Have you tried no boil lasagna noodles? Well, we did and wow it was the best layering lasagna with no boil noodles we ever made. Get the secret to this amazing dish. For more Italian recipes see my Main Dish page.
We have been making lasagna the same way for years. I have tried the no boil lasagna noodles in the past and wasn’t all that impressed. That was until last week when we used our Le Cruset retangular casserole dish with a lid to make this family favorite.
We tried no boil noodles from Trader Joes a couple of months ago and the lasagna came out fantastic. It tasted just like what you would get at an Italian restaurant with homemade noodles. Soft fork tender noodles. It was so good.
This recipe came out even more spectacular when we used the Le Cruset stoneware casserole dish. The stoneware makes the whole lasagna cook evenly and the no boil noodles soak up the sauce perfectly. We cooked the lasagna with the lid on. We think that was the key to the fluffy layers!
Layering Lasagna with No Boil Noodles
Can you overlap no boil noodles?
We did not overlap our no boil noodles. We were afraid they would stick together while cooking.
Do you have to boil lasagna before baking?
Not if you use “no-boil” noodles. We love Trader Joes’ No Boil Noodles but any pasta brand will work.
Which layer of lasagna goes first?
Before the bottom layer, you want to put down a layer of sauce so the noodles do not stick to the bottom of the pan. With no-boil noodles, they need the extra moisture from the sauce to soften the noodles. We covered the lasagna with the stoneware lid while cooking to create humidity and more moisture for the noodles to soften.
What is the best way to layer lasagna?
We love thin layers, but you can make them thick or thin. For my Spinach lasagna recipe, I like to do one layer of just cheeses and then a thicker layer of spinach and mushrooms then repeat. For this recipe, we did thin only layers of bolognese sauce and cheese.
More Italian Recipes to Try:
- Creamy Baked Scallops and Shrimp
- Spinach Smoked Mozzarella Pasta Salad (Whole Foods Copycat)
- Hearty Turkey Lasagna Soup
- Pasta e Fagioli Italian Soup (Olive Garden Copycat)
- Ricotta Stuffed Shells
- Baked Zoodles and Meatballs (Low Carb)
- Cheesy Oven-Baked Ravioli
- Spinach Lasagna (Lasagna Trio Pan Review)
- Creamy Baked Tuscan Chicken
- Also, try my friend Erlene’s Cheese Ravioli Lasagne too!
GET THE RECIPE
MAKE AHEAD: Make lasagne and place single servings in an airtight container and keep it in the refrigerator for 4-5 days.
FREEZER: Place leftovers in single servings in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 2-3 minutes on high until done.
Restaurant Style Lasagna with No Boil Noodles
- 2 jars Trader Joes beef Bolognese Pasta Sauce
- 1 tsp minced garlic
- 1 tsp basil
- 1 tsp oregano
- 1 box no-bake lasagna noodles we love Traders Joes
- 15 oz whole milk ricotta cheese- seasoned with
- salt & fresh ground black pepper
- 1 tsp Italian seasoning
- 2 16 oz bags mozzarella cheese shredded, we love Tillamook Thick Cut Shredded.
- grated parmesan cheese we used Kraft
- Heat oven to 350 degrees.
- Heat a saucepan on med-low. Add both jars of bolognese sauce to the pan. Season the sauce with minced garlic, basil, and oregano.
- In a mixing bowl add ricotta cheese, salt & fresh ground black pepper, and Italian seasoning. Blend well and set aside.
- Start arranging the lasagna by adding a 14 of sauce to the bottom of a 13 x 9 dish or stoneware casserole dish.
- Add a layer of no-boil noodles over the sauce and repeat these layers: noodles, ricotta cheese, mozzarella, and sauce.
- Repeat until you run out of noodles. The top layer is a layer of noodles then sauce and top with mozzarella and parmesan cheese.
- Bake with the stoneware lid on for 45 minutes. Remove lid and raise temperature to 400 and bake again with the lid off for 5-10 minutes until the cheese is brown on top.
The information shown is an estimate provided by a nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Values may vary depending on the brand of foods used.
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