15 Minute Prep Lasagna

15 Minute Prep Lasagna

For us, lasagna is usually one of those Sunday night meals that takes hours of preparation and cook-time: boil the noodles, make the homemade meat sauce, prepare the bechamel sauce (you get the picture). It’s rare these days that I have three spare hours to devote to dinner, and I’ve finally realized that’s okay.

This week I had a major craving for homemade lasagna on my way home from work. Knowing that I wanted dinner on the table by 7, I came up with this simplified, but oh-so-sweet version of my traditional lasagna. The results? My most delicious lasagna yet.

With a few quick tricks and substitutions, this lasagna comes together in just under an hour. Think about it–that’s about as long as it takes to bake a frozen Stouffer’s lasagna. The trick is substituting in the right places, and making sure to use fresh ingredients where it matters most.

How to Speed up a Homemade Lasagna

  • No-boil noodles-You can find these on the same aisle as the regular lasagna noodles. Place directly into your baking dish, with no boiling needed. I actually think these noodles turn out better than boil noodles–much less gummy.
  • High Quality Jarred Marinara Sauce-Like many others, I’m obsessed with Raos Homemade Raos Marinara Sauce. This is the biggest time saver of all.
  • Ricotta cheese-Traditional bechamel sauce combines flour, butter & milk in a saucepan. With ricotta, you can use right out of the tub (no saucepan needed). I add an egg to create an even richer, cheesier taste.

Where Fresh is Best

  • Mozzarella-There’s nothing quite as good as fresh mozzarella on a lasagna. Once cooked, the mozzarella comes out gooey and bubbly. So good.
  • Parmesan-Freshly grated parmesan is far more flavorful than pre-packaged parmesan. Worth the extra two minutes it takes to grate.
  • Basil leaves-Not only will basil add some nice color to your lasagna, it also adds great flavor.

15 Minute Prep Lasagna

June 4, 2019
: 4
: 15 min
: Easy


  • 1 lb. ground beef
  • 1/2 lb. ground pork
  • 2 tsp. crushed red pepper flakes
  • Salt & Pepper to taste
  • 1 jar Raos Homemade Marinara Sauce
  • 1 tsp oregano
  • 1 tsp. basil
  • 1 tsp. thyme
  • 1 box no boil lasagna
  • 1 tub (15 oz) whole milk ricotta cheese
  • 1 egg
  • 2 cups parmesan cheese
  • 10-12 basil leaves
  • Fresh Mozzarella
  • Step 1 Sautee 1 lb. ground beef and 1/2 ground pork in a large skillet over medium-high heat.
  • Step 2 Season with salt, pepper & 1 tsp. crushed red pepper.
  • Step 3 Add a jar of Raos Marinara Sauce to the the pan and mix well.
  • Step 4 Add oregano, basil & thyme and mix well.
  • Step 5 Let sauce simmer over medium heat for 5 minutes and then set aside.
  • Step 6 Oil the bottom of a small baking dish and add a layer of no boil lasagne noodles.
  • Step 7 While sauce is simmering, add 1 tub (15 oz.) ricotta cheese, 1 egg, salt, pepper & remaining teaspoon of crushed red pepper to a small mixing bowl. Whisk well (should not take long).
  • Step 8 Add first layer of meat sauce to your baking dish (I like to add a lot to each layer).
  • Step 9 Next, add a layer of the ricotta mixture. Sprinkle 1 cup parmesan cheese on top.
  • Step 10 Place basil leaves on top of parmesan (about 2 inches a part).
  • Step 11 Finally, add sliced fresh mozzarella on top of the basil leaves.
  • Step 12 Repeat steps (noodles, meat sauce, ricotta, parmesan, basil leaves & mozzarella)..
  • Step 13 Place in oven, covered, for 35-45 minutes (or until cheese is bubbly and golden).