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10Ingredients
15Minutes
460Calories
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Description
Any Italian grandmother would call it impossible to conjure up a legit lasagna in under fifteen minutes. We’re not in the business of defying anybodys Nonna, but we’re about to prove them all wrong. By breaking up the lasagna noodles, we can get them cooked off quickly. We pull together a scratch tomato sauce spiked with garlic, chili flakes, and fresh basil. The epic finish involves over a pound of cheese that, with a little help from the broiler, gets melty and ever so slightly browned. Sorry Nonna, we’ve got this one in the bag. Buon appetito!
Ingredients
US|METRIC
4 SERVINGS
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Directions
- Turn on your broiler. Bring a large pot of salted water to a boil for your lasagna noodles. Grab a large oven-proof pan and place over medium heat. Break apart the lasagna noodles and add them to the pot of boiling, salted water. Cook for about 4 minutes.
- Add the tomatoes to the pan of garlic and season with a pinch of salt. Reduce the sauce for just a couple minutes. Add your basil (whole leaves) to the tomato sauce. Remove your broken lasagna noodles from the pot with some tongs and place them directly into your tomato sauce. Remove the sauce from the heat.
- Grab your mascarpone and mozzarella cheeses. If you’ve had a tough day, take a moment and squeeze the mozzarella ball for some stress relief. Tear the cheeses into big chunks and distribute over the top of the tomato sauce and noodles. Then grate your parm over the entire pan. Drizzle with a bit of olive oil and grind some black pepper over the top. Place the pan under the broiler for about a minute. Once the cheese is melted and the lasagna is a bit browned on top, take it out.
- Grab a plate and a big spoon. Load a heaping helping of lasagna onto your plate. Garnish with a big grate of parm and enjoy!
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium970mg40% |
| Potassium520mg15% |
| Protein25g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A40% |
| Vitamin C20% |
| Calcium60% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(103)
Leane Beckey 4 months ago
This is a keeper!!!!! quick, easy and insanely flavourful! Do yourself a favor and make this!
Jennifer Leboeuf a year ago
Such an easy recipe. I wasn’t sure that such a simple sauce could be so delicious, but I was wrong. Even my super picky son loves this. I’ll definitely make it again
Tina Queen a year ago
The family loved it, next time may add a little bit of ground beef. But this is excellent for a vegitarian
Cheryl a year ago
We loved it! The mascarpone cheese gives it so much more flavor than the ricotta in my opinion. I did add some cooked Italian sausage as well. Will be making again!
Katelynn Ptacek a year ago
A big hit in our house! My husband loved it! I loved how quick, easy, and fresh it was! I halved all of the cheeses and added in ground beef and it was very tasty! Next time I'll add in fresh spinach and even more fresh basil!
Sara a year ago
One of my favorite recipes ever! Only complaint I got the first time I made this.. not enough so I doubled it next time….AMAZING!!!
Jessica Smith a year ago
This is so good. But I cook the noodles less in the pot of water and allow them to cook at 350-375 for 10-15 mins before broiling so they soak up the sauce, along with the marscapone, which I mix in first pretty well. That way it melds together better and at the very end, i throw a bit more marscapone on top with the mozz. Don’t cook the noodles all at once, they have a tendency to stick together. I made a full box today in a 6 qt pot, almost full w water and I cooked them in 3 separate batches to avoid this. My mother in law turned me onto this recipe. This was her suggestion, she was right.. also, she said to leave the marscapone on the counter for a while before making this to soften up. Today I made this lasagna and forgot to take the mascarpone out prior- it was a pain in the ass to mix in. Take it out a solid half hour prior to starting this. No wonder this guy slaps it on top, he can’t be bothered.. Make this, you won’t regret it!
Bruce B. a year ago
Turned out excellent... good blend of cheeses in it. I added 1/2lb of hamburger and a few spices not mentioned in the recipe. Definitely one to make again.
Kristen LaRue a year ago
Turned out great! I added ground beef, chopped onion, a can of diced tomatoes, and a little more seasoning…but everyone in my family was happy!! Will definitely make again
Ash 2 years ago
i used feta and cheddar instead of mozzarella. still works! i left it in the oven for more about 8 mins though to get the burnt cheese on top.
Crystal Anton 2 years ago
Yum!! I ised cream cheese instead of marscapone, but i didnt chince out on the fresh mozz. This dinner was delicious AND easy AND it actually only took 15 minutes!! Sold!!
EMMA 2 years ago
This was fast, easy and delicious. I did add a mix of ground turkey sausage/ground turkey. First time cooking I had my husband cook that prior to arriving home as well as boil the water. I agree with another that the mozzarella chucks were very meaty. I've since deferred to shredded mozzarella. Other than that this was delicious. I also to transfer this to a casserole dish as my pan isn't oven safe...Updated with picture
Mona Johnson 2 years ago
Really simple, but tasty!
I actually made the sauce in my Ninja Duo on sauté so I could finish the dish on its broil setting. My oven’s broil is finicky. Family really enjoyed. Might add ground sausage next time.