Shortcut Lasagna
Whip up a hearty and satisfying dinner in no time with this easy Shortcut Lasagna recipe! Perfect for busy weeknights, this dish uses no-boil lasagna noodles to save time without sacrificing any of the layers of cheesy, meaty perfection you crave. Featuring a rich marinara and ground beef sauce, creamy ricotta filling infused with garlic and Italian seasoning, and a gooey topping of melted mozzarella, this lasagna comes together in just 15 minutes of prep. With its beautifully layered presentation, it’s a crowd-pleasing comfort food classic made simple. Whether you're feeding a family or meal-prepping for the week, this shortcut lasagna bakes to bubbly, golden-brown perfection in under an hour. Serve with a crisp side salad and garlic bread for an Italian-inspired feast that everyone will adore!
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Recipe Information
Ingredients
- 9 sheets no-boil lasagna noodles
- 4 cups marinara sauce
- 1 pound ground beef
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it into small pieces as it cooks. Drain any excess fat, then stir in 2 cups of marinara sauce. Remove from heat and set aside.
In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined.
Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish.
Lay 3 no-boil lasagna noodles over the sauce, slightly overlapping if necessary.
Spoon 1/3 of the ricotta mixture over the noodles, spreading it out evenly.
Top the ricotta mixture with 1/3 of the meat sauce, spreading it out evenly.
Repeat the layering process two more times: noodles, ricotta mixture, meat sauce.
Finish with 1 cup of marinara sauce spread evenly over the top layer of noodles, then sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 5493 mg | 239% | |
| Total Carbohydrate | 449.5 g | 163% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 38.3 g | ||
| Protein | 280.3 g | 561% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4386 mg | 337% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2085 mg | 44% | |
*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.
