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.
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2 Answers 2 Sorted by:
No-boil pasta can be used right out of the box, or it can be soaked in warm water for a short while. You might find that the soaked pasta is a little easier to work with when assembling the lasagne. But as long as the sauce has adequate liquid, soaking is not required.
In my opinion, I would cook the dish covered with foil until the last ten to fifteen minutes. This will allow the pasta to cook and should keep the sauce from drying out. The color will appear in the final ten to fifteen minutes of exposure.
Without changing the recipe in any way, I’ve had amazing success just swapping the traditional for the no-boil. In most cases, I let the dish sit for about five minutes, at which point the liquid begins to soak in.
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