On hectic nights, no one has time to stack several layers of lasagna. My version combines a few steps to cut down on prep, but keeps all the cheesy, saucy, noodle-y goodness that makes lasagna an all-time favorite. —Nancy Foust, Stoneboro, Pennsylvania
8 ounces uncooked lasagna noodles, broken into 2-inch pieces
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/3 cup grated Parmesan cheese
1 jar (24 ounces) pasta sauce with meat
Preheat oven to 400°. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture.
Spread 1 cup pasta sauce into a greased 11x7-in. baking dish. Layer with half of the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese.
Cover with greased foil; bake until heated through, 10-15 minutes.
Test Kitchen tips
This is the perfect recipe to use up broken lasagna noodles, but other pasta shapes like mafalde or bowtie can be used, too.
The cooked lasagna noodles have a tendency to stick together, so stir it into the ricotta cheese mixture right after draining. If made ahead, toss in a small amount of olive oil after draining.
For easy spinach lasagna, add a couple layers of fresh baby spinach (no chopping or pre-cooking required).
Use Italian cheese blend in place of mozzarella and Parmesan for a sharper flavor and (bonus!) fewer ingredients.