
A comforting, family-friendly no-boil lasagna layered with ground beef, sweet Italian sausage, ricotta, mozzarella and Parmesan — simple, saucy, and perfect for gatherings.

This lasagna has been the quiet star of many gatherings — kids, picky eaters, and parents alike ask for seconds. I experimented with several sauce brands before deciding a flavorful jar made this method both convenient and reliably tasty; Rao’s and similar full-flavor sauces work beautifully, but a runnier sauce may need less added water. I also learned that spraying the underside of foil prevents the cheese from sticking — a small technique that saves the top layer and keeps the presentation intact.
My favorite thing about this dish is how reliably it brings people together. Over the years I’ve served it to guests who requested the recipe by name and to teens coming back from practices — everyone appreciates a warm, cheesy slice. I’ve also learned small tweaks, like adjusting water based on sauce consistency and spraying foil, that make the results more consistent and less stressful when feeding a crowd.
Store cooled leftovers tightly covered in the refrigerator for up to 4 days. Use an airtight container or wrap the pan with two layers of plastic wrap and foil to prevent drying. To reheat single portions, microwave for 1–2 minutes until hot; for larger portions reheat in a 350°F oven for 20–30 minutes covered, then remove the cover for the last 5 minutes to refresh the top. For freezing, tightly wrap individual slices or the entire unbaked assembled pan and freeze up to 3 months. Thaw overnight in the fridge before baking or reheat directly from frozen, adding extra baking time as needed.
If you prefer a lighter version, substitute ground turkey or lean ground beef for regular ground beef and swap part-skim ricotta. Cottage cheese works in place of ricotta for a milder, slightly grainier texture; run it through a food processor for a smoother result. For a vegetarian option, replace the meats with a hearty vegetable ragù (mushrooms, eggplant, and zucchini) and increase the seasoning. Use gluten-free lasagna sheets if avoiding gluten — they typically require slightly different hydration, so follow package guidance or parboil if needed.
Serve slices with a crisp green salad dressed in lemon vinaigrette to cut the richness and a loaf of crusty bread to sop up sauce. Garnish with freshly torn basil or chopped parsley and an extra sprinkle of grated Parmesan for brightness. For wine pairings, a medium-bodied red like Chianti or Sangiovese complements the tomato-meat base; for a non-alcoholic choice, sparkling water with a squeeze of lemon refreshes the palate between bites.
Lasagna has deep roots in Italian cuisine, with regional variations across Italy. Classic versions from Emilia-Romagna use layers of fresh pasta, ragù, béchamel, and Parmigiano-Reggiano, while southern styles favor ricotta and tomato-based sauces. This American-style adaptation blends Italian tradition with convenience — jars of sauce and no-boil noodles make it accessible for home cooks who want authentic flavor without complex technique. It’s become a universal comfort food in many households worldwide.
In summer, swap the jarred sauce for a quick fresh tomato sauce made with vine-ripened tomatoes, basil, and a splash of olive oil. Fall invites roasted squash or butternut layers paired with sage for a seasonal twist. During winter holidays, add a layer of béchamel or mix roasted mushrooms into the meat for a richer taste. Small changes in herbs and vegetables allow this method to adapt seamlessly to the season.
Assemble the lasagna the night before and refrigerate for an easy next-day dinner; this makes it perfect for meal planning. Portion into individual containers for grab-and-go lunches that reheat well in the microwave. If freezing, assemble and flash-freeze slices on a sheet tray before transferring to freezer bags to prevent sticking and allow single-serve thawing. Label containers with date and contents for easy rotation in the freezer.
This lasagna is a dependable, comforting dish that’s easy to personalize. Whether you’re feeding a crowd or prepping meals for the week, it reliably delivers layered flavor and cozy satisfaction — give it a try, tweak it to your taste, and make it part of your regular rotation.
Spray the underside of the foil with cooking spray (sprayed side down) to prevent the cheese from sticking to the foil during baking.
If using cottage cheese, pulse it in a food processor for a smoother texture similar to ricotta before mixing with eggs and seasoning.
Let the lasagna rest for 10 minutes after baking to allow the layers to set so slices hold together cleanly.
This nourishing easy no-boil lasagna with two meats and three cheeses recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. You can assemble the lasagna the night before, keep it covered in the refrigerator, and bake it the next day. Add 10–15 minutes to the baking time if baking from cold.
If your sauce is very thick, add 1/2 cup water around the edges before baking to help the noodles hydrate. If your sauce is runnier, you can skip adding water.
Yes. Freeze the unbaked assembly tightly wrapped for up to 3 months. Thaw overnight in the refrigerator or bake from frozen, adding 20–30 minutes to the baking time and ensuring it heats through.
This Easy No-Boil Lasagna with Two Meats and Three Cheeses recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Lightly spray a 9x13-inch casserole dish with cooking spray to prevent sticking and make assembly easier.
In a large skillet over medium heat brown 1 lb ground beef and 1/2 lb sweet Italian sausage, breaking up meat until no pink remains. Drain excess fat, return to pan, add 1 tsp minced garlic and stir for 30 seconds, then add 48 oz spaghetti sauce and simmer for 5 minutes.
In a large bowl combine 15 oz ricotta, 2 cups shredded mozzarella, 2 beaten eggs, 1/2 cup grated Parmesan, 2 tsp dried parsley, 1/4 tsp salt and 1/4 tsp pepper. Mix until smooth and well combined.
Spread 3/4 cup sauce on the bottom of the pan. Layer 3 uncooked noodles, one-third of the cheese mixture, and 1/4 of the sauce. Repeat two more times, finishing with 3 noodles, remaining sauce, remaining mozzarella and Parmesan.
If sauce is very thick, pour 1/2 cup water around the edges to help hydrate noodles. Spray underside of foil with cooking spray and cover pan (sprayed side down) to prevent cheese from sticking.
Bake covered for 50 minutes at 350°F, then remove foil and bake 10 more minutes until bubbling and golden. Let rest 10 minutes before cutting and serving.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@feastara on social media!


Soft, chewy no-bake banana oat cookies sweetened only with fruit for a quick, wholesome snack you can mix in minutes.

A quick, pantry-friendly glazed salmon ready in 30 minutes—gluten free, soy free option, and naturally sweetened with honey. Perfect for weeknight dinners.

Classic 7-layer bars — gooey layers of graham cracker crust, chocolate and butterscotch chips, pecans, coconut, and sweetened condensed milk. A simple, nostalgic tray bake that always disappears first.

Leave a comment & rating below or tag @feastara on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.