Quick Lasagna

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings


  • 3 tablespoons olive oil
  • 6 spicy sausages
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes or to taste
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 28-oz. can plum tomatoes chopped
  • 1/2 cup whole milk ricotta
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup grated fresh mozzarella
  • 1 pound no boil lasagna noodles or lasagna noodles cooked according to package directions, cut in half
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese


  • In a large skillet, heat olive oil over medium heat and sear sausages 3 to 4 minutes until browned. Place on a plate.
  • Add onion and garlic to the skillet and saute 5 minutes, add sausages, red pepper flakes, thyme, oregano, tomatoes and sea salt and freshly ground pepper to taste. Simmer 10 minutes.
  • Place pasta into sauce and stir in ricotta and mozzarella cheese. Cover and simmer 10 minutes. Top with Parmigiano-Reggiano and cook uncovered 5 minutes.


SERVING SUGGESTION: A big salad (lettuce -not iceberg-, salad veggies and salad dressing).
VEGETARIAN: Use soy sausage instead of sausage links.
GLUTEN FREE: Make sure canned tomatoes and lasagna noodles are gluten free.
NUTRITION: 527 Calories; 22g Fat (37.6% calories from fat); 21g Protein; 61g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 375mg Sodium. Exchanges: 4 Grain (Starch); 1 1/2 Lean Meat; ½ Vegetable; 3 Fat.
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