World’s Best Short-Cut Lasagna

(aka: Your New Go-To Crowd-Pleaser)

This lasagna has all the layers, all the flavor, and none of the fussy, all-day simmering. The secret weapons? Quality jarred sauce, a sausage-beef combo, and a creamy ricotta layer boosted with Boursin for next-level richness.

Why You’ll Love It

  • Big, classic lasagna flavor—no complicated steps
  • Perfect for weeknights or entertaining
  • Make-ahead friendly and freezer-friendly
  • Comfort food that feels a little luxe

Ingredients

Meat Sauce

  • 1 lb sweet Italian sausage (casings removed, if needed)
  • 1 lb lean ground beef
  • 1 (28 oz) jar marinara or red sauce
    Favorites: Rao’s Marinara or Carbone Spicy Vodka Sauce for a kicked-up version

Ricotta Layer

  • 16 oz whole-milk ricotta cheese
  • 1 (5.3 oz) round garlic & herb or basil & chive Boursin cheese
  • 1 large egg

Lasagna Assembly

  • 12 lasagna noodles, cooked according to package directions
  • ¾ lb mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese

Instructions

1. Make the Meat Sauce

  1. Heat a large skillet over medium-high heat.
  2. Add the Italian sausage and ground beef.
  3. Cook, breaking the meat up with a spoon, until browned and fully cooked.
  4. Drain excess fat if needed.
  5. Pour in the jar of sauce and stir to combine.
  6. Reduce heat to medium-low and let the sauce heat through, about 5 minutes. Remove from heat.

2. Prepare the Ricotta Mixture

  1. In a medium bowl, combine:
    • Ricotta cheese
    • Boursin cheese
    • Egg
  2. Stir until smooth and well blended. Set aside.

3. Preheat & Prep

  • Preheat oven to 375°F.
  • Lightly coat a 9×13-inch baking dish with cooking spray.

4. Assemble the Lasagna

  1. Spread a thin layer of meat sauce on the bottom of the baking dish.
  2. Arrange a layer of cooked lasagna noodles, slightly overlapping.
  3. Spread half of the ricotta mixture evenly over the noodles.
  4. Layer with sliced mozzarella.
  5. Sprinkle with Parmesan cheese.
  6. Repeat layers:
    • Meat sauce
    • Noodles
    • Ricotta mixture
    • Mozzarella
    • Parmesan
  7. Finish with a generous final layer of mozzarella and Parmesan on top.

5. Bake

  1. Lightly coat the underside of aluminum foil with cooking spray (to prevent cheese sticking).
  2. Cover the lasagna tightly with foil.
  3. Bake at 375°F for 25–30 minutes.
  4. Remove foil and bake an additional 15 minutes, until bubbly and lightly golden on top.

6. Rest & Serve

  • Remove from oven and let rest at room temperature for about 10 minutes.
  • Slice and serve warm.

(This rest time is key—it helps the layers set so you get perfect slices.)

Storage & Make-Ahead Tips

Refrigerating

  • Store leftovers tightly covered in the refrigerator for up to 4 days.
  • Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven.

Freezing (Unbaked or Baked)

  • Unbaked: Assemble completely, cover tightly with foil, and freeze for up to 3 months.
    Bake from frozen at 375°F, covered, for about 60 minutes, then uncover and bake until bubbly.
  • Baked: Cool completely, wrap well, and freeze for up to 3 months.

Make-Ahead Win

  • Assemble the lasagna up to 24 hours in advance, refrigerate, and bake when ready—perfect for hosting or busy weeks.

One Last Thing…

If lasagna is love language, this one speaks fluently. Cozy, dependable, and just fancy enough to feel special—without breaking a sweat. Also… don’t forget the garlic bread. Always the garlic bread.

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