Easy Recipe: No-Boil Lasagna (Sabroso Saturday)

My family loves lasagna.  What’s not to love? You’ve got pasta, sauce, cheese and meat.  It’s like heaven on a plate if you ask me.  I know there are many different ways on making lasagna like without meat, eggplant, spinach, chicken but I always make it with ground beef and sometimes I add a couple of Italian sausages.  I’m a carnivore (not so much of a veggie person) so I cannot eat a lasagna made without meat.  It’s the substance I need in a meal.

Back in March, I attended an event that was sponsored by Ragú where I got to meet Molly Ringwald and Marcela Valladolid.  It was also where I learned how to make a no-boil lasagna with regular lasgana noodles.

I was surprised because I always bought the no-boil noodles and paid “extra” just so I won’t have to boil.  I didn’t like the fact that I had to pay extra just so I won’t have to boil the noodles.  Plus, I think you get less noodle for your buck because the noodles are a lot smaller.

The No-Boil Lasagna recipe is very easy and simple to make.  I tweaked the recipe just a little bit because it contains some Latino flavor in the mix along with some sofrito, Italian sausage and spices.

No-Boil Lasagna


1 pound of ground beef
2 Italian Sausages (remove casing)
1 or 2 containers (15oz) of Ricotta Cheese (I used one)
1 pound of shredded  Mozzarella Cheese
1/2 cup of Parmesan Cheese
2 Eggs
2 Jars (1 lb. 10 oz.) of Ragú Old World Style Pasta Sauce
12 Uncooked Lasagna Noodles
Sofrito and your normal spices


1. Preheat your oven to 375°.  Combine ricotta cheese, 1 cup of mozzarella, 1/4 cup of Parmesan cheese and eggs in a bowl and mix. Set aside.

2. Heat your pan, skillet or pot (whatever you use to cook meat) and add a tablespoon of olive oil in the pan.  Add 2 tablespoons of sofrito and cook the sofrito for a few minutes.  Add the ground beef and the Italian sausage into the skillet and mix all together.

3. While the meat is cooking, I normally add all the spices. I use Adobo, a packet of Sazón, cumin, onion powder, garlic powder, pepper, oregano, 2 cloves of fresh garlic and Italian seasonings.

4. Once the meat is ready, you can then add the 2 jars of pasta sauce along with the meat and cook for 5-10 minutes.

5. Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 noodles and sauce. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining 1/4 cup Parmesan cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.

Preparation time: 20 Minute(s)
Cook time: 45 Minute(s)
Servings: 10

Unfortunately I do not have pictures but the next time I make this (which will be very soon!), I will post it here.

For more yummy recipes and/or to join and add your recipe, please visit Latina on a mission.

Happy Cooking and Thanks for visiting!


  1. Ilove lasaña!!

  2. I LOVE lasanga. Its a no fail entree. Its filling and flavorful. I especially like the fact that I do not have to boil the lasanga noodles. I always burn my fingers while handeling them!

    Thanks for the great recipe!

  3. I love no boil noodles. I remember making lasagne and having to boil the noodles and it was always a pain. Your recipe sounds delicious. I have to try it! YUMMO!!!

  4. Very good recipe, and easy to make!! I am like Garfield, a pasta lover!!!

  5. life is was hard before no-boil lasagna. This would be great to feed a crowd. que rico!

  6. No boil? That’s awesome! That’s the worst part of making lasagna.

  7. I’ll have to try this! I love lasagna and not having to boil the noodles is a big plus! Going to try this week 🙂

  8. My boys LOVE pasta and like you we are meat lovers. Although I have to admit I have incorporated a few meatless nights. Anyway the No Boil pasta is a Mom’s best friend- saves us so much time I love it!

    Thanks for linking up your recipe to Sabroso Saturday. I am loving all these new easy, quick, healthy recipes!

  9. I always buy no-boil lasagna noodles, too! I’ve actually started using veggies in my lasagnas instead of noodles, though. I layer thin slices of eggplant or zucchini… it tastes the same but w/out the carbs!


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