This truly is the absolute best-ever lasagna recipe! Perfectly balanced flavors in every bite that's sure to be a family favorite in no time.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
While this recipe may not have won any awards, it has won the hearts of many. How could it not? Layers of noodles, rich sauce, delicious meats, and cheeses in every bite, and the best part — no boiling is required.
This no-boil lasagna recipe is perfect for any occasion. Serve it as a nice weeknight meal or save it for the holidays if desired. It is an impressive meal perfect for when guests come over. Serving it at your next dinner party could be a great occasion if you’re looking for excuses.
Why You'll Love This Recipe
- Customization: This versatile recipe allows various ingredient changes to suit dietary needs or preferences! Whether you want to make it vegetarian, add extra spices, or substitute ingredients, the foundation is solid enough to support these changes while still delivering an incredible dish.
- Perfect for big groups: This lasagna recipe can feed a crowd and is perfect for large gatherings or parties, great for family gatherings and the upcoming holidays.
- Quick & easy: An easy dinner made all from scratch in about an hour? That's what I like to hear.
Ingredients for Lasagna
- Ground beef — you can change the meat if you like!
- Onion — use powder if you don't have fresh
- Garlic — you can also use garlic powder
- Dried basil and oregano
- Red pepper flakes
- Whole & crushed canned tomatoes
- Tomato paste
- Half & half
- Ricotta cheese
- Parmesan cheese
- Egg
- Spinach — fresh or frozen
- lasagna noodles
- Mozzarella cheese
- Fresh parsley — you can also use dried
For the exact amounts needed, please see the recipe card below.
How To Make The Best Lasagna
Step 1: Brown ground meat. Add onion, garlic, and spices, and saute.
Step 2: Add tomato products, water, and half and half, and let simmer.
Step 3: While the sauce is simmering, combine all ingredients for the cheese mixture.
Step 4: Assemble lasagna and bake.
Recipe FAQs
Yes, you can. Just replace the ounces 1:1 so keep a scale handy. 15 ounces of canned whole tomatoes can be replaced with 15 ounces of fresh or frozen tomatoes depending on what you have.
I like to use tomatoes from my garden when they’re in season. You don’t have to chop the tomatoes if you don’t want to. I recommend adding 1 teaspoon of sugar per 15 ounces of fresh tomatoes to balance the acid.
Yes, I do this all of the time! You can make this lasagna recipe in two 8x8 baking dishes instead of one 9x13. Then wrap it well and place it in the freezer for up to 3 months.
Baking frozen lasagna is easy. Thaw in the fridge overnight or on the counter for a few hours and bake as directed. You can see more freezer meal tips here.
Lasagna will be finished when the internal temp reaches 165 degrees F. This will ensure the eggs are cooked through and the center is hot.
Yes, lasagna can be considered a casserole. A casserole is a dish that is a combination of ingredients all baked together, so, using that definition a lasagna is a casserole.
You will need to cook the lasagna for a total of 50 minutes. 25 minutes covered and 25 minutes uncovered. Details are in the recipe card below.
Just about any vegetable side dish goes well with lasagna, I usually serve a salad or something like green beans and a nice Italian bread.
Expert Tips
- Baking time: this can vary based on your oven. Look for bubbling sauce and melted cheese; a knife inserted into the center should come out hot.
- Versatility: Don’t hesitate to mix in different vegetables, like spinach, zucchini, or mushrooms, for added nutrition and flavor.
- Add some crunch: For added texture, sprinkle breadcrumbs mixed with Parmesan on top before baking, or broil briefly at the end for a golden crust.
More Favorites From Longbourn Farm
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
The Best Homemade Lasagna
Equipment
Ingredients
For the Sauce
- 1 pound ground beef (OR sausage OR a combination of both)
- 1 medium onion (chopped fine)
- 2 garlic cloves (minced)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes
- 28 ounces crushed tomatoes (1 large can)
- 15 ounces whole tomatoes (1 can, see note)
- 6 ounces tomato paste (1 small can)
- 6 ounces water (fill up the tomato paste can)
- 1 cup half and half
For the Cheese Mixture
- 15 ounces ricotta cheese
- 1 cup parmesan cheese
- 1 large egg
- ¾ cup spinach (frozen or fresh, chopped)
- 1 teaspoon salt
- ½ teaspoon pepper
For Assembly
- 1 pack no boil lasagna noodles (see note)
- 3 cups mozzarella cheese (shredded)
- 2 tablespoons fresh parsley (chopped, optional)
Instructions
- Preheat oven to 375 degrees F.
- In a large pot or dutch oven, brown ground meat. Drain any excess grease, if necessary.
- Add onion, garlic, and spices, saute until onion is translucent.
- Add tomato products, water, and half and half. Stir to combine and bring to a boil.
- Reduce heat to simmer and simmer until flavors are melded, about 15 minutes.
- While the sauce is simmering, combine all ingredients for the cheese mixture (ricotta, parmesan, egg, spinach, salt and pepper).
To Assemble
- In a 9x13 casserole dish, spread about ½ cup of the sauce, avoiding any large meat chunks.
- Arrange about 3-4 lasagna noodles in a single layer on top of the sauce. The number of noodles will vary depending on the shape you are using. They should just form a single layer with minimal overlap. You might have to break some
- Spread half of the cheese mixture evenly over the noodles. I find this works best if I use my hands.
- Sprinkle 1 cup of the mozzarella cheese over the cheese mixture.
- Layer about 2-3 cups of sauce over the cheeses.
- Repeat laying down a layer of noodles, spreading the cheese mixture, sprinkling mozzarella, and then layering sauce.
- Place a final layer of lasagna noodles down.
- Spread remaining sauce on top.
- Sprinkle remaining cup of mozzarella cheese on top of the lasagna.
- Bake for 25 minutes covered with foil, then remove foil and bake an additional 25 minutes or until the cheese is slightly browned and the lasagna is bubbly.
- Sprinkle chopped parsley on top for garnish.
Notes
- You can replace the 15-ounce can of whole tomatoes with diced tomatoes or 15 ounces of fresh or frozen tomatoes. I usually use tomatoes from my garden that I have stored in my freezer.
- When starting your layers, use a thin layer of sauce at the bottom of your dish to prevent sticking.
- After baking, let the lasagna rest for at least 15-20 minutes before slicing. This helps it set and makes serving easier.
- If you are using fresh pasta, this lasagna recipe will use half of this Homemade Pasta recipe. I make the dough ahead of time, either the day before or the morning before, and keep it in the fridge.
Sammi Windley
This lasagna really is the best! Thanks for sharing
Emily
This sounds really good and fairly simple. If I use no boil noodles, will they fully cook in the 30-35 minutes?
Alli
Hi Emily! I think they may be a bit underdone in only 30 minutes. But if you add 1/4 cup water to the sauce and extend the cooking time by about 10 minutes, I think it should work out! Let me know if you try it.
Emily
I made it for Christmas dinner. I added a ladle of water, baked covered for 30, uncovered somewhere between 10 and 15... It was delicious!!!