding the last of the shredded mozzarella cheese, tomato sauce, and noodles.
Cover lasagna with foil and place dish on baking tray.
Bake for 1 hour.
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How to Make this Easy Lasagna
To prepare, preheat the oven to 350ºF and spray a 9×13 casserole dish with cooking spray.
- The sausage and ground beef should be browned together in a big skillet over medium heat. Drain off and discard any fat. Add the minced garlic and spaghetti sauce. Simmer for 5 minutes.
- Combine the ricotta, 2 cups mozzarella cheese, eggs, ½ cup grated Parmesan cheese, dried parsley, salt, and ground black pepper in a big bowl. Mix well.
- Before assembling, coat the bottom of the baking pan with ¾ cup of sauce. Cover the bottom with 3 uncooked lasagna noodles. Place a ¼ of the sauce and ⅓ of the cheese mixture on top. Repeat layers (noodles, cheese, sauce, noodles, cheese, sauce).
- Add 3 noodles, the remaining sauce, and the last cup of mozzarella and Parmesan cheese to the top layer.
- Spray a sheet of aluminum foil with cooking spray. Cover with the pan with aluminum foil (sprayed side down). This prevents the cheese from sticking. Bake in the preheated oven for 50 minutes. Uncover and bake an additional 10 minutes.
- Ten minutes should pass before slicing and serving the lasagna.
If your sauce is thick and hearty, brush the pan’s edges with ½ cup water. You won’t need as much water if your sauce is runnier, like Rao’s marinara or Old World Style Ragu.
