No need to burn your fingertips on cooked noodles as you build this classic dish.
This Classic Lasagna is often requested by every family member of our household. Lasagna has been a go-to Italian recipe through the ages for many families (regardless of cultural heritage). Though, I've burned my fingertips too many times after boiling the noodles and hurriedly assembling this recipe. By assembling this recipe in the morning, you not only save the step of boiling the noodles but also cut down your evening meal preparation time.
Barilla came out with Oven-Ready Lasagna sheets several years ago. While the concept is solid, the delivery is just not there (in my opinion). And it's just my opinion. My husband stands by these sheets exclusively for his vegetarian lasagna. The texture is spot-on for traditional lasagna noodles, though I find the sheets lacking in flavor. Let's be honest, I truly miss the wavy edges that lasagna noodles are known for. So I stick with traditional lasagna noodles (also made by Barilla) for my recipe. The refrigeration time softens the noodles and helps you skip the pesky step of boiling traditional noodles.
Because I try a variety of sauces, this recipe often turns out differently each time I make it. I find new sauces to try or select a sauce that's on sale that week. At the top of my list, though, are Bertoli's line of Rustic Cut Sauces. They're made with thicker cuts of premium vegetables, like juicy tomatoes, sweet peppers, and aromatic garlic. These hearty sauces are available in Three Cheese, Marinara, Roasted Garlic, Sweet Peppers, and Spicy Marinara.
No-Boil Lasagna Recipe
Preparation Time: 30 minutes
Refrigeration Time: 6-7 hours
Cook Time: 45 minutes
- 1 lb. Italian sausage (mild or spicy)
- 2 jars (24 oz. each) Bertoli Rustic Cut Sauce
- 2 c. Ricotta cheese
- 1 c. Mayonnaise
- 2 c. Shredded mozzarella cheese (divided)
- 1 t. Garlic salt
- 1 pkg. Barilla traditional lasagna noodles
- Parmesan cheese (optional)
- Cook the Italian sausage over medium-high heat until no longer pink. While the sausage is cooking, prepare a 9" x 13" baking dish with nonstick cooking spray. Spoon 1/2 cup of sauce across the bottom of the pan.
- Drain sausage and mix it with the sauce in a large bowl. Set aside.
- In a medium bowl, mix the ricotta, mayonnaise, garlic salt, and 1 cup of mozzarella cheese. Set aside.
- Lay lasagna noodles across the entire bottom of the pan. (You can break a noodle to make it fit.) Layer 1/2 of the ricotta mixture, then another layer of noodles, and finally 1/2 of the sauce and sausage mixture. Repeat the layers, ending with sauce and sausage mixture. Sprinkle remaining 1 cup of mozzarella cheese on top. Cover with foil and refrigerate for 6-7 hours.
- Preheat the oven to 375 degrees. Bake the lasagna for 30 minutes (covered). Uncover and bake another 15-20 minutes, until bubbly and browned on top.
- Serve hot with parmesan cheese, a side green salad, and warm garlic bread.
- Try a variety of sauces such as Newman's Own Sockarooni, packed with peppers and spices, Rao's Vodka Sauce, a bright creamy sauce with cheeses and a splash of vodka, or .
- Up the nutritional value by adding 12 oz. frozen chopped spinach (thawed, drained, rinsed, and wrung out) to the ricotta mixture.
- Mix a different sauce concoction by combining a red sauce and a white sauce.
- Lower the overall fat content by substituting a low-fat or olive oil mayonnaise.
- Skip the noodles altogether and use sheets of zucchini instead.
- Substitute cottage cheese for the ricotta cheese, if you have it onhand, to save a trip to the store.
What variations of lasagna have you tried? Share your tips and ingredients in the comments.