Lazy Lasagna
Let’s Talk About This Ridiculously Easy Lasagna
You know how some days you want all the glory of homemade lasagna, but actually following Grandma’s five-page recipe sounds like a cruel joke? That’s where this lazy lasagna strolls in, like your reliable mate with a bottle of wine when you’ve had enough of adulting. I started making this after a not-so-glorious attempt to impress a date with the “real deal” (spoiler: the noodles welded together into some kind of art project). Now, I just want dinner on the table, edible and—ideally—requiring basically one dirty dish. Oh, and if you hear a dog barking in the background of this recipe, yeah, that’s just my night too.
Why You’ll Love This Recipe (Or at least, Lug It Around In Your Arsenal)
I make this when the lasagna craving hits, but my motivation is off holidaying somewhere far away. My family goes a bit mad for it—my brother literally came over for leftovers once, discovered there weren’t any, and just sulked. There’s basically no layering acrobatics, no pre-cooking noodles (hallelujah), and, if you’re like me and sometimes forget half your shopping list, the whole thing is forgiving. (You spill a bit of cheese, you just eat it off the counter. Or maybe that’s just my house. Anyway…)
My Highly Adaptable Ingredient List
- A 500g bag of dried pasta (I use penne or rotini when I’m in a hurry, but actual lasagna noodles—those no-boil ones—work if you’ve got ’em. Macaroni will do in a pinch, trust me.)
- 500g minced beef or pork (I sometimes just use leftover rotisserie chicken, or skip meat entirely and load up mushrooms.)
- 1 jar (about 700ml) tomato pasta sauce (Honestly, the grocery store brand is fine. My gran used to swear by “Dolmio,” but I don’t taste a big difference, maybe my tastebuds are broken?)
- 2–3 handfuls shredded mozzarella (I’ve swapped in cheddar, which is technically blasphemy, but.. cheese.)
- One tub (250–300g) ricotta (Or cottage cheese, or honestly nothing, it’ll still get eaten.)
- 1 onion (skip it if you want, but it does magic)
- 2–3 cloves garlic
- Olive oil, salt, pepper, and Italian herbs (Or just whatever green flakes you’ve got lurking in the cupboard.)
How I Throw It Together (or, “Assembly Instructions, Kinda”)
- Preheat your oven—around 180°C (350°F), or whatever your oven likes. Mine runs hot, so sometimes my cheese gets a bit more enthusiastic.
- Boil the pasta in a big pot, but here’s my trick: Undercook it a bit. Like, stop 2–3 minutes before the packet says you should. It’ll finish up in the oven. Drain it, but don’t worry if a little water clings—it actually helps.
- While pasta’s happening, brown your mince in a pan with olive oil. Throw in the onion and garlic at some point (I almost always forget and add them late; don’t panic, it’ll be tasty no matter what.)
- Pour in your jar of sauce. Season the lot (liberally—this isn’t the time for restraint). Let it simmer for 5ish minutes. This is also when I taste it and consider more cheese. Or—okay, a splash of red wine if there’s an open bottle around.
- Get a big baking dish (mine’s about 9×13″ but honestly, use whatever you’ve got—once I used a deep cake tin, not ideal but it worked!) Mix the meat sauce together with your drained pasta right in the dish. Saves washing up, and who needs another bowl?
- Dollop ricotta all over, then make a grand mess with a spoon—swirl it into the pasta randomly.
- Sprinkle mozzarella (and any other cheese you’re feeling brave about!) right over the top. The more the merrier, says me.
- Bake about 25–30 minutes, or until cheese is golden and bubbling and maybe a bit crisp on the bits sticking out (that’s the best part in my opinion).
- Let it cool for 10 minutes. Or, stare at it impatiently then burn your mouth. Happens!
What I’ve Learned (A Few Vital, Messy Notes)
- Don’t stress if your sauce seems too thin—by the time you’ve baked it, it’ll thicken up nice. In fact, it’s better a bit loose; trust me.
- Sometimes, I forget the ricotta entirely. Still awesome.
- If the top cheese is too brown for your liking, just pop a bit of foil over it halfway through. Or don’t. Earth keeps spinning.
“Tried and… Not Always True” Variations
- Veggie version: skip the meat, double up on mushrooms, zucchini and even a handful of frozen peas (peas always fall to the bottom, I still like ’em—my family, not so much.)
- Once, I tried using ravioli instead of regular pasta. It sounded clever. It turned into a sort of ravioli-blob. Maybe don’t try that… unless you like adventure pasta.
- White sauce: Sure. Swap half the tomato sauce for a cheat’s bechamel? Dreamy, but also rich. Maybe too much, but your call!
No Fancy Gear Needed (But Here’s a Hack or Two)
You really just need one big roasting dish (or whatever can handle hot pasta and sauce in the oven). Lacking a deep casserole? Try two smaller pans, or honestly—I once used a pie tin for the last bit. Spatula is nice, but a big old spoon works fine, unless you’re really fancy and own a lasagna lifter.
Saving Leftovers (If You Get Any)
This keeps in the fridge for up to 3 days—though honestly, in my house it never lasts more than a day! Reheats like a dream; microwave is easiest, but oven brings back the crispy edges. Can you freeze it? Yes, but the cheese texture gets a bit odd—so, I mean, I still eat it. But you do you.
How We Serve It (Or: When Bread is Life)
If I’m making this for company, I’ll add a leafy, lemony salad (mostly for show), and there’s always crusty bread for mopping. My cousin claims a fried egg on leftover lasagna is “top of the pops” for brunch the next day. I’ve tried it, it’s odd but, not terrible.
My “Oops, Learned The Hard Way” Pro Tips
- Patience. I once tried slicing it right out the oven—lava mouth, cheese lakes everywhere. Just let it rest, it’ll thank you.
- Add more sauce than seems logical. Dry lasagna is like, the saddest fate for pasta.
- If you skimp on cheese? Someone (probably me) will notice. Don’t get stingy now.
Lazy Lasagna: Your Burning Questions (The FAQ Bit)
- I forgot ricotta—should I keep going?
- Oh, totally. Seriously, just leave it out or throw an extra handful of mozzarella in. It’ll still get demolished.
- Do I really have to boil the pasta?
- Actually, I’ve tried tossing in uncooked noodles with extra water and sauce. It sorta works, but sometimes the top gets crunchy (not always bad). If you want to try this, Serious Eats has a clever explanation.
- Is there a gluten-free way to do this?
- Sure, just nab your favorite GF pasta—they’re better than they used to be. Cook as directed, same deal for the rest.
- What’s the best jar sauce?
- I usually grab what’s on sale, but this list from Bon Appetit has all the testing if you want to get picky!
- Why’d my pasta come out kinda soggy?
- Probably overcooked it at the boil, or not enough sauce. But hey, just call it “pasta bake” instead. Nobody ever minds.
Okay, digression time: if, by some miracle, you create leftovers, treat yourself to lasagna cold right from the fridge, fork in hand, standing. No one will judge you (certainly not me).
Hope you give this lazy lasagna a whirl. And if you find an improbable shortcut, let me know; always looking for new ways to cut corners (without admitting it at the table, of course).
Ingredients
- 1 pound ground beef
- 12 oz oven-ready lasagna noodles
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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2In a skillet over medium heat, cook the ground beef until browned. Season with salt, pepper, and Italian seasoning. Drain excess fat.
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3Spread 1 cup of marinara sauce on the bottom of the baking dish. Layer with oven-ready lasagna noodles, half of the cooked beef, half of the ricotta, and a third of the mozzarella cheese.
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4Repeat the layers: noodles, remaining beef, remaining ricotta, and another third of mozzarella. Pour over the rest of the marinara sauce and top with the remaining mozzarella and Parmesan cheese.
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5Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until cheese is golden and bubbling.
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6Allow the lasagna to cool for 10 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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