On hectic nights, who has time to layer up lasagna? My shortcut version cuts down on prep, but keeps all the cheesy, saucy noodle-y goodness that makes lasagna an all-time favorite.

  • Total Time

    Prep/Total Time: 30 min.

  • Makes

    6 servings

Ingredients

  • 8 ounces uncooked lasagna noodles, broken into 2-inch pieces
  • 1 cup part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/3 cup grated Parmesan cheese
  • 1 jar (24 ounces) pasta sauce with meat

Directions

    • Preheat oven to 400°. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture.
    • Spread 1 cup pasta sauce into a greased 11×7-in. baking dish. Layer with half of the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese.
    • Cover with greased foil; bake until heated through, 10-15 minutes.

Test Kitchen tips

  • This is the perfect recipe to use up broken lasagna noodles, but other pasta shapes like mafalde or bowtie can be used, too.
  • The cooked lasagna noodles have a tendency to stick together, so stir it into the ricotta cheese mixture right after draining. If made ahead, toss in a small amount of olive oil after draining.
  • For easy spinach lasagna, add a couple layers of fresh baby spinach (no chopping or pre-cooking required).
  • Use Italian cheese blend in place of mozzarella and Parmesan for a sharper flavor and (bonus!) fewer ingredients.

Nutrition Facts

1 serving: 332 calories, 10g fat (5g saturated fat), 29mg cholesterol, 901mg sodium, 45g carbohydrate (11g sugars, 3g fiber), 17g protein.