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Extra Easy – no need to buy special noodles for this simple lasagna recipe. It comes together quickly, and tastes amazing!

My family is always happy when Italian food is on the menu! They also love Fettuccine Alfredo and Italian Chicken Pasta.

An Easier Way to Make Lasagna!

Growing up, my least favorite part about making lasagna was always boiling the noodles. Not only did it take time, but it left an extra dish to wash.

My first year of college, my good friend Mark shared his mom’s lasagna recipe with me. She adds extra water to the sauce, lengthens the cooking time, and eliminates the need to cook the noodles ahead of time. Perfect!!

Some of you may be wondering “Can you really make lasagna without boiling the noodles?” Yes, you absolutely can! I actually use this method with every lasagna recipe I make. I love not having to boil the noodles. And you don’t have to spend extra money for the fancy no-boil needed variety. Bonus!!

Ingredients needed:

Start by making a simple with browned ground beef, garlic, and bottled spaghetti sauce. Adding some extra water to the sauce eliminates the need to boil the noodles. 

Stir together two types of cheeses with some parsley and an egg. The egg helps bind the cheese mixture together so the lasagna is a little easier to slice. It also adds a rich flavor. 

A layer of sauce in the bottom of the pan helps prevent the noodles or cheese sticking to the pan. Layer of the sauce, of the noodles, of the cheese mixture, and a of the mozzarella cheese. Repeat sauce, noodles, cheese, and mozzarella layers. Finish off with the remaining sauce and mozzarella cheese.

Bake for about an hour or until the noodles are tender. I like to cover the lasagna with foil for the first 45-50 minutes, then remove the foil so the cheese browns on top.

For easier slicing, let the lasagna sit for at least 10 minutes before serving!

The egg added in this recipe helps bind the cheeses together so that they don’t ooze out when the lasagna is cut. Egg also adds a rich flavor.

This is really a matter of preference. No one in my family likes the texture of ricotta cheese, so I always use cottage cheese. You can use whichever type you prefer. Cottage cheese is lower in fat (if you choose the low fat variety), so that is a bonus in my book.

How to store leftover lasagna?

Leftover lasagna is simply amazing. It will last for 3-5 days in the refrigerator if covered tightly. 

A Great Freezer Meal

This lasagna makes a perfect make ahead meal. You can assemble it, cover it with two layers of aluminum foil, and pop it in the freezer. It will keep for up to three months. Let it thaw, then bake as directed, adding additional time if needed.

WHAT TO SERVE WITH LASAGNA:

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See all my MAIN DISH RECIPES.