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    Home » Recipes » Chicken and Turkey Recipes

    Whole Wheat Lasagna (no boil noodles)

    Published: Feb 28, 2011 · Modified: Mar 19, 2022 by Sally Cameron · This post may contain affiliate links · 7 Comments

    222 shares
    ↓ Jump to Recipe

    With sauce to simmer, noodles to cook and cool, cheese filling to mix, plus building this classic Italian casserole, lasagna could take hours to make. That was until I discovered no-boil noodles. My whole wheat lasagna is a bit lighter and faster, thanks to the noodles and using pre-cooked chicken sausage. This trims the process to about one hour. Never made lasagna? Just follow my step by step directions. Your family will love you!

    Whole Wheat Lasagna on plate.

    Whole Wheat Lasagna

    Working outdoors on folding tables plating lunch for 130 hungry guests I almost froze. At home, I was happy to have homemade whole wheat lasagna waiting in the fridge for a warming, hearty dinner.

    I used to use traditional lasagna pasta noodles, but discovered no-boil noodles and will never make it any other way. I used them in this lasagna recipe with great results.

    By using whole wheat, no-boil noodles, chicken sausage for the meat sauce and Ricotta, the lasagna is delicious and faster than my older recipe.

    Lasagna filling in bowl.

    You can make this lasagna in about 1 hour. With another hour in the oven to bake, you can have homemade lasagna on the table in less time than it used to take just to make it. This recipe can also be made ahead in the morning, resting in the refrigerator until baking time. It even freezes well.

    No-Boil Lasagna Noodles

    No-boil lasagna noodles must be one of the best things ever invented. With no cooking required, they are ready to use out of the box. With a texture more like thick crepes, the final dish is lighter. Add good crushed organic tomatoes, herbs and cheese and you have rich and satisfying yet lighter lasagna.

    Sauce for lasagna simmering.

    Quick, Delicious Sauce

    The quick sauce for my lasagna might be juicier that you expect, but the no-boil noodles need liquid to rehydrate. I start with pre-cooked chicken sausage. Pulse the sausage in a food processor to grind it up, then add to sautéed onions, garlic, fennel and wine.

    Next, add the crushed tomatoes and simmer the sauce for a few minutes to incorporate the flavors. Cool before building the lasagna. If you are in a hurry, just use the sauce as is without simmering (skip the wine). Your lasagna will still be wonderful.

    Building the Lasagna

    Get your sub-recipes and prep done ahead of starting to build the lasagna. Choose an 8"x8" (2/1 2 - 3" deep) casserole dish. Follow the photos for how to build your lasagna and read the recipe before you start. Sauce>noodles>cheese>sauce>noodles>cheese (4 layers total).

    How to layer lasagna step 1.
    How to  layer lasagna step 2.
    More layers for lasagna.

    After baking, let the lasagna sit for a few minutes before cutting. It will be easier. Freeze any leftovers in single portions or save for a meal the next day. For another filled pasta recipe that's less work, try these kale stuffed pasta shells.

    The finished casserole.

    Gluten-Free Lasagna Note

    This is one recipe I definitely miss as an occasional treat since going gluten-free. I've made it with gluten-free noddles and it was as tasty but not quite the same texture. It was juicier and looser than making it with the whole wheat no-boil noodles. There are now gluten-free no-boil noodles on the market but I have yet to try them. Testing to come.

    📖 Recipe

    lasagna | AFoodCentricLife.com

    Lighter Whole Wheat Lasagna

    Sally Cameron
    Inspiration for this recipe came from the The Best Make-Ahead Recipe by Cooks Illustrated. Add a tossed green salad for balance. One more note – this sauce is great tossed with whole wheat linguine instead of used in the lasagna. 
    5 from 1 vote
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    Prep Time 20 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Entree
    Cuisine Italian
    Servings 6 to 8
    Calories 590 kcal

    Equipment

    • 8"x8" or 9"x9" casserole dish
    • Large pot to make sauce

    Ingredients
      

    Sauce

    • 1 tablespoon olive oil 15 ml
    • ½ medium onion chopped
    • 3 large garlic cloves chopped fine
    • ¾ teaspoon ground fennel seed or wild fennel pollen
    • 6 ounces pre-cooked chicken sausage usually 2 links
    • ⅓ cup dry red wine optional
    • 28 ounces organic crushed tomatoes
    • ½ teaspoon kosher salt
    • 1 pinch red pepper flakes optional
    • ¼ teaspoon ground black pepper

    Filling

    • 15 ounces Ricotta cheese
    • ¼ cup freshly grated Parmesan cheese
    • ¼ cup fresh finely chopped basil leaves or 1 tablespoons dried
    • 2 tablespoons fresh finely chopped oregano leaves or ½ tablespoons dried
    • 1 large egg
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper

    Noodles and Cheese

    • 8 ounces Whole wheat no-boil lasagna noodles
    • 8 ounces fresh style mozzarella, grated
    • ⅓ cup freshly grated Parmesan cheese

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    Instructions
     

    Sauce

    • With a small sharp knife, slice down two sides of the sausage links. Peel off the casing and discard. Chop the sausage into chunks. In the bowl of a food processor, pulse the sausage chunks until fairly finely, about 12 pulses.
    • Heat olive oil in a large saucepan (4-5 quarts) over medium heat.  Add onion and cook until softened, stirring. Add garlic and cook 30-60 seconds, then add the fennel, sausage and red wine. Stir and cook a few minutes until the wine is almost gone, then add the tomatoes, salt and peppers. Swirl a little water in the tomato can to wash it out and pour into the pan. Simmer for 30 minutes. Set aside and cool.

    Filling

    • In a large mixing bowl combine the ricotta, Parmesan, herbs egg and seasoning.  Set aside.

    Lasagna Assembly (4 layers)

    • If serving right away. Pre-heat the oven to 400 degrees. Place about ½ cup of the sauce in the bottom of an 8×8 stoneware or glass baking dish.
    • Place two noodles on the bottom. Top with ⅓ of the ricotta mixture. Layer on ⅓ of the mozzarella. Top with ½ cup of sauce. Next two layers, repeat with noodles, ricotta, mozzarella, and sauce. For the top layer, place the last two noodles, cover with the remaining sauce and top with Parmesan.

    To Bake Now

    • Spray a piece of foil with non-stick spray and cover the baking dish. Place dish on a rimmed baking sheet and bake for 30 minutes covered. Then remove foil and bake another 30 minutes. Allow to stand for 10 minutes before slicing and serving.

    To Bake for Later

    • Spray a piece of foil with non-stick spray and cover the baking dish. Place in the refrigerator for a few hours until ready to bake. Two hours before serving, remove the dish from the refrigerator and allow to come to room temperature. Pre-heat oven to 400 degrees. Bake 30 minutes covered with foil and 30 minutes without foil. Allow to stand 10 minutes, then slice and serve.

    Nutrition

    Calories: 590kcalCarbohydrates: 51gProtein: 34gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 142mgSodium: 1340mgPotassium: 918mgFiber: 9gSugar: 8gVitamin A: 1193IUVitamin C: 14mgCalcium: 729mgIron: 12mg
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    « Gluten-Free Meatloaf with BBQ Glaze
    Lemon Ricotta Pancakes with Ginger Syrup »
    222 shares

    Comments

    1. Lois Jucksch says

      November 05, 2021 at 11:40 am

      I read on another page the you WW noodles are not really WW. Her son required true WW noodles. The word semolina was the key which meant processed. Is this correct? I’m looking for a WW lasagna noodle so how much actual unprocessed WW in your WW noodles?

      Reply
      • Sally Cameron says

        November 05, 2021 at 12:33 pm

        Hi Lois, before I went gluten-free, I used organic whole wheat noodles. Today I use brown rice noodles. Choose whatever works best for you. Semolina does not mean processed. Semolina is a coarse flour made from durum wheat, a hard type of wheat. It's ground into a flour and is then known as semolina. It's used all over the world in bread, pasta, and porridge. The only thing "processed" about semolina or any other flour is the it is 'processed or ground" into a flour for other uses. Hope that helps clear things up. If you need whole wheat noodles, just buy a good organic brand. I used to like Delallo's products if you can find them.

        Reply
    2. Meghan @ DeLallo Foods says

      March 01, 2011 at 7:11 am

      I see you're using our noodles! Thanks for your support and kudos on your site!

      Love & spaghetti,
      Meghan

      Reply
    3. Sally says

      March 01, 2011 at 5:05 am

      Sally,
      I was suspect of no-boil lasagna noodles until I experimented with a "rainbow" lasagna with colorful summer veggies and béchamel sauce. I want to try yours now, with whole wheat noodles and tomato sauce . You can never have too many recipes for lasagna! This one is sure to be a winner.

      Reply
    4. LoyoyaNL says

      March 01, 2011 at 3:36 am

      That looks really good :). I just love pasta.

      Reply
    5. Stephanie Weaver says

      February 28, 2011 at 9:18 pm

      Sally,
      This is a great tip for people wanting to lower their fat without compromising on taste! Thanks for the terrific step-by-step pix too! I'll let you know when I post my gluten-free lasagne. 🙂

      Reply
      • Chef Sally says

        March 01, 2011 at 9:14 am

        Sounds good Steph! Let me know and I'll put a link to your recipe for readers to check out.

        Reply
    5 from 1 vote (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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