Super Meaty and Cheesy No Boil Lasagna

Published Date: 07/28/2020

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When you need to cook for a pot luck, bring a meal to a friend, or just want to bring a huge smile to your family’s faces, do you have a g0-to dish? I do! For me, it’s this super meaty and cheesy lasagna. Is there anything more comforting than pasta, cheese and meat?

I remember in college, there was a fast food Italian restaurant just across the street from my dorm room and every single time I went, I ordered the lasagna, usually because it wasn’t something I ate on a regular basis at home. When I moved into my first apartment, I tried to figure out how to make it myself and was totally freaked out by the idea of boiling lasagna noodles and then placing them carefully without breaking them. Like me, so many are just not interested in all of the work involved (though the end result is always worth the time and hard work, I’m sure).

I’m not sure I actually made lasagna until I discovered Barilla oven ready (no boil) lasagna noodles years ago. GAME CHANGER! They also have a gluten-free option! It’s so much easier and actually has a recipe right on the back of the box (which is where I got the inspiration for this recipe). Over the years, I’ve tweaked that recipe a bit until we finally had what we considered to be the perfect lasagna recipe. Every time we make it for friends or for events, we get so many rave reviews, so I figured it’s time I share with you guys as well!

Since this isn’t a really hard recipe, just time intensive, I thought it would be easiest to break everything up into photo steps for you. Of course, I forgot to take a photo of one of the steps… in between 6 and 7 should be where you add the mozzarella cheese, but I do specify that in the recipe below, so hopefully that isn’t too confusing.

Let’s talk about some specifics. I use dried spices when I’m cooking the meat, and fresh basil and oregano for the cheese mixture. I have no real method to my madness, it’s just something I got used to doing. If you want to add the fresh garlic, basil and oregano to the meat as well, you can! Fresh spices make a huge difference and it will only make the flavors that much better!

For the cheese mixture, I use a small scoop and put 12 scoops of the cheese mixture (4 columns and 3 rows – see step 6 in photos). It’s the easiest way I’ve found to do it. When you put the lasagna noodle layer on and press down slightly, it will help to distribute it throughout the dish.

I cook both ground beef and mild Italian sausage together for this lasagna. I try to buy the ground mild Italian sausage, but you can also buy sausage in the casing and squeeze it out as well. Cook both meats in the same pan so that they blend together nicely. You can choose to drain or leave the excess oil from the meat before you add it to the lasagna. When I took these photos, you can probably tell that I didn’t drain it. It’s good either way, it’s just a matter of preference.

For the sauce, I always use marinara sauce. I do have a couple of favorite brands, but usually use Prego Farmers Market Classic Marinara. It’s one of the least expensive options and the flavor is one of the best, in our opinion. I almost always have a little bit left once I’ve put together the lasagna. I save that and heat it up and serve it on the side, as a dipping sauce with some garlic bread.

Now that you know a little about the dish, I’m excited to share the recipe with you. If you do make it, I’d love for you to share a photo and tag us on social media or comment below and let me know what you think. We love feedback from our readers!

Don’t forget to check out our other family friendly recipes.