Love lasagna but not all the work of making it? Check out this quick and easy lasagna recipe using no cook noodles, a jar of Bertolli’s newest pasta sauce, and frozen meatballs for quick and easy dinner.
One of my favorite comfort foods is lasagna, but I hate making it. Cooking the meat, boiling the noodles, and then layering it all together is just too much for a weeknight meal. I took a peek around my pantry trying to figure out how I could make a quick and easy lasagna and I think I found the trick.
I happened to have a half box of no cook lasagna noodles and half a bag of frozen meatballs hanging around my kitchen. So if I used no cook noodles, and threw in frozen meatballs in place of ground beef, could I actually get a lasagna ready for dinner in just 30 minutes?
To make things quick and easy, I used a jar of Bertolli’s new Riserva sauce. I picked the Marinara with Parmigiano-Reggiano flavor. Bertolli’s Riserva sauce comes in some delicious sounding flavors like Porcini Mushroom with Truffle oil. Make sure to go get a coupon for $1.50 off one of the new Riserva flavors!
The one other layer of lasagna is the cheese and I hate to admit it, but I hate ricotta in lasagna. It’s just awful. I think the trick to a really delicious lasagna is to use cottage cheese instead of ricotta. But if you insist on ricotta, then by all means use that instead. The cheese layer was the only prep work I had to do before putting the lasagna together.
Start with a little sauce on the bottom of the pan. Top with two noodles, cheese, and then a layer of meatballs. I did not thaw the meatballs. I threw them in frozen.
Top with more sauce, more pasta, the rest of the cheese, and meatballs.
Top the meatballs again with more sauce and shredded mozzarella cheese. While this lasagna recipe may be quick and easy, it’s also very deep. The meatballs really give it some height. So just be careful when layering and you’ll need less layers to get a nice thick lasagna recipe.
Cover the dish and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes or until the cheese is melted and browned. Let the lasagna stand for a good 15-20 minutes before serving.
Seriously – I couldn’t believe how easy this was to make. The meatballs were completely thawed and hot throughout. The Riserva sauce was amazing! I can’t wait to try Asiago Cheese and Artichoke or Balsamic Vinegar and Caramelized Onions next time.
Just stash a bag of frozen meatballs in the freezer and no cook lasagna noodles and a jar of Bertoli Riserva sauce in the pantry and you can have lasagna anytime.