Easy 30-Minute Italian Lasagna
Did you know you can make a delicious lasagna in just 30 minutes for 5 people?
Yes! This Easy 30-Minute Italian Lasagna is the perfect recipe when you want a comforting homemade dinner without spending hours in the kitchen. Made with lean ground beef, San Marzano tomatoes, lasagna pasta, creamy light Philadelphia cheese, mozzarella, and Parmesan, it is rich, creamy, and full of Italian flavor.
The secret to making it so quick is preparing the pasta, meat sauce, and béchamel at the same time. A layer of light Philadelphia cream cheese adds an extra creamy texture, while a silky oat-milk béchamel creates a delicious golden topping.
Finish it with freshly grated Parmesan and fragrant fresh basil 🌿 for a beautiful Mediterranean touch. Bake until bubbling and golden, let it rest for a few minutes, and dinner is ready!
Perfect for: an easy weeknight dinner, family meals, or whenever you want delicious homemade lasagna in just 30 minutes. 🌿
Finish with freshly grated Parmesan and fragrant fresh basil 🌿, bake until golden and bubbling, and let it rest for a few minutes before serving.
✨ Highlights
- ⏱️ Ready in just 30 minutes
- 👨👩👧👦 Serves 5 people
- 🥩 Made with lean ground beef
- 🍅 Rich San Marzano tomato sauce
- 🧀 Creamy light Philadelphia cheese between the layers
- 🥛 Silky oat-milk béchamel
- 🧀 Mozzarella and Parmesan for a golden, cheesy topping
- 🌿 Finished with fresh basil
- 🍝 Perfect for an easy weeknight Italian dinner
View Full Recipe:
30-Minute Easy Lasagna
Course: DinnerCuisine: ItalianDifficulty: Medium5
servings30
minutes30
minutes380
kcalIngredients
1 lb (450 g) lean ground beef
15 lasagna noodles
1 large can crushed San Marzano tomatoes
2 tbsp extra-virgin olive oil
8 oz (225 g) light Philadelphia cream cheese
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil, for garnish
Salt and freshly ground black pepper, to tasteFor the Oat Milk Béchamel
2 tbsp butter
2 tbsp all-purpose flour
2 cups oat milk
Salt and black pepper, to taste
Directions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions. Drain and set aside.
Prepare the meat sauce: While the pasta cooks, heat the olive oil in a large pan. Add the lean ground beef, garlic, salt, pepper, and your favorite spices. Cook until the meat is browned and cooked through. Add the San Marzano tomatoes and simmer until the sauce is hot and flavorful. - Make the béchamel: While the sauce simmers, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the oat milk, whisking continuously until the sauce becomes smooth and creamy. Season with salt and pepper.
Preheat the oven: Preheat the oven to 420°F (215°C). - Build the lasagna: Lightly drizzle olive oil over the bottom of a baking dish. Add a layer of lasagna noodles, followed by tomato and meat sauce. Add another layer of noodles and spread with the light Philadelphia cream cheese. Repeat the layers until all the ingredients are used.
Finish with béchamel: Pour the béchamel sauce evenly over the top. Sprinkle generously with mozzarella and Parmesan cheese.
Bake: Bake at 420°F (215°C) for about 15 minutes, or until the top is golden, bubbly, and the cheese is melted.
Rest and garnish: Let the lasagna rest for a few minutes before serving. Garnish with freshly grated Parmesan and fresh basil. Serve warm.
Notes
- For a quick and creamy lasagna, prepare the meat sauce, pasta, and béchamel at the same time to save time. The light Philadelphia cream cheese adds extra creaminess between the layers, while the oat milk béchamel keeps the top smooth and delicate. Let the lasagna rest for a few minutes after baking so the layers set and it is easier to serve. Finish with fresh basil and Parmesan for the perfect Mediterranean touch.
