No Fuss Three-Layer Lasagna

By: Orly Guy Published:2/9/26

If you’re looking for something hearty to keep you and your crew full while underway, this lasagna is the recipe for you! It’s delicious, easy to make, and comes together in just one dish so you won’t be stuck washing a pile of pots and pans afterward.

Traditional lasagna calls for ricotta, but I made a little swap and used cream cheese instead. Hear me out… it’s delicious! I originally planned to use parmesan and ricotta, but realized I didn’t have either on hand. All I had was mozzarella and cream cheese… and honestly, it turned out even better than expected.

Using oven-ready lasagna noodles makes the process even simpler. Once the meat is prepped, everything comes together quickly and easily for a comforting, crowd-pleasing meal.

Ingredients

  • 1/2 pound ground turkey

  • 3 garlic cloves minced or 1.5 tbsp of preminced garlic

  • 1 medium onion

  • 10 oven ready lasagna noodles

  • 3 cups of mozarella cheese

  • 1/3 cup cream cheese

  • 2 eggs

  • 1 15 oz can of drained diced tomatoes

  • 1 15 oz can of tomato sauce

  • 2 tbsp extra virgin olive oil

  • optional* 1/2 tbsp of flour

Seasonings for sauce

  • 1/2 tsp Salt

  • 1/2 tsp black pepper

  • 1 tsp basil

  • 1 tsp dried oregano

  • 1 tsp dried parsley

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp thyme

  • 1/2 tsp rosemary

Seasonings for Cheese spread

  • 1/2 tsp black pepper

  • 1/4 tsp basil

  • 1/4 tsp oregano

  • 1/4 tsp parsley

Instructions

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Servings: 6

  1. In a stock pot (if using 1 pot for entire recipe- if not cook in a saucepan), add olive oil and Sauté garlic and onion until golden

    once sauteed, add ground turkey and cook until browned. Once cooked, drain any oil from the pot.

  2. Set heat to simmer and add diced tomatoes and tomato sauce. Optional If sauce seems runny after simmering, slowly add flour until thickened.

  3. Add seasonings and stir seasonings in sauce. Let sauce simmer for 5 minutes and then transfer to a small bowl.

  4. While ground turkey is simmering, mix cream cheese, mozzarella, eggs, and seasonings in a small bowl.

  5. In the same pot you cooked the ground turkey sauce in, ladle out a small amount of the sauce to cover the bottom of the pot.

  6. Layer 3 lasagna noodles. If you are using the same pot, you may need to break the noodles to fit the circular pot.

  7. Add 1/3 of the cheesy mixture and evenly spread over the noodles.

  8. Repeat steps 6-7 making sure the last layer is the meat sauce.

  9. Spread fresh mozzarella over the last layer.

  10. Cover the pot in tin foil and place in the over. Bake at 350 for 20 minutes. Then uncover and cook for another 10 minutes.

  11. Remove from oven and let it cool for 10 minutes before serving.

  12. Enjoy :)

Steps 1-3: If sauce is too runny after adding sauce and diced tomatoes, add flour slowly until desired thickened consistency. You can opt all the seasonings for Italian seasonings since it basically has all the seasonings in one (3 tbsp).

Step 4: I personally do not add salt to the cheese mix since the cream cheese tends to be salty enough. However, add more or less seasonings to taste. If you choose to do so, you will need approximately 1 tbsp.

Steps 5-9. I used an oven friendly stock pot and had to break the lasagna noodles to cover the round edges. However you can use a square casserole dish.

Steps 10-12: I covered the pot and baked it for 20 minutes. You can use a knife to poke through the middle of the dish to determine how soft the noodles are. The oven ready noodles will cook to al dente. However, if you would like softer noodles, do not bake the lasagna for longer. Rather, soak the noodles in hot water for approximately 10 minutes to soften prior to assembling the lasagna. Boiling oven ready noodles will make them mushy.