Easy Lasagna Recipe with No-Boil Noodles

Craving an easy lasagna recipe that actually is easy? Stack no-boil noodles, ricotta and mozzarella in 10 minutes, then bake (or smoke) it to bubbly perfection in about an hour.

Cook this easy homemade lasagna recipe in about an hour with oven-ready noodles and a jarred or homemade meat sauce. It takes just 10 minutes to layer, then bakes to bubbly, cheesy perfection.

What are the layers in an easy lasagna recipe?

Classic layers: sauce → noodles → ricotta → mozzarella. Repeat, then finish with sauce and more cheese.

There are several variations of lasagna, but a classic lasagna recipe is usually a tomato-based sauce (it can be a hearty meat sauce or vegetarian marinara sauce), a creamy cheese layer (usually ricotta cheese), flat lasagna noodles and mozzarella cheese.

For a richer flavor, try my Homemade Meat Sauce or Smoked Spaghetti Sauce. You can also use your favorite jarred marinara for a quick weeknight option.

Get Recipe Ingredients

• Heat Oven or Grill: Preheat your oven or grill to 375F degrees. If using a grill, set it up with an indirect heat zone.

• Make Ricotta Mixture: In a medium bowl, stir together the ricotta cheese, egg, 1/2 teaspoon kosher salt and 1 teaspoon Italian seasoning.

• Layer: In the bottom of a 13×9 pan, layer the ingredients in this order:1 1/2 cups sauce3 uncooked noodleshalf of the ricotta mixture6 slices of cheese1 1/2 cups sauce1/4 cup parmesan cheese3 uncooked noodlesthe remaining ricotta mixture6 slices of cheese1 1/2 cups sauce1/4 cup parmesan cheeseshredded mozzarella cheese

• Cover: Spray a piece of aluminum foil with nonstick spray. Cover the lasagna.

• Bake: Place the covered dish in the oven or on the grill over indirect heat and bake covered for 25 minutes. Remove the foil and bake for another 25 minutes.

• Rest: Remove from the grill or oven and rest at room temperature for 10-15 minutes. Then, slice into squares and serve.

Calories: 464kcalCarbohydrates: 18gProtein: 22gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 108mgSodium: 642mgPotassium: 151mgFiber: 2gSugar: 1gVitamin A: 694IUCalcium: 443mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

What you’ll need

• Oven-Ready Lasagna Noodles: There is no need to boil lasagna noodles when you use these. They are what makes this lasagna recipe so quick and easy.
• Meat Sauce: To save time, use jarred sauce or pre-made sauce you can find in the refrigerated pasta section at your local grocery store.
• Ricotta Cheese: This is a creamy smooth cheese that comes in a plastic container. You’ll usually find it near the cream cheese or sour cream.
• 1 Egg: This will help bind your ricotta cheese layer.
• Mozzarella Cheese: I like using both cheese slices and shredded cheese.
• Parmesan Cheese
• Spices: Kosher salt and dried Italian seasoning. You’ll need a few more spices if you make your own sauce.

SUBSTITUTIONS: When I use pre-made sauce, I usually buy two jars of Rao's Bolognese sauce. It has nice clean ingredients. 

See the full recipe card above for servings and a full list of ingredients.

How to cook lasagna the easy way

Bake lasagna at 375F covered for 25 minutes, then uncovered for 25 minutes, until the cheese is melted and the edges are golden.

Preheat your grill or oven to 375F degrees. If you’re using a grill or smoker, be sure to set it up for indirect heat.

When cooking this on a pellet grill, I like using mild wood pellets like pecan wood or cherry wood.

Step 1: Prepare the ricotta cheese filling

Ricotta layer = ricotta + egg + salt + Italian seasoning; mix until smooth.

In a medium bowl, combine 16 ounces ricotta cheese, 1 egg, 1/2 teaspoon kosher salt and 1 teaspoon dried Italian seasoning. You can also use fresh herbs.

Step 2: How to layer the lasagna

Layer order = sauce, noodles, ricotta, mozzarella; repeat for two noodle layers.

This lasagna has 12 layering steps. Let’s go!

1. In a 13 by 9 pan, add 1 1/2 cups of meat sauce.
2. Top with 3 oven-ready lasagna noodles.
3. Spread half of the ricotta cheese mixture on top of the noodles.
4. Add 6 mozzarella cheese slices.
5. Add another layer of sauce.
6. Sprinkle with 1/4 cup grated parmesan cheese.
7. Top with another layer of noodles.
8. Add the rest of the ricotta cheese.
9. Top with 6 more slices of cheese.
10. Finish with a final layer of sauce.
11. Sprinkle with 1/4 cup parmesan
12. Cover the top with shredded mozzarella.

MAKE AHEAD TIP: You can stop at this point and refrigerate the lasagna for 1-2 days until you're ready to bake it. You can also store it in the freezer, so it's ready for a future meal. Just be sure to thaw it in the refrigerator before baking. 
Since the lasagna will be cold, it may need a few extra minutes in the oven or grill. 

Step 3: How to bake lasagna

Bake at 375F: 25 min covered + 25 min uncovered; rest 10–15 min before slicing.

Spray a sheet of aluminum foil with nonstick spray, and cover the pan.

Cook the lasagna in a preheated oven or on a grill over indirect heat for 25 minutes.

Remove the foil and cook for another 25 minutes or until the edges are crispy and the cheese is all melted and golden brown.

PRO TIP: When cooking this in the oven, I like to place a sheet pan underneath to catch any drippings. 

How to serve lasagna

Before slicing into your weeknight lasagna, let it cool for 10-15 minutes. If you slice it too soon, the cheese will ooze out and your layers will collapse.

Once it’s cooled, simply use a knife to cut slices. Then, scoop a large piece out with a spatula onto a plate.

Garnish with more parmesan cheese and chopped parsley. Serve with garlic bread or garlic knots and a tossed salad or my grilled spring salad.

Storage

Store leftover lasagna in an airtight container in the fridge for up to 5 days. You can either cover the baking dish with plastic wrap or transfer pieces to individual containers and refrigerate them separately.

Feel free to freeze leftovers for 2-3 months. Reheat leftovers in the microwave in 30-second intervals.