60-Minute Lasagna
featured in 6-Min Vs. 60-Min Vs. 6-Hour Lasagna
Looking for a different (and quicker) take on traditional lasagna? These super-easy lasagna roll-ups come together in just ONE hour. We start by jazzing up store-bought marinara sauce with Italian sausage, onion, garlic and thyme. Next, we whip up a delicious ricotta filling with tons of cheese and herbs. Then, we simply spread the filling over lasagna sheets, roll them up, and bake until warmed through.
Tasty Team
97% would make again
Ingredients
for 4 servings
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, small diced
- 3 sprigs fresh thyme, leaves picked
- 3 garlics, minced
- 4 oz mild italian sausage (120 g), casings removed
- 1 jar marinara sauce
- 1 ½ teaspoons kosher salt, plus more for boiling
- 8 lasagna noodles
- 3 cups whole milk ricotta cheese (735 g)
- 1 cup fresh baby spinach (40 g), chopped
- 1 ½ cups shredded mozzarella cheese (150 g), divided
- ¾ cup grated parmesan cheese (90 g), divided
- 2 tablespoons fresh basil, plus whole leaves, for garnish
- 1 tablespoon fresh parsley, minced
- 2 large egg yolks
- ½ teaspoon freshly ground black pepper
Nutrition Info
- Calories 804
- Fat 52g
- Carbs 33g
- Fiber 3g
- Sugar 7g
- Protein 46g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a rolling boil.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the thyme leaves and garlic and cook until fragrant, about 1 minute. Add the sausage and use a wooden spoon to break into very small pieces. Cook until no longer pink, 4–5 minutes. Add the marinara sauce and stir to combine. Simmer for about 5 minutes, until warmed through and the flavors combine. Remove the pan from the heat.
- Season the boiling water generously with salt. Add the lasagna noodles and remaining tablespoon of olive oil and cook for 9–10 minutes, or about 2 minutes less than the package instructions, until al dente. Drain and rinse under cold water to prevent the noodles from sticking together. Lay the noodles on a baking sheet or cutting board.
- In a large bowl, stir together the ricotta, spinach, ¾ cup mozzarella, ½ cup Parmesan, the basil, parsley, 1½ teaspoons salt, and ½ teaspoon black pepper.
- Spoon about 1 cup of the tomato sauce into the bottom of a large casserole dish and spread evenly.
- Lay a lasagna sheet on a clean surface. Spread about ½ cup of ricotta mixture over the noodle in an even layer, leaving a ½-inch edge on one end. Roll up tightly toward the empty end and place the roll-up in the casserole dish, seam-side down. Repeat with the remaining noodles and filling.
- Spoon about 2 tablespoons of sauce over each roll-up. Sprinkle the remaining ¾ cup mozzarella and remaining ¼ cup Parmesan evenly over the top.
- Bake the lasagna roll-ups for about 20 minutes, until the cheese is melted and bubbling.
- Garnish with fresh basil leaves and serve.
- Enjoy!
- Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.