This Lazy Lasagna is my favorite shortcut when I crave the comforting taste of homemade lasagna but don’t have hours to spare. It has all the hearty, cheesy, meaty goodness I love—tender pasta, rich sauce, and melty cheese—without all the layering. In just 35 minutes, I can have a cozy, family-approved dinner on the table.
Why You’ll Love This Recipe
I love how simple this recipe is. I can make it in one pan, it’s ready in under an hour, and it tastes like I spent all day in the kitchen. I can easily swap ingredients based on what I have on hand, and it freezes beautifully for later. It’s also a hit with everyone at the table, even on the busiest nights.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground beef
½ cup onion, chopped
3 cloves garlic, minced
½ teaspoon salt
1¾ cups spaghetti sauce (store-bought or homemade)
6 ounces spiral noodles, cooked and drained (or use penne, rigatoni, or frozen ravioli)
1 cup cottage cheese
2 cups mozzarella cheese, shredded and divided
½ cup Parmesan cheese, grated
Directions
I start by cooking the ground beef with the onion, garlic, and salt in a large skillet over medium heat until the meat is browned. Then I drain the excess grease.
I stir in the spaghetti sauce and let it simmer until it’s hot. I remove one cup of the sauce and set it aside for later.
I add the cooked noodles to the sauce remaining in the skillet and stir until everything is well coated.
I spread half of this noodle mixture into a greased 2-quart casserole dish. On top, I spoon the cottage cheese and sprinkle 1 cup of mozzarella.
I layer the rest of the noodles, pour the reserved meat sauce over the top, and finish with the remaining mozzarella and all the Parmesan cheese.
I cover the dish with foil and bake it in a 350°F oven for 20–25 minutes. Once it’s baked, I let it rest for about 5 minutes before serving so the layers can set nicely.
Servings and Timing
This recipe makes about 6 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
Sometimes I like to add chopped spinach, mushrooms, or zucchini to the sauce for extra vegetables. For a creamier version, I swap the cottage cheese for ricotta or cream cheese. When I need a gluten-free option, I just use gluten-free pasta. I can also prepare this up to two days in advance, keep it covered in the fridge, and bake it when I’m ready to serve.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I plan to freeze it, I line the baking dish with foil, assemble the lasagna, and freeze it (unbaked) for up to 3 months. To reheat from frozen, I bake it covered for an extra 10–15 minutes. I like serving this with garlic bread, roasted vegetables, or a crisp green salad.
FAQs
What makes this lasagna “lazy”?
I call it lazy because I skip the traditional layering and long baking process. It’s made in one skillet and then baked just long enough to melt the cheese perfectly.
Can I make it ahead of time?
Yes, I often assemble it one or two days before baking. It’s great for meal prep or when I want dinner ready to go on busy nights.
What kind of pasta works best?
I usually use spiral noodles because they hold onto the sauce well, but penne, rigatoni, or even frozen ravioli work perfectly too.
Can I change the meat?
Absolutely. I’ve made this with Italian sausage, ground turkey, and shredded chicken. Each variation adds a slightly different flavor, and they all taste great.
How do I reheat it without drying it out?
I cover it with foil and add a spoonful of sauce or a splash of water before reheating. This helps keep the pasta tender and the cheese soft and melty.
Conclusion
This Lazy Lasagna is my ultimate weeknight comfort food—warm, cheesy, and satisfying. I love that I can make it quickly without giving up the taste of a classic lasagna. It’s an easy, family-friendly recipe that never disappoints and always brings everyone to the table happy.
Lazy Lasagna is a quick and comforting twist on traditional lasagna, made with hearty meat sauce, pasta, and cheese—all without the layering. It’s a perfect weeknight dinner that comes together in just 35 minutes.
Total Time:35 minutes
Yield:6 servings
Ingredients
1 pound ground beef
½ cup onion, chopped
3 cloves garlic, minced
½ teaspoon salt
1¾ cups spaghetti sauce
6 ounces spiral noodles, cooked and drained (or penne, rigatoni, or frozen ravioli)
1 cup cottage cheese
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
Instructions
Preheat oven to 350°F (175°C).
In a large skillet over medium heat, cook ground beef with onion, garlic, and salt until browned. Drain grease.
Stir in spaghetti sauce and heat through. Set aside 1 cup of sauce.
Add cooked noodles to remaining sauce in skillet and stir to coat.
Layer half the noodle mixture in a greased 2-quart casserole dish. Spoon cottage cheese over, then sprinkle with 1 cup mozzarella.
Top with remaining noodles, reserved sauce, remaining mozzarella, and Parmesan.
Cover with foil and bake for 20–25 minutes until bubbly. Let rest 5 minutes before serving.
Notes
Add vegetables like spinach or mushrooms for extra nutrition.
Substitute ricotta or cream cheese for a creamier texture.
Use gluten-free pasta for a gluten-free version.
Make ahead and refrigerate up to 2 days before baking.
