How can I make lasagna in less than an hour without using the microwave?

Answer 1

Buy the following:

1 package no precook noodles
2 jars spaghetti sauce
2 bags 16 oz shredded mozzarella cheese
1 container 16 oz container ricotta cheese
1 bag precooked meatballs, thaw if frozen and slice them

Do:
In a casserole pan spread sauce to cover bottom (not too thick)
lay one row of noodles
spread sauce over noodles
next, one layer of sliced meatballs
spread sauce to cover meatballs
drop dollops of ricotta over sauce
sprinkle mozzarella cheese over ricotta

Start at beginning and layer again. the top should be a layer of noodles, sauce over the noodles, thick this time, and finish with mozzarella cheese. Bake 375 for about 45 min to 1 hour until sauce is bubbling. If cheese starts to brown before its finished, cover

Answer 2

Believe it or not you don't have to cook the lasagna noodles before baking. Dry noodles work just fine. Use a little more sauce than usual to keep it moist(make sure all of the noodle is covered in sauce). everything else stays the same.
Meat sauce, mozz cheese (or whatever you prefer) ricotta layer to the top. Pop in the oven for about 45 minutes at 375...Good lasagna!....I also recommend you let the finished product rest for at least 15 minutes so it doesn't fall apart when you slice it.
Will take a little over an hour.But the end result will be perfect lasagna.

Answer 3

I always make my "express" lasagna like this.
I use no precook pasta layers. Bechamel sauce which is very easy to make (or cream), and pre made tomatoe sauce. I grease the recipient, i put one layer pasta, I brush it with bechamel sauce or cream, i put one layer ham and cheese (thickness to your taste), I add some canned champignons or corn, a bit more of bechamel, another layer of pasta, a bit bechamel or cream, there you can put another layer of ham and cheese (try the cheese is not too spicy because when cooking cheese strengthens its flavors and salt content) or any other thing you have at home like left overs of chicken or just cook some grilled or sauted chicken breasts or meat to your taste, a bit of tomatoe sauce, a layer of lasagna pasta. Icover everything with bechamel or cream with 3 eggs beaten, and a lot of parmegian cheese. Then grate it in oven until golden.
It takes me 55 mins to 60 mins to do this and most of the times, I make the tomatoe sauce myself.

Answer 4

Use a no precook pasta, a packet cheese sauce, and just brown some mince and onions in a pan, add chopped tomatoes, then layer them in a dish, finishing off with grated cheese on top.

Answer 5

Canned lasagna heated on the stove top.

Answer 6

Don't boil the noodles. Most packages have no boil recipe on the box. You just have to make sure the noodles are completely covered in sauce.

Answer 7

It doesn't take that long to bake once it is together. An hr TOPS. Probably less if ing. are warm when assembled. If frozen previous, let thaw few hrs or overnight to speed up bake time.

Answer 8

Cook the noodles until nearly done then assemble the lasagne and cook for 45 minutes.

Answer 9

It does take that long I make it from almost stratch and it is done in less than an hour...

Answer 10

Here are a couple of recipes

Skillet Lasagna with Sausage and Peppers

Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Serves 4 to 6
1 (28-ounce) can diced tomatoes
Water
1 tablespoon olive oil
1 medium onion , minced
1 red bell pepper , chopped
Table salt
3 medium cloves garlic , minced and pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes
1 pound Italian sausage removed from its casing
10 curly-edged lasagna noodles , broken into 2-inch lengths
1 can (8 ounces) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil


Building Skillet Lasagna
1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion, bell pepper, and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add sausage and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over sausage but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

Step-by-Step: Building Skillet Lasagna

1. Start by sautéing onion, garlic, and meat in the skillet. Scatter the broken lasagna noodles over the meat.

2. Pour the diced tomatoes and tomato sauce over the noodles.

3. Cover and cook for 20 minutes. Add Parmesan, dot with ricotta, cover the skillet, and let cheese soften off heat.
http://americastestkitchen.com/recipe.asp?recipeids=2576&iSeason=6

Skillet Lasagna


Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Serves 4 to 6
1 (28-ounce) can diced tomatoes
Water
1tablespoon olive oil
1medium onion , minced
Table salt
3medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8teaspoon red pepper flakes
1pound meatloaf mix
10curly-edged lasagna noodles , broken into 2-inch lengths
1 can (8 ounces) tomato sauce
1/2cup grated Parmesan cheese plus 2 additional tablespoons
Ground black pepper
1cup ricotta cheese
3tablespoons chopped fresh basil


Building Skillet Lasagna
1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

Step-by-Step: Building Skillet Lasagna

1. Start by sautéing onion, garlic, and meat in the skillet. Scatter the broken lasagna noodles over the meat.

2. Pour the diced tomatoes and tomato sauce over the noodles.

3. Cover and cook for 20 minutes. Add Parmesan, dot with ricotta, cover the skillet, and let cheese soften off heat.
http://americastestkitchen.com/recipe.asp?recipeids=2575&iSeason=6