March 10, 2008 - Joanne

Fast Lasagna Recipe - The finished lasagna made with pre-made sauce and no-boil noodles
Fast Lasagna Recipe

This quick recipe for no-boil lasagna makes use of no-boil noodles and a mix of good quality pre-made sauces. I used pre-made fresh and jarred sauces as a base, mixing types and adding seasonal vegetables to create layers of flavor in a final sauce.

If you want to, use just one sauce and add more fresh vegetables and mushrooms to it. If you make a sauce from scratch, you will need about 6-8c of sauce. The recipe will turn out even better if you use artisan lasagna noodles (boiled) and ready for assembly, and a homemade sauce.

No Boil noodles are easy to find; I used the Whole Foods 365 brand.

2lb good quality ground pork*
1 medium fennel chopped (green part reserved)
1 large red onion chopped
1 large or 2 medium carrots chopped
Olive oil

*I suggest Berkshire ground pork

4oz. Tomato based Mushroom sauce
4oz. Porcini cream sauce
16oz. Sugo Rosa or Vodka sauce
1 - 28oz. can Whole Tomatoes (roughly chopped, juice reserved)

1 lb. No boil Lasagna Noodles or 2 lbs. of Lasagna Noodles Pre-Boiled
2 cups Ricotta Cheese (whole milk)
3/4lb. Mozzarella in brine (or two pint containers)

Preheat Oven to 375°F.

The Sauce:
Over medium to high heat, brown vegetables in about 2tbsp. of olive oil, then set aside. In the same pan, brown pork in another 2tbsp. of olive oil. Add the vegetables back and cook 1 minute; season to taste. Add can of tomatoes and juice and stir to combine. Bring to a simmer, add sauces, stir well to combine, then reduce heat to medium-low and heat through.

The Assembly:
Layer the No Boil Lasagna Noodles
Meanwhile add the 1st layer of pasta sheets to baking pan (about 4 – depending on the size of pan shown).
Lasagna Sauce spread over the layered of No boil Noodles
Spread sauce and top with the 2nd layer of pasta facing them in the opposite direction of the first. Spread or dot ricotta on top, add more sauce and pasta sheets (making the layer of sheets opposite to the last) again.
Layer 2 of pasta Sheets overtop of the sauceLayer 2 with Ricotta Cheese dotted on top
Add Sauce over the Ricotta on Layer 2
Top final pasta layers with thin layer of sauce and then lots of mozzarella.
Layer 3 of The Fast Lasagna recipe topped with Mozzarella
Bake at 375°F for 45 minutes to 1 hour, until bubbly and cheese on top is golden brown.   This lasagna also reheats well and can be made ahead for a party; make the morning of the day you are to bake it and refrigerate until needed.

Onion & Fennel Bulb chopped
Reserve the Green Part of the Fennel and chopBellwether Farms Sheep's Milk Ricotta Cake
Saute the vegetables for the sauce - Onions Fennel and Carrot
Browned Meat
Add the sauteed vegetables to the browned meat
Tomatoes incorporated into the meat
Sauce for No Boil Quick Lasagna made Easy - stir in the fennel tops which you reserved
Sauce for Quick Lasagna







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