No Fuss Lasagna


No Fuss Lasagna

No Fuss Lasagna
45 Min

With no need to pre-cook noodles, this No Fuss Lasagna is our kind of easy family dinner! We love how the creamy cheese, extra tomato sauce, and added spices melt together to create each perfectly flavorful bite. And since it's a meaty lasagna, we can serve it on its own with a small salad and be completely satisfied!

What You'll Need

  • 1 pound lean ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 (28-ounce) jar spaghetti sauce
  • 1 (14.5-ounce) can Italian-style diced tomatoes
  • 1 (10-ounce) package frozen spinach, thawed and well drained
  • 1 (15-ounce) container ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 10 uncooked lasagna noodles
  • 1 1/2 cup (6 ounces) shredded mozzarella cheese, divided

What to Do

  1. Preheat oven to 375 degrees F.  Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large skillet, cook ground beef over medium heat 8 to 10 minutes, or until browned. Drain off excess liquid. Add salt, pepper, spaghetti sauce, and tomatoes; stir until well blended, then set aside.
  3. In a medium-sized bowl, combine spinach, ricotta and Parmesan cheeses, and egg; mix well. Spread 2 cups of sauce mixture over bottom of prepared baking dish.
  4. Press 4 noodles lengthwise over sauce and 1 noodle crosswise across end of baking dish, completely covering sauce mixture. Spread ricotta mixture evenly over noodles, then sprinkle with 1 cup mozzarella cheese. Top with 1-1/2 cups of sauce mixture, then arrange remaining noodles over sauce, pressing lightly into sauce. Spread remaining sauce over top.
  5. Bake 45 minutes, or until noodles are tender. Remove from oven and sprinkle with remaining 1/2 cup mozzarella; cover with aluminum foil. Let sit 15 minutes, then cut and serve.


For easy Italian recipes you will make again and again, we've compiled this collection of 35 No-Fail Italian Favorites, Plus 7 Classic Sauces you can make at home!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 672
  • Calories from Fat 286
  • Total Fat 32g 49 %
  • Saturated Fat 16g 80 %
  • Trans Fat 0.7g 0 %
  • Protein 40g 81 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 147mg 49 %
  • Sodium 1,242mg 52 %
  • Total Carbohydrates 55g 18 %
  • Dietary Fiber 4.2g 17 %
  • Sugars 11g 0 %

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I leave out the beef and add shredded carrots and zucchini(saute lightly and drain) to yummy. No seems to notice(or care) that is has no meat. I use low fat Ricotta(not fat free!!) as well...yumms

why in the heck does it take so long to load before you can print a recipe?

No need to cook the noodles, Really , as long as you have enough moisture in the ingredients. I use cottage cheese, mushrooms, feta cheese,and onion for a meatless lasagna. I use 2 jars spaghetti sauce , always putting a layer of sauce down before the noodles go on in the 1st layer.- I make a HUGE pan of this, (it is even better the next day ) I use fresh grated parmesan and sprinkle the top layer ( that has spaghetti sauce and parmesan) with crushed dry basil or fresh basil.


There are what is called "No-Cook" lasagne noodles, that cook in the oven. I use them all the time, and have had no problems with them. You can find them in the same aisle as your regular lasagne noodles, they will be labeled as "No-Cook" lasagne noodles. :)

I have used regular lasagna noodles as "no cook" before by just adding extra water to the recipe, usually between 1/2 and 1 cup.

I really enjoyed this recipe, but substituted no-cook Lasagna noodles and added 1 - 4oz can of tomato sauce....I added the extra sauce so to have enough moisture for the recipe. But otherwise, its a great one :)

Instead of regular lasagne noodles, I use the OVEN-READY lasagne noodles (you can find these next to the regular lasagne noodles in the store) and it cuts the cooking time down by 15 minutes, and I use dried parsley flakes in place of the spinach. :)

Good basic recipe I use a large container of cottage cheese,drained then add 2 beaten eggs 1/2 to 3/4 cup sour cream and at least 1/2 cup Parmesan cheese also some garlic powder if desired & salt & pepper to taste .. if u wish Instead of cayenne pepper I always use a good pinch red pepper flakes ...cayenne does not give the clear, clean flavor of red pepper flakes the difference is amazing! I usaully dribble a bit of cold water (1/2 cup) around inside edges of pan before baking so won't be too dry

GREAT idea about the water around the edge!!!! I've always worried about it being to I'm going to try not reboiling the noodles! THANKS, wonderful tip!

Ment preboil the noodles, NOT reboil!!!! (: (: (:

That's a great tip (to drizzle a bit of water around the inside edge of the pan). I once used 'no cook noodles', and the noodles were uncooked around the edges. I'm sure that your solution will work out well, so I'll give it another try. Thanks for your suggestion regarding the noodles, but I'm still sticking to my own recipe for the lasagne filling. Try adding a bit of crumbled bleu cheese to the filling (not too much) but the taste is phenomenal!


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