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Weeknight Lazy Lasagna

On hectic nights, no one has time to stack several layers of lasagna. My version combines a few steps to cut down on prep, but keeps all the cheesy, saucy, noodle-y goodness that makes lasagna an all-time favorite. —Nancy Foust, Stoneboro, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 8 ounces uncooked lasagna noodles, broken into 2-inch pieces
  • 1 cup part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/3 cup grated Parmesan cheese
  • 1 jar (24 ounces) pasta sauce with meat

Directions

  • Preheat oven to 400°. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture.
  • Spread 1 cup pasta sauce into a greased 11x7-in. baking dish. Layer with half of the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese.
  • Cover with greased foil; bake until heated through, 10-15 minutes.

Test Kitchen tips
  • This is the perfect recipe to use up broken lasagna noodles, but other pasta shapes like mafalde or bowtie can be used, too.
  • The cooked lasagna noodles have a tendency to stick together, so stir it into the ricotta cheese mixture right after draining. If made ahead, toss in a small amount of olive oil after draining.
  • For easy spinach lasagna, add a couple layers of fresh baby spinach (no chopping or pre-cooking required).
  • Use Italian cheese blend in place of mozzarella and Parmesan for a sharper flavor and (bonus!) fewer ingredients.
  • Nutrition Facts
    1 serving: 332 calories, 10g fat (5g saturated fat), 29mg cholesterol, 901mg sodium, 45g carbohydrate (11g sugars, 3g fiber), 17g protein.

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