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By Lynette Rice | Published | 14 Comments
Easy Classic Meat Lasagna Recipe
I love lasagna and so I’ve been on the hunt for a good recipe. It’s my kid’s favorite meal that I make, but I want all the ease of a normal meal on a busy weeknight. When I want to go a little fancier than my skillet lasagna recipe then I go for the classic lasagna recipe made with no-boil noodles. The no-boil noodles are KEY!
Why no boil noodles? Because they are so easy and you can’t tell the difference once the lasagna is cooked! The key is giving them enough room to expand during the recipe – and making sure you have enough sauce for them to soak up. Lasagna has a reputation for a laborious recipe – and no boil noodles change that conversation.
You can see once you layer your lasagna that it looks like the pan is not quite filled – never fear. It will all fill out.
Once baked, it fills the pan beautifully – and besides a little rippling, no one is the wiser.
If you love lasagna as much as our family – you will love the ease of the no boil noodles. They’re my lasagna best friend. 🙂
My favorite classic Lasagna recipe is below! Enjoy!
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Created by: Lynette Rice
Classic Lasagna Recipe with No Boil Noodles
Course Main Course
Cuisine American
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Servings 12
12
Make your lasagna with no boil noodles and you’ll never go back!
Ingredients
- 9 oz no-boil lasagna noodles
- 8 oz ricotta cheese
- 8 oz cottage cheese
- 4 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 lb ground beef
- 48 oz pasta sauce
Instructions
Preheat oven to 375˚ F.
In a bowl, combine ricotta cheese, cottage cheese, two cups of mozzarella cheese and Parmesan. Set aside.
Brown ground beef until fully cooked.
In a 13×9 pan, spread 1 cup of sauce mixture on bottom of pan and thenLayer the following:
3 uncooked no-boil lasagna noodles
1 cup sauce
3/4 cup of the Ricotta cheese mixture
1/3 cup of the cooked meat
1/4 cup mozzarella
Repeat for 3 more layers
Top with mozzarella cheese and cover with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes.
Let stand at least 15 minutes before serving.
Notes
**I make this the night before so that all I have to do the night of dinner is pop it into the oven!
**Make a tent with the foil when you cover the lasagna so as not to touch the melting cheese.
**Make the sauce however you like. I’ve added garlic and mushrooms as well.
**The lasagna is only as good as your sauce. I use Mid’s tomato basil which I LOVE!
Nutrition
Serving: 1cup | Calories: 368kcal | Carbohydrates: 24g | Protein: 25g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 946mg | Potassium: 571mg | Fiber: 2g | Sugar: 6g | Vitamin A: 890IU | Vitamin C: 8mg | Calcium: 306mg | Iron: 2mg
Looking for another delicious lasagna? Give this Mexican Lasagna Recipe a try!
Originally posted June, 2012
Reader Interactions
Marilyn Smith saysI generally do not use homemade sauce for any rhyme or reason so I see no reason to start now. I use 45 oz jar of ragu chunky garden style, and I add a tiny bit of water for the noodles in a 11×13 glass pan. Cover tight and bake 375° 1 hr. Mine comes out better than those I know of who make their own sauce. So in my home cook opinion there is nothing wrong with jarred sauce.
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- Caitlyn Dark says
Hi! i was wondering about two things that I’d really appreciate if you could answer! First, what size pan do you usually use when you make this lasagna, and second, what kind of mushrooms do you usually add? Thanks!
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- Lynette says
Hi Caitlyn. Thanks for stopping by! I use a 9×13 pan to make this lasagna. I also use fresh mushrooms because I prefer that kind – you could really use either but watch the salt content if you use canned as they can be a bit salty. Let me know how it goes!
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- Veronica M says
This is in the oven as I type. My kids love lasagna, but I’ve not yet mastered it. My mom and sister have so I’m keeping my fingers crossed. I was worried that the noodles overlapped a little…hope that’s okay. Thanks for sharing!! 🙂
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- Nancy says
This sounds really good. Was wondering if you can use this as a freezer meal? I’m a beginner with freezer meals and I just want to make sure so I don’t waste anything.
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- Lynette says
Hi Nancy, you can use this as a freezer meal. I’ve done it many times before. Just make sure to completely thaw your lasagna before baking. Since you’re just starting to make freezer meals, here are a few of my favorites. https://www.cleverlysimple.com/category/recipes/freezer-cooking-recipes/
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- Nancy says
Thank you so much. Everything looks so delicious definitely going to try them. Thank you again
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- Julie says
Wow! Thanks for the recipe! Shaking my head at the other comments . . . Let’s be polite, ladies!
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- Linda says
Homemade Lasagna should not be made with bottled sauce. You’ve gone to the trouble of making lasagna, please use homemade sauce.
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- Marilyn Smith says
Don’t knock it we don’t all have the time to make our own sauce. If u feel strongly about it I’m sure u find the time. I’m a busy person who doesn’t have the time I use jarred there is absolutely nothing wrong with it. It’s already made for me and it’s quick for those busy pple.
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- mommyof4boys says
I used the no bake lasagna noodles and box said that the noodles would expand …..
well that was not the case so I didn’t have enough to feed my familyReply
- Marilyn Smith says
The noodles don’t swell that much but they do swell. I use a 11×13 size pan with 3 layers. It works well 4 me. I have 6 and sometimes 7 growing kids to feed, plus myself and my husband. We end up with leftovers enough for lunch the next day. Good luck.Reply
- Raymond says
I’m not sure exactly why but this website is loading very slow for me.
Is anyone else having this problem or is it a issue on my end?
I’ll check back later on and see if the problem still exists.Reply
- Marilyn Smith says
Yes it’s very slow. Not u lol.
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