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Shortcut Baked Lasagna

For a simple way to make lasagna any night of the week, this is the recipe for you to check out!

Course Dinner, Main Meal
Cuisine American, Italian
Keyword Baked Lasagna,, Lasagna,
Servings 8
Author Pam


  • 1 box (9 ounces) no boil lasagna noodles
  • 2 jars spaghetti or pasta sauce
  • 2-3 cups shredded mozzarella cheese
  • 1/4-1/2 cup grated parmesan cheese
  • 1/2-1 pound ground meat seasoned with onion and garlic powder, browned and drained. Add half jar of pasta sauce.
  • 1 container part skin ricotta cheese (15 ounce) or less depending on your preference
  • 1 egg
  • parsley for garnish, this is optional


  1. Prepare meat mixture then add half jar of sauce to meat and let cook just a few minutes. Set aside.Preheat oven to 375 degrees, lightly mist a 13 X 9 glass or ceramic baking pan with cooking spray. Set aside for a few minutes.In a large mixing bowl, lightly beat egg and add in 1 cup mozzarella cheese and 1/4 cup parmesan cheese. Mix until combined. Set aside.Pour about 1 cup sauce over the bottom of the baking dish. Layer 3 to 4 lasagna noodle over sauce. They will probably overlap. This is okay.Top with cheese mixture, layer 3 more lasagna noodles. Now add the meat mixture and pour some extra sauce over the meat. Lay 3 more noodles.Next, add water into one of the jars of sauce. Shake. Pour over noodles. If you have sauce leftover, you can use it or leave as is. Top with remaining mozzarella and parmesan cheese.Cover with foil tightly. First spray the foil that's touching top of lasagna with cooking spray. I like using the non stick foil. See if you can find that in your market.Bake for 50 to 60 minutes.Take off foil and let cook another 5 minutes until all cheese is melted but not burned.Let sit in pan for about 10 to 15 minutes for easy cutting. Leftovers can be stored in fridge up to 2 days and frozen up to a month. Enjoy!