Real Recipes From Real Home Cooks ®

shortcut lasagna

★★★★★ 2
a recipe by
Teresa G.
Here, KY

This cheesy, meaty lasagna is so delicious, but takes so much less time and clean-up than the traditional preparation. It's great for a large family gathering or buffet and travels well.

★★★★★ 2
serves 12
prep time 45 Min
cook time 55 Min
method Bake

Ingredients For shortcut lasagna

  • 1 1/2 lb
    ground beef
  • 1/2 lb
    sweet italian sausage, casings removed
  • 4 oz
    cream cheese, room temperature
  • 1
    32 oz. container ricotta cheese
  • 1/2 tsp
  • 1/2 c
    parmesan and romano shredded/grated cheese blend, divided
  • 1
    extra-large jar spaghetti sauce (67 oz., your favorite)
  • 1 1/4 pkg
    oven-ready lasagna noodles (or cooked)
  • 1 1/2 lb
    shredded whole milk mozzarella cheese (self-shredded)

How To Make shortcut lasagna

  • 1
    Lightly spray a 9"x13" or 10"x14" glass casserole dish with cooking oil spray and set aside.
  • 2
    In large skillet, brown ground beef and Italian sausage then drain well and set aside.
  • 3
    In mixing bowl, beat cream cheese until fluffy.
  • 4
    Add 1 cup ricotta and mix thoroughly.
  • 5
    Add remaining ricotta, salt and 1/4 cup parmesan romano cheese, mix well and set aside.
  • 6
    Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
  • 7
    Evenly spread 1/4 cup spaghetti sauce over bottom of prepared dish.
  • 8
    In a large bowl, combine remaining spaghetti sauce and browned meat.
  • 9
    Place one layer of lasagna noodles in the dish and evenly spread with 1/3 of the ricotta mixture.
  • 10
    Sprinkle with 1/3 of the mozzarella.
  • 11
    Dollop, and then carefully spread on top of the mozzarella, 1/3 of the meat sauce.
  • 12
    Repeat layering (noodles, ricotta, mozzarella, meat sauce) until there are 3 complete layers (ending with meat sauce.)
  • 13
    Sprinkle with remaining parmesan romano cheese.
  • 14
    Bake at 350 degrees for 50 to 60 minutes.
  • 15
    Remove from oven and allow to cool 10-15 minutes before serving.
  • 16
    Cover and refrigerate leftovers.
  • 17
    May be assembled ahead of time, covered and refrigerated. All or part may be frozen, after baked and cooled, wrapped in plastic wrap and freezer paper.