Rating: 3.5 stars
27 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 4
  • 27 Ratings

Instead of layering the ingredients, this lasagna recipe mixes the pasta and sauce together, then tops with cheese to cut prep time.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
bake:
35 mins
stand:
10 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Cook pasta according to package directions; drain.

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  • In a large skillet cook sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat. Transfer sausage mixture to a very large bowl. Stir in marinara sauce, fennel seed, and cooked pasta.

  • Transfer the pasta mixture to a 3-quart rectangular baking pan. In a medium bowl stir together ricotta cheese, egg, and 1 cup of the Italian blend cheeses. Spoon the ricotta cheese over the pasta mixture in large dollops. Sprinkle the remaining shredded Italian blend cheeses over the top. Bake, uncovered, for 35 to 40 minutes or until heated through. Let stand 10 minutes before serving. Makes 8 to 10 servings.

Tips

Spoon mixture into 3-quart rectangular baking dish. Cover with plastic wrap. Chill 2 to 24 hours. Remove plastic wrap. Bake in a 350 degree F oven for 50 to 60 minutes or until heated through. Let stand as directed.

Nutrition Facts

636 calories; fat 35g; cholesterol 112mg; saturated fat 17g; carbohydrates 47g; insoluble fiber 5g; protein 34g; sodium 1133mg.
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