Weeknight Lazy Lasagna Recipe

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Weeknight Lazy Lasagna Recipe
Weeknight Lazy Lasagna Recipe photo by Taste of Home
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Weeknight Lazy Lasagna Recipe

Read Reviews
3 2 1
Publisher Photo
On hectic nights, who has time to layer up lasagna? My shortcut version cuts down on prep, but keeps all the cheesy, saucy noodle-y goodness that makes lasagna an all-time favorite. —Nancy Foust, Stoneboro, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked lasagna noodles, broken into 2-inch pieces
  • 1 cup part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/3 cup grated Parmesan cheese
  • 1 jar (24 ounces) pasta sauce with meat

Directions

Preheat oven to 400°. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture.
Spread 1 cup pasta sauce into a greased 11x7-in. baking dish. Layer with half of the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese.
Cover with greased foil; bake until heated through, 10-15 minutes. Yield: 6 servings

Test Kitchen tips
  • This is the perfect recipe to use up broken lasagna noodles, but other pasta shapes like mafalde or bowtie can be used, too.
  • The cooked lasagna noodles have a tendency to stick together, so stir it into the ricotta cheese mixture right after draining. If made ahead, toss in a small amount of olive oil after draining.
  • For easy spinach lasagna, add a couple layers of fresh baby spinach (no chopping or pre-cooking required).
  • Use Italian cheese blend in place of mozzarella and Parmesan for a sharper flavor and (bonus!) fewer ingredients.
  • Originally published as Weeknight Lazy Lasagna in Simple & Delicious December/January 2018

    Nutritional Facts

    1 serving: 332 calories, 10g fat (5g saturated fat), 29mg cholesterol, 901mg sodium, 45g carbohydrate (11g sugars, 3g fiber), 17g protein.

    • 8 ounces uncooked lasagna noodles, broken into 2-inch pieces
    • 1 cup part-skim ricotta cheese
    • 1 cup shredded part-skim mozzarella cheese, divided
    • 1/3 cup grated Parmesan cheese
    • 1 jar (24 ounces) pasta sauce with meat
    1. Preheat oven to 400°. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture.
    2. Spread 1 cup pasta sauce into a greased 11x7-in. baking dish. Layer with half of the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese.
    3. Cover with greased foil; bake until heated through, 10-15 minutes. Yield: 6 servings

    Test Kitchen tips
  • This is the perfect recipe to use up broken lasagna noodles, but other pasta shapes like mafalde or bowtie can be used, too.
  • The cooked lasagna noodles have a tendency to stick together, so stir it into the ricotta cheese mixture right after draining. If made ahead, toss in a small amount of olive oil after draining.
  • For easy spinach lasagna, add a couple layers of fresh baby spinach (no chopping or pre-cooking required).
  • Use Italian cheese blend in place of mozzarella and Parmesan for a sharper flavor and (bonus!) fewer ingredients.
  • Originally published as Weeknight Lazy Lasagna in Simple & Delicious December/January 2018

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    Reviews forWeeknight Lazy Lasagna

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    MY REVIEW
    alfoa User ID: 2078080 279004
    Reviewed Dec. 10, 2017

    "The taste is great because, well, it’s lasagna. The issue for me is that it’s almost as much work as regular lasagna. By draining the noodles well (as instructed), they stuck together when mixing with the cheese, so I had to keep reaching in the bowl to pull them apart. And there is still plenty of layering to do. I think the only way to make lasagna less fussy is to use no-boil noodles.

    I used non-meat sauce to make it vegetarian."

    MY REVIEW
    alfoa User ID: 2078080 279009
    Reviewed Dec. 10, 2017

    "The taste is great because, well, it’s lasagna. The issue I have is that it’s still a bit fussy—the noodles stick together when mixing with the cheeses. I had to keep reaching into the bowl to separate them, which was messy. I think the only way to make lasagna easier is to use no bake noodles. I’ll try it again and update if I have an easier time next time. I used non-meat sauce to make it vegetarian."

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