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This no-boil lasagna dish has a flavorful combination of two meats and three cheeses. Things’s easy to keep it simple with your favorite jarred spaghetti sauce!


1 pound ground beef (optional)
½ pound Italian sweet sausage
1 teaspoon garlic, minced
spaghetti sauce (48 ounces)
Ricotta cheese, 15 oz.
3 cups mozzarella cheese, shredded
2 eggs, big
3/4 cup Parmesan cheese, grated
¼  teaspoon salt 14 teaspoon powdered pepper 2 teaspoons dried parsley or 4 tablespoons freshly snipped
¼ cup water 12 lasagna noodles


Brown the ground beef and sausage together in a large pan over medium heat. Any fat should be drained and discarded.

Combine the minced garlic and spaghetti sauce in a mixing bowl. Cook for 5 minutes on low heat.

Combine the ricotta, 2 cups mozzarella cheese, eggs, ½  cup shredded Parmesan cheese, dried parsley, salt, and crushed black pepper in a large mixing basin. Mix thoroughly.

Spray a 9×13 baking sheet with cooking spray before assembling.

Pour ¾ cup of sauce onto the baking pan’s bottom.

3 uncooked lasagna noodles should be placed on the bottom of the pan.

⅓ of the cheese mixture and ¼ of the sauce should go on top.

Layers should be repeated (noodles, cheese, sauce, noodles, cheese, sauce).

3 noodles, remaining sauce, remaining 1 cup mozzarella, and Parmesan cheese are placed on top.

**If your sauce is thick and hearty, add  ½cup water to the pan’s edges. You won’t need as much water if your sauce is runnier, like Old World Style Ragu).

Using cooking spray, coat a piece of aluminum foil. Aluminum foil should be used to cover the pan (sprayed side down). This spray keeps the cheese from adhering to the pan.

Preheat the oven to 350 degrees Fahrenheit and bake for 50 minutes. Remove the lid and bake for another 10 minutes.

Allow 10 minutes for the lasagna to rest before cutting and serving.


The calories shown are for a dish that serves 15, with 1 serving equaling 1 slice of lasagna. The calories provided are only an estimate because different brands of products have varying nutritional information. **Because we are not dietitians, we recommend consulting a nutritionist for precise nutritional advice.

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