Super Easy Homemade No Egg Lasagna Recipe
Made from simple ingredients, this No Egg Lasagna recipe is a family favorite and weeknight staple at my house.
What are my favorite things about this No Egg Lasagna recipe?
Many traditional lasagna recipes require making multiple different mixtures (think sauce mixture, ricotta mixture, cheese mixture, etc.), which inevitably entails dirtying so many dishes. This easy lasagna recipe is streamlined, quick, and virtually no mess. It tastes just as good as classic lasagna and of course better than frozen lasagna.
Frequently Asked Questions about this No Egg Lasagna recipe:
Can you tell me how to reheat lasagna?
I prefer to reheat lasagna in the microwave, covered, on High in 30-second intervals.
How long is leftover lasagna good for?
For a meat and tomato sauce based lasagna, I recommend leftovers be discarded after 4 days.
How long can you freeze lasagna?
A homemade lasagna if well wrapped in heavy-duty aluminum foil or in an airtight container should keep up to 6 months in the freezer.
How long can lasagna sit out?
The rule of thumb for all perishable foods is to not allow them to sit out at room temperature for more than 4 hours total.
Super Easy Homemade No Egg Lasagna Recipe
- Total Time: 35 minutes
- Yield: 9 servings
Description
Homemade lasagna doesn’t get any easier than this! Your family will love this recipe. And the good news is that the leftovers are even better the next day!
Ingredients
- 1 lb. ground beef (I used ALDI SimplyNature 85% lean ground beef)
- 1 (24-oz,) jar tomato basil pasta sauce (my favorite brand is either ALDI SimplyNature or Rao’s)
- Cooking spray
- 6 gluten free lasagna noodles (I used DeBoles)
- 8 oz. fresh mozzarella cheese, thinly sliced
- 1/2 (15-oz.) container part-skim ricotta cheese, at room temperature
- 4 oz. shredded parmesan cheese
- 1 tsp. Italian seasoning
- Pinch of garlic salt
Instructions
- Preheat oven to 375 degrees F. Boil noodles according to package directions (do not overcook) or use oven-ready no boil lasagna noodles.
- Cook beef in a large skillet over medium, stirring often, until crumbled and brown; drain, and return beef to pan. Add pasta sauce; stir, and cook until heated through, 5 to 7 minutes.
- Coat a 9-inch square glass baking dish or casserole dish with cooking spray; spoon a couple of tablespoons of meat sauce into bottom of prepared dish, and spread evenly.
- Layer 3 of the noodles over the sauce. Top with 1/2 of the remaining beef mixture.
- Top evenly with mozzarella slices in a single layer. Arrange remaining noodles over mozzarella slices.
- Carefully spread ricotta over noodles. Top with remaining beef mixture.
- Sprinkle top layer evenly with Parmesan, Italian seasoning, and garlic salt.
- Bake, covered with aluminum foil, until hot throughout and bubbling around edges, about 30 minutes. (If desired, increase oven to temperature to broil; broil 2 to 3 minutes until top of the lasagna is golden brown.) Remove from oven; let stand 10 minutes. Slice, and serve.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 360
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Carbohydrates: 19 g
- Fiber: 1.3 g
- Protein: 32 g
If you enjoyed this No Egg Lasagna recipe, here are some other Quick and Easy Dinner recipes you’ll enjoy:
4 Ingredient Slow Cooker Chili
Bread Machine Garlic Knots
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