Harvest Lasagne Recipe

Lori Ovanessian-2576.jpg

Harvest Lasagne

A great make ahead meal for busy days equaling an easy night.


meat + harvest SAUCE LASAGNE for FALL
one large pan to feed family • PREP 50 mins • 45 MIN COOK • REST 20 MINS


  • 1 package Ground Bison, Ground Beef or Sweet Italian Sausage

  • 1 jar Autumnal Harvest Creamy Pasta Sauce from Trader Joe’s

  • 1 cup TJ’s Shredded Mozzarella Cheese
    12 oz. Mascarpone Cheese

  • 1/2 cup whole milk
    1 1/2 cups Grated Parmesan

  • 1 medium clove peeled Garlic, minced
    1/2 teaspoon dried basil

  • 1/2 teaspoon nutmeg 

  • TJ’s Sea Salt & Ground Black Pepper, to taste

  • 1 box TJ’s No Boil Italian Lasagna Noodles


  1. Heat the oven to 375°F and arrange a rack in the middle.

  2. In a large skillet cook either your ground bison, beef or sausage until cooked through (I slice the sausage in half and remove the sausage casing).

  3. Add Harvest sauce to pan: mix, warm through and set aside. In a separate bowl cream together the mascarpone, milk and 3/4 cup of parmesan cheese, mix in nutmeg and garlic.

  4. Season with salt and pepper to taste.

  5. Butter an 8x8 pan and spread a thin layer of mascarpone mix on the bottom of dish.

  6. Dip lasagna noodles in the mascarpone mixture one at a time to cover completely.

  7. Place a single layer in the baking dish: top with meat sauce and evenly sprinkle on some parmesan cheese. Keep layering in the same order until all of the meat sauce is used. (Approximately 3 layers)

  8. For the top layer dip the noodles, make the (4th) layer: pour the remainder of the mascarpone mixture over the top and sprinkle on your mozzarella and a little parmesan cheese.

  9. Rest lasagna for 30 minutes to allow noodles to absorb liquid.

  10. Place in the oven and bake for 40-45 minutes. Rest for at least 15-20 minutes before cutting and serving. 

Check Out the Step by Step Image Gallery Below!

click to open gallery large