This quick lasagne is a cheaty version of the time-consuming layered lasagne that we’ve all grown to love. Without the heavy bechamel sauce it feels so much lighter and fresher, especially with the creaminess of the ricotta playing a star role in it’s place.
Quick Lasagne
While my family are huge fans of lasagne, I have to admit that I’m not a big fan of how tedious it can sometimes feel to bring the original version together. I’m always left with dirty pots and pans from bechamel making, bolognese creating, and I need a lie-down after any lasagne adventure.
So, I’m all for this cheat’s version. It’s easy to throw together, just as tasty, and is done and dusted in well under an hour. I alternate between a vegetarian version (with spinach and ricotta tortellini) and a beef version, it really can be created to suit your family. I think it would be delicious with a pumpkin tortellini too. Yum!
I don’t know about you, but we’re at the tail-end of school holidays here with school going back tomorrow, and I’m completely run out of steam with playing chef for the kids. Lulu has become quite adept at manning the air-fryer and fish and chips on the beach has called our names many times as the perfect dinner solution. This cheaty lasagne felt like quite the achievement after the long sunny days we’ve had, and when Shane walked in from work at 7pm, he straight away wanted to know what smelled so dang good. Lasagne does the job.
Serve with a fresh a garden salad, or even a rocket and parmesan salad, or do the even lazier version, and serve on it’s own. I used the Rana tortellini from Woolworths simply because it was on special, but you can use whatever works for your budget and tastes.
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Speedy Lasagne Recipe
- Total Time: 35 minutes
Description
This cheat’s version of lasagne is perfect for the nights when you don’t have the time, or the energy to whip up a real deal lasagne. It’s packed full of flavour, delicious to eat and always a family-pleaser.
Ingredients
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped finely
3 x 400g cans diced tomatoes
1 teaspoon white sugar
2 packets fresh spinach and ricotta tortellini
200g mozzarella cheese, sliced thickly
Salt and pepper, to season
Fresh basil
Instructions
- Preheat oven to 200ºC fan-forced. Prepare a large dish, around 25cm x 25cm and 5cm deep. Spray with cooking spray.
- In a large saucepan, heat the oil over a medium to high heat. Add the onion and garlic and cook until just soft. Add in the tomatoes and bring to the boil. Add in the sugar, and mix.
- Turn the heat down to medium and let the sauce simmer for 10 minutes. Season with salt and pepper.
- While the sauce is simmering, cook the tortellini in boiling water, as per the packet instructions. Drain and place into the prepared dish.
- Tear a handful of basil and stir through the tomato sauce, and then spoon over the cooked tortellini.
- Top with the sliced mozzarella and cook until golden, around 20-25 minutes. Top with a little extra basil once cooked. Serve while hot.
- Prep Time: 5
- Cook Time: 30
Nutrition
- Serving Size: 6
