This shortcut lasagna combines layers of seasoned ground beef bolognese, creamy béchamel, and a blend of Pecorino Romano and mozzarella cheeses using fresh pasta sheets for a rich, family-style dish that bakes golden in 45–50 minutes.
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In a large pot, heat the extra virgin olive oil over medium-high heat.
Add the chopped onion and sauté until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the pot. Season with salt and black pepper.
Using a wooden spoon, break up the meat and cook until it's fully browned. If there's a lot of excess fat, you can drain it off.
Pour in the jars of tomato basil sauce. Rinse the last jar with a little water and add that to the pot as well.
Stir everything to combine. Bring the sauce to a simmer and cook for about 15 minutes to allow the flavors to meld.
Preheat your oven to 425°F. Spray a large, deep baking dish with cooking spray.
Begin assembling the lasagna by spreading a thin layer of meat sauce on the bottom of the prepared pan.
Arrange a single layer of fresh lasagna sheets over the sauce.
Top the pasta with another layer of meat sauce, followed by a drizzle of béchamel sauce.
Sprinkle with grated Pecorino Romano cheese and scatter some of the cubed mozzarella on top.
Repeat the layering process (lasagna sheets, meat sauce, béchamel, Pecorino, mozzarella) until you reach the top of the pan.
For the final layer, place lasagna sheets, then the cubed mozzarella, and top with the remaining meat sauce. Finish with a sprinkle of Pecorino Romano and the rest of the béchamel sauce.
Bake at 425°F for 45-50 minutes, or until the sauce is bubbly and the top is golden brown.
Let the lasagna rest for at least 15-20 minutes before cutting and serving. This helps the layers set.
Store covered in the refrigerator up to 3 days, or freeze up to 2 months before baking. Reheat covered at 350°F until warmed through, about 20–25 minutes.
large, deep baking dish · large pot for browning meat and simmering sauce
Yes. Assemble the lasagna completely, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if baking from cold.
Béchamel is a creamy white sauce made from butter, flour, and milk, offering a silkier texture. Ricotta is thicker and tangier. This recipe uses béchamel for a luxurious, smooth layer.
The 15–20 minute rest allows the layers to set and cool slightly, making it easier to cut clean slices without the filling sliding apart.
Yes, but fresh sheets absorb sauce differently. With no-boil noodles, ensure your sauce and béchamel are slightly thinner, and check doneness at 45 minutes; they may need less baking time.
Bake at 425°F for 45–50 minutes until the sauce is bubbly around the edges and the top is golden brown.
