HOMEMADE LASAGNA (using raw noodles)
Lasagna
For the meat sauce:
* 2 tablespoons Olive oil
* 1 lb. ground beef
* 1 yellow onion (chopped)
* Bell pepper (Optional)
* 3 cloves garlic
* 32 ounces marinara (or your favorite pasta sauce)
* 1 teaspoon Italian seasoning
* Kosher salt to taste
* black pepper
* Paprika
* 1 1/2 cups of ricotta cheese OR full fat small curd cottage cheese
* 1/2 cup shredded Parmesan cheese
* 2 cups of mozzarella cheese
* 1 cup Water
INSTRUCTIONS
Prepare the meat sauce.Â
-In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until onions are clear (add copped bell pepper if desired)
-Add ground beef (season with salt, pepper and Italian seasoning) then brown it, breaking it down with the spatula into small pieces.
-Once browned, add minced garlic.
-add marina sauce and petite diced tomatoes.
-Lower the heat and simmer covered for about 10-15 minutes.
-add about 1 cup of water to sauce. If the sauce is dry, it will prevent the no-boil noodles from cooking properly.
Layer the lasagna.Â
To make this recipe I used a medium side oven-safe dish, 8 x 6 - inch.
-At the bottom of the baking dish, add a layer of meat sauce.
-place dry pasta sheets over the sauce, overlapping them slightly
-if the noodles are too long, you can easily break them off to fit.
-On top of the noodles layer of mozzarella add some ricotta or cottage cheese whichever you prefer to the cheese layer.
-Then add more marinara lay on top of cheese layer
So the layers should be:
- [ ] Sauce
- [ ] Noodles
- [ ] Cheese
-you will repeat these layers (about 3 layers) until the dish is full.
-End with the last layer which should be only mozzarella cheese and Parmesan cheese.
-cover lasagna with tin foil and bake lasagna for about 30-40
-uncover the lasagna and cook it for another 10-15 minutes until bubbly and golden brown on top.
-Let it stand for about 10 minutes before serving.
One of the best things about making homemade lasagna with raw, no-boil noodles is the convenience without sacrificing flavor. By adding an extra cup of water to the meat sauce, you ensure the noodles soften perfectly during baking, eliminating the extra step of pre-cooking. From my experience, using a combination of ricotta cheese and mozzarella creates a creamy, melty texture that complements the robust meat sauce nicely. If you want to elevate the flavor, try incorporating fresh basil or oregano into the sauce. I also like adding a pinch of crushed red pepper flakes if I want a touch of heat. For those who prefer more veggies, bell peppers can be sautéed with the onions to add sweetness and texture. When layering, slightly overlapping the dry pasta sheets helps the lasagna hold together while baking. Covering the dish tightly with foil during the first baking phase traps moisture, ensuring tender noodles and well-cooked cheese layers. Removing the foil near the end allows the top layer of mozzarella and Parmesan to get beautifully golden and bubbly. Letting the lasagna rest after baking is key—it helps the layers set, making it easier to slice and serve clean pieces. I recommend serving with a simple green salad and crusty bread to round out the meal. Using this straightforward technique not only saves time but also results in a cozy, satisfying dish that’s great for family dinners or meal prepping for the week. Experimenting with different cheeses or adding mushrooms or spinach can personalize the recipe to your taste.