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Weeknight Lasagna

January 18, 2017 By msmart 15 Comments

Weeknight Lasagna

For birthday celebrations and back-to-school dinners, this is our go-to family meal. It’s a creamy, rich lasagna without much effort or mess. That’s why we call it “weeknight lasagna.” You can make it even faster (and meatless) by eliminating the sausage. Then just pop open a jar of store-bought tomato sauce, open a box of no-cook noodles and 15 minutes later you’re ready to pop this in the oven.

There’s really only one extra step to this recipe: Egg and milk is added to the ricotta, which makes it easier to spread. I sometimes use a simple, homemade tomato sauce, such as Marcella Hazan’s recipe. Or you can use store bought Rao’s Homemade Marina as a super easy alternative.

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I prefer lasagna noodles that are completely flat, without ruffled edges.  Use gluten-free lasagna sheets if you’d like — I recommend Cappellos brand.

To top it off, grate your own mozzarella for a creamier texture and better flavor. Pre-grated cheese is coated with powder that prevents the cheese from sticking together (and also melting well).

While that fantastic smelling lasagna is tucked in the oven, toss up a salad and pour yourself a glass of wine. Dinner is done, and you didn’t even break a sweat.

Print Recipe
5 from 6 votes

Weeknight Lasagna with Parmesan-Ricotta and Italian Sausage

Look for bulk Italian sausage in the butcher section; if you can't find it, use sausage links and remove the meat from the casings. This recipe was adapted from The Williams-Sonoma Weeknight Cook: Fresh & Simple Recipes for Good Food Everyday. I’ve tweaked it substantially over the years by simplifying the instructions and adding the egg and parmesan to the ricotta, which boosts the flavor and texture.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Pasta
Cuisine: Italian
Author: Marcia W. Smart

Ingredients

  • 1 ½ pounds mild Italian sausage
  • 1 15- ounce container part-skim ricotta
  • ¼ cup milk skim, low-fat or whole will work
  • 1 egg
  • 1 cup finely grated Parmesan reserve ¼ cup
  • 5 cups tomato-basil sauce I prefer Rao’s Homemade Marina Sauce
  • 1 pound lasagna noodles regular, whole wheat or gluten-free
  • 8 ounces part-skim mozzarella grated or sliced

Instructions

  • Preheat oven to 350 degrees. In a sauté pan over medium-high heat, sauté the sausage, breaking it up into small pieces, until browned. Drain any fat from the pan and set aside.
  • In a bowl, stir together the ricotta, milk, egg and ¾ cup parmesan.
  • In a 9x13 baking dish, spread 1 cup tomato sauce. Cover with a single layer of noodles without overlapping them. Spread on a third of the ricotta mixture, another cup of the sauce and top with a third of the sautéed sausage. Add two more layers of noodles, ricotta, sauce and sausage. Top with a final layer of noodles, remaining sauce, the mozzarella and the remaining 1/4 cup of Parmesan. Be sure the top layer of noodles is fully covered with sauce (if any edges are peeking out uncovered, they will be crispy instead of soft).
  • Bake uncovered for 45-50 minutes in the middle of the oven, until bubbly and golden brown on the edges. If the cheese starts to get too brown, cover the pan with foil during baking. Let stand for 5 minutes before cutting.
  • Note: Lasagna can be assembled and frozen before baking. Place in refrigerator the night before you plan to bake.

Filed Under: All Recipes, Casseroles, Dinner, Freezer Friendly, Gluten-free/Gluten-free adaptable, Mediterranean, Pasta, Uncategorised Tagged With: easy, easy lasagna, Italian, Italian sausage, lasagna, no-boil, weeknight, weeknight dinner

Previous Post: « Weeknight Dinners: January 16-20, 2017
Next Post: Tomatillo Salsa »

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Comments

  1. Debbie

    January 25, 2017 at 6:08 am

    5 stars
    Just made this tonight and it was a big hit with the family! I loved how easy it was to put together.

    Reply
  2. Debbie

    January 25, 2017 at 6:09 am

    5 stars
    Just made this tonight and it was a big hit with the family! I loved how easy it was to put together.

    Reply
  3. Caren Edler

    January 25, 2017 at 3:54 pm

    5 stars
    I am making this yummy dish right now for tonight. Thanks for your inspiration Marcia! Hope all is well with you & the fam. Miss you! XO

    Reply
  4. Griffin

    January 31, 2017 at 2:13 am

    5 stars
    Made this and loved it! Huge hit at my house. So much easier than other lasagna recipes.

    Reply
  5. Christi B

    April 16, 2017 at 2:58 am

    5 stars
    I have finally found a lasagna recipe that the ENTIRE family enjoys! My young boys can be picky eaters and hardly ever like the same thing. I was thrilled when they {and my husband} inhaled this dish and went back for seconds! So excited to have a go-to comfort food dish to serve throughout the year.

    Reply
  6. Julie B

    April 25, 2017 at 10:22 pm

    This looks yummy! We love Capellos GF Pastas!

    Reply
  7. Devin McCord

    September 15, 2017 at 7:58 pm

    If I froze it & it didn’t fully dethaw… what do I do? Please advise!!!

    Reply
    • msmart

      September 15, 2017 at 9:08 pm

      It will totally work, you just might have to cook it for 20-30 minutes longer. Is it completely frozen, or just in the middle?

      Reply
  8. Lin

    September 2, 2018 at 11:43 am

    You used cooked lasagna noodles correct?

    Reply
    • msmart

      September 2, 2018 at 1:34 pm

      No need to cook the lasagna noodles! That’s the beauty of the recipe! Just make sure all the noodles are covered in sauce.

      Reply
  9. Laura

    February 19, 2019 at 9:08 pm

    Hi! Do I need to use no-boil noodles? Or can I use the regular kind?

    Reply
    • msmart

      February 19, 2019 at 9:34 pm

      You can use regular noodles and boil them first — just slightly under cook them so they’re al dente. Or use regular noodles without cooking them first and add an extra 1/2 cup sauce and cover with foil before baking.

      Reply
  10. Cari

    January 22, 2020 at 12:34 pm

    5 stars
    Best Lasagna ever and the easiest and the most pure ingredients and yummy!! I use 1/2 spicy italian and 1/2 mild and my family loves!! Im not a good cook and this one makes me look good .

    Reply
    • msmart

      February 4, 2020 at 2:54 am

      Yay! So glad you made this!

      Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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