NOODLES / January 23, 2024

LAZY LASAGNA

Have you ever made a homemade lasagna?

There are so many types of lasagna and so many different methods out there (ALL SO DELICIOUS!), and it’s hard to know which is the best version and why. Especially when you’re in the mood for a lasagna, it’s cold, you don’t want to brave going outside into the weather, and you want to eat it at home snuggled up on the couch.

If that’s you then this one I’m sharing with you today is one of the BEST of them, this LAZY LASAGNA is just that- easy, takes a little effort, while remaining so flavorful!

So what exactly does “lazy” mean?

First, you use lasagna noodles that require no boiling or preparation at all. If you don’t already know, there are “oven ready” lasagna noodles and they’re just that. They are made to bake until soft and al dente’ and don’t need to be boiled or cooked beforehand. I think the boiling of lasagna noodles is what makes a homemade from scratch lasagna so intimidating. This completely eliminates that step and saves a ton of ton time but keeps all the yumminess intact.

We DO NOT want to lose any flavor here.

Second, a jarred sauce is used. Now I know that a jarred marinara might make some people feel some kind of something, but we’re talking Lazy Lasagna here today and that means we are not making a homemade sauce. At all. So we’re used a jarred sauce, adding some delicious red wine to it and moving on with our lives!

And lastly, a shredded mozzarella is layered into the lasagna to give a super quick and easy edge to the recipe. Fresh mozzarella has a place in every recipe, especially in a simply delish Caprese Salad, but in this we’re going shredded, baby! It’s already prepped for you and it’s just as flavorful and creamy as the fresh mozzarella.

As you can see!

LAZY LASAGNA

Print Recipe

Course Main Course

Prep Time 15

Cook Time 35

Servings 8

Ingredients

1 LB GROUND BEEF OR 1/2 BEEF AND 1/2 GROUND SAUSAGE OR PORK
1 LB "OVEN READY" LASAGNA NOODLES YOU WON'T NEED THE WHOLE BOX!
28 OZ MARINARA TJ'S ROASTED GARLIC MARINARA
1/3 CUP WATER
1/3 CUP RED WINE
15 OZ RICOTTA
16 OZ SHREDDED MOZZARELLA CHEESE
1 TEASPOON ITALIAN SEASONING

Instructions

PREPARE A 9X13" BAKING DISH WITH COOKING SPRAY, SET ASIDE.
PREHEAT OVEN TO 375 DEGREES.
START COOKING BEEF (OR BEEF/SAUSAGE/PORK) IN A LARGE SKILLET ON MEDIUM HEAT UNTIL BROWNED. DRAIN FAT IF THERE IS AN EXCESS OR TRY SOAK IT UP WITH SOME PAPER TOWEL. IF THERE IS NOT A LOT OF FAT, JUST LEAVE IT.
WHILE GROUND BEEF IS BROWNING, POUR 2/3 CUP MARINARA INTO THE BOTTOM OF THE BAKING DISH. TOP WITH AN EVEN LAYER OF LASAGNA NOODLES.
POUR THE REST OF THE MARINARA INTO THE GROUND MEAT AND STIR. POUR 1/3 CUP WATER AND 1/3 CUP RED WINE INTO THE EMPTY JAR AND SHAKE WITH THE LID ON TOP. POUR ALL LIQUID INTO THE PAN, STIR AND SIMMER TOGETHER FOR 5 MINUTES.
WHILE MEAT IS SIMMERING, SPREAD 1/3 OF THE RICOTTA ONTO THE LASAGNA NOODLES WITH THE BACK OF A SPOON. THEN SPRINKLE ABOUT 4 OZ OF THE SHREDDED MOZZARELLA ON TOP AND THEN COVER WITH 1/3 OF THE MEAT/SAUCE MIXTURE AS EVENLY AS POSSIBLE.
TOP THE MEAT SAUCE WITH A LAYER OF NOODLES, AND GENTLY PRESS DOWN.
REPEAT THESE STEPS TWICE MORE- 1/3 RICOTTA ON THE NOODLES, 4 OZ SPRINKLED CHEESE, 1/3 OF THE MEAT SAUCE EVENLY.
AFTER YOUR LAST LAYER OF MEAT, SPRINKLE THE REMAINDER OF THE SHREDDED MOZZARELLA ON TOP, COVERING AS EVENLY AS YOU CAN. THEN SPRINKLE WITH ITALIAN SEASONING.
USING TINFOIL, COVER THE DISH TIGHTLY AND BAKE FOR 30 MINUTES.
TAKE OFF THE TINFOIL (SAVE FOR COVERING LEFTOVERS!), AND CONTINUE TO BAKE FOR ABOUT 5-7 MINUTES MAKING SURE THE CHEESE IS BUBBLING. YOU CAN WATCH THIS STEP SO IT DOESN'T OVER BROWN.
REMOVE LASAGNA AND LET IT REST FOR 15 MINUTES, THIS WILL HELP WITH CUTTING INTO IT MORE CLEANLY.
GARNISH WITH FRESH BASIL AND SERVE WITH GARLIC BREAD AND A GREEN SALAD.

Notes

SLIGHTLY ADAPTED FROM: MOM ON TIME OUT

CAN YOU USE REGULAR LASAGNA NOODLES IN THIS RECIPE?

We recommend using “oven ready” or “no boil” labeled lasagna noodles for this recipe. If you want to use regular lasagna noodles, we recommend following the box instructions boiling time minus TWO MINUTES to cook the noodles slightly before using them.

DO WE HAVE TO USE RED WINE IN THE MEAT SAUCE?

You can substitute water for red wine in the meat sauce without any issues!

CAN WE SUB IN OTHER MEATS FOR THE BEEF?

You can use a 1/2 LB ground beef and a 1/2 LB ground pork or ground Italian sausage instead. We love to make this with 1/2 beef 1/2 sausage as it is super flavorful!

CAN WE MAKE THIS AHEAD OF BAKING?

Yes! You totally can, when you start preheating your oven remove the lasagna and let it sit out so it isn’t super cold going into the oven. This is also the perfect recipe to freeze for leftovers.

LAZY LASAGNA