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No Boil Lasagna

Easy No-Boil Lasagna Recipe

This easy no-boil lasagna recipe layers oven-ready pasta with rich pork Bolognese and creamy béchamel for a comforting homemade dinner.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Additional time10 minutes
Total Time 2 hours 55 minutes

Ingredients

Bolognese Sauce

  • 100 ml extra virgin olive oil
  • 2 yellow onions
  • 3 cloves garlic
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 red bell pepper
  • 2 carrots
  • 1 kg ground pork
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 700 g passata
  • 100 ml white wine
  • 2 bay leaves
  • 3 cloves
  • ½ teaspoon thyme
  • 1 teaspoon dried oregano
  • 100 ml water

Bechamel Sauce

  • 125 g butter
  • 70 g wheat flour 00
  • 1 l whole milk
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon nutmeg

Lagsana

  • 12 lasagna sheets oven-ready (no-boil lasagna sheets)
  • 100 g Parmesan cheese grated
  • 100 g Mozzarella cheese

Instructions

  • Heat ⅓ cup (100 ml) extra virgin olive oil in a large saucepan over medium heat. Blend 2 yellow onions and 3 garlic cloves into a smooth paste, add them to the pan with 1 teaspoon salt and ½ teaspoon black pepper, and sauté until translucent.  
  • Blend 1 red bell pepper into a paste and add it to the pan. Cook for a few minutes. Blend 2 carrots into a paste, add them, and cook until the vegetables soften.
  • Add 2.2 lb ground pork (1 kg) with the remaining 1 teaspoon salt and ½ teaspoon black pepper. Cook until the meat is browned, breaking it up with a spoon.  
  • Stir in 3 cups of passata (700 g) and cook for a few minutes. Pour in ½ cup white wine (100 ml), then add 2 bay leaves, 3 cloves, ½ teaspoon thyme, and 1 teaspoon dried oregano. Add ½ cup (100 ml), bring to a simmer, cover, and cook on low heat for at least 1½ hours, stirring occasionally.  
  • Melt ½ cup (125 g) butter in a saucepan over medium heat. Add ½ cup (70 g) wheat flour 00 and whisk over low heat for about 3 minutes until a smooth roux forms. Gradually pour in 4 cups (1 litre) of whole milk while whisking constantly. Season with ¼ teaspoon salt, ⅛ teaspoon black pepper, and ⅛ teaspoon nutmeg, and cook until the sauce thickens.
  • Spread a thin layer of béchamel on the bottom of a baking dish. Add a layer of 12 oven-ready lasagna sheets, then béchamel, Bolognese, and a sprinkle of 1 cup (100 g) grated Parmesan cheese and 1 cup (100 g) mozzarella cheese. Repeat the layers until everything is used, finishing with béchamel and Parmesan on top.
  • Cover the baking dish with aluminum foil.
    Cover with aluminum foil and bake in a preheated oven at 390°F / 200°C (375°F convection / 190°C fan) for 15 minutes. Remove the foil and bake for another 10 minutes until golden and bubbly.  
  • Let the lasagna rest for a few minutes before slicing so the layers set properly.

Notes

Blend the Vegetables Well: I like blending the onion, garlic, red pepper, and carrots into a smooth paste because it helps the sauce cook down evenly and gives it a softer texture. 
Let the Sauce Simmer Slowly: Cooking the Bolognese gently for about 1½ hours builds deeper flavor in the meat sauce. 
Whisk the Béchamel Steadily: I keep whisking while adding the milk so the sauce stays smooth and thickens without lumps. 
Let the Lasagna Rest: Allowing it to sit for a few minutes after baking helps the layers settle and makes slicing easier. 

Nutrition

Calories: 1282kcal | Carbohydrates: 78g | Protein: 55g | Fat: 82g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 1591mg | Potassium: 1609mg | Fiber: 6g | Sugar: 19g | Vitamin A: 5685IU | Vitamin C: 44mg | Calcium: 586mg | Iron: 6mg