Quick Lasangna


Serves: 8


  • 2 tbsp. (30ml) olive oil
  • 1 large onion, diced
  • 3 garlic cloves, finely chopped
  • Kosher salt and freshly cracked black pepper
  • 2 tbsp. (30g) dried Italian seasoning blend
  • 250g hot Italian sausage, casings removed
  • 250g ground beef
  • 5 cups (1.25L) cups marinara sauce
  • 1 package no-cook lasagna noodles
  • 1 container (250g) ricotta cheese
  • 1 lemon, zested
  • ½ cup (10g) parsley, chopped
  • 500g mozzarella, grated


  • Preheat oven to 400°F.
  • Heat oil in a large pot over high heat and add garlic, onion, and Italian seasoning.
  • Cook until onions begin to soften, about 6 minutes.
  • Add sausage and ground beef and cook until brown and cooked through, breaking up with back of spoon, about 5 minutes.
  • In a mixing bowl, combine ricotta, lemon zest, parsley, salt and pepper.
  • Spread 1 cup of the marinara sauce over bottom of a baking dish.
  • Lay noodles over sauce, forming an even layer.
  • Spread another cup of sauce over noodles, then ⅓ of ricotta mixture, then 1 cup grated cheese and finally ⅓ of the meat mixture.
  • Repeat 2 more times with noodles, sauce, ricotta, grated cheese and meat mixture. Cover with 4 more noodles, then the remainder of the sauce and the final cup of grated cheese
  • Bake lasagna for 45 minutes until it bubbles at the edges and the cheese begins to turn golden brown.
  • Let stand 15 minutes before serving.

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