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Shortcut Lasagna


Lasagna is such a chore to make, and who has time for the real thing?  I am a big fan of making lasagna, but they do take a lot of time, even when you cheat like me and use the no-bake noodles (they are so awesome!).  Today’s recipe is also a healthier take on lasagna, but still has the meat, noodles, and cheese that people love.  This is a quick dish to cook (20ish minutes) and prepare (less than 10 minutes!), which puts this in a 30 minute meal category!



8 ounces uncooked egg noodles (about half the package)

1 and 1/4 cups fat-free ricotta cheese

1 and 1/2 cups (6 oz) shredded provolone cheese, divided

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp salt

1/4 tsp black pepper

1 lb ground round (or leave if out if you are a veggie)

2 cups tomato sauce

cooking spray


1. Preheat the oven to 375 degrees.

2. Cook the noodles in boiling water for 5 minutes.

3. Spray skillet and cook beef in over medium-high heat until browned.  Add tomato sauce once browned, remove from heat.

Brown the beef

Add the Sauce

4. Combine ricotta, 1 cup provolone, basil, oregano, salt, and pepper in a small bowl and set aside.

Since I can never find [re-shredded provolone, I just stack the slices and grate them. Works for me!

Ricotta with spices and cheese

5. Drain noodles.  Combine noodles and meat mixture in a large bowl.  Place 3 cups of meat/noodle mix in bottom of 11 x 7 inch baking dish coated with cooking spray.  Spread ricotta mix over the noodles.  Top ricotta with remaining noodle mixture, and sprinkle 1/2 cup of remaining provolone on top.

3 cups noodle mixture with ricotta mixture on top

All assembled before baking

6. Bake at 375 for 15 minutes or until cheese melts.

Lasagna goodness!


Six servings @ 416 calories per serving


  1. Looks delicious! I never thought to use the egg noodles instead of lasagna noodles. Probably better for your health. Thanks for the quick recipe and I’ll have to try it soon. ;D

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