Quick Fix Lasagna
Satisfy your cravings for hearty Italian comfort food without the hassle with our "Quick Fix Lasagna" recipe—perfect for busy weeknights or last-minute gatherings. This easy lasagna comes together in just 40 minutes using time-saving pre-cooked lasagna sheets, a rich and savory ground beef marinara sauce, and layers of creamy ricotta and gooey mozzarella. With minimal prep, this classic dish retains all the indulgent flavors of a traditional lasagna but streamlines the process for convenience. Plus, a sprinkle of Parmesan cheese and fresh parsley takes this casserole over the top. Serve this crowd-pleasing favorite paired with garlic bread and a green salad for a complete, satisfying dinner.
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Recipe Information
Ingredients
- 12 sheets Pre-cooked lasagna sheets
- 1 pound Ground beef
- 3 cups Marinara sauce
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 large Egg
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it apart with a spoon. Season with salt, black pepper, and Italian seasoning.
Stir in 2 1/2 cups of marinara sauce into the cooked beef and simmer for 5 minutes. Remove from heat.
In a medium bowl, combine ricotta cheese, grated Parmesan cheese, the egg, and 1 tablespoon of chopped parsley. Mix well.
Grease a 9x13-inch baking dish lightly with olive oil or cooking spray. Spread 1/2 cup of marinara sauce on the bottom of the dish.
Place a layer of pre-cooked lasagna sheets over the marinara sauce, trimming to fit, if necessary.
Spread 1/3 of the ricotta mixture over the lasagna sheets, followed by 1/3 of the meat sauce, and 1/2 cup of shredded mozzarella cheese.
Repeat the layering process two more times, finishing with a final layer of lasagna sheets and the remaining meat sauce.
Top with the final 1 cup of shredded mozzarella cheese and sprinkle the remaining parsley on top.
Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese, and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbling.
Let the lasagna rest for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 967 mg | 322% | |
| Sodium | 5135 mg | 223% | |
| Total Carbohydrate | 488.9 g | 178% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 27.5 g | ||
| Protein | 275.6 g | 551% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3853 mg | 296% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2221 mg | 47% | |
*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.
