How To Make Homemade Lasagna (with no boil noodles)

 

I love this recipe from Janelle at Comfy In The Kitchen. Not only does it look delish but she served her neighbor by teaching her girls how to make this lasagna!  Now that’s the kind of neighbor I want to be!!  Janelle writes:

I always double this recipe then purchase 1/2 lasagna throw-away pans to give away. It is also an excellent dish to freeze before baking.

This was one of my favorite days making lasagna because I had the awesome opportunity to have a mini cooking class with my neighbor’s girls. This isn’t just any neighbor either…this neighbor is the one who knocked on my door years ago and asked me to be a part of her bible study, which started my Christian walk. She is a very special person ….a “God send” if you will.


Grandma Ruth’s Spaghetti Sauce-I made this around 8am. It takes very little time to prepare, but I like to have it simmer on low all day on the stove. The flavors mix so much better that way. Plus, I wouldn’t be Italian if I didn’t make sauce early in the morning, now would I? I have to “represent”. The smell of this sauce reminds me of my Grandma’s house.

Brown a mixture of Italian sausage and lean ground beef. After it is cooked, drain it and set aside.

 Ricotta cheese mixed with an egg.

Freshly shredded Mozzarella cheese. I use block Kraft cheese and shred it. You may use “real” mozzarella, shredded or even slices if you wish.

 

I LOVE no boil lasagna noodles! The sauce in the lasagna combined with the heat of the oven cook these noodles perfectly. Do not fret..they work. I promise! I also prefer flat noodles to the wavy kind. Please use whatever noodle you prefer.

A 9×13 lasagna pan. Lasagna pans are deeper than a regular 9×13- you can still use a 9×13 if it is all you have, your lasagna just won’t have as many layers…but it still works! No fretting allowed.

These girls were working hard. More hands allowed me to take photos of the lasagna making in action! Sauce, noodles, ricotta cheese, mozzarella cheese, parm cheese, meats, sauce and repeat. One of the girls is garnishing with cheese, garlic powder and some parsley in this photo. The other is making a lasagna to take home for her family.


Bake at 350 and cover for 30 mins. Uncover and bake for 15 more mins until bubbly and slightly browned. Beautiful, isn’t it?

Thank you girls! I had such a fun day making Lasagna with you! You did an AWESOME job!

Grandma Ruth’s Homemade Lasagna  
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Prep time: 60 mins
Cook time: 45 mins
Total time: 1 hour 45 mins
Serves: 12
Ingredients
  • 1 lb Italian sausage
  • 1/2 lb lean ground beef
  • 1 batch of Grandma Ruth’s Spaghetti Sauce (or you can use 2 jars of pre-made)
  • 16 oz of Ricotta cheese
  • 1 egg
  • 4 cups freshly shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 packages (9 oz each) of no boil Lasagna noodles (flat, not wavy)
  • Parsley and garlic powder for dusting the top.
Instructions
  1. Make sauce early in the morning and let simmer all day.
  2. Cook the combination of Italian sausage and ground beef in a large pan. Drain and set aside.
  3. Place Ricotta cheese in a large bowl and add egg. Beat well. Set aside.
  4. Shred mozzarella cheese and place in a large bowl. Set aside.
  5. Preheat oven to 350 now.
  6. Lay out all of these ingredients and a 9×13 lasagna pan in an assembly line on your counter.
  7. Ladle 2 cups of sauce into your pan and coat.
  8. Take your uncooked lasagna noodles and lay them out over sauce. About 5-6 horizontally and 2 vertically. You do not need to be perfect-I promise you won’t mess up.
  9. Take about a cup of ricotta cheese and with a butter knife spread it on top of your noodles.
  10. Sprinkle Mozzarella and Parmesan cheeses on top of Ricotta cheese.
  11. Sprinkle Italian sausage on top of cheeses.
  12. Ladle more sauce on top.
  13. Repeat process until pan is filled.
  14. Top with Mozzarella cheese, a sprinkle of garlic powder and a garnish of parsley on top.
  15. Bake covered for 30 mins, uncover and bake an additional 15 mins until bubbly and lightly browned on top.
Notes

A lasagna pan is a deep 9×13 pan. You certainly may use a regular 9×13 pan, but you will not have as many layers.

Thank you Janelle for sharing this delicious recipe!
 
Walk with the King,

If you are in need of some fresh new recipes – then visiting Janelle’s blog at Comfy In the Kitchen is a must! She also has a Feasting In Fellowship Friday Link-Up Party happening right now – join the fun!!

 

Comments

  1. I didn’t know there were actual lasagna pans!!! I was always stumped as to why I couldn’t fit the same number of layers as the recipe on the box called for! Thank you for enlightening me. And, I can’t wait to try this recipe. My husband LOVES lasagna.

  2. Ann Siggins says:

    I’ve ñever pre-cooked my noodles & use the regular lasagna noodles. They come out just fine due to the hot sauce & normal cooking time. <

    • Ann- yes, this is possible! The difference between the two : No boil noodles are thinner, pre-softened and have an additional ingredient: eggs. Regular lasagna noodles: it is recommended you boil them to soften (about 6-8 mins) however if you choose to add them to the pan w/o boiling- more sauce is vital. I am glad you have had good results!! That is always the best way to find out- to try it :)

  3. OH, I can smell all that lasagna from here…and the cheese on top…delicious ;) :) Love and hugs from the ocean shores of California, Heather :)

  4. I love family recipes, and your lasagna looks and sounds just wonderful! Looks like you all had fun too. Thank you for sharing another delicious recipe!

  5. This sounds delicious. I think I’ll try this with two my older kids (13, 12). I keep telling them they need to cook a meal one night a week so I can get a night off. It’s time the learn to cook more that premade chicken nuggets, pizza or hot dogs, although they can make a mean big breakfast. :o) Also I had no idea that no boil noodles had eggs in them. I’ve made lasagna before using a substitute for eggs because one of my kids has an egg allergy. He had a reaction last time I made it but not the time before. I was baffled as to why and now I know! Guess I’ll have to stick with boiling the noodles from now on. One more thing. Did I miss something or is Grandma Ruth’s spaghetti sauce a family secret? I didn’t see that recipe.

  6. That looks wonderful! My kids don’t like ground meat, so I use a meat substitute with Bulgar wheat. I will definitely add this to my rotating list of foods in my meal plan.

  7. I am super lazy and just toss it all in the crock pot! I just break up the noodles a bit and mix it all together. And we lived in Sicily for three years. There is nothing like fresh mozz and ricotta! YUM!

    • We have an “Italian Market” about 1/2 hour away from us …..our family has gone there for years for all the fresh ingredients. There are times when I can’t make it out and want to go somewhere local- but it does make a delicious difference. My father also owned an Italian Market years ago that shipped items in…yum.

  8. I will add this to my list to try. I love any kind of lasagna!

    I, however, never have luck with no boil noodles. They never seem to turn out right. I will stick with the boil noodles for this one. Anyone else have this problem?

  9. I’ve made this for years and we all love it. Plus, there’s so little mess. I’ve even frozen it. It’s a family favorite for us.

  10. This looks wonderful and your recipe was made better still by all the wonderful photos in your tutorial. This is my first visit to your blog, so I took some timeto browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

  11. Katherine says:

    Looks amazing. Can I make a week ahead and freeze before thawing and serving?

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