Description
This Lazy Day Lasagna recipe is a perfect easy-to-make Italian-American classic that combines layers of rich meat sauce, creamy ricotta cheese mixture, and plenty of mozzarella, all baked to bubbly perfection. Using no-boil noodles and a simple stovetop sauce makes this dish ideal for a comforting family dinner with minimal prep but maximum flavor.
Ingredients
Scale
Meat Sauce
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 2 (15-ounce) cans tomato sauce
Cheese Mixture
- 2 large eggs
- 2 cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 ¾ cups shredded mozzarella cheese, divided
Assembly
- 12 oven-ready (no-boil) lasagna noodles
- Fresh chopped parsley, for garnish
Instructions
- Preheat and Brown Meat: Preheat oven to 350°F (177°C). Lightly grease a 9×13 inch casserole dish. In a large skillet over medium-high heat, heat olive oil. Add ground beef and diced onion, cooking until beef is browned and crumbled. Stir in minced garlic and cook until fragrant, then drain excess grease from the skillet.
- Make Sauce: Reduce the skillet heat to medium. Add brown sugar, dried Italian seasoning, kosher salt, black pepper, and tomato paste. Stir well to combine all ingredients. Pour in the tomato sauce and let it simmer for 10 minutes, stirring occasionally to blend flavors.
- Prepare Cheese Mixture: In a medium bowl, combine the eggs, ricotta cheese, grated Parmesan, and ¾ cup of shredded mozzarella cheese. Mix until smooth and consistent.
- Assemble Lasagna: Spread 1 cup of the prepared meat sauce evenly in the bottom of the greased casserole dish. Arrange 4 no-boil lasagna noodles over the sauce. Spread half of the cheese mixture evenly on top, then add another 4 lasagna noodles. Layer half of the remaining meat sauce over the noodles. Finish by adding the last 4 noodles, spreading the remaining meat sauce on top, and sprinkling with the remaining 1 cup shredded mozzarella cheese.
- Bake: Cover the baking dish tightly with foil that has been greased to prevent sticking. Bake in preheated oven for 55 minutes. After baking, let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh chopped parsley for a burst of color and freshness.
Notes
- Use oven-ready no-boil noodles to save time and skip boiling noodles separately.
- Allowing the lasagna to rest after baking helps it set and makes it easier to cut clean slices.
- Feel free to substitute ground beef with ground turkey or Italian sausage for different flavors.
- For extra cheesy topping, sprinkle additional mozzarella or Parmesan before baking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
