Fast Lasagna
Whip up a hearty, flavor-packed dinner in no time with this Fast Lasagna recipe—a game changer for busy weeknights! Featuring layers of rich marinara meat sauce, creamy ricotta filling, melty mozzarella, and no-boil lasagna noodles, this dish offers all the indulgence of traditional lasagna with half the effort. With a prep time of just 15 minutes and a total bake time of 35 minutes, you'll have a family-favorite Italian dish on the table in under an hour. Perfectly seasoned with Italian spices and topped with golden, bubbly cheese, this comforting casserole is as easy as it is delicious. Pair it with a crisp salad or garlic bread for a complete, crowd-pleasing meal! Keywords: Fast Lasagna, quick lasagna recipe, easy Italian dinner, no-boil noodle lasagna, weeknight comfort food.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound Ground beef
- 24 ounces Marinara sauce
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 Egg
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 9 sheets No-boil lasagna noodles
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles, about 5-7 minutes. Drain any excess fat.
Stir in the marinara sauce with the cooked ground beef. Remove from heat and set aside.
In a medium bowl, mix together the ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and pepper until well combined.
Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
Place 3 no-boil lasagna noodles in a single layer over the meat sauce.
Top the noodles with one-third of the ricotta mixture, followed by one-third of the shredded mozzarella, and then one-third of the remaining meat sauce.
Repeat the layering process two more times, ending with a layer of meat sauce topped with the remaining shredded mozzarella.
Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and bake an additional 10 minutes, or until the cheese on top is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 459 mg | 35% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
