foodmeanderings.com
📋 Make-Ahead Lasagna (with no boil noodles)
This easy homemade lasagna is made with meat (ground beef), fresh lasagna noodles, fresh spinach, mushrooms and Parmesan cheese. It's an easy oven ready, make ahead lasagna with no boil noodles, that freezes well and is perfect for feeding a crowd or taking along to a potluck!
Prep
20 min
Cook
45 min
Total
1h 5m
Serves
12
Instructions
- 01
Preheat oven to 350 degrees F/176 degrees C. Spray a 9X13 lasagna baking pan with non-stick cooking spray.
- 02
Brown ground beef and onion in large pot or in a deep, large skillet over medium-high heat. Drain the meat if you are not using extra lean ground beef.
- 03
Add oregano, mushrooms, tomato sauce and tomato paste and garlic and simmer on medium- low (covered ) for 15 minutes.*If using fresh mushrooms add additional 1/2 cup of water.
- 04
In a separate medium bowl, (washed and dried) spinach with parmesan cheese and cottage cheese.
- 05
Pour 1/2 the meat sauce in bottom of pan and spread evenly.
- 06
And cover with a layer of 2 sheets of the uncooked noodles (until all covered).
- 07
Spread all the cottage cheese mixture over the noodles.
- 08
Then cover with the remaining noodles.
- 09
Top with remaining sauce.
- 10
Cover with aluminum foil creating a tight seal *** This is important or the noodles with not cook properly otherwise!!
- 11
Bake in prepared oven for 45 minutes or until noodles are soft enough to easily put a fork through.
- 12
Remove aluminum foil and add grated cheese.
- 13
Return to oven (uncovered) for 15 minutes. Then turn up oven to broil (500 degrees maximum) for 1-3 minutes until bubbly and lightly browned (keeping a close eye so it does not burn)
- 14
Allow lasagna to rest for 5-10 minutes before cutting. Slice into 12 pieces.
Nutrition
per serving · 1 serving
- Calories
- 246
- Protein
- 20g
- Carbs
- 9g
- Fat
- 14g
- Fiber
- 1g
- Sugar
- 5g
- Sat. fat
- 7g
- Sodium
- 825mg
- Cholesterol
- 50mg
Variations & swaps
📖 Variations & Substitutions
- Lighten it up: If you want to lighten up this recipe, use light/reduced-fat cottage cheese, extra lean ground beef, and light or fat-free parmesan cheese!
- Spinach: You can use frozen spinach if you don't have fresh. Just make sure to completely defrost, drain, and really squeeze out any liquid.
- Mushrooms - You can use fresh instead. If you use fresh, you'll need to add ½ cup of water to the recipe (at the same time you add the mushrooms).
- Oregano- If you prefer to use fresh oregano, you'll need double the amount you'd use for dried, or you could use Italian seasoning. I use herbs I dehydrated in the air fryer in the fall. Learn how to dehydrate herbs in the air fryer here.
- Lasagna noodles - If you can't get fresh, you can substitute oven-ready lasagna sheets. *If you do this, you'll need to add about ½ - ¾ cup extra liquid in the form of tomato juice (I use V-8 for flavor!) You simply pour this all over the top of the lasagna before putting on the aluminum foil.
- Tomato sauce - you can substitute canned crushed tomatoes.
Free · No ads
Save this recipe to your own library.
iCook.ing is a free recipe library. Create an account in 10 seconds to save this recipe, plan your week, and head to the store with one shopping list.
Save from anywhere
Paste a link from a recipe blog, Instagram, TikTok, Facebook, or Pinterest — we pull the ingredients, steps, and photo.
Plan your week
Drag recipes onto a weekly plan, scale for the number of people you're feeding, and never wonder what's for dinner.
One shopping list
Your plan rolls up into a single, de-duplicated shopping list — sorted by aisle so the store run is faster.
Cook, don't scroll
Big, screen-stays-awake cook mode with built-in timers. No ads. No life story above the recipe.