Shortcut Lasagna Recipes

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SHORTCUT LASAGNA



Shortcut Lasagna image

A lasagna with some time-saving steps that is still yummy.

Provided by elarie

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

1 pound ground beef
2 teaspoons minced garlic
1 (26 ounce) jar spaghetti sauce
½ cup water
1 (12 ounce) container cottage cheese
1 egg, lightly beaten
1 ½ teaspoons ground black pepper
8 lasagna noodles
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Crumble beef and garlic into a 2-quart microwave-safe bowl. Heat in microwave on high until beef is no longer pink, about 6 minutes. Stir and drain beef. Add spaghetti sauce and water.
  • Combine cottage cheese, eggs, and black pepper in another bowl.
  • Spread about 1/2 cup meat mixture in the bottom of a 9x13-inch baking dish. Arrange half the lasagna noodles over sauce and spread with cottage cheese mixture. Top cottage cheese mixture with half the spinach, half the meat sauce, and half the mozzarella cheese; repeat each layer.
  • Cover baking dish with heavy-duty plastic wrap and heat in microwave on high for 8 minutes. Continue to heat in microwave on medium until noodles are tender and cheese is melted, 30 to 32 minutes, turning dish occasionally. Sprinkle with Parmesan cheese and allow lasagna to rest for 15 minutes before slicing and serving.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 22.8 g, Cholesterol 56.9 mg, Fat 12.1 g, Fiber 2.9 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 576.1 mg, Sugar 6.4 g

SHORTCUT LASAGNA



Shortcut Lasagna image

Make and share this Shortcut Lasagna recipe from Food.com.

Provided by Tami.Ticker

Categories     < 4 Hours

Time 1h5m

Yield 6 pieces, 2-4 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 (8 ounce) can tomato sauce
1 (16 ounce) jar spaghetti sauce
1 1/2 cups cottage cheese
1/4 cup parmesan cheese
2 teaspoons parsley flakes
1 (10 ounce) box barilla no-boil lasagna noodles
1 (8 ounce) bag shredded mozzarella cheese
0.5 (8 ounce) bag shredded Italian cheese, mix

Steps:

  • In a large saucepan, cook and stir meat, onion, salt and garlic powder until meat is brown and onion is tender. If meat created a lot of grease, you can drain. But it will be hard keeping all the onions, they get stuck in strainer.
  • Stir in Spaghetti sauce and simmer for 15mins, stirring occasionally.
  • Heat oven to 350 degrees.
  • Mix cottage cheese, parmesan cheese and parsley flakes together.
  • In an 11 x 7 ungreased baking dish (like a pyrex glass dish) cover the bottom with the 8 oz can of tomato sauce. This is to prevent the lasagna noodle from sticking and will also cook them.
  • Start placing the lasagna noodle on top for the sauce. You may need to "cut" the corners of the pasta to fit it in the pan. they should overlay a bit.
  • After your first layer of noodles add sauce, mozzarella cheese and cottage cheese mixture.
  • Repeat with the noodles now going in the opposite direction. (so horizontal first then the next layer Parallel).
  • Now you have 2 layers, add on more layer of noodle and top off with sauce and shredded cheese. you should have used most of the cottage cheese mixture on the first two layers.
  • Cover with tin-foil and bake 40 to 45 minutes
  • Let stand at room temperature for 10mins uncovered.
  • Cut into squares and enjoy!

Nutrition Facts : Calories 1191, Fat 73.3, SaturatedFat 34, Cholesterol 284.2, Sodium 3314.7, Carbohydrate 35.9, Fiber 5.8, Sugar 23, Protein 94.1

EASY SHORTCUT LASAGNA



Easy Shortcut Lasagna image

This is a shortcut recipe for a rich and filling lasagna that tastes and looks like "from scratch", but is really a hybrid of homemade and store bought ingredients. It's easy to make, and the most time consuming part is making the meatballs for the optional meat layer. This recipe was prepared in two versions: one with meat, and one with a layer of steamed fresh spinach instead for vegetarians in our family. Both worked out well. Brands are mentioned to reflect what was available locally, but you may, of course, have other favorites on the supermarket shelves.

Provided by Johncn

Categories     One Dish Meal

Time 1h15m

Yield 1 11 x 13 inch pan, 4-6 serving(s)

Number Of Ingredients 20

32 ounces mueller's lasagna noodles
52 ounces marinara spaghetti sauce
32 ounces ricotta cheese
12 ounces shredded mozzarella cheese
12 ounces grated parmesan cheese
1/4 cup fresh sweet basil
1/4 cup fresh Italian parsley
coarse black pepper
granulated garlic
16 ounces sliced meatballs
16 ounces fresh spinach
16 ounces lean ground beef (optional)
1 egg (optional)
1 1/2 slices whole wheat bread (optional)
1/2 cup chopped Italian parsley (optional)
5 garlic cloves (optional)
1 dash garlic powder (optional)
1/8-1/4 cup red wine (optional)
4 ounces grated parmesan cheese (optional)
3 1/2 teaspoons Italian breadcrumbs (optional)

Steps:

  • If Adding Meat Layer:.
  • Combine ground beef, egg, finely minced garlic and garlic powder, breadcrumbs, grated parmesan and chopped Italian parsley in a large mixing bowl. Run water over the bread slices to soak them and squeeze the water out. Add a splash of wine if desired.
  • Mix meat for several minutes by hand, and roll out into fairly compact and tight meatballs. I make mine about 1 inch to 1.5 inch in size.
  • Brown / sear the meatballs while continually rolling them with the utensils of your choice. I use two wooden spoons, but I've also used tongs to do this. The key is to get them browned enough to be "medium rare", not raw, as the cooking time is not long in the lasagna. However, they need to be done well enough to stick mostly together for slicing. I think next time I may chill them in the refrigerator. I put layers of paper towels down on a platter to hold the meatballs while they are cooling off.
  • If Adding Spinach Layer:.
  • Steam the spinach until it softens somewhat. It will continue to soften further in the lasagna while it's cooking.
  • Making the Lasagna:.
  • Open the jars of your favorite spaghetti sauce, and heat to a low simmer. If using meatballs, put them in the sauce to soak up some additional flavor.
  • Note about the sauce: I am Italian American, and make my own marinara sauce from scratch several times a year. It takes all day, so I freeze it in storage containers for later use. However, when I use store bought sauce, I prefer the sauce made by Del Grosso, a small company in Tipton, Pennsylvania. Their products include both inexpensive sauces, and a line of specialty ones called "La Famiglia Del Grosso that are roughly twice the price of Ragu or Prego ($6-$7 a for a 26 ounce jar). This recipe is about shortcuts, not making things from scratch. The company's "Aunt Mary Ann's Sunday Marinara" tastes very, very much like the sauce I make from scratch, so that is what I used for this recipe.
  • Here is the product link:.
  • http://www.delgrossosauce.com/content/aunt-mary-anns-sunday-marinara-1.
  • Boil the lasagna noodles to just below al dente. What worked for me as a guess was one minute shorter than the lowest recommended time - this was 9 minutes for the Mueller brand noodles that were on sale for 2:1 the day I was shopping for supplies for this project. The noodle layers will also soften while the lasagna is cooking, so do not worry if they are a little stiff.
  • If using meat, remove the meatballs from the sauce and slice into roughly ¼ inch slices. Don't worry if the crumble (as some will). These will form the meat layer of the lasagna.
  • Wash and chop the Italian parsley and sweet basil into fairly small pieces. In a big mixing bowl, combine evenly the ricotta cheese with the chopped parsley and basil, the ground pepper and the pinch or two of granulated garlic.
  • Put a thin layer of spaghetti sauce in the bottom of a 9 x 11, 10 x 13, or 12 x 11 pan (your sizes may vary somewhat). I used a Pyrex type glassware for mine.
  • Layer the lasagna noodles with slight overlapping in the pan. If you need to, don't be afraid to use small "band aid" sections or cross sections to make the layer. You should have plenty of noodles.
  • Using a spatula, or spoon of your choice, make a layer of sauce covering the noodles. Add a layer of the ricotta mixture covering the sauce. If adding meat, arrange slices or crumbles of the meatballs next. If not, use the steamed spinach to create a veggie layer. Now sprinkle a later of mozzarella cheese, and top with a light to moderate dusting of parmesan cheese.
  • You will now repeat the process at least one more time. Depending on the depth of your pan, and the thickness of the optional meats, it could be twice more:.
  • 1) Noodles.
  • 2) Sauce.
  • 3) Ricotta mixture.
  • 4) Meat or spinach.
  • 5) Mozzarella cheese.
  • 6) Parmesan cheese.
  • The last layer does not contain meat or spinach, and will be roughly at the top of the pan itself. That's fine. The top layer should be with noodles, a some sauce and a mix of mozzarella and parmesan cheeses.
  • Cover with aluminum foil.
  • Bake at 350 F for a total of 45-50 minutes. Remove the foil after the first 30 minutes so that the top can brown lightly into a crust. Let it stand for 15 or 20 minutes before serving to firm up the layers, and avoid burning your tongue.
  • Hope this works out for you, but it has become a family favorite in our house, and only takes a short while to prepare when compared to the time investment in a day-long "from scratch" lasagna recipe.

Nutrition Facts : Calories 2084, Fat 83.4, SaturatedFat 47.6, Cholesterol 266.7, Sodium 2968.6, Carbohydrate 215.1, Fiber 15.4, Sugar 26.6, Protein 115.3

SHORTCUT SAUSAGE LASAGNA



Shortcut Sausage Lasagna image

"My family and friends love this great tasting lasagna," writes Cindy Moore of Rhinelander, Wisconsin. "The recipe is almost foolproof. Best of all, there's no need to precook the noodles."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1 pound bulk Italian sausage
1 jar (14 ounces) meatless spaghetti sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 teaspoon salt
6 uncooked lasagna noodles
1 cup ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/4 to 1/2 cup grated Parmesan cheese

Steps:

  • Crumble the sausage into a large microwave-safe bowl. Cover; microwave on high for 3-5 minutes or until meat is no longer pink, stirring once; drain. Stir in the spaghetti sauce, onion, green pepper, water, olives and salt. , In a greased 11x7-in. microwave-safe dish, layer 1-1/3 cups meat sauce, three noodles, 1/2 cup ricotta cheese and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining meat sauce. Sprinkle with Parmesan cheese. , Cover and microwave at 70% power for 21-24 minutes or until noodles are tender. Sprinkle with the remaining mozzarella cheese. Microwave, uncovered, on high for 45-60 seconds or until cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 443 calories, Fat 25g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 1091mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 26g protein.

SHEET PAN LASAGNA



Sheet Pan Lasagna image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

3 cups jarred marinara sauce
8 no-boil lasagna noodles
15 ounces ricotta cheese
Kosher salt and freshly ground black pepper
One 8-ounce jar pesto
12 slices mozzarella
2 cups packaged precooked crumbled sausage
12 frozen meatballs, thawed and finely diced
2 pinches garlic powder
2 pinches red pepper flakes
1 cup grated Parmesan
Fresh parsley, for garnish
Crusty bread, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Cover the bottom of a quarter sheet pan with 1 cup of the marinara sauce. Top with 4 of the no-boil noodles. Cover the noodles with half of the ricotta, then sprinkle the ricotta with salt and black pepper. Spoon over half of the pesto and spread it so it is evenly distributed. Arrange 6 slices of mozzarella in a layer on top of the pesto. Mix the sausage crumbles and meatballs together, then spoon half over the mozzarella. Sprinkle with a pinch of garlic powder and red pepper flakes. Repeat the layers once more, ending with the red pepper flakes.
  • Add the remaining cup of marinara over the top and sprinkle over the grated Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and cook until hot and bubbly, another 10 to 12 minutes.
  • Let the lasagna sit for about 10 minutes, then garnish with parsley and serve with crusty bread.

SHORTCUT LASAGNA



Shortcut Lasagna image

My mother and I have been making this lasagna for more than 15 years. The "shortcut" is not having to cook the noodles first, so it's not only quick and easy, but also delicious. My husband and our three children all love it when we have this for dinner.-Jeannette Anderson, Lake Village, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 8

1-1/2 pounds ground beef
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 envelopes (1-1/2 ounces each) spaghetti sauce mix
2 cans (12 ounces each) vegetable juice
9 uncooked lasagna noodles
2 cups small-curd cottage cheese
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato sauce, spaghetti sauce mix and vegetable juice. Bring to a boil; reduce heat and simmer for 10 minutes. , Remove from the heat. Cover the bottom of a lightly greased 13x9-in. baking dish with a thin layer of meat sauce. Layer with 3 lasagna noodles, one-third of the cottage cheese, one-third of the mozzarella cheese and one-third of the remaining meat sauce. Repeat layers twice. , Cover tightly with foil and bake at 350° for 1 hour or until heated through. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 260 calories, Fat 10g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 795mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.

SHORTCUT INSTANT POT LASAGNA



Shortcut Instant Pot Lasagna image

A classic lasagna cooked in just 25 minutes is the perfect weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups whole-milk ricotta
1 cup shredded mozzarella
1/4 cup grated Parmesan, plus extra for topping
1 tablespoon chopped fresh parsley
1 large egg
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 9-ounce package no-boil lasagna noodles

Steps:

  • Add 2 cups water to a 6-quart Instant Pot® and set the rack inside with the handles folded under.
  • Mix together the ricotta, mozzarella, Parmesan, parsley, egg, 1 teaspoon salt and a few grinds of pepper in a medium bowl to combine.
  • Spread 1/2 cup marinara in the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the marinara. Spread another 1/2 cup marinara evenly over the noodles followed by a third of the ricotta mixture spread in an even layer. Top with another layer of 4 broken lasagna noodles. Repeat the process 2 more times, for 2 more layers of marinara, noodles, marinara, ricotta, noodles. Top with the remaining marinara and cover tightly with foil, making sure to wrap any excess underneath the pan so that it will fit in the pot.
  • Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise making a 4 1/2-inch-wide foil sling for the pan. Place the lasagna pan in the center of the sling and, lifting the two ends of the sling, lower the pan into the pot.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
  • Remove the lasagna from the pot and let rest 10 minutes. Carefully remove the foil (steam will be locked inside) and serve.

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