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Easy One-Pot Lasagna Recipe No Boiling Noodles Perfect for Busy Nights

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A quick and easy one-pot lasagna recipe that skips boiling noodles, perfect for busy weeknights. The noodles cook directly in the sauce, creating a creamy, cheesy, and hearty dish with minimal cleanup.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound (450g) ground beef or Italian sausage
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 28 ounces (800g) canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons dried Italian seasoning (oregano, basil, thyme mix)
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups (480ml) water or low-sodium broth
  • 9–12 sheets uncooked no-boil lasagna noodles
  • 15 ounces (425g) ricotta cheese
  • 2 cups (200g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • A handful of fresh basil leaves, chopped (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 4 minutes.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the ground beef or sausage, breaking it up with a spoon. Cook until no longer pink, about 6 minutes. Drain excess fat if needed.
  4. Stir in the canned crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes if using.
  5. Add 2 cups of water or broth and bring the mixture to a gentle simmer. Let the sauce simmer uncovered for about 5 minutes, stirring occasionally.
  6. While the sauce simmers, mix the ricotta cheese with half of the shredded mozzarella, half of the grated Parmesan, and chopped fresh basil (if using) in a bowl until combined.
  7. Break or cut the no-boil noodles to fit the skillet if necessary. Spoon about one-third of the sauce evenly over the bottom of the pan.
  8. Arrange a layer of noodles over the sauce, slightly overlapping. Dollop and spread half of the ricotta cheese mixture over the noodles.
  9. Repeat with another layer of sauce, noodles, and the remaining ricotta mixture.
  10. Finish with a final layer of noodles and the remaining sauce on top.
  11. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
  12. Cover the skillet with a tight-fitting lid or foil to trap the steam.
  13. Reduce heat to low and cook gently for 20 to 25 minutes until noodles are tender and cheese is melted. Avoid lifting the lid during cooking.
  14. Turn off heat and let the lasagna sit covered for 5 to 10 minutes before serving.

Notes

Use enough liquid to cover noodles but not too much to avoid soupy texture. Keep heat low during simmering to prevent burning. Break thick noodles for even cooking. Let lasagna rest before serving to firm up layers. For cheesier top, broil uncovered 2-3 minutes after cooking, watching closely to avoid burning.

Nutrition

Keywords: one-pot lasagna, no boil noodles, easy lasagna, quick dinner, one pan meal, family dinner, comfort food

Find it online: https://fizzlefork.com/easy-one-pot-lasagna-recipe-no-boiling-noodles-perfect-for-busy-nights/