Overnight No-Boil Lasagna

This recipe is very much inspired by my mom. She sometimes makes a version of this lasagna for special occasions. Once I found out that she uses noodles you don’t have to boil, and she makes it a day or two ahead, I was sold!

This overnight no-boil lasagna is about the easiest lasagna recipe you can find, but it’s so delicious and very easy to customize if you want to change a few things up. I hope you love it as much as our family does!

I like to make the meat filling with ground turkey, but you could easily use ground beef or a vegetarian ground beef instead. And you’ll see that I use a mixture of ricotta, mozzarella, parmesan, and cheddar cheeses, but my mom says she sometimes substitutes different things based on what she has, like cottage cheese in place of ricotta.

The filling is quite soupy, which is exactly what you want for the no-boil noodles. And, I have not tested every kind of no-boil noodle, but the ones I use for this recipe are these brown rice noodles.

Not the most attractive photo, but I wanted to show you what the lasagna looks like before you refrigerate it overnight. The top layer may not get 100% covered, but that’s OK. It gets a final layer of cheese and fresh herbs before baking.

I love that you can make this overnight no-boil lasagna the day before you plan to serve it and just pop it in the oven an hour before you want dinner ready—leaving you free to do other things like prep a salad or just finish up work.

Lasagna makes great leftovers too. 🙂 Enjoy! xo. Emma

P.S. If you’re looking for a vegetarian option, try this mushroom-based lasagna recipe!

5 from 3 votes

Overnight No-Boil Lasagna

A delicious lasagna recipe that doesn't require a stovetop.

Course Main Course
Cuisine Italian
Keyword lasagna
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 8 servings
Author Emma Chapman


  • 1 pound ground turkey
  • 5 cloves garlic minced
  • 25 ounces tomato/pasta sauce 1 jar
  • 10 oz. no-boil lasagna noodles
  • 1 tablespoon Italian seasoning
  • 15 ounces ricotta cheese
  • 1 egg
  • 8 ounces mozzarella and Parmesan
  • 4 ounces cheddar cheese for the top
  • 1 tablespoon chopped parsley or basil


  1. In a large pan or skillet, cook the ground turkey with the minced garlic just until done. Turn off the heat and stir in the tomato sauce and Italian seasoning.

  2. In a mixing bowl, stir together the ricotta, egg, mozzarella, and Parmesan cheese.

  3. In a rectanglular baking pan, add a thin layer of the meat sauce. Then add a layer of noodles (dry, do not boil). Then a layer of the cheese mix. Repeat until you've used nearly all the noodles and all the meat sauce and cheese. Try to make sure the top layer of noodles get some sauce and cheese over them.

  4. Cover and refrigerate overnight.

  5. Sprinkle on 4 more ounces of cheese and the fresh herbs. Bake at 350°F for 1 hour, covered. Then remove the cover and bake an additional 10 minutes.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • Do you have to use the egg? I can’t eat eggs. I always have to use an egg substitute, either EnerG or Bob’s Red Mill. Do you know if either of these would be okay?

  • I have never boiled dry lasagna sheets (noodles) before using, are you meant to?

  • Questions only. Be more definite about the amount of mozzarella and parmesan quantities. Also, what size dish? My guess 13 x 9, but you can help us here.

    • Yes, 13×9. And there was another question about the cheese, answered above. Thanks for your feedback.

  • Hi! If I was going to freeze it for another day would you freeze it before it goes in the oven or before, and then just defrost and heat it through?

    • 5 stars
      I have not tested freezing it, so if anyone does please let us know how it goes.

      Personally, I don’t love to freeze meat. I have a very sensitive stomach when it comes to things like that. So although I am sure you could freeze this before baking (the meat would be cooked already, and the dish assembled) I would be pretty hesitant to. I would probably bake the casserole, then freeze, and just thaw and rewarm. But again, haven’t tried it so I am not 100% on the results.

  • Is it 8 oz each of mozzarella and Parmesan or 4 oz each to make a total of 8 oz?

    • 4 oz or each to make 8 oz. You can also use other promotions (like 6 oz mozzarella and 2 oz Parm)

  • Question about which pan you recommend using. I typically make lasagna in glass Pyrex and I know that it’s a shatter risk taking Pyrex directly from the fridge to the oven. Do you have a pan recommendation to avoid this?

    • 5 stars
      Honestly, I used a glass Pyrex. But I have heard that before, so you could certainly use a ceramic or other casserole pan. The important thing for the recipe will be the size (9×13)

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