Recipes

The Easiest Way to Cook Lasagna Noodles

by StudioLink Recipe.
April 22, 2026
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EBT-Friendly: 100% of ingredients

From Pat Lee

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The ultimate lasagna recipe with a genius no-boil noodle hack! Loaded with a rich, meaty sauce, three types of cheese, and a creamy ricotta layer, this lasagna is pure comfort food. The noodles cook perfectly by simply soaking in boiling water—no boiling pot needed!

Ingredients:

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  •   1 lb ground turkey
  •   1 lb hot Italian sausage
  •   1 tsp kosher salt
  •   2 tsp black pepper
  •   1 tbsp garlic powder
  •   1 tbsp onion powder
  •   2 tsp Italian seasoning
  •   2 tsp cayenne pepper
  •   2 tsp dry basil
 
Sauce
  •   2 tsp kosher salt
  •   2 tsp black pepper
  •   1 tbsp minced garlic paste
  •   2 tsp Italian seasoning
  •   2 tbsp extra virgin olive oil
  •   1/2 cup water
  •   1/2 cup chicken stock
  •   12 oz tomato paste
  •   28 oz can crushed tomatoes
  •   1 green bell pepper (finely diced)
  •   2 tbsp fresh basil
  •   1 tbsp fresh oregano
  •   1 tbsp granulated sugar
  •   1 tsp baking soda
  •   1/2 cup carrots (shaved)
  •   1/2 white onion (finely diced)
 
Cheeses
  •   16 oz extra sharp cheddar (shredded)
  •   16 oz whole milk mozzarella cheese (shredded)
  •   15 oz whole milk ricotta cheese
  •   1 large egg
  •   1 pinch kosher salt
  •   1 tsp black pepper
  •   1 tsp nutmeg (optional)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the meats: In a large pan over medium heat, add oil to coat. Add ground turkey and cook until browned. Remove and set aside. Add more oil, then add hot Italian sausage (removed from casing). Break into pieces and cook until browned. Return the turkey to the pan and season with kosher salt, black pepper, garlic powder, onion powder, Italian seasoning, cayenne pepper, and dry basil. Mix well and set aside.
  3. Make the sauce: In a large pot over medium heat, add oil. Add white onion (finely diced), green bell pepper (finely diced), and carrots (shaved). Sweat until translucent. Add minced garlic paste and mix. Add crushed tomatoes, chicken stock, water, tomato paste, fresh basil, fresh oregano, granulated sugar, and baking soda. Season with kosher salt, black pepper, and Italian seasoning. Simmer until thickened. Add the cooked meat and stir to combine.
  4. Prepare the noodles (no-boil method): Boil a pot of water with salt. Place the lasagna noodles in a heatproof dish. Carefully pour the boiling water over the noodles and let them sit for about 30 minutes. The noodles will be completely cooked and tender.
  5. Make the ricotta mixture: In a bowl, combine whole milk ricotta cheese, egg, a pinch of kosher salt, black pepper, and nutmeg (optional). Mix well.
  6. Assemble the lasagna: In a baking dish, layer in this order: meat sauce, noodles, ricotta mixture, and shredded cheese (sharp cheddar and whole milk mozzarella). Repeat layers until you reach the desired amount, finishing with a generous layer of shredded cheese on top.
  7. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, allowing the cheese to crisp up on top.
  8. Remove from the oven and let cool slightly before slicing. Serve warm and enjoy!

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