Quick & Easy Lasagna
Fastest Recipe You'll Find

  • Like 3
  • 61 Minutes
  • Serves 5
  • Easy
  • 400º Heat
Quick & Easy Lasagna

Recipe's Ingredients

Adjust Servings:
6 purchased precooked or oven-ready noodles for Lasagna each about 7 × 3 inches
12 ounce reduced-fat Cottage Cheese about 1 1/2 cups
1 cup shredded Mozzarella Cheese 4 ounces
2 tablespoons grated Parmesan Cheese
1/2 pound Ground Beef
1 cup Tomato Sauce
1 teaspoon Italian Seasoning
1 clove of Garlic

Nutritional information for Quick & Easy Lasagna

Saturated Fat

This quick lasagna recipe is best to make when your time is limited or you don't have enough time to cook something else for brunch or dinner.

Did you Know?

You can make lasagna in the dishwasher. All you have to do is put the ingredients together in a dish (either boils noodles or use the no-boil noodles), cover the dish tightly with aluminum foil, then use the heated dry and sanitize cycle on your dishwasher to cook the lasagna.

  • Low-Fat Recipes


Steps for Quick & Easy Lasagna

8 Minutes

Cook the beef and garlic

Heat the oven to 400º. Peel and finely chop the garlic. Cook the beef and garlic in a skillet over medium heat about 5 minutes, stirring occasionally until the beef is brown, then drain.

1 Minute

Stir the Italian seasoning and spaghetti sauce

Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.

3 Minutes

Top with 2 noodles

Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.

1 Minutes

The Cottage and Mozzarella Cheese turn

Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the Mozzarella cheese.

8 Minutes

Repeat layering twice more like ins step 3 and 4

Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4. Sprinkle with the Parmesan cheese.

40 Minutes

Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.

Additional Info for Quick & Easy Lasagna


This Lasagna Recipe is the fastest way to cook an Italian-style lasagna. I tried this cooking method at least 30 times, and my family was happy every time. Therefore, I do recommend cooking as noted in this recipe if you don’t have the necessary time to start the “slow” recipe for lasagna.


About the fastest method for lasagna prep.

The lasagna recipe with ground beef is not difficult at all if you follow the recommendations below. I will tell you step-by-step the fastest method for the lasagna recipe. The classic recipe is one of the most seen on the Italian tables, along with pizza and pasta. Most Italians eat at least one kind of pasta daily. And lasagna is a kind of moss, layers of leaves, and thick meat or vegetable sauce, with parmesan and bechamel sauce. To be honest, I like lasagna a lot, but the original recipe takes a lot to be prepared and cooked. Therefore, when I am in a hurry, I make this quick lasagna recipe to have it done before my husband comes back from work. 


The History of Lasagna

In ancient Rome, there was a dish similar to traditional lasagna, called “lasagne” or “sausage” (“container” or “pot” in Latin), which described “rebirth Marcus” in the book. 


According to Wiki History, Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery).[3] It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick. Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended.


Notes and Tips

  1. Essential Equipment: 10-inch skillet; 8- or 9-inch square pan.
  2. To make ahead, assemble the lasagna, but do not bake it. Cover with aluminum foil and refrigerate no longer than 24 hours. Bake as directed in step 6, increasing the first bake time to 40 minutes.
  3. You can substitute ricotta cheese for cottage cheese. Ricotta is drier in texture than cottage cheese. Look for it in the dairy case near the cottage cheese.

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