Last Updated on March 18, 2022
EDITOR’S NOTE: A few years ago, Aldi removed its detailed recipe from this lasagna noodle box. We have shared the old recipe in this post, and it should work with current boxes of Aldi oven-ready lasagna. In addition, we tested the directions on the current box using our own family recipe and wrote about the results here.
We keep a running list of items we wish Aldi stocked and sold, and lasagna noodles are on that list. While Aldi sells a variety of noodles — spaghetti, fettucini, rotini, and penne — lasagna noodles have previously not been available. Then, the other week, I noticed Reggano Oven Ready Lasagna noodles on an end cap near the checkout lane. Aldi for the win!
The box has simple cooking instructions: Use in your favorite recipe. Add 1/2 cup of water (or milk) for every 5 pieces of lasagna used. Cover with tin foil before cooking and remove cover for the last 10 minutes of cook time.
Or if you want an even easier option, there is a recipe on the back of the box. It. Is. Delicious. Like make-it-for-company delicious.
Here’s the recipe:
Reggano Oven Ready Lasagna
- 9 lasagna noodles (the directions later state to use 12 noodles, and that’s what I went with and my lasagna turned out great)
- 8 oz. shredded Mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 Tbsp olive oil
- 3 cloves garlic, minced (I used Aldi’s minced garlic that comes in a jar)
- 1/2 cup onion, finely chopped
- 16 oz. ground turkey
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 oz. sliced fresh mushrooms (I used only 4 oz. to make the recipe more kid friendly)
- 3 cups coarsely chopped fresh spinach (I used approximately 1 cup, again to make the recipe more kid friendly)
- 26 oz. marinara sauce, divided (Interestingly, Aldi sells sauce in 24-oz. and 25-oz. jars but not in 26-oz. jars. I used a 25-oz. jar of organic marinara sauce and it was fine.)
- 15 oz. Alfredo sauce, divided
Preheat oven to 375 degrees. Combine cheeses in a bowl and set aside.
In a large skillet, heat olive oil over medium heat. Stir in the garlic and onion and cook until softened. Add ground turkey, sprinkle with salt and pepper, and cook 5 minutes or until cooked thoroughly, stirring to crumble. Add the mushrooms and cook 2 more minutes.
Spray a 9×13 baking pan with non-stick cooking spray; spread 2 tablespoons each of marinara sauce and Alfredo sauce across the pan. Add the remaining marinara and Alfredo, along with the spinach, to the turkey mixture and cook until heated through and spinach is wilted. Remove from heat.
Layer 3 or 4 lasagna noodles (Again, the ingredients list and the recipe directions call for different numbers of noodles here; I went with the higher number because I like noodles a lot!) over the sauce in the baking pan. Top with 1/3 of the meat mixture and 1/2 cup of the cheese mixture. Repeat layers 2 more times. Spread the remaining cheese mixture on top.
Cover the pan with foil and bake for 40 minutes. Uncover and bake 10 more minutes, until cheese is bubbly and golden brown. Let stand 10 minutes before serving.
My family loved this lasagna dish. The combination of marinara and Alfredo sauces was tasty, and it reminded me of an Italian restaurant near my home that serves some pasta entrees with that combination of sauces and calls it “coral sauce.” It makes a nice creamy Alfredo sauce.
I appreciate that this recipe calls for fresh mushrooms instead of (slimy) canned ones, and it uses fresh spinach instead of (also slimy) frozen spinach.
I also like how versatile this recipe is. If you have picky eaters who don’t like mushrooms or spinach, you can easily omit those ingredients or reduce the amount you use. I used half of the mushrooms and one third of the spinach the recipe called for. The spinach blended so well with the rest of the lasagna that my family hardly noticed it, so when I make this again I’ll add one more handful of spinach. You also could use diced bell peppers in place of or in addition to the mushrooms and spinach.
When you prepare this meal, be sure to use a large skillet when making the meat sauce mixture. By the time I finished adding all ingredients, it was nearly at the top edge of my skillet … and that was after I reduced the amount of mushrooms and spinach in my version.
The recipe has its quirks, such as some confusion over whether to use 9 or 12 noodles (I went with 12), and the fact that it calls for a 26-oz. jar of marinara sauce when Aldi only sells 24- or 25-oz. jars (I used a 25-oz. jar of sauce and it worked well). Regardless, the end result is perfection.
If you like lasagna and Italian food, you’ll like Aldi’s Oven Ready Lasagna noodles. That’s only half the story, though. The lasagna recipe on the back of the noodle box is a keeper. It’s so good you’ll want to make it for company and take it to friends who are sick or who have just had babies. It’s that good! Highly recommended.
The side of the box notes that you should use 1/2 cup of water for every 5 lasagna noodles. Is that in addition to the sauce ingredients? Very confusing.
Agreed, that’s what I’m trying to figure out?? ^
It would be nice if the instructions were clear. Do you soak the noodles before assembling the lasagna. If so, what’s the point?
I agree too about the water and where Is the ricotta cheese in this receipe
That’s what I was wondering
Our guess is that you just need 1/2 cup of some type of sauce or liquid for every 5 lasagna noodles, and whether that’s water, milk, marinara sauce, Alfredo sauce, etc. is up to you. You simply need something liquid that can get bubbly or reach a boiling point, because that’s how the noodles get cooked.
You can’t go wrong by following the recipe on the back of the box. But if you experiment with another recipe, feel free to comment here and let us know how it goes.
I just followed the box and it was a soupy disaster – DO NOT add water! I’m unsure why they put that on there. You’re directions sound like they make for a wayyyy better dish.
Thank you. This was so helpful. I am about to start cooking this and was very confused.
I made the lasagna just now and it came out watery and my noodles are dry I’m not buying so confused
It’s three years since this was written and I am also confused as to what to do about the water?? I have used no boil before and just loaded on extra sauce to help the noodles boil…….anyway, since I am making it for company, I thought I might go by the box…..so happy to have read your comment because I don’t have a second chance to make it if it doesn’t work out. Thank you, thank you !
Rosemarie: we did a follow-up post not too long ago on these oven ready noodles. Follow the recipe at this link and your lasagna should turn out great. Good luck! https://www.aldireviewer.com/how-to-make-lasagna-with-aldi-reggano-oven-ready-lasagna-noodles/
We just tried making this and followed th directions in the follow up article. We added less than a cup of water and it’s a soupy mess! Do we need to leave it in longer?? Adding the water seems to ruin it!
Maybe try leaving it in longer. You can also try following the detailed recipe at this link: https://www.aldireviewer.com/how-to-make-lasagna-with-aldi-reggano-oven-ready-lasagna-noodles/
My experience was the worst with this lasagna. I added vegetables stock to the lasagna, but it didn’t help either. After almost an hour of baking, these sorry folks dumped all the noodles in the garbage.
Try making it following the directions here: https://www.aldireviewer.com/how-to-make-lasagna-with-aldi-reggano-oven-ready-lasagna-noodles/
I made a variation of this last night. I called it “coral lasagna.”
I followed the recipe with the exception of substituting zucchini for the turkey.
Whole family loved it!
I am making lasagna for dinner tonight with these noodles. I’m using my mom’s sauce recipe but added the mushrooms and spinach from the recipe on the box. I also was wondering if i needed to add extra water, which is why I’m here – trying to figure it out. Don’t want it to be soupy, but do want to be sure those noodles are cooked, as we are having company for dinner.
Carol, I think as long as the noodles are covered well by sauce, you should be good. Good luck and let us know how it turns out!
It was perfect! I did add some water to make my homemade, very thick sauce a little wetter, but not much. I also soaked my noodles in a 9 x 13 pan of hot water for about 20 minutes before assembling the lasagna. Everyone loved it!
Great idea, thanks!
My box doesn’t have a recipe on the back. I also am very confused about the directions. I am hoping it turns out as Inge already assembled it and I’m having company.
Yes what a waste of time. It is Christmas morning and I m so confused . Trying to read the instructions on line here but all I can see is contradicting comments.
Where is REGGANO? Can’t they clarify this once and for all with a complete set of instructions , at what point is the water added after the lasagna is all put together in layers with the ingredients or what?. Or do I make my sauce more watery? but would that take away the taste of the meat sauce ?
There is no recipes on the back of this box either?
The water suggestion is more confusing .
I will never buy this oven ready lasagna noodle again!
Can I just boil my noodle the old fashion way or what is the scoop! I ‘m bringing this dish over and certainly does not want this lasagna to be a failure.
Especially with a critical Sister-in-law !
Reggano is not a company; it’s just a name Aldi uses for its pasta-related products. With that said, if you use the recipe that is detailed in this post (which used to be on the back of the box, and which Aldi unfortunately removed), you’ll end up with a fabulous lasagna every time. I’ve never tried making any other lasagna recipe with these noodles because the old recipe that used to be on the box works so well. Enough people have expressed frustration over how to cook these noodles that it’s worth considering contacting Aldi to let them know they need to improve the instructions on the box. https://www.aldireviewer.com/contact-aldi/
Just because others were looking for the same answer I was, I made lasagna with 24 oz of sauce and added 1 1/2 cups water in addition since I used the whole box of noodles. The noodles were al dente and not soupy at all which was my concern. Hope that helps!
the cooking instructions should be very clear because so much time and effort goes into making the dish and taking guesses isn’t helping. It is very time consuming to figure out what is meant. other boxes of pasta give clear instructions. so in my opinion reggiano should revise the instructions so they put out a delicious and hastle free product that can be used by consumers not leave them confused. I’m going to try the 20 minute soak method.
I agree! There isn’t a recipe on the back of the reggano box I picked up. I’ve never used the no boil noodles and I think I’ll try the soak method also.
Agree with Christine! Please tell the world when to add the 1/2 cup water per five noodles. On top of everything after it’s assembled? To the marinara?
One shouldn’t have to drag a laptop out to figure out instructions…
I just add the water around the sides. Turns out perfect every time
Yes, I picked up Reggano Lasagna Noodles , None Cook . was leary, but this Fridged Cold blast was coming, icy Roads, so grabbed them. No Recipe on this Box eather. And, Yes wondered about Water and or Milk thing. These comments have been helpful, glad Aldi’s picked these up to sell. I LOVE ALDI’S . I Agree with Christine Garcia.
It’s interesting that several people have mentioned there is no recipe on the box anymore. Aldi must have changed the packaging. I haven’t seen the oven-ready lasagna noodles in my local stores recently so was unaware of any potential changes to the box, but I’ll keep an eye out. Glad this post and the comments can be helpful to those of you looking for ways to cook the noodles. Stay warm!
My ALDI told me these oven-ready lasagna noodles are seasonal, so stock up soon for the whole year!
I soaked these noodles in water for 20 min. because it said to on the box. It turned out ok. I don’t know why it claims no bake noodles if you have to soak them first.
I use them all the time. I don’t soak them at all. Just add water around the outside of your noodles and some on top
I hope this us right cause i just did this and i still see water..
the box of oven ready lasagna noodles I brought from Aldi has no recipe for lasagna on the box. The cooking instructions are very confusing. Some off brands or store brands are just not worth buying. I also make my own sauce/gravy but will be using this brand again for lasagna, I will boil my noodles from now on.
Totally agree with above comments regarding instructions …add water or milk then cover with foil. Follow your regular recip. Remove foil last 10 min. Huh?
I panicked today when I noticed the recipe for this lasagna is no longer in the box. So glad I found your site! Follow recipe. No need to soak noodles or add extra water. Works perfectly every time!!
I soaked the noodles in the pan in the over with 5 minutes of heat. I also don’t see ricotta in this recipe or did i miss it…..
There is no ricotta in this recipe. Just mozzarella and Parmesan.
Reading your post about No boil lasagna noodles from Aldi. You said you soaked the noodle in oven for 5 minutes first. Did you cover them with boiling water or just tap water and at what oven temperature did you use. And did you preheat the oven first at to what temperature. I have never used these “no boil” noodles before and there is no recipe on the box. Making lasagna for dinner guests and feeling a bit unsure of how to proceed. Thanks
No recipe on the box and VERY confusing whether to add water, soak noodles, etc. I will stick with Ronzoni no bake lasagna.
I also was confused by these instructions–there should’ve been more direction as to cook times and temps instead of just “follow your lasagna recipe directions.” I wish I had seen this thread before I set about making my lasagna. I went by the instructions on the box. I was planning to use about 20 lasagna noodles, so I added 2 cups to the bottom of the pan. I first spread a thin layer of sauce there as I always do, then poured the water over it.
So here’s what I found: If I do what the box says and follow my lasagna recipe’s directions for temp and cook time, I wind up with a soupy mess like at least one other person mentioned. I upped my temp to 400 degrees and lengthened my cook time to an hour and a half. It came out still a little sloppy, but if you let it sit and cool down just a bit, it stays together. And it was every bit as delicious as it always has been–it was a hit at the family event I brought it for. With that said…next time, I will just add a little water to my sauce and soak the noodles for a short window, and stick to my original cook time and temp.
I used 12 noodles, did not soak them, followed a Delish recipe because I am used to a traditional lasagna with sausage and ricotta, https://www.delish.com/cooking/recipe-ideas/recipes/a51337/classic-lasagna-recipe/
AND then added a 1/2 cup milk down each side of the short ends of the pan where there was a natural trough. There was an inch of room on the short ends in my glass dish since the noodles didn’t reach the edges. It came out fine. Don’t pour the milk on top of the lasagna!
I did have to lengthen the cook time as mentioned above by 30 minutes.
I just bought the oven ready lasagna noodles, and I don “t understand the directions, ? do I have to soak the noodles before using it or do I just use them from the box/
I’ve been doing this a long time even with regular noodles….I have experimented and you can add the extra water to the sauce if your assembling the day you are cooking or if using the pre-cooked noodles..my best results were with regular noodles….a “thick” sauce assembled the night before then add the water after assembled…foil on top but no cheese…..fridge overnight with foil on top….pull out 30 min. before bake time…..bake with foil, when you remove foil for final bake time add the cheese on top!
I use barilla! Comes out perfect every time. I bought these this time so I will let you know how it comes out
I use Barilla as well. I use the short flat noodles, fit perfectly in my 8×8 pan perfect for 2 people
Just made this I was so irritated with the boxes unclear directions I have to leave my findings
1 full container of aldi lasgna noodles
1 bag mozzarella
2 ricotta 8oz each
1 lb sausage
1 1/2 tomato pre-made sauce containers( standard aldi spaghetti sauce premade aka 38 ounces )
1 cup of water around sides
Cover tin foil bake 400: 40 mins
Ended up being watery in some places basically like oil sauce pockets and didn’t end up cooking top layer of noodles. Siphoned of puddles on top filled up enough to fill a coffee mug. I shoved it back in oven covered for additional 30 mins. When I took it out same thing but we took it out and left it covered for 30-40and basically let it steam cook itself and noodles soaked up liquid.
I don’t think I’d add the water and I think I will buy noodles in future you just parboil to avoid this crazy two hour experiment.
I normally use barilla no boil, but my dad grabbed these instead, so I’m going with it. Was really confused at first since I usually just build my lasagna and bake with no added liquid. These comments have been a big help! I will prepare as usual and build like normal, I like a saucy meaty lasagna so I have no doubt it will be perfect!
Was confused with the instructions also! Seems they wanna make sure dummies don’t try to put hard noodles in the oven without some type of sauce to “boil” them. No boil noodles for lasagna just need to be used as normal. Add extra sauce to the sides at the end.
I have spent so much money on the Italian Sausage, Ground Beef, 2 large cans tomatoes, cheeses, etc. that I am not going to take a chance…LOL Going back to store and get the noodles I have always used and will pre-cook them…:)
Can yoh please update and add the cheese mixture i instructions? Thank you
The instructions for the cheese mixture are already in the post, but they could be easy to miss. Simply combine the two cheeses (mozzarella and Parmesan) in a bowl.
I bought oven ready from Aldis. I prrpped my lasagne like I normally do then went to look at cooking instructions. I freaked seeing the 1/2 cup water or milk for every 4-5 noodles. I was using the whole box for my 9×13 lasagne dish. I went to my pantry and found a small can of diced tomatoes. I poured that on top of the lasagne. I spread it all over the top, along edges too. To sleep down below and not have it pooled on top. I covered and baked it a long time. 1.5 hours night before Thanksgining. Then tried to reheat on Thanksgiving Day. I ended up taking out 6 pieces and reheating in a smaller dish with more sauce on top. The noodles were fully cooked. My super lucky sister said I keep getting better and better with my lasagne. And I make good ones!