No-Boil Lasagna Using Regular Noodles
I’m sure this tip is well known, but once I discovered it, making lasagna was never the same. It’s true that regular noodles can be used to make lasagna without having to be boiled beforehand. It’s pretty amazing.
I’ve only ever made traditional lasagna once, and I immediately concluded it was too difficult for me to do again. I just didn’t think it was worth it to fiddle with boiling a big pot of water and burn my fingers on hot lasagna noodles.
My entire perspective was altered when I discovered that you could still make delicious lasagna without boiling the noodles. This method makes cooking lasagna a snap. Try it. I know you’ll feel the same.
I should point out that I only used homemade tomato sauce for this recipe, which has a tendency to be a little runnier than tomato sauce from the store. Although I don’t think it matters much, if you think it might, you can add 1/4 cup of water to your sauce to give the noodles a little extra liquid to absorb while they cook.
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.
Step 5: Spread Your Ricotta Cheese
Ricotta Cheese is a spreadable cheese. Spread it onto the Lasagna Noodles. Sorry for the delayed notice, but it might be best to do this before adding the noodles to the sauce. I experimented with applying the sauce directly onto the noodles and spreading the ricotta on the noodles by hand before adding them to the sauce. To be honest, I think the handheld approach is a little bit simpler.
Cover all of the noodles with about half of the ricotta cheese (mostly covered is OK). Alternatively, you can use one-third of the cheese if you want Ricotta on top; however, if you use a lot of cheese, it will be easier to spread and you’ll only get two layers with Ricotta this way, which is okay because it’s all in the lasagna!
