Easy Lazy Day Lasagna

5 from 17 votes

This easy Lasagna recipe is perfect for busy weeknights! An amazing comfort dish that the whole family will love. I use a few tricks and a super simple recipe that yields sensational results. Lasagna doesn't have to be reserved for weekends any longer!

Course Dinner

Cuisine Italian

Keyword lasagna, lazy day lasagna

Prep Time 15

Cook Time 52

Total Time 1 7

Servings servings

Calories 431kcal

Author Trish - Mom On Timeout

Ingredients

24 ounces marinara sauce or pasta sauce - your favorite brand
10 ounces dry lasagna noodles you'll use a little more than half of a one pound box (no boil noodles or regular noodles work)
1 pound lean ground beef or half beef and half pork
⅔ cup water
15 ounces container ricotta or cottage cheese
12 ounces mozzarella cheese divided
1 teaspoon Italian seasoning

Instructions

Preheat the oven to 375°F.
Lightly spray a 9 x 13 baking dish with non-stick cooking spray.
Spread ⅔ cups of the marinara sauce on the bottom of the baking dish.
24 ounces marinara sauce
Top with lasagna noodles.
10 ounces dry lasagna noodles
Brown the ground beef in a large skillet. Drain off the fat.
1 pound lean ground beef
Pour in the remaining marinara sauce. Add the water to the jar, replace the lid and shake to loosen up the remaining sauce. Pour into the skillet and stir in.
⅔ cup water
Simmer the meat sauce for 5 minutes.
Scatter about one-third of the ricotta cheese on top of the lasagna noodles. Sprinkle on 3 oz of the mozzarella cheese. Top with about one-third of the meat sauce.
15 ounces container ricotta or cottage cheese, 12 ounces mozzarella cheese
Add another layer of lasagna noodles and press down slightly.
10 ounces dry lasagna noodles
Repeat with ricotta cheese, mozzarella cheese and meat sauce - two more times.
12 ounces mozzarella cheese, 15 ounces container ricotta or cottage cheese
Top with remaining mozzarella cheese and sprinkle with Italian seasoning.
12 ounces mozzarella cheese, 1 teaspoon Italian seasoning
Cover tightly with aluminum foil and bake for 45 minutes until the noodles are fork-tender. (The additional water and the steam created by covering the baking dish will cook the noodles.)
Remove aluminum foil and bake for another 7-8 minutes or until cheese is nice and bubbly.
Let the lasagna rest for at least 15 minutes before serving.

Notes

Storage Information

Refrigerator: Leftover lasagna should be stored in an airtight container in the refrigerator for up to 4 days.
Freezer: To freeze the lasagna, let cool and then wrap tightly in plastic wrap followed by foil. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and then reheat in the oven or microwave.
Reheat: To reheat, place lasagna in a dish, cover with foil, and bake in the oven at 350°F until warmed through. Lasagna can also be reheated in the microwave.

No boil lasagna noodles will cook faster but regular lasagna noodles will work in this recipe.

See post for more information and FAQs.

Nutrition