Quick Lasagna

By on February 24, 2014
Quick lasagna recipe

This lasagna takes just minutes to assemble, and it is delicious. (Photo via Flickr/click for credit)

Looking for a quick lasagna dish to go with a hearty red wine? Looking to reduce the amount of meat you’re eating? This lasagna does both. It comes together in just a few minutes.

Quick Lasagna


  • 3 cups ricotta cheese
  • 1 cup shredded Parmesan cheese
  • 1 egg
  • 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  • 1 7-ounce package of prepared pesto
  • 4 cups pasta sauce
  • 12 no-boil lasagna noodles
  • 2 cups grated Cougar Gold or other favorite cheese


  1. In a medium bowl, blend ricotta and Parmesan. Add salt and pepper to taste and stir in egg. In another medium bowl, blend spinach and pesto.
  2. In a 13x9x2-inch glass baking dish, spray or brush with oil. Spread 1 cup pasta sauce. Arrange three noodles side by side on top of sauce. Spread 1 1/4 cups cheese mixture on top of noodles. Spread one-third of spinach mixture on top of cheese mixture. Repeat layering with sauce, noodles, cheese and spinach two more times, then top with remaining three noodles and 1 cup sauce.
  3. Preheat oven to 350 F. Cover lasagna with foil and bake for 35 minutes. Uncover and sprinkle with Cougar Gold or other favorite cheese. Bake about 15 more minutes, until sauce bubbles and cheese on top is melted.
  4. Let stand for 10 minutes before serving.

Note: Add another layer of flavor by adding sautéed mushrooms or caramelized onions.

About Andy Perdue

Andy Perdue is founding partner of Great Northwest Wine LLC and a longtime wine columnist. He is a third-generation journalist who has worked at newspapers since the mid-1980s and has been writing about wine since 1998. He co-founded Wine Press Northwest magazine with Eric Degerman and served as its editor-in-chief for 15 years. He is the author of "The Northwest Wine Guide: A Buyer's Handbook" (Sasquatch, 2003) and has contributed to four other books.

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