Best 3 Twenty Minute Lasagna Recipes
Indulge in the culinary delight of our 20-minute lasagna, a harmonious blend of classic flavors and modern convenience. This time-saving recipe offers a delightful twist on the traditional lasagna, featuring a simplified preparation process that doesn't compromise on taste. With a focus on fresh ingredients and a touch of culinary innovation, this lasagna promises a quick and satisfying meal that's perfect for busy weeknights or casual gatherings.
From the classic lasagna with its layers of tender pasta, rich meat sauce, and creamy béchamel, to the vegetarian lasagna bursting with colorful vegetables and a flavorful tomato sauce, these recipes cater to diverse dietary preferences and taste buds. Whether you're a meat lover or a veggie enthusiast, a traditionalist or an adventurous eater, our collection of 20-minute lasagna recipes has something for everyone.
So, prepare to embark on a culinary journey where convenience meets deliciousness. Gather your ingredients, preheat your oven, and let's create a lasagna masterpiece that will leave your taste buds dancing with joy.
20-MINUTE LASAGNA RECIPE
You can throw together an easy, cheesy lasagna dish that only requires nine ingredients and 20 minutes of your time. Your family is going to love it.
Provided by Molly Allen
Categories dinner, main course
Time 20m
Number Of Ingredients 9
Steps:
- Mince the two cloves of garlic and dice the onion.
- In a high-walled saucepan, melt the butter, and then add the garlic and onions. Sautee the garlic and onions on medium heat until lightly browned. Add in the ground beef.
- Cook the ground beef on medium heat in the garlic and onions mixture. Once browned, stir in Italian seasoning.
- Remove half of the ground beef mixture and set it aside in a bowl. Break up the lasagna noodles into pieces, and put a layer on top of the ground beef mixture in the saucepan. Top with the remaining ground beef mixture. You can alternate with multiple layers if needed.
- Pour the can of tomato sauce over the ground beef and noodles. Cover with a lid and let the sauce simmer on medium heat for 5 minutes to allow noodles to soften and cook in the sauce.
- Top with spoonfuls of ricotta cheese and sprinkle with mozzarella cheese. Place the lid back on the pan for 2 minutes to allow the cheese to melt.
- Serve the lasagna with an additional sprinkle of mozzarella cheese or chopped fresh basil, if desired.
Nutrition Facts : Calories 1134 calories, Carbohydrate 62 g carbohydrates, Cholesterol 244 mg cholesterol, Fat 71 g fat, Fiber 4 g fiber, Protein 63 g protein, SaturatedFat 38 g saturated fat, ServingSize 0 g, Sodium 1434 mg, Sugar 8 g, TransFat 2 g
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
TWENTY MINUTE LASAGNA
This recipe has been in our family for generations. It is to die for. It's been my favorite since I was a child.
Provided by Sharon Cormier
Categories World Cuisine Recipes European Italian
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium saucepan over medium-high heat, combine spaghetti sauce mix, mushroom gravy mix, tomato paste, water and oil. Bring to a boil and stir in ground beef. Reduce heat and simmer for 20 minutes.
- In a 9x13 inch baking dish layer the noodles, sauce and cheese; repeat layers, ending with cheese.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 39.6 g, Cholesterol 42.9 mg, Fat 12.9 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 1224.1 mg, Sugar 5.2 g
Tips:
- Use a large skillet to cook the meat and vegetables. This will help to prevent overcrowding and ensure that everything cooks evenly.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
- Use a variety of cheeses in the lasagna. This will add flavor and texture to the dish.
- Don't be afraid to experiment with different ingredients. You can add your favorite vegetables, meats, or cheeses to the lasagna.
- Let the lasagna rest for at least 15 minutes before slicing and serving. This will help to set the lasagna and make it easier to cut.
Conclusion:
Twenty-minute lasagna is a quick and easy meal that is perfect for busy weeknights. It is also a great way to use up leftover ingredients. With a few simple tips, you can make a delicious lasagna that your family and friends will love.
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