quick lasagna recipe
The Best quick lasagna recipe
What I love most is how adaptable it is. You can make it with ground beef and spinach, or swap in mushrooms and turkey sausage, and it still feels like a winner. My kids especially enjoy the way the cheese melts just right, turning the noodles into little pockets of goodness. It’s also a great way to use up extra veggies or leftover meat, so it’s practical too. And honestly, the leftovers? They’re even better the next day—like a warm hug in a bowl. It’s a dish that’s simple enough to make without stress but feels like a celebration, whether you’re feeding a crowd or just your own family. Plus, it’s got a little something for everyone, from the cheesiest layers to the hearty tomato flavor, making it a crowd-pleaser in every sense.
Quick Cheesy Tomato Lasagna
A simple, no-fuss lasagna that relies on store-bought noodles and a rich tomato sauce for a comforting, hands-off meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 lb lasagna noodles (pre-cooked)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 cup marinara sauce
👨🍳Directions
-
1
Preheat oven to 375°F. In a bowl, mix flour and salt. Gradually add warm water to form a soft dough. Roll out between parchment paper to ¼-inch thickness. -
2
Simmer 1 cup marinara sauce with garlic, oregano, and red pepper flakes for 10 minutes. Set aside. -
3
Layer ½ the noodles in a lasagna pan, then spread half the ricotta. Add half the sauce, then half the mozzarella and Parmesan. -
4
Repeat with remaining noodles, ricotta, sauce, and cheese. Cover with foil and bake at 375°F for 25 minutes. -
5
Remove foil, bake 5 more minutes until bubbly. Let rest 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Oven
- Lasagna pan
📊Nutrition Facts (per serving)
📝Notes
- Use pre-cooked lasagna noodles to save time. For extra flavor, add a sprinkle of basil or basil oil to the sauce.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
Watch Video Of How Quick Cheesy Tomato Lasagna Works
❓ Frequently Asked Questions About Quick Cheesy Tomato Lasagna
How do I store leftovers?
Leftovers can be refrigerated in an airtight container for up to three days. To reheat, cover the lasagna with foil and warm it in the oven at 350°F (175°C) for 20–25 minutes, or use a microwave on low power for 4–5 minutes, stirring halfway through.
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna up to 24 hours in advance. Store it in the fridge, covered with foil, and bake as directed when ready. If using fresh cheese or herbs, add them just before baking to keep them fresh.
What substitutions can I make for the ricotta?
For a lighter option, use cottage cheese blended with a little cream cheese or Greek yogurt. For a richer texture, try a mix of ricotta and mascarpone. Ensure the total fat content remains similar to maintain the dish’s creaminess.
How do I prevent the lasagna from becoming soggy?
To avoid soggy layers, bake the lasagna uncovered for the last 10–15 minutes to let excess moisture evaporate. Alternatively, place a baking sheet with a layer of water underneath the lasagna to create steam, but cover it halfway through baking.
Is this recipe suitable for meal prep?
Absolutely. This lasagna holds up well for meal prep, especially if you prep the individual layers separately before assembling. Store each component in the fridge and assemble just before baking for the best texture.
