Easiest Lasagna

Gayle McLeod | April 17, 2016

Our family loves lasagna, but until now, this was a meal reserved for weekends. I'm not sure why it took me so long, but I {finally} used our Bolognese sauce to whip up a meaty and rich lasagna in minutes, with nothing left to do but pop it in the oven and toss a fresh, green salad for the side. Kind of a no-brainer actually, and now we can have this family favourite any night of the week.

Serves 6-8


10-12 oven ready lasagna noodles (we used gluten-free brown rice noodles)

1 500g container of Ricotta cheese

2 eggs

1 340g ball of Mozzarella cheese, grated and divided

1 cup chopped fresh spinach (about 1 large handful)

1/2 tsp dried oregano

salt & pepper to taste

3 containers Bolognese Sauce, thawed

1/2 cup Parmesan cheese, freshly grated


Preheat oven to 375 degrees.

In a medium bowl, combine the following ingredients; spinach, Ricotta cheese, eggs, oregano, mozzarella cheese (reserve one cup for topping the lasagna). Season well with salt & pepper and mix throoughly.

Spread a very thin layer of Bolognese Sauce from one container on the bottom of a 11x13 baking dish, or lasagna pan. Arrange a single layer of lasagna noodles on top of the sauce, then pour the remaining sauce from the same container over the noodles and spread evenly. 

Spoon half of the ricotta mixture over the sauce, then spread evenly. Arrange another layer of noodles, then spread the second container of Bolognese Sauce over the noodles. Repeat with the remaining Ricotta mixture, last layer of noodles and finish with the third container of sauce. Top the lasagne with the reserved Mozzarella and Parmesan cheeses. 

Lightly grease a piece of tin foil and cover the lasagne. Bake for 25 minutes, then remove the tinfoil and bake until the sauce is bubbly and the cheese is a lovely golden colour. Sometimes I throw on the broiler at the end to cook the cheese a bit more - we like it well done :)

When the lasagna is finished cooking, remove from the oven and let rest for 10 minutes before serving. Top with finely chopped fresh basil or parsley, if desired.


Note: This recipe will handle substitutions well... try different cheeses like Provolone or Romano; add sautéed mushrooms to the filling or use your favourite pasta sauce





Sold Out