Brad’s Awesome No Boil Lasagna

Do you love lasagna?

Do you never cook it because of how much of a nuisance it is to make?

Congratulations, we have something in common.

Actually I should say we had something in common. Now, not so much.

We can fix that though. After you try this recipe you will be making it all the time, and we will have lasagna in common again.

This recipe takes all of about 15 minutes to put together and is done in just over an hour start to finish. It’s so easy that you don’t even need a measuring cup.

It also freezes uncooked quite well, so you can spend the 15 minutes on the weekend and still have an awesome dinner in the middle of a hectic work week.


  • 1 box (16 oz usually) of lasagna noodles.
  • 1 lb chicken Italian sausage. (any ground meat will work, but the sausage works best since it takes care of seasoning the lasagna for us.)
  • 2 cans of pasta sauce
  • 2 eggs
  • 1 container of ricotta cheese (15 oz)
  • 4 cups shredded mozzarella cheese (finely shredded works best) 

Not much of a shopping list is there. Well, on to the destructions.


Building the lasagna

  • Preheat the oven to 375.
  • Take your pound of chicken Italian sausage and brown it while you are doing the next couple steps. Set it aside.


As though you needed me to show you what browned sausage looks like.


  • Grab yourself a bowl and mix the eggs, the ricotta cheese, and half of the mozzarella cheese. Set it aside.


Your cheese and egg mixture should look something like this.


  • Take your 13 x 9 x 3 lasagna pan and spread about 2/5 of a can of pasta sauce in the bottom.
  • Next we will start building our layers.
  • First layer (in order): 4 or 5 lasagna noodles, sufficient to cover the bottom of the pan, 1/3 of your cheese mixture, half of the meat, half of whats left of your mozzarella (about a cup), 2/5 can of sauce.


As you layer on the meat and cheese it will look something like this.


  • Second layer (in order): 4 or 5 lasagna noodles, sufficient to cover the pan, 1/3 of the cheese mixture, 2/5 cup of sauce. (If your guesstimating the sauce right, you should have started on your second can at this point)
  • Third layer (once again, in order): 4 or 5 lasagna noodles, sufficient to cover the pan, the last 1/3 of the cheese mixture, the rest of the meat, 2/5 cup of sauce.
  • Fourth and last layer (in order): 4 or 5 lasagna noodles, sufficient to cover the pan, the last cup of the shredded cheese, the last 2/5 can of the sauce.


There it is, all built.


  • Cover with foil and bake for 50-60 minutes.
  • Remove foil and bake another 5-10 minutes. (great time to put your garlic bread in with it)
  • Let rest for 15 minutes and serve.


Mmmmm, yummy Lasagna goodness fresh from the oven. I really wish I had an app for posting what my kitchen smells like right now.


  • Enjoy the looks of admiration and take the evening off since you slaved over a hot stove all afternoon making dinner.

    Man I love me a good lasagna. I should have been named Garfield.


Tweaks you can try

Ok, now the most awesome thing about this is it is not my way or the highway. So long as you keep the basic building blocks of noodles, cheese, and sauce, you can have a lot of fun playing with this one and making it your own.
A friend of mine tweaked it to be a meatless lasagna by simply removing the sausage and going with more cheese. He added about 2 – 3 cups more shredded cheese and added spices to the cheese mixture to account for what was in the sausage.
I have also swapped out the mozzarella for the 5 cheese Italian blend that they have at the grocery.
I’ve made it with regular ground turkey and added garlic and Italian seasoning.
I have even made this in a dutch oven in the coals of a campfire. You want to see jealous friends? do this a few days into a campout when they are all living off hotdogs and beans  in a can.
Alrighty, enough for me for today. It’s not even breakfast and I am making myself hungry.




4 thoughts on “Brad’s Awesome No Boil Lasagna

  1. Oh wow! I don’t mind making the bolognese-style sauce, or the bechamel sauce, or layering and baking in the oven, but all of those things in one cooking session can get a bit much. I like the idea of simplifying the cheese sauce to just ricotta and mozzarella – will definitely try it 🙂

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