Original video by @applesauceandadhd — all credit to the creator.
No-Boil Lasagna Casserole
A pantry-raid lasagna bake where dry pasta cooks right in the sauce under foil, layered with a garlicky ricotta-Parmesan-egg mixture and topped with melty mozzarella. All the comfort of lasagna with none of the boiling or noodle wrangling.
Ingredients
- —pasta sauce · about 1/4 cup per layer, plus more for the bottom of the dish
- —dry short pasta · ditalini used here; egg noodles or any shape you have
- 1 containerricotta cheese
- —grated Parmesan cheese · whatever open Parmesan you have
- 1egg
- —pizza seasoning · plus more for the top
- —garlic · jarred minced garlic, a generous amount
- —chicken broth · a drizzle
- —mozzarella cheese · freshly grated
- —cooking spray · for the dish and the foil
Steps
- 1
Spray a casserole dish with cooking spray and pour a layer of pasta sauce over the bottom.
- 2
Add a layer of dry pasta over the sauce.
- 3
In a bowl, stir together the ricotta, Parmesan, egg, pizza seasoning, garlic, and a drizzle of chicken broth.
- 4
Dollop the ricotta mixture as evenly as possible over the pasta — it won't spread like it would in a traditional lasagna.
- 5
Repeat the layers: pasta, about 1/4 cup pasta sauce per layer, then more ricotta mixture, finishing with a layer of pasta and sauce.
- 6
Top with freshly grated mozzarella and a little more pizza seasoning.
- 7
Spray a sheet of foil with cooking spray and cover the dish tightly, sprayed side down, so everything steams and the noodles cook through.
- 8
Bake at 400°F for about 45 minutes.
- 9
Remove the foil and return to the oven until the top browns a bit. Let it settle, then plate and serve.
Creator's notes
An improvised experiment — Jessica ran out of egg noodles and used ditalini instead, reasoning it works the same way as no-boil lasagna sheets. Everything cooks and absorbs the sauce under tightly wrapped foil.
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