Mary's Lasagna Casserole Recipe | No Need to Boil Pasta!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Preheat oven to 350°F (180°C).

In a skillet, heat to medium and brown 1 pound of ground sausage for about 2 minutes on one side, then turn and continue until golden brown.

Turn off the heat and set the skillet aside.

In a bowl or blender, combine 2 jars of pasta sauce (48 ounces total) and 1 cup of ricotta cheese (8 ounces).

Add the browned ground sausage to the mixture.

Optionally, add 1 to 3 teaspoons of red pepper flakes, 2 teaspoons of Italian seasoning, and 1 teaspoon of garlic powder. Blend or mix until combined.

In a 9x13 inch (23x33 cm) pan, spread 1.5 cups of sauce on the bottom.

Place 3/4 of a box of uncooked lasagna noodles (12 ounces) on top, breaking pieces as necessary to fit.

Spread another 1.5 cups of sauce over the noodles.

Sprinkle about 1/3 of the total cheese (2 cups or 16 ounces) on top of the sauce.

Repeat layering with noodles, sauce, and cheese for a total of three layers of noodles and four layers of sauce.

On the final layer of noodles, spread the remaining sauce evenly and top with the remaining cheese.

Cover the casserole with aluminum foil, spraying the foil with non-stick spray to prevent sticking.

Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes to brown the cheese.

Check doneness by inserting a knife in the center; it should go in easily.

Let the casserole cool for 15 minutes before serving to allow it to firm up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens