Lazy Lasagna: The Ultimate Lazy Lasagna Recipe
Introduction to Lazy Lasagna
Lazy lasagna is the perfect solution for those busy weeknights when you crave a hearty meal without spending hours in the kitchen. This comforting dish combines all the beloved flavors of traditional lasagna but simplifies the process to make it quicker and easier. With layers of pasta, rich meat sauce, creamy ricotta, and gooey mozzarella, this lazy lasagna recipe is sure to become a family favorite.
A Personal Story Behind My Lazy Lasagna Journey
When I first discovered lazy lasagna, I was a busy mom juggling work and family life. I longed for the warmth and satisfaction of homemade lasagna, but I simply didn’t have the time or energy to prepare it the old-fashioned way. This recipe became my go-to, allowing me to enjoy all the flavors of lasagna with minimal effort. It’s a dish I’ve shared with friends and family, creating memories around the dinner table, and I can’t wait for you to experience it too!
What Makes This Lazy Lasagna Recipe Special?
What sets this lazy lasagna apart is its simplicity and flexibility. Using short pasta instead of traditional lasagna noodles not only cuts down on prep time but also gives the dish a unique twist. The combination of seasoned ground beef, marinara sauce, and creamy ricotta creates a wonderful balance of flavors that is both comforting and satisfying. Plus, this recipe is perfect for customizing. Feel free to add your favorite vegetables or adjust the cheese amounts to suit your taste.
The Full Lazy Lasagna Recipe
Ingredients
- 10 ounces (280g) malfada corta pasta (or any short pasta like penne, bowtie, ziti, or medium shells)
- 1 tsp olive oil
- 1 pound (450g) lean ground beef
- 1 small onion, diced
- 3 garlic cloves, minced (2 for the sauce, 1 for the ricotta mixture)
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp pepper, divided (¼ tsp for the sauce, ¼ tsp for the ricotta mixture)
- 2.5 cups (600ml) marinara sauce (recommended: Rao’s Marinara)
- ¼ cup fresh basil, finely chopped
- ¼ cup reserved pasta water
- 1 cup (240g) part-skim ricotta cheese
- 1 egg
- 3 cups (340g) shredded mozzarella cheese, divided
- ½ cup (50g) grated Parmesan cheese, divided
- 1 tbsp fresh oregano, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes shy of the package instructions. Drain and rinse with cool water. Set aside.
- Prepare the Meat Sauce: In a large Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and let it brown for 4-5 minutes without stirring. Flip and brown the other side for another 4-5 minutes. Break up the beef with a meat masher, then add the diced onion and 2 minced garlic cloves. Cook for 5-6 minutes until the onion is translucent and the beef is no longer pink. Stir in the Italian seasoning, salt, and ¼ teaspoon of pepper. Cook for an additional minute. Add the marinara sauce, basil, and reserved pasta water, letting it simmer for a couple of minutes. Remove from heat and mix in the cooked pasta.
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese and egg, mixing until smooth. Stir in half of the shredded mozzarella, 1 minced garlic clove, half of the Parmesan cheese, oregano, ¼ teaspoon of salt, and the remaining pepper.
- Assemble the Bake: Preheat the oven to 350°F (175°C). Brush a thin layer of olive oil inside a 13 x 9 inch baking dish. Spread half of the pasta mixture in the dish. Spoon the ricotta mixture evenly on top, then layer with the remaining pasta mixture. Cover loosely with foil.
- Bake: Bake for 30 minutes. Remove the foil, sprinkle the remaining mozzarella and Parmesan cheese on top, and bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil if desired and serve hot.
Serving Suggestions and Variations for Lazy Lasagna
Lazy lasagna can be enjoyed on its own, but you can elevate the meal with a fresh green salad or garlic bread on the side. For added flavor, consider mixing in some sautéed vegetables like bell peppers or spinach into the meat sauce. You can also experiment with different types of cheese—try adding ricotta to the top for extra creaminess or using a blend of mozzarella and provolone for a unique taste.
Frequently Asked Questions About Lazy Lasagna
Can I make lazy lasagna ahead of time?
Absolutely! You can prepare the dish a day in advance, cover it, and store it in the refrigerator. Just bake it when you’re ready to serve.
Can I freeze lazy lasagna?
Yes, you can freeze the assembled dish before baking. Just cover it tightly and it will keep for up to three months. When ready to bake, thaw it overnight in the refrigerator and then bake as directed.
What can I use instead of ground beef?
If you prefer, you can use ground turkey or chicken for a lighter version. Just keep in mind that the flavor will change slightly.
Is there a vegetarian option?
Yes! Substitute the ground beef with a mix of sautéed mushrooms, zucchini, and spinach for a delicious vegetarian lazy lasagna.
Lazy Lasagna
Equipment
- Large pot For boiling pasta
- Dutch oven For preparing meat sauce
- Baking Dish 13 x 9 inch baking dish
Ingredients
Main Ingredients
- 10 ounces malfada corta pasta (or short pasta)
- 1 tsp olive oil
- 1 pound lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 0.5 tsp kosher salt
- 0.5 tsp pepper, divided
- 2.5 cups marinara sauce recommended: Rao’s Marinara
- 0.25 cup fresh basil, finely chopped
- 0.25 cup reserved pasta water
- 1 cup part-skim ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 tbsp fresh oregano, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes shy of the package instructions. Drain and rinse with cool water. Set aside.
- Prepare the Meat Sauce: In a large Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and let it brown for 4-5 minutes without stirring. Flip and brown the other side for another 4-5 minutes. Break up the beef with a meat masher, then add the diced onion and 2 minced garlic cloves. Cook for 5-6 minutes until the onion is translucent and the beef is no longer pink. Stir in the Italian seasoning, salt, and ¼ teaspoon of pepper. Cook for an additional minute. Add the marinara sauce, basil, and reserved pasta water, letting it simmer for a couple of minutes. Remove from heat and mix in the cooked pasta.
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese and egg, mixing until smooth. Stir in half of the shredded mozzarella, 1 minced garlic clove, half of the Parmesan cheese, oregano, ¼ teaspoon of salt, and the remaining pepper.
- Assemble the Bake: Preheat the oven to 350°F (175°C). Brush a thin layer of olive oil inside a 13 x 9 inch baking dish. Spread half of the pasta mixture in the dish. Spoon the ricotta mixture evenly on top, then layer with the remaining pasta mixture. Cover loosely with foil.
- Bake: Bake for 30 minutes. Remove the foil, sprinkle the remaining mozzarella and Parmesan cheese on top, and bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil if desired and serve hot.