If the idea of making a lasagna as soon as you get home from work sounds time-consuming, never fear, this lasagna comes together with minimal prep thanks to a few store-bought shortcuts and my all-time favorite time-saver, no-boil noodles.
One thing you won’t want to skip are fresh herbs. A heaping handful of parsley will impart a ton of flavor to the overall dish, so definitely opt for fresh instead of dried.
Combine freshly chopped parsley with 15oz of ricotta cheese, two eggs and about 2/3 cup of Parmesan cheese.
Mix store-bought marinara sauce with a a can of pureed tomatoes (or make your own tomato sauce if time allows) and layer with no-boil noodles, the ricotta mixture and fresh, sliced mozzarella.
Keep on layering! Top with any remaining mozzarella slices (I might have ate a few along the way) and Parmesan cheese. Cover with tin foil and bake for 30 minutes then remove the tin foil and bake for about 20 more minutes.
Let the lasagna rest (if you can bear waiting) before slicing and serving a heaping portion.
More Pasta Recipes From Family & Friends:
The Cultural Dish: Pasta Carbonara
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)
Feed Me Phoebe: Green Eggs and Ham: Pasta Carbonara With Zucchini and Crispy Prosciutto
Red or Green?: Spicy Italian Sausage and Peppers Pasta
Napa Farmhouse 1885: Pasta With Apple-Sage Sausage, White Beans and Greens
Jeanette’s Healthy Living: A Healthier Crock-Pot Meat Lovers Pasta Sauce
Dishin & Dishes: Skillet Gnocchi
The Heritage Cook: Macaroni and Cheese for Everyone
Virtually Homemade: Gluten-Free Macaroni and Cheese With Crispy Bacon
Cooking With Elise: Scallops and Linguini
Big Girls, Small Kitchen: Swiss Chard Lasagna
And Love It Too: Baked Spaghetti With Zucchini Noodles
FN Dish: The Most Satisfying Pasta Dishes