No-Boil Lasagna Recipes

Who knew that lasagna noodles needn't be cooked before baking the lasagna? Here are two oh-so-easy lasagna recipes, one for a 'personal pan lasagna' perfect for cooking for one or two, another for lasagna made in the crockpot.

An individual serving of lasagna -- what I call a 'personal pan lasagna' -- ready for the oven

“I never cook anymore, now that it’s just me,” say women, especially, once their families are grown and their husbands gone. Often, it’s just easier to rely on frozen meals. That means no cooking, no waste and no clean-up – but to my mind, no pleasure, either. So I’ve been working on recipes especially suited for cooking for one or two, ones which I hope perfectly blend convenience and freshness, flavor and pleasure.

SPINACH DIP The lasagna’s spinach mixture double-duties as spinach dip, too, perfect for spreading on crackers or tucking into an omelet or packing into the slit of a thick pork chop. Use the same ingredients, just sauté the onion in a little water or oil before combining with the spinach, ricotta and seasonings.
CROCKPOT LASAGNA For busy, hungry families, just double the spinach mixture, then build layers in a slow cooker, increasing other quantities proportionately. Be generous with the bottom layer of spaghetti sauce so there’s enough liquid for the first layer of noodle to cook but not burn. Cook on high for about 2 hours, then turn to low, sprinkle with cheese and let finish cooking for about an hour. Slow cookers vary so much, please consider the timing as suggestions not absolutes. Serves four or more.
ALANNA’S TIPS: Who knew that any-old variety of lasagna noodle requires no cooking beforehand? I promise, it’s true! My favorite brand, however, is from Dreamfields, which produces low-glycemic pasta that’s perfect for diabetics and those who follow low-carb diets.


Cooking for one or two, with pleasure
Hands-on time: 15 minutes
Time to table: 1-1/4 hours
Serves 1
  • 1 pound frozen spinach
  • 1/2 cup onion, chopped fine
  • 2 teaspoons Italian seasoning
  • 8 ounces part-skim ricotta
  • Salt & pepper to taste
  • 1 cup spinach mixture
  • 1/2 cup favorite spaghetti sauce
  • 1 uncooked lasagna noodle, broken to fit
  • 1 tablespoon grated part-skim mozzarella cheese

Preheat oven to 350F.

Place spinach in a microwave safe dish, cover with plastic wrap and cook in microwave for about 5 minutes or until fully thawed. Put into a colander and press to remove excess liquid. Stir in onion, Italian seasoning, ricotta, salt and pepper. Makes 2 cups, enough for two generous personal pan lasagnas.

For each personal serving, layer in an oven-safe bowl about the size of a cereal bowl: a spoonful of spaghetti sauce, just enough to wet bottom; noodle; spaghetti sauce; ½ cup spinach mixture; spaghetti sauce; noodle; ½ cup spinach mixture; spaghetti sauce. Bake for 45 minutes. Top with mozzarella, bake another 15 minutes.

NUTRITION ESTIMATE Per Serving: 449 Cal; 31g Protein; 15g Tot Fat; 8g Sat Fat; 38g Carb; 13g Fiber; 961mg Sodium; 44mg Cholesterol; Weight Watchers 9 points
The best part about this crockpot lasagna? The noodles need not be cooked beforehand!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I've been making this spinach lasagna for years (although I never thought of putting Italian seasoning into the spinach!) without boiling my noodles first. I believe I read this on the back of a Barilla package. It sure is a time-saver!

  2. Sally ~ It's so hard to know whether I'm the 'first' or the 'last' to discover a good trick. Obviously, it got to Barilla and Iowa!

  3. I've been making lasagne since I was an exchange student in Denmark (that's many moons ago:), and only boiled the noodles once - to a disastrous result, as they got stuck to each other. Since then I've always been wondering why anyone would write a recipe asking for that. As long as your sauces are juicy, the lasagne sheets soften easily.
    My favourite brand is Barilla- their lasagne sheets are positively silky :P


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna