This is my mom’s recipe and I love it. It’s quick to make and tastes great! So if you’re looking for a yummy lasagna recipe that’s simple to make then give this one a try.
It can be put together super quick because the noodles don’t need to be cooked before the lasagna is assembled. The marinara sauce softens the noodles while it’s in the fridge overnight and then they bake up nice and tender the next day. Make sure to use regular lasagna noodles and not oven-ready ones.
Since extra marinara sauce is used to hydrate the noodles this lasagna has lots of flavor. Especially when combined with the delicious three cheese blend of ricotta, Parmesan and mozzarella or provolone (use whichever you like best). And the fresh, light flavors of some dried parsley add the perfect contrast to the rich cheeses so it’s not too heavy. It’s so good!
Classically delicious lasagna that doesn't require pre-cooking the noodles.
- 6 cups marinara sauce
- 32 ounces ricotta cheese
- 2 eggs
- 3 tablespoons dried parsley
- 4 ounces mozzarella or provolone cheese, shredded or cut into small, thin pieces
- ¼ cup grated Parmesan cheese
- 9-12 lasagna noodles, uncooked
- 1 pound sausage with casings removed if present, browned (optional)
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Mix together the ricotta cheese, eggs, parsley, ½ of the mozzarella/provolone, Parmesan and sausage if using.
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In a 9 inch by 13 inch pan layer in the following order: sauce, noodles (break one to fit on the end if there’s enough room), sauce, filling, noodles, sauce, filling, noodles and sauce.
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Sprinkle the remaining mozzarella/provolone cheese on the top.
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Cover and refrigerate overnight before baking to hydrate the noodles.
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Bake at 350 degrees for 30 minutes covered and 30 minutes uncovered or until hot and bubbly around the edges.