No special "no-boil" or "oven-ready" noodles are required for a no-boil lasagna. Just buy the regular noodles and get to baking. :)
Blue Ribbon Recipe
Since the noodles aren't boiled first, this lasagna can be put together in a snap. There is a lot of sauce in this recipe which allows the noodles to pull moisture from the dish without drying the lasagna out. The layers are creamy, meaty, and delicious. Sometimes lasagna can be a little soupy when first cut into, but not this one. It easily cuts a beautiful slice. Because of the sausage and the black pepper, this is a little spicy. If you aren't a fan of black pepper, we'd suggest cutting back to your liking.
shredded mozzarella, I use about 4 cups cause I'm a cheese freak, adjust to your preference
grated Parmesan cheese
1 1/2 tsp
How To Make lasagna - no boil
Preheat oven to 350°F. In a large skillet, brown both types of meat. Drain.
Add back to the skillet. Add sauce and bring to a boil. Set aside.
In a bowl, mix together cottage cheese, half of the mozzarella (I use 2 cups here), Parmesan, eggs, salt, and pepper.
Spread 1 cup sauce over the bottom of 13X9X2" baking dish.
Arrange 3 uncooked lasagna noodles lengthwise over sauce.
Spread one-half of the cheese filling over lasagna.
Then another cup of sauce.
Then sprinkle mozzarella over the sauce.
Repeat layers of lasagna, cheese filling, sauce, and mozzarella.
Place last 3 pieces of lasagna noodles.
Then remaining sauce.
Cover tightly with foil and bake 45 minutes.
Remove foil. Sprinkle on enough mozzarella to cover the top layer. Bake an additional 15 minutes, uncovered.
Remove from oven. Let stand 10 minutes before cutting.
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