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Weeknight Lazy Lasagna

On hectic nights, no one has time to stack several layers of lasagna. My version combines a few steps to cut down on prep, but keeps all the cheesy, saucy, noodle-y goodness that makes lasagna an all-time favorite. —Nancy Foust, Stoneboro, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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.

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

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    Reviews

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    Average Rating:
    • Anne
      Feb 23, 2021

      This is a great recipe. I did make some changes. I used 10 to 12 ounces of lean ground beef which I cooked and then added a 24 ounce jar of pasta sauce (I use Classico tomato basil). I also used bowtie pasta because I had that on hand. I think the lasagna noodles would probably work better. I didn't have a problem with the noodles sticking together when I added them to the cheese mixture immediately after draining but maybe the bowtie don't stick together like the lasagna noodles do. I am single so I have leftovers and have found it tastes better the 2nd or 3rd night. I freeze 3 servings in individual containers and they turn out great (thaw overnight in the fridge and then put in the microwave).

    • pammy54
      Nov 24, 2020

      This sounds like a really great recipe, and easy to do, which is what I am all about these days. That being said, even when I made lasagna the old way, I never boiled my noodles. What's more, is you can use regular lasagna noodles... You don't have to buy the special ones. The only thing is when you layer any lasagna, just make sure that the noodles are covered with plenty of sauce! The cheese layer on top just kind of seals the whole thing in. I think that the layers stick together much easier too. It is always worked for me and my kids had me making it for them for years and years! Be well, everyone!

    • steph1286
      Dec 5, 2019

      This was a great lasagna. My boys just loved that they could break up the noodles. I don’t like to make any changes when I first make a new recipes but my boys will not eat ricotta cheese. So in place I used cottage cheese. It came out great and will make again just the same. Also I did read about the noodles sticking together so in the boiling water I added some olive oil just before I added the noodles. It worked very well.

    • Lauri
      Nov 26, 2019

      No comment left

    • Angel182009
      May 31, 2018

      this was by far one of my favorite variations of lasagna. It was so easy to put together.

    • alfoa
      Dec 18, 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.

    • alfoa
      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.