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Easy Lasagne with No-Boil Noodles

Serves 4-6


  • 2 Tbsp Metropolitan Market Olive Oil
  • 1 lb Italian sausage, removed from casings, or ground beef
  • 1 jar (24 oz) Metropolitan Market Garden Marinara Sauce
  • 15 oz ricotta cheese
  • 2 eggs, lightly beaten
  • 2 cups (8 oz) mozzarella cheese, shredded or thinly sliced
  • 6 (half of 9 oz package) oven-ready lasagne noodles
  • 1/2 cup Parmesan cheese, grated
  • 1/3 cup chopped fresh basil can be folded into ricotta cheese and egg mixture.
  • 16 oz small curd cottage cheese can be substituted for ricotta cheese.


  1. Heat oil in a skillet over medium heat.
  2. Add sausage or beef and cook, stirring to break into small pieces, until cooked through.
  3. Drain any excess fat and stir in the entire jar of sauce.
  4. In a bowl, stir together ricotta and eggs.
  5. Preheat oven to 375°F.
  6. Spread 1/2 cup of the sauce mixture in the bottom of an oiled 8 or 9-inch square baking pan.
  7. Lay 2 noodles over sauce, then spread half of ricotta mixture over noodles. The noodle will expand in cooking.
  8. Top with half of the mozzarella cheese, then with 1 cup of the sauce mixture.
  9. Make another layer by adding 2 noodles over the sauce then topping with remaining ricotta mixture and remaining mozzarella cheese.
  10. Top with 1 cup of the sauce mixture.
  11. Lay remaining 2 noodles on top; cover with the remaining sauce mixture and sprinkle with Parmesan cheese.
  12. Cover with oiled aluminum foil, slightly tenting it, so it does not touch sauce and noodles.
  13. Bake until heated through and bubbling, about 45-50 minutes.
  14. Remove from oven. Set aside for 15 minutes before cutting.

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