READY IN 1 hr

Fabulous Foolproof Lasagna

Read Reviews (132)

"This lasagna recipe is so easy, even a novice cook could master it! Even better, it tastes so good, your family will fight over the leftovers. If there are any!" — CHEFSTACIE

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.
In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside.
Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of spaghetti sauce over the noodles. Repeat three more times. Top with the reserved mozzarella and Parmesan. Cover with foil.
Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jun 23, 2008

Good basic lasagna recipe. Definitely use more sauce than suggested - I usually use at least 2 jars. A hint when using no-boil noodles to keep them from being crunchy or gummy: coat the bottom of the pan with sauce BEFORE you lay the noodles in the pan. I also mix the sausage (or beef or turkey) in with the sauce and always place the sauce on the noodle layer. It's the sauce that gets absorbed by the noodles and cooks them (hence why you need plenty of sauce).

—Irishembi

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Most Helpful Critical Review

Feb 06, 2009

The directions do not call for enough sauce. You will need to add more. I can't tell you how much more because that is based on personal preference. Overall the recipe came out tasting alright.

—AMBIEPANTS

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180 Ratings

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Jul 06, 2008

This was simple and very good. A suggestion for "empty-nesters": It's just my hubby and I, so when I make lasagne, I use 4 9 x 5 foil loaf pans. I put some sauce on the bottom, 1 no-boil noodle, and continue layering, using 3 noodles per loaf pan. Bake one, and freeze the rest. When you want to fix on of the frozen ones, put in in the fridge the night before. And for those who had trouble with the no-boil noodles, if you let them soak for a few minutes in hot water it will solve the problem. Still a lot simpler and faster than boiling.

—JanHomeCookin

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Jun 23, 2008

Ok, you won't want to believe this..i didn't either until I tried it myself. Use any of your fav lasagna noodles. They do NOT have to be labeled no-boil. I use any i want and you don't have to use xtra sauce -- they'll be cooked. Try it!!

—dawn

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Aug 06, 2009

I thought this was so close to mine, that I had to try it. It was very good, but for me, I needed more. First of all, I don't understand why people pay that extra price for the "no boil" noodles. Regular lasagna noodles work just fine. I don't even place them in a bowl of hot water. Just place some sauce in the bottom of pan and lay noodles (not touching) to make room for growth. Then I added hamburger, to the sausage, and cottage cheese, black olives and spinach to the cheese mix. I always mix the four cheeses, and an egg or two, with the drained spinach and black olives and cheeses. Then I mix the sauce with the hamburger and sausage. Then I only have one bowl & one pan to clean up. I too needed extra sauce. Sometimes I make my own, (if I have all day, as the sauce does need to simmer for at least 3 or 4 hours) I layer sauce, noodles, cheese mix, more sauce, noodles and keep on going until all is gone. then top with lots of mozzarella. Cover and bake until really bubbly, and remove cover and cook some more for about 15 minutes to get the cheese cooked. I personally like the cheese a bit crunchy. GREAT recipe. Thanks for sharing!!

—Sherrie4222

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Jan 04, 2008

My family loved it! Again added a little something to it! Cooked the noodles first just because I've had no luck with the no boil type. Also I added about 4 cloves of minced garlic to the meat as it browned for flavor. I added 1 box of thawed frozed spinach squeezed dry on top of one layer of ricotta (just to sneak in vitamins). I ended up using a bottle and a half of marinara sauce and extra mozzarrella. All in all very yummy and easy. Made enough for many left overs!

—SARAHMULLINS

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Apr 09, 2007

Just like the title states, this lasagna is fabulous and foolproof! I added more cheese, more sauce, and made a layer of fresh spinach in the center. I didn't have any problems with the no-boil noodles... they were perfect! I baked mine a bit longer (45 minutes with foil, 15 without).

—MOLLE888

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Sep 30, 2003

Make sure you completely cover the noodles with sauce before baking to will keep them from getting crunchy. And, I often use more sauce than the recipe calls for. It just depends on your own taste.

—SPACIESTACIE

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Nutrition

Calories
462 kcal
23%

Carbohydrates
26.9 g
9%

Cholesterol
98 mg
33%

Fat
25.9 g
40%

Fiber
2.2 g
9%

Protein
29.6 g
59%

Sodium
1094 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fabulous Foolproof Lasagna

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 462
Calories from Fat: 233

% Daily Value *
Total Fat 25.9g 40 %
Saturated Fat 12.3g 61 %
Cholesterol 98mg 33 %
Sodium 1094mg 44 %
** Potassium 433mg 12 %
Total Carbohydrates 26.9g 9 %
Dietary Fiber 2.2g 9 %
Protein 29.6g 59 %
Sugars 6.3g
Vitamin A 15 %
Vitamin C 2 %
Calcium 66 %
Iron 22 %
** Thiamin 30 %
** Niacin 66 %
** Vitamin B6 18 %
** Magnesium 14 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.