No-Fuss Lasagna Recipe

Name: No-Fuss Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, small dice; 2 garlic cloves, smashed and chopped fine; 1/3 cup carrot, peeled and shredded; 1 (28 ounce) can crushed tomatoes; 3 tablespoons tomato paste; 3 tablespoons extra virgin olive oil; 2 1/2 teaspoons basil; 2 teaspoons oregano; 1 1/2 teaspoons salt; parsley, to taste; pepper; 15 sheets no-boil lasagna noodles; 16 ounces mozzarella cheese, shredded; 2 cups ricotta cheese

Servings: persons

1 small onion, small dice
2 garlic cloves, smashed and chopped fine
1/3 cup carrot, peeled and shredded
1 (28 ounce) can crushed tomatoes
3 tablespoons tomato paste
3 tablespoons extra virgin olive oil
2 1/2 teaspoons basil
2 teaspoons oregano
1 1/2 teaspoons salt
parsley, to taste
pepper
15 sheets no-boil lasagna noodles
16 ounces mozzarella cheese, shredded
2 cups ricotta cheese

1
Coat the bottom of a large pot with olive oil and turn heat on medium to medium-high. Add onion and saute until beginning to turn translucent. Add salt and stir inches Add garlic, stir in and saute until fragrant and onions are totally translucent. Add basil, oregano, and pepper. Add shredded carrot, stir in and saute for about 30 seconds. Add can of crushed tomatoes and tomato paste. Stir in and let simmer for at least 20 minutes and tomato paste has dissolved into the sauce.
2
Spread about 1/4 cup sauce in the bottom of a 9x13 inch casserole dish. Lay three sheets of lasagna noodles on top of sauce in dish. Drop a large spoonful of ricotta on each and spread with fingers until each sheet has a fairly even coating. Sprinkle mozzarella over ricotta, then add a little bit of sauce over each sheet. Layer three more lasagna sheets in same direction as the previous layer and gently press down. Repeat until you lay down a fifth layer of noodles.
3
For the final layer top with remaining sauce and mozzarella then sprinkle with a little salt, basil, and parsley.
4
Cover with foil and bake at 375 degrees F for 50 minutes. If desired, take off foil and put back in oven for another 5 minutes to crisp the top of the lasagna.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small onion, small dice, 2 garlic cloves, smashed and chopped fine, 1/3 cup carrot, peeled and shredded, 1 (28 ounce) can crushed tomatoes, and more.

Yes, No-Fuss Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

No-Fuss Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions