Shortcut Lasagna
Shhh…. No one will ever know that you didn’t sweat it out in the kitchen for hours once they try this flavor-filled streamlined lasagna that sings "authentic". Shortcut Lasagna leans in on prepared grocery staples like jarred marinara, prepared pesto, no-boil lasagna noodles, ricotta and shredded and fresh mozzarella. Easily prepped in under 30 minutes -- making it an option for any day of the week -- and likely one that will leave you with enough leftovers for a 2nd round of indulgence! Buon appetite!
Equipment
- large saute pan
- medium bowl
- 9" x 13" baking dish or casserole
Ingredients
- 1 tablespoon olive oil
- 1 pound bulk mild Italian sausage
- 36 ounces prepared marinara pasta sauce such as Newman’s Own or Rao’s*
- 3 tablespoons tomato paste
- ½ cup full-bodied red wine (optional0
- 2 cups ricotta cheese
- 2 cups grated Parmesan cheese divided
- 2 eggs whisked
- ⅓ cup prepared basil pesto
- salt
- 9 ounces oven-ready no-boil lasagna noodles
- 12 ounces grated mozzarella
- 8 ounces fresh mozzarella sliced in 9 slices
Instructions
- In a large sauté pan, heat olive oil over medium heat. Crumble sausage into the pan, breaking up with the back of a wooden spoon. Cook until browned and crumbled. Drain fat from pan.
- Add marinara pasta sauce and tomato paste to the pan with the sausage. Add wine (if using) and increase heat to medium high and simmer until wine is reduced and sauce has reduced and thickened, about 10 minutes. Reserve.
- In a small bowl, combine the ricotta, 1 cup of the Parmesan cheese, the eggs, and basil pesto. Mix to combine and season with salt.
- Preheat oven to 350°F. Lightly oat a 9" x 13" baking dish with oil or butter
- Spread a few ladles of the sausage pasta sauce mixture over the bottom of the baking dish. Top with 3 lasagna noodles. Spread ⅓ of the ricotta mixture over the lasagna noodles. Top with one cup of the sausage marinara, sprinkle with ¾ cup shredded mozzarella and ¼ cup Parmesan cheese.
- Repeat two more times.**
- End with a layer of lasagna noodles covered with remaining pasta sauce. Top with remaining shredded mozzarella and top with slices of fresh mozzarella. Sprinkle remaining Parmesan over the top.
- Cover the lasagna with aluminum foil. Place in the oven on a baking sheet. Bake for 1 hour. Remove foil and bake for 15 minutes longer.
- Allow to rest before serving.
Notes
* I used Newman's Own Sockarooni which features bell peppers in the mix and just a touch of heat.
** Layer Cadence
- ½ cup marinara
- lasagna noodles
- ⅓ ricotta mixture
- 1 cup marinara
- ¾ cup shredded mozzarella
- ¼ cup Parmesan cheese
- lasagna noodles
- ⅓ ricotta mix
- 1 cup marinara
- ¾ cup shredded mozzarella
- ¼ cup Parmesan cheese
- lasagna noodles
- ⅓ ricotta mix
- 1 cup marinara
- ¾ cup shredded mozzarella
- ¼ cup Parmesan cheese
- lasagna noodles
- 1 cup marinara
- Remaining shredded mozzarella
- 9 slices fresh mozzarella
- ¼ cup Parmesan cheese