Real Recipes From Real Home Cooks ®

super short-cut lasagna

Recipe by
Cheryl Campagna
Mankato, MN

By doctoring a store bought sauce you can save time while putting your own spin on this classic dish - and it is so yummy, even better the next day!

yield 6 serving(s)
prep time 40 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For super short-cut lasagna

  • 1 lb
    ground beef
  • 1 jar
    family sized prego fresh mushroom spaghetti sauce
  • 1 small can
    tomato paste
  • 1
    large box fresh uncut mushrooms
  • italian seasoning (to taste)
  • garlic salt (to taste)
  • 1/2 c
    sugar (amount can be adjusted to taste)
  • 1
    small tub ricotta cheese
  • 6 slice
    provolone cheese
  • 1 c
    grated cheddar cheese
  • 1 c
    grated mozzarella cheese
  • 1 box
    lasagna noodles - boil kind
  • 2 Tbsp
    butter - not margarine

How To Make super short-cut lasagna

  • 1
    Wash mushrooms then slice in 1/4 inch slices. Crumble hamburger in large frying pan, then add mushrooms. Cook until beef has cooked through and mushrooms have just begun to change color. Add Spaghetti Sauce, sugar, and tomato paste, then seasonings to taste.
  • 2
    In a large boiling pan, fill with enough water to boil noodles. Set on burner at high heat, add butter and a dash of salt. When water reaches a good boil, add Lasagna noodles, shifting constantly until they are submerged in water fully. Stir often to prevent sticking. When noodles are cooked to just tender stage, drain in a strainer and cool with cold water until they are easy to handle.
  • 3
    In baking dish, ladle a very thin layer of sauce on the bottom. Sprinkle a small bit of mozz/cheddar mixture. Layer rest of ingredients in this order: Noodles 1/3 container of ricotta Thin layer of sauce Noodles 6 slices of provolone Repeat until all ingredients are used - or you run out of sauce. You need to end with a layer of sauce to prevent noodles from becoming hard when baking.
  • 4
    Cover top layer with remaining mozz/cheese mixture. Cover with tin foil. Bake at 375 for 1 hour and 15 minutes. Remove tin foil and bake for an additional 15 minutes.
  • 5
    Remove from oven and let stand for ten minutes before serving. Awesome served with garlic/cheese toast. I also have a recipe for that posted.