I’m here to tell you this easy weeknight lasagna with tomato sauce. Lasagna doesn’t have to be a laborious time consuming dish to make. Take a look at the name of this recipe, it’s Easy Weeknight Lasagna. That’s right, you can pull this meal together on a weeknight. The secret that sets this dish apart from any other lasagna recipe is that this is using no-boil noodles.
Have you seen the no-boil lasagna noodles in your grocery store? If you haven’t, take a look at them here so you know what to look for next time you’re down the pasta aisle.
What are no-boil lasagna noodles?
Aside from being a huge time saving ingredient on a weeknight, they are noodles that don’t need to be boiled in water before layering them in your lasagna. The reason these noodles don’t need to be boiled is because they have been pre-cooked, then dried. They finishing cooking in the tomato sauce in your casserole dish. Skip the boiling pot of water and save time and energy on a busy weeknight!
How do I cook them?
Here’s the great thing, you don’t need to do anything before layering them in your lasagna casserole dish! Since they’ve been pre-cooked for you, there’s no need to boil a big pot of water to cook long lasagna noodles. Nope! Just start the layering process with the noodles right out of the package.
Here’s the big tip though: because they don’t boil they do need the moisture and heat from your tomato sauce in the casserole dish in order to finishing cooking and become soft. So, an important part of layering your lasagna is to use lots of tomato sauce. Make sure every part of your noodles is covered by the sauce to ensure the noodles cooks properly. Nobody likes crunchy lasagna noodles.
I love the time-saving no-boil lasagna noodles. A few differences to note between these and traditional lasagna noodles:
- I notice they are a bit flatter than traditional lasagna noodles, and depending on the brand you buy they might not have that typical wavy edge. Because of this, I also find that the final appearance it slightly more compressed and compact.
- When it comes to taste and texture, I find that they have a slightly starchier and denser taste and texture compared to traditional lasagna noodles.
Homemade or Jarred Tomato Sauce?
I highly recommend using homemade tomato sauce, and you’re in luck because I have that recipe for you right here. But, if you’re in a pinch you can use 2 jars of your favorite tomato or marinara sauce. There are some really great jarred sauces on the shelves nowadays. Since the sauce is one of the main stars of this dish, reach for a higher quality sauce. I know it’s tempting to buy the bargain brand, but when an ingredient is one of the main items you really need to buy higher quality. If you’re wanting to make your own tomato sauce, my recommendation is to make the sauce on a Sunday. Now, when you’re ready to make this recipe during the week, just pull out your pre-made sauce and start layering. What a perfect dinner, homemade tomato sauce served over a cheesy easy lasagna! And, this makes such a large batch you’ll have leftovers for lunches or dinners during the week.Print
Easy Weeknight Lasagna with Tomato Sauce
Easy Weeknight Lasagna uses no boil noodles to save you time and energy. Serve with homemade or your favorite jarred tomato sauce.
Easy Tomato sauce recipe or two jars of your favorite tomato or marinara sauce
1 9oz box of no boil lasagna noodles
1 15oz container of ricotta cheese
1 egg white
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
4 cups of shredded whole milk Mozzarella cheese
1/3 cup shredded Romano cheese
1. Preheat oven to 375 degrees.
2. In a medium bowl, combine the ricotta cheese, the garlic powder, salt, Parmesan cheese, 2 cups of the Mozzarella cheese and the egg white. Stir to combine.
3. To start layering the lasagna, pour 1 and 1/2 cups of tomato sauce into the bottom of the empty 9×13 casserole dish. Then place 3 of the lasagna noodles side by side in the bottom on top of the sauce. Don’t worry that there is space, the noodles will expand as they cook. Next, pour 1 cup of tomato sauce over the noodles, making sure to cover the entire noodle, then take 3/4 cup of the ricotta cheese mixture and spoon over top of this layer of noodles, sprinkle with with about 1/4-1/2 cup of shredded Mozzarella cheese. Repeat this 3 more times. When you get to your top later, cover with the remaining sauce, again making sure the noodle is covered, and top with remaining Mozzarella cheese, and lastly cover with the Romano cheese.
4. Cover with foil, and bake for 25 minutes, uncover and cook an additional 3 minutes. Lastly, hear your broiler to High, place uncovered lasagna under the broiler for 4 minutes until the top layer of cheeses is browned and bubbly.