Quick Fix Lasagna

 Print Friendly and PDF

No need to pre-cook the lasagna! Less mess, less time, coupled with the wholesome goodness of whole wheat makes this the ideal entrée for today’s lifestyle.


  • 5 cups spaghetti sauce
  • 1 8 oz. box Hodgson Mill Whole Wheat Lasagna
  • 1 lb. or 16 oz. Ricotta cheese, or cottage cheese
  • 8 oz. mozzarella cheese
  • 3/4 cup Parmesan cheese, grated


Preheat oven to 350° F.  In a 13x9x2-inch baking pan, spread 1 cup of the sauce; arrange a layer of uncooked lasagna; top with 1 1/3 cup sauce, ½ of the Ricotta, 1/3 of the Mozzarella, and 1/3 of the Parmesan cheese.  Repeat, gently pressing lasagna pieces into cheese mixture below.  End with a final layer of lasagna; pour remaining sauce over, making sure all lasagna pieces are totally covered with sauce; top with remaining Mozzarella and Parmesan cheese.  Bake 45 to 55 minutes until lightly browned and bubbling.  Allow to stand 15 minutes; cut into squares to serve.  Serves 6

Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401