Easy Oven-Ready Lasagna Recipe (No Boil, No Fuss!)

Oven-ready (or no-boil) lasagna noodles are pre-cooked and dried, so you can layer them into your lasagna without boiling. They rehydrate during baking by absorbing moisture from the sauce and cheese, making your prep much easier and faster.

Key Tips:

• Use a generous amount of sauce—this helps the noodles soften properly.
• Cover your lasagna tightly with foil during baking to trap steam.
• Let it rest after baking to firm up for clean slices.

Ingredients for the Best Oven-Ready Lasagna

This recipe serves 8 and takes about 30 minutes to prep, 45 minutes to bake, plus 15 minutes of resting time.

For the Meat Sauce:

• 1 pound ground beef (80/20 blend for flavor)
• ½ pound sweet Italian sausage (optional but adds richness)
• 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar (balances acidity)
• ½ cup water (helps soften the noodles during baking)

For the Cheese Mixture:

• 15 ounces ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese
• 1 teaspoon dried parsley or 2 tablespoons fresh
• Salt and pepper to taste

Other Layers:

• 3 cups shredded mozzarella cheese (low-moisture, part-skim works best)
• 9–12 oven-ready lasagna noodles (depending on your pan size)

Step 1: Make the Meat Sauce

• Heat olive oil over medium heat in a large skillet or Dutch oven.
• Add chopped onion and sauté until translucent, about 4–5 minutes.
• Stir in the garlic and cook for another 30 seconds.
• Add ground beef and sausage, breaking them up with a spoon. Cook until browned and no longer pink. 
• Drain excess fat if needed.
• Stir in tomato paste and cook for 1 minute to deepen the flavor.
• Add crushed tomatoes, sauce, sugar, basil, oregano, salt, pepper, and water.
• Reduce the heat and let the sauce simmer for at least 20 minutes, stirring occasionally.
• Tip: Simmer longer (up to an hour) if you want a deeper flavor and thicker sauce.

Step 2: Prepare the Cheese Filling

In a medium bowl, combine:

• Ricotta cheese
• Egg
• Parmesan cheese
• Parsley
• A pinch of salt and pepper
• Mix until smooth and creamy.

Step 3: Preheat and Prep

• Preheat your oven to 375°F (190°C).Spray a 9x13-inch baking dish with nonstick cooking spray or lightly oil it to prevent sticking.

Step 4: Assemble the Lasagna

Layer 1 – Sauce Base

Spread 1 cup of meat sauce on the bottom of the baking dish. This prevents sticking and helps cook the bottom noodles.

Layer 2 – Noodles

Lay 3–4 oven-ready noodles over the sauce. Don't overlap too much; they'll expand.

Layer 3 – Cheese Mixture

Spoon and spread a third of the ricotta mixture over the noodles.

Layer 4 – Meat Sauce

Spoon about 1½ cups of sauce over the cheese.

Layer 5 – Mozzarella

Sprinkle ¾ cup of mozzarella over the sauce.

Repeat layers twice more (noodles, ricotta, sauce, mozzarella).

Final Layer (Top)

Add one last layer of noodles, spread remaining sauce over top, and cover with the rest of the mozzarella cheese. Sprinkle extra Parmesan if desired.

Step 5: Bake It Right

• Cover the lasagna tightly with aluminum foil. You can tent it slightly so the cheese doesn't stick.
• Bake at 375°F for 45 minutes.
• Uncover and bake 10–15 minutes until the cheese is golden and bubbling.
• Optional: Broil for 2–3 minutes at the end for a crispy top—but watch closely!

Step 6: Let It Rest

This is the hardest part—waiting! Let the lasagna rest for 15 minutes before slicing. This helps it firm up and hold its shape when served.

Lasagna is a complete meal, but here are some excellent sides to make it special:

• Garlic bread or focaccia
• Caesar salad or arugula with lemon vinaigrette
• Roasted vegetables like zucchini or broccoli
• A glass of sparkling water or lemonade

Make Ahead and Storage Tips

Make Ahead:

• You can assemble the lasagna a day in advance, cover it tightly, and refrigerate it. Let it come to room temperature for 30 minutes before baking.
• You can also freeze the assembled (unbaked) lasagna for up to 3 months. Thaw overnight in the fridge and bake as usual.

Leftovers:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat individual slices in the microwave or cover a whole tray and reheat in the oven at 350°F until warmed.

Freezing Cooked Lasagna:

• Cool completely, then slice and wrap portions individually for easy grab-and-go meals. Freeze for up to 3 months.

Customizing Your Oven-Ready Lasagna

One of the best parts of lasagna is its flexibility. Here are a few ways to customize your dish:

Vegetarian Option:

• Skip the meat and sauté mushrooms, zucchini, spinach, or eggplant.
• Use marinara or tomato basil sauce.

Spicy Kick:

• Add red pepper flakes to your sauce.
• Use spicy Italian sausage.

Extra Cheesy:

• Add provolone or fontina to the mozzarella layer.
• Double the Parmesan in the cheese mix.
• Creamy Alfredo Twist:
• Swap tomato sauce for Alfredo and layer with spinach and grilled chicken.

Common Mistakes to Avoid

• Not enough sauce: Oven-ready noodles need moisture to soften. Always use plenty of sauce between layers.
• Skipping rest time: Cutting too early will make your lasagna fall apart.
• Dry top layer: Always cover your dish during baking, and use enough sauce and cheese on the top layer.

About One Stop Halal

Welcome to your favorite Butcher Shop. We carry various meat cuts that are hard to find elsewhere. We deliver to your doorstep anywhere in the United States within 1-2 business days.