Last Minute Lasagna Recipes

LAST-MINUTE LASAGNA

Steps:

• Heat oven to 350 degrees F.
• Coat a 13x9-inch baking dish with cooking spray.
• Pour 1/3 of the sauce in the bottom of prepared pan.
• Arrange 12 frozen ravioli on top, and scatter the spinach over them.
• If using, place pepperoni slices evenly over spinach, and top with half of each cheese.
• Cover with another layer of ravioli, and the remaining sauce and cheese.
• Cover pan with foil and bake for 25 minutes.
• Uncover and bake 5-10 minutes more, or until bubbly.
• Allow to rest for 5 minutes before cutting.

LAST MINUTE LASAGNA

Steps:

• Preheat oven to 350oF.
• Oil a 9x13 in baking dish.
• Empty ravioli into collander and rinse to separate them. Set aside.
• Spoon 1/3 of the pasta sauce on the bottom of the dish spreading it out.
• Place 1/2 the ravioli over the sauce in a single layer.
• Top with 1/3 of the pasta sauce.
• Sprinkle with the spinach and layer 1/2 the mozzarella on top of that.
• Add the remaining ravioli in a single layer.
• Top with the remaining sauce, mozzarella and parmesan.
• Cover with foil and bake 30-40 minutes.
• Uncover and bake until bubbling, about 10 more minutes.

TEX MEX LAST-MINUTE "LASAGNA"

Steps:

• Heat oven to 400ºF.
• Prepare Dinner as directed on package. Meanwhile, brown meat in large skillet; drain. Add salsa and corn; cook 5 min. or until heated through, stirring occasionally.
• Stir sour cream into prepared Dinner; spoon half into 8-inch square baking dish. Top with layers of half each of the meat mixture and shredded cheese. Repeat layers.
• Bake 15 min. or until heated through.

60-MINUTE LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Bring a large pot of salted water to a rolling boil.
• Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the thyme leaves and garlic and cook until fragrant, about 1 minute. Add the sausage and use a wooden spoon to break into very small pieces. Cook until no longer pink, 4-5 minutes. Add the marinara sauce and stir to combine. Simmer for about 5 minutes, until warmed through and the flavors combine. Remove the pan from the heat.
• Season the boiling water generously with salt. Add the lasagna noodles and remaining tablespoon of olive oil and cook for 9-10 minutes, or about 2 minutes less than the package instructions, until al dente. Drain and rinse under cold water to prevent the noodles from sticking together. Lay the noodles on a baking sheet or cutting board.
• In a large bowl, stir together the ricotta, spinach, ¾ cup mozzarella, ½ cup Parmesan, the basil, parsley, 1½ teaspoons salt, and ½ teaspoon black pepper.
• Spoon about 1 cup of the tomato sauce into the bottom of a large casserole dish and spread evenly.
• Lay a lasagna sheet on a clean surface. Spread about ½ cup of ricotta mixture over the noodle in an even layer, leaving a ½-inch edge on one end. Roll up tightly toward the empty end and place the roll-up in the casserole dish, seam-side down. Repeat with the remaining noodles and filling.
• Spoon about 2 tablespoons of sauce over each roll-up. Sprinkle the remaining ¾ cup mozzarella and remaining ¼ cup Parmesan evenly over the top.
• Bake the lasagna roll-ups for about 20 minutes, until the cheese is melted and bubbling.
• Garnish with fresh basil leaves and serve.
• Enjoy!

TWENTY MINUTE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium saucepan over medium-high heat, combine spaghetti sauce mix, mushroom gravy mix, tomato paste, water and oil. Bring to a boil and stir in ground beef. Reduce heat and simmer for 20 minutes.
• In a 9x13 inch baking dish layer the noodles, sauce and cheese; repeat layers, ending with cheese.
• Bake in preheated oven for 20 minutes.