Lasagna, while seemingly labor intensive, is actually very quick and easy to prepare. Because of the amazing “no boil” lasagna noodle, there is no more slaving over hot pots of boiling water. You literally just layer the lasagna and cook!

I almost always make lasagna when we are having company. It can be thrown in the oven about 45 minutes before your guests arrive giving you the time to tend to other things. After it is done, it can sit patiently on the stove, covered in foil, slowly cooling to the perfect temperature and allowing you time to pour drinks, munch on some hors d’eouvres and finish your appetizers without hemming and hawing over the stove. Most importantly, it serves a large crowd, and who doesn’t love a good lasagna!

If I do make lasagna, especially for company, I will almost always make my Grandmother’s bolongese (meat sauce). It really “turns up the volume” on this dish. However, feel free to use a good quality jarred tomato sauce, or make any other tomato sauce that you enjoy. Just remember that whichever sauce you chose, make sure its a good one. You can cover it up with as much cheese as you like, but the sauce is really the star of the show here. If it’s not good, neither will be the lasagna.

Here we go!



5 cups of good quality tomato sauce or bolognese

1 package “no boil” lasagna noodles

4 cups mozzarella cheese, shredded

2 cups, or 1 large container of whole milk ricotta cheese

1/2 cup Parmesan cheese

Serves:  6 – 8

Level: Easy

Prep time: 15 minutes

Cook time: 45 minutes


Pre-heat the oven to 350.

In a large casserole dish, pour one cup of sauce.


Spread the sauce around so it lightly covers the bottom of the dish.


On top of the sauce place a layer of lasagna noodles, overlapping if necessary.


On top of the lasagna noodles, add two cups of sauce and spread the sauce over the noodles.


With a spoon dollop one cup of the ricotta over the sauce.


Sprinkle 2 cups of mozzarella cheese over the top.


Repeat this with one more layer of noodles, 2 cups sauce, 1 cup ricotta dollops, and the last 2 cups of cheese.

Then sprinkle the 1/2 cup of Parmesan over the top.

Bake in the oven for 45 minutes.

For the last 5 minutes, turn on the broiler and allow the cheese to get really crispy.

Take the lasagna out of the oven and cover it with foil. Allow the lasagna to cool for 15 – 30 minutes. This will make it much easier to slice.



I couldn’t even keep it around for long enough to get a final pic!


Your company will love you.