Lazy girl lasagna is a quick and easy dinner with only 7 ingredients that is perfect for weeknights. My whole family LOVES this recipe. Just look at all that ooey, gooey cheese!
I love lasagna, but sometimes I am NOT up for all the work. This recipe is The Perfect Solution.
Instead of using lasagna noodles, I used some wide egg noodles. I also use pre-made, bottled marinara sauce. Instead of meticulous layers, I took a couple of shortcuts. I mixed up the lasagna and meat sauce. I do one layer of that mixture, one layer of the ricotta mixture, another layer of the pasta/meat mix, and top with mozzarella. And BOOM. Dinner perfection, y’all.
If you want to make it look extra pretty, you can throw some chopped Italian parsley on top like I did. Honestly, this was more for the photo. I don’t always do this step when I am making this for my family.
Tools Used to Make This Recipe
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- Large pot – I used the same pot to cook the pasta and to cook the meat/ sauce.
- 9 x 13 lasagna pan/ casserole dish
- Mixing bowl (for mixing the ricotta/ parmesan mixture)
- Measuring cups and spoons
Lazy Girl Lasagna Recipe
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Lazy Girl Lasagna
Ingredients
- 8 ounce bag of egg noodles
MEAT SAUCE
- 1 pound ground beef
- 1 bottle of pre-made marinara sauce/ pasta sauce
RICOTTA AND PARMESAN FILLING
- 1 pound of part skim ricotta
- 1/3 cup grated or shaved parmesan
- 1 teaspoon dried parsley
- 3/4 teaspoon garlic powder
- salt and pepper to taste (about 1/4 teaspoon of each)
TOPPING
- 1 1/4 cup shredded part skim mozzarella cheese
Instructions
- Preheat the oven to 375 degrees.
In a small to medium sized bowl, mix the ricotta, parmesan, garlic powder, parsley, salt and pepper. Set aside.
- Cook the pasta according to package directions; drain and set aside.
- Brown the meat, and drain the liquid fat off.
- Return the meat to the pot, and stir in pasta sauce.
- Add the pasta back to the pot with the meat sauce, and stir to combine.
- Spray a baking dish with cooking spray.
- Add about half of the pasta & meat sauce mixture to the pan, and spread evenly.
- Spoon the ricotta mixture over the pasta, and use the back of the spoon to evenly distribute it.
- Add the second half of the pasta and meat sauce on top.
- Top with the mozzarella cheese.
- Bake for about 20 to 25 minutes, until cheese is slightly brown and bubbly.
Recipe Video
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
I hope you enjoy this recipe as much as we have! Pin it and share it if it looks good to you.
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Dale says
October 23, 2018 at 9:30 pmFollowed the recipe except I used a Fat Daddio’s Anodized Aluminum Round Cake Pan, 7-Inch x 3-Inch and without boiling the egg noodles cooked in the instant pot for 22 mins and a 10 min natural release then finished browning under the broiler. Very delicious.
thanks for sharing
Marjorie @APinchOfHealthy says
October 25, 2018 at 10:12 amI am going to have to try that. YUM!💖🙌🏻 Glad you enjoyed it.
Sarah says
August 25, 2018 at 5:44 pmWhere does the pamesean go? Need to know quick because i am making it now lol
Marjorie @APinchOfHealthy says
August 26, 2018 at 9:03 pmOh no! Just seeing this. It goes in the ricotta mixture. I have updated the instructions for clarity. Sorry about that! Hopefully you figured it out.
Therese says
July 14, 2018 at 2:45 pmAnother variation is to mix the ricotta, egg, mozzarella mixture with the noodles. Use that as one layer and the other layer is the meat sauce. Mire noodley than traditional lasagna which my kids are happier with😉
Barbara Jean roberts says
July 10, 2018 at 11:08 amWhat size bottle of marinara/pizza sauce?
Marjorie @APinchOfHealthy says
July 10, 2018 at 2:35 pmAnything close to 25 ounces. I have used several brands that may have varied an ounce or so, and it was still good👍🏻
Barbara Jean Roberts says
July 11, 2018 at 3:50 pmThanks! I’ve made it before but couldn’t remember how I did the sauce. My husband LOVEs this recipe!!
Emma Daniels says
November 7, 2017 at 8:23 pmCan I make this then freeze it?
Marjorie@APinchOfHealthy says
November 7, 2017 at 9:00 pmHi Emma! Yes, I would freeze it un-baked, and then fully thaw it before baking.
Staci - The Skinny on Staci says
October 6, 2015 at 9:46 amMade this last night, and we all really liked it! It was so easy and much less time consuming than “real” lasagna. I shared it over on my blog today and linked to this post. 🙂
Marjorie@APinchOfHealthy says
October 6, 2015 at 9:53 amOh yay! I am so happy to hear that y’all enjoyed it Staci. Thanks so much for sharing too.