Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

Preparing this lasagna takes just 10 minutes because the noodles are not precooked. Raw noodles are layered with ricotta and mozzarella cheeses and surrounded with a tomato-wine sauce that cooks the noodles until tender. Can make up to 24 hours in advanced.

Ingredients Nutrition

Directions

  1. Preheat oven to 350. In a large bowl, combine tomato sauce, garlic, wine, water and oregano.
  2. In a medium bowl, beat eggs. Beat in the ricotta and parmesan cheeses.
  3. Pour 2 cups sauce on bottom of 9x13 pan. Alternate the lasagna, sauce, ricotta mixture, and mozzarella, making three layers ending with mozzarella.
  4. Cover tightly with aluminum foil. At this point it can be refigerated up to 24 hours. Bring to room temperature before baking.
  5. Bake 1 hour covered, remove foil and continue baking 15 more minutes or until the sauce is thickened and the noodles are tender.
  6. Let sit 10 minutes before cutting.
Most Helpful

5 5

I planned on making lasagna this week and so was really happy to come across this recipe. I love the fact you don't have to boil the lasagna noodles first. Will NEVER go back to the old way again!! I also put 1 lb. ground beef in the sauce for the carnivores of this family:-) Thanks for a great home-cooked meal in no time Kel. Made for MarketTag~

4 5

For a fast and quick meal - this lasagna fits the bill! I used more red wine and added some crushed red pepper to kick it up a bit. Next time I would saute a bit of onions, red peppers and mushrooms and add that to the mix. Great for a weeknight supper! Thanks KelBel!