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Lazy Lasagna

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Lazy Lasagna is a simplified version of classic lasagna that delivers all the comforting flavors of meat sauce, creamy ricotta, and melty cheese without the hassle of layering. Perfect for busy weeknights or feeding a crowd, it’s a quick and hearty one-pan meal.

Ingredients

  • 1 lb ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (24 oz) marinara or pasta sauce
  • 12 oz uncooked pasta (rotini, penne, or bowtie)
  • 1 cup ricotta cheese or cottage cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • Fresh basil or parsley, chopped (optional for garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Cook pasta according to package directions until al dente. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Add chopped onion and cook until softened. Add ground beef and cook until browned. Add garlic and cook for 1 more minute. Drain excess fat.
  4. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes, then remove from heat.
  5. In a large bowl, combine cooked pasta, meat sauce, ricotta, and half of the mozzarella. Stir to combine.
  6. Pour the mixture into the prepared baking dish and spread evenly.
  7. Top with remaining mozzarella and sprinkle with Parmesan cheese.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
  9. Let rest for 5–10 minutes before serving. Garnish with fresh basil or parsley, if desired.

Notes

  • Use red pepper flakes for extra heat.
  • Mix in sautéed vegetables like spinach, mushrooms, or zucchini for added nutrition.
  • Use gluten-free pasta and sauce to make this dish gluten-free.
  • Make ahead: Assemble and refrigerate up to 24 hours before baking.
  • Freeze baked or unbaked for up to 2 months; thaw in fridge before reheating or baking.

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