A Glug of Oil

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Easy Lasagne Recipe

Quick and Easy Lasagne - using jar sauces!

This cheats lasagne recipe is perfect for times when you simply don't have the time to spend in the kitchen. 

Easy lasagne recipe made using jar sauce.

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*Post updated March 2023

Perfect for students, busy mums and dads or days when you just don't have time.

I'm not usually a fan of those jars of ready-made sauces but it has to be said I think most of them have come a long way from the over salty and sugary thick gluey-like sauces they were a while back.

So, armed with a big jar of Dolmio Lasagne Sauce - I used their Tomato, Roasted Onion and Garlic Sauce for lasagne and a big jar of Dolmio Lasagne White Sauce.

My lasagne was ready in no time and it actually tasted really good. 😋

No need for a proper recipe because it tells you all this on the back of the jar. However, I couldn't help myself and I added a pinch of dried oregano and black pepper.

Top Tip!

Using a mixture of pork and beef mince gives the lasagne much more flavour and I really urge you to try it, ask Gordon Ramsay, he's the one that told me!

Ingredients in this recipe

  • 1 x 500g jar of Dolmio red sauce for lasagne - or your favorite lasagne red sauce
  • 1 x 470g jar Dolmio white sauce for lasagne
  • 250g minced pork - 5% fat
  • 250g minced beef - 5% fat
  • a pinch of dried oregano
  • pinch black pepper
Easy lasagne recipe with ready made sauces.


You will need a dish the same size as your lasagne sheets and is about 3 inches (8cm) deep. 

How to make lasagne

Brown a mixture of half pork and half beef mince. When it's nicely cooked add the red sauce. Stir well and continue to cook for about 10 minutes or so.

As I say, I couldn't help adding a pinch of dried oregano and a good pinch of black pepper to liven the readymade sauce up a bit more.

Do read the back of the lasagne sheets as some need to be soaked in water before use.

Using ready-made fresh lasagne sheets (get the ones made with free-range eggs, please) just layer lasagne, and red sauce followed by a layer of white sauce and repeat making sure you finish with a lasagne sheet.

Then, top that with the rest of the white sauce and a layer of grated cheese.

Cover with non-stick kitchen foil and bake in a preheated oven at 180°C/350°F or Gas 4 for about 35 minutes removing the foil for the last 10 minutes. 

Can you freeze lasagne?

You can, of course, freeze your cooked lasagne just as long as it's fully defrosted before reheating till piping hot it will be fine. I find if frozen it's best reheated in a microwave, that way it doesn't dry out.

What to serve with lasagne

  • a nice simple salad
  • baby leaf salad
  • garlic bread
  • cheesy garlic bread
  • fries - although that would be a bit of a carb overload!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

easy lasagne recipe, easy lasagna recipe, quick lasagna recipe using jar sauce
main, pasta
Yield: 4
Author: Jan Bennett
Easy Lasagne Recipe

Easy Lasagne Recipe

If you can't get the sauces I used just use your favourite brand of red and white sauce.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min


  • 1 x 500g jar of Dolmio red sauce for lasagne
  • 1 x 470g jar Dolmio white sauce for lasagne
  • 250g minced pork - 5% fat
  • 250g minced beef - 5% fat
  • a pinch of dried oregano
  • pinch black pepper


Preheat your oven to 180°C/350°F or Gas 4
  1. Brown 500g mixture of minced pork and beef for approx 15 minutes until cooked through.
  2. Add the Dolmio red sauce and the oregano and black pepper and stir through making sure it's all nice hot.
  3. Coat the base of an ovenproof dish with a layer of meat sauce.
  4. Cover that with one layer of lasagna sheets and add a layer of white sauce straight from the jar (no need to heat it).
  5. Repeat the layering process with the remaining ingredients but aim to finish with white sauce.
  6. Sprinkle over the grated cheese.
  7. Cover with non-stick kitchen foil and put the lasagne into a preheated oven for about 30-35 minutes until it's piping hot and a light golden brown - remove the foil for the last 10 minutes.
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