Great Value Oven Ready Lasagna Recipe: No-Boil Layers of Cheesy Goodness

This no-boil lasagna simplifies layering without sacrificing flavor or texture. The oven-ready noodles absorb moisture from the sauce and cheese, creating perfectly tender layers every time.

With just 10 minutes of prep, you can assemble this hearty dish and let the oven do the rest. The result is a rich, cheesy lasagna that tastes like it took hours to make.

Ingredients for Great Value Oven Ready Lasagna

Pantry staples plus a few fresh picks. Nothing complicated, just good layers.

The lasagna noodles are the hero here—Great Value oven-ready are perfect (the long flat ones, not wavy). Ground beef with 80/20 fat ratio stays juicy—skip the lean kind. Wal-Mart has both in the same aisle. For the cheeses, whole milk ricotta is non-negotiable for that creamy texture. Pre-shredded mozzarella saves time but melts a little differently, so block cheese you shred yourself is ideal.

No beef? Italian sausage or ground turkey work great—just brown them first. Swap marinara for Great Value spaghetti sauce if that’s what’s in the cupboard. Fresh mozzarella can go in instead of shredded (slice it thin so it melts evenly). If you’re out of ricotta, cottage cheese blended smooth is a decent stand-in, though the texture’s a bit different.

Assemble and bake same day, or cover and refrigerate overnight—actually improves the flavor. Leftovers keep 4-5 days in the fridge, reheats beautifully. Freeze portions for up to 3 months (thaw overnight before reheating).

Step-by-Step Instructions for Oven-Ready Lasagna

Here’s how to layer this no-boil lasagna for maximum cheesy goodness with minimal effort.

Step 1: Prepare the Meat Sauce

Heat the 1 tbsp olive oil in a large skillet over medium heat. Add the diced 1 whole Onion and cook for 3-4 minutes until it starts to soften and become translucent. Stir in the minced 3 cloves Garlic Cloves and cook for another 30 seconds until fragrant.

Add the 1 lb Ground Beef to the skillet, breaking it up with a wooden spoon. Cook until the meat is no longer pink, about 5-6 minutes. Drain excess fat if needed, then stir in the 3 cups Marinara Sauce, 1 tsp Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. Let it simmer for 5 minutes to meld the flavors.

Step 2: Mix the Ricotta Filling

In a medium bowl, combine the 15 oz Ricotta Cheese, 0.5 cup Parmesan Cheese, and 1 whole Large Egg. Stir until the mixture is smooth and well combined. This egg binds the ricotta, preventing it from becoming runny as it bakes.

Season the ricotta mixture with a pinch of salt and black pepper to taste. The consistency should be thick and spreadable, like a soft paste. Set this aside while you prepare the baking dish.

Step 3: Layer the Lasagna in the Baking Dish

Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish. This first layer prevents the 12 pieces Great Value Oven-Ready Lasagna Noodles from sticking. Arrange 4 noodles side by side on top of the sauce, slightly overlapping if needed.

Spread half of the ricotta mixture evenly over the noodles, then sprinkle with ⅔ cup of the 2 cups Mozzarella Cheese. Repeat the layers: another 1 cup of meat sauce, 4 noodles, remaining ricotta, and another ⅔ cup of mozzarella. Top with the final 4 noodles and remaining meat sauce.

Step 4: Bake Until Bubbly and Golden

Cover the baking dish tightly with aluminum foil. Bake in a preheated 375°F oven for 25 minutes. Then, remove the foil and sprinkle the remaining ⅔ cup of mozzarella evenly over the top. Return it to the oven uncovered for another 20-25 minutes, or until the cheese is melted and golden and the sauce is bubbling around the edges.

Let the lasagna rest for 10 minutes before slicing. This resting time allows the layers to set, making it easier to serve neat squares. Garnish with the 0.25 cup Fresh Basil Leaves if desired.

Perfect Pairings for These Flavors

Simple Side Salads

A crisp green salad with a light balsamic vinaigrette cuts through the richness beautifully. I toss 4 cups mixed greens with 1 tbsp olive oil and 1 tsp balsamic vinegar for balance. The acidity refreshes your palate between bites. 🥗

Garlic Bread Classic

You can’t go wrong with garlic bread to soak up every last bit of sauce. I use a baguette split lengthwise, spread with garlic butter, and toast at 375°F for 5 minutes. Sprinkle with Parmesan before serving.

Wine Pairings

A medium-bodied Chianti or Sangiovese complements the tomato and beef perfectly. The acidity in these Italian reds cuts through the cheese beautifully. For white lovers, a crisp Pinot Grigio works well too. 🍷

Beer Options

An Italian lager like Peroni is my go-to—its light body won’t compete with the dish. For craft fans, a brown ale with nutty notes pairs surprisingly well. Avoid heavy stouts or IPAs.

Vegetable Sides

Roasted broccoli with garlic and olive oil adds a healthy contrast. Toss florets with 2 tbsp olive oil and 2 minced garlic cloves, then roast at 400°F for 15-20 minutes. The caramelized edges add texture.

Dessert Finish

End with tiramisu for an Italian theme. The coffee and mascarpone flavors cleanse your palate after the rich lasagna. For simplicity, vanilla gelato with a drizzle of balsamic glaze is equally satisfying. ✨

Frequently Asked Questions