Lasagna
Lasagna Made Easy: Thanks to No-Boil Noodles!
Lasagna is one of those meals I didn’t make very often while our family was growing up—and for good reason. Don’t get me wrong, it was always delicious, but it was also a ton of work. Between boiling slippery, steaming hot lasagna noodles, wrestling with the layers, and then dealing with the dreaded risk of a runny, inconsistent end result, it often felt like more pain than it was worth.
But thank goodness for modern cooking inventions: no-boil lasagna noodles! These little game-changers have completely transformed how I make lasagna.
Now, all I have to do is whip up a simple meat sauce, then layer the uncooked noodles with the sauce, cottage cheese, and mozzarella. That’s it. No boiling, no slippery disasters, no runny surprises—just a beautifully layered, consistently delicious lasagna every single time.
Honestly, it’s probably a good thing these no-boil noodles didn’t exist when my kids were younger. Otherwise, I might have made lasagna so often they’d have gotten sick and tired of it. But wait—is that even possible? Can anyone ever get tired of lasagna? I’m willing to test that theory. 😊
So, if you’ve been avoiding lasagna because of the hassle, give this version a try. It’s quick, easy, and oh-so-satisfying. I think you’ll agree: lasagna is back on the menu—no boiling required! ❤️🍝✨
Lasagna Recipe
Ingredients:
2 boxes ‘No-Boil’ lasagna noodles (I used 1 1/2 boxes of “Catelli Express Lasagne noodles”)
2 lb extra lean ground beef
2 tbsp olive oil
2 large sweet yellow onions
5 cloves garlic
4c pasta sauce (I used 1 3/4 of the sauce from the jars pictured)
4c 1% cottage cheese
4c grated mozzarella cheese
Instructions:
Preheat oven to 350 F degrees.
Gather all ingredients
Chop onion, add to large pot with olive oil. Saute until lightly browned. Add crushed garlic and saute for 3 - 5 more minutes.
Add ground beef to above pot and cook until meat begins to brown.
Add pasta sauce and heat through.
Turn off meat sauce and gather together other ingredients for layering.
Spread 1/2 cup of sauce on bottom of each 9 X 13 inch baking dish. Top with noodles (3 lengthwise and a broken one across the end…so entire layer is covered in noodles), then add 3/4c sauce, layer of mozzarella and 1c cottage cheese (In photos above, I thinly sliced the mozzarella for layering…which saved time from grating). Repeat layers to top of dish ending with a layer of noodles and sauce.
Cover with aluminum foil and bake in preheated oven for 45min (It should be bubbling on the sides…don’t hesitate to stick a fork into the lasagna to make certain the noodles are cooked through.)
Uncover, sprinkle with 1c grated mozzarella cheese. Bake for 10 minutes or until cheese is melted and lightly browned.
Let stand for 10 minutes before serving.
Note: The photo below shows what happens when your impatient, which I was, to dig into a lasagna before it’s had time to cool…and harden a little :)…but still super yummy!! But if you’re like me and can’t wait…please be careful because it’s piping hot!!
