If the idea of making a lasagna as soon as you get home from work sounds time-consuming, never fear, this lasagna comes together with minimal prep thanks to a few store-bought shortcuts and my all-time favorite time-saver, no-boil noodles.

One thing you won't want to skip are fresh herbs. A heaping handful of parsley will impart a ton of flavor to the overall dish, so definitely opt for fresh instead of dried.

Combine freshly chopped parsley with 15oz of ricotta cheese, two eggs and about 2/3 cup of Parmesan cheese.

Mix store-bought marinara sauce with a a can of pureed tomatoes (or make your own tomato sauce if time allows) and layer with no-boil noodles, the ricotta mixture and fresh, sliced mozzarella.

Keep on layering! Top with any remaining mozzarella slices (I might have ate a few along the way) and Parmesan cheese. Cover with tin foil and bake for 30 minutes then remove the tin foil and bake for about 20 more minutes.

Let the lasagna rest (if you can bear waiting) before slicing and serving a heaping portion.

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