Looking for an easy Lasagna recipe for lunch/dinner? This Easy Cheesy No-Boil Lasagna will make your DAY! Serve it with a side of garlic bread and/or salad! This recipe is PERFECT for Meal-Prep as well.
This Lasagna recipe does NOT require ricotta cheese or cottage cheese. It only takes one type of cheese, marble cheese.
Even though this recipe has a lot of ingredients, it is actually really easy to make this delicious home-made lasagna. The first step is to make the meat sauce and then assemble the lasagna.
INGREDIENTS FOR EASY-CHEESY NO-BOIL LASAGNA:
- 1 Box of OVEN-READY Lasagna (NO BOILING REQUIRED) No Name Brand Oven-Ready Lasagna from No-Frills is used in this recipe.
- 1 Bar of Marble Cheese (Shredded) (This recipe uses Cracker Barrel Marble Cheese)
INGREDIENTS FOR MEAT SAUCE:
- 1 Pack of Ground Beef (approx. 1.6-2 lbs)
- 2 packs of sliced Mushrooms
- 1 Red Onion and 1 White Onion (Diced)
1 pack of ground beef 
Mushrooms and Onions
- 3 cloves of Garlic (or 4 teaspoons of home-made garlic oil)
- 2 Teaspoons Garlic Powder
- Salt/Pepper (To Taste)
Garlic Oil
- 1 Bowl of Mixed Vegetables
- A Can of Tomato Paste (156ml)
- 1 Can of Whole Tomato (San Marzanotomato – 96ml)
Mixed Vegetables 
Canned Tomato paste and Whole Tomatoes
- ¾ jar of Classico Tomato Sauce (any kind. This recipe uses Roasted Garlic & Onion)
- 2 Pinches of Dried Rosemary
Classico Tomato Sauce 
Rosemary
- A Couple Shakes of Dried Oregano
- 4 Dashes of Lea & Perrins Worcestershire Sauce
- A Splash of White Wine (Big House is used in this recipe)
- Chili Flakes (Optional)
HOW TO MAKE MEAT SAUCE:
Firstly season the ground beef with 1 big pinch of Salt/Pepper and Garlic Powder. Then brown the ground beef in a pan with a little bit of oil until cooked. Drain the liquid out using a strainer and put in a bowl.
Meanwhile, defrost a bowl of frozen mixed vegetables in water and drain.
Dice the red and white onions. Then in a pot, sautee the onions in a little bit of oil, add 2 teaspoons of garlic oil, chili flakes (optional).
Next, add sliced mushrooms, 2 more pinches of Salt/Pepper and 2 teaspoons of garlic oil.
Then pour in the cooked ground beef, tomato paste, a can of whole tomato sauce, use scissors to cut the tomatoes to smaller pieces. Stir and mix well.
Add 3/4 jar of Classico Tomato Sauce (Roasted Garlic & Onion is used in this recipe), a pinch of rosemary, oregano and chili flake, mixed vegetables. Stir and simmer at medium low heat for 10-15 mins.
Finally, add in a splash of white wine and 4 dashes of worcestershire sauce.
On the other hand, shred a bar of Cracker Barrel Marble Cheese.
HOW TO ASSEMBLE THE LASAGNA:
- Use a 9×13 Non-Stick Pan
- Spread the Meat Sauce onto the bottom of the baking pan. (MUST DO)
1st Layer:
- Top with 4 Lasagna Noodles Horizontally and 1 Lasagna Noodle Vertically. (Layer Noodles but DO NOT Overlap.  Break the end of the Lasagna Noodle to fit like a puzzle.)
- Spread Meat Sauce evenly
- Add Shredded Cheese evenly
2nd Layer:
- Top with 4 Lasagna Noodles Horizontally and 1 Lasagna Noodle Vertically. (Layer Noodles but DO NOT Overlap. Break the end of the Lasagna Noodle to fit like a puzzle.)
- Spread Meat Sauce evenly
- Add Shredded Cheese evenly
3rd Layer:
- Top with 4 Lasagna Noodles Horizontally and 1 Lasagna Noodle Vertically. (Layer Noodles but DO NOT Overlap. Break the end of the Lasagna Noodle to fit like a puzzle.)
- Spread Meat Sauce evenly
- Add Shredded Cheese evenly
4th Layer:Â
- Top with 4 Lasagna Noodles Horizontally and 1 Lasagna Noodle Vertically. (Layer Noodles but DO NOT Overlap. Break the end of the Lasagna Noodle to fit like a puzzle.)
- Spread Meat Sauce evenly
- Add Shredded Cheese evenly
- Cover with Parchment Paper to avoid the cheese from sticking.
- Then Cover with Aluminum Foil on top of parchment paper.
Then bake at 375F for 45 minutes.
Next, remove the foil and parchment paper and put the lasagna back in the oven to broil for another 5 minutes or until the top is golden brown.
Garnish with basil and ENJOY with garlic bread or a side salad.
Equipments Used in this Recipe:
- Calphalon 9×13 non-stick pan:
Recommended Side dishes for this lasagna:
Other recommended Pasta Dishes:
- Simple Meatball Linguini Recipe
- Grilled Sausage Vegetable Pasta Salad
- Spaghettini with Garlic, Mushrooms and Pancetta
TIPS to make the BEST Lasagna:
- White Wine
- Use Oven-Ready Lasagna (NO Boiling required)
- Cover Aluminum Foil on top of Parchment Paper. This will prevent the cheese from sticking
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 55 minutes |
| Servings |
Servings
|
- 1 Box OVEN-READY Lasagna NO BOILING REQUIRED
- 1 Bar Marble Cheese Shredded
- 1 Pack Ground Beef approx. 1.6-2 lbs
- 2 Packs Sliced Mushrooms
- 3 cloves garlic or home-made garlic oil
- 2 Teaspoons garlic powder
- Salt & Pepper To Taste
- 1 Bowl Mixed Vegetables
- 1 Can Tomato Paste 156ml
- 1 Can Whole Tomato Sauce San Marzanotomato – 96ml
- 1 Red Onion and 1 White Onion (Diced)
- 3/4 Jar Classico Tomato Sauce (any kind. This recipe uses Roasted Garlic & Onion)
- 2 Pinches Dried Rosemary
- A Couple Shakes of Dried Oregano
- 1 splash white wine (Big House is usedthis recipe)
- 4 Dashes Lea & Perrins Worcestershire Sauce
- Chili Flakes (Optional)
Ingredients
|
|
- Season the ground beef with 1 big pinch of Salt/Pepper and Garlic Powder.
- Brown the ground beef in a pan with a little bit of oil until cooked.
- Drain the liquid out using a strainer and put in a bowl.
- Defrost a bowl of frozen mixed vegetables in water and drain.
- Dice the red and white onions.
- In a pot, sautee the onions in a little bit of oil, add 2 teaspoons of garlic oil, chili flakes (optional).
- Add sliced mushrooms, 2 more pinches of Salt/Pepper and 2 teaspoons of garlic oil.
- Pour in the cooked ground beef
- Add Tomato Paste
- Add a can of whole tomato sauce, use scissors to cut the tomatoes to smaller pieces.
- Stir and mix well.
- Add 3/4 jar of Classico Tomato Sauce (Roasted Garlic & Onion is used in this recipe)
- Add a pinch of Rosemary
- Add Oregano
- Add Chili Flake (Option)
- Pour in Mixed Vegetables.
- Stir and simmer at medium low heat for 10-15 mins.
- Add in a splash of White Wine
- Add 4 dashes of Worcestershire Sauce.
- Use a 9x13 Non-Stick Pan
- Spread the Meat Sauce onto the bottom of the baking pan. (MUST DO)
- 1st Layer: Top with 4 Lasagna Noodles Horizontally and 1 Lasagna Noodle Vertically. (Layer Noodles but DO NOT Overlap. Break the end of the Lasagna Noodle to fit like a puzzle.); next Spread Meat Sauce evenly then Add Shredded Cheese evenly
- 2nd Layer: Top with 4 Lasagna Noodles Horizontally and 1 Lasagna Noodle Vertically. (Layer Noodles but DO NOT Overlap. Break the end of the Lasagna Noodle to fit like a puzzle.); next Spread Meat Sauce evenly then Add Shredded Cheese evenly
- Repeat for 2 more layers.
- Cover with Parchment Paper to avoid the cheese from sticking.
- Then Cover with Aluminum Foil on top of parchment paper.
- Bake at 375F for 45 minutes.
- Remove the foil and parchment paper
- Put the Lasagna back in the oven to broil for another 5 minutes or until the top is golden brown.
- Garnish with basil and ENJOY with garlic bread or a side salad.