Quick and easy lasagne

  • serves 2
  • A little effort

All the comfort of a lasagne but with very little effort; our quick and easy lasagne uses a clever buy to make it achievable mid-week.


Make this quick version, or click here for our classic lasagne recipe.



  • garlic 1 clove, crushed
  • olive oil
  • chopped tomatoes 400g tin
  • basil a small handful, chopped
  • beef and red wine ravioli 1 pack, about 250g
  • mascarpone 4 tbsp
  • parmesan 3 tbsp, grated plus extra for the top
  • mozzarella 1/2 a small ball, sliced


  • Step 1

    Cook the garlic in 1 tbsp olive oil for a couple of minutes, then tip in the tomatoes. Simmer for 10 minutes until thickened. Season and stir in the basil.

  • Step 2

    Cook the ravioli in boiling water until almost tender but drain before it’s done as it will keep cooking in the oven. Mix the mascarpone and parmesan.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Oil a small baking dish. Spoon a little tomato sauce in the bottom, add a layer of ravioli then dollop over half the mascarpone mix. Add more tomato sauce, the rest of the ravioli, then top with the remaining tomato sauce and mascarpone. Lay mozzarella on and sprinkle over a bit more parmesan. Bake for 20 minutes until golden and bubbling.

Nutritional Information

  • Kcals 751
  • Fat 47.8g
  • Carbs 49.3g
  • Sugars 11.1g
  • Fibre 4.7g
  • Protein 28.5g
  • Salt 1.8g