One-Pot Lazy Lasagna Recipe

Introduction

This One-Pot Lazy Lasagna takes the classic comfort dish and simplifies it into a quick, no-fuss meal. Using no-boil noodles and layering flavors directly in a single skillet, it’s perfect for busy weeknights without sacrificing any of the cheesy, saucy goodness.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 lb. ground beef
• 1 tsp. kosher salt
• 6 garlic cloves, finely chopped
• 1/2 cup coarsely chopped fresh basil
• 5 cups store-bought marinara sauce
• 2 tbsp. unsalted butter
• 12 oz. no-boil lasagna noodles, broken into 2 to 3 inch pieces
• 3 cups pre-shredded mozzarella, divided
• 3/4 cup finely grated Parmesan, divided
• 15 oz. whole-milk ricotta

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 375°F (190°C). In a large, high-sided skillet over medium-high heat, heat the olive oil. Cook the ground beef, breaking it apart with a wooden spoon, until browned, about 7 to 9 minutes. Season with 1 teaspoon kosher salt.
2. Step 2: Add the chopped garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Stir in the fresh basil. Pour in the marinara sauce carefully to avoid splatter. Add the butter and stir until melted. Taste and add more salt if needed.
3. Step 3: Bring the sauce to a simmer. Add the broken no-boil lasagna noodles, 1 cup of mozzarella, and 1/4 cup Parmesan. Cook, stirring continuously, until the sauce is smooth and the noodles have softened, about 2 minutes. Remove the skillet from heat.
4. Step 4: In a small bowl, combine the ricotta and the remaining 1/2 cup Parmesan. Dollop half of this ricotta mixture over the pasta and gently fold it in just enough to create pockets of cheese. Then dollop the remaining ricotta on top, followed by the remaining 2 cups of mozzarella cheese.
5. Step 5: Transfer the skillet to the oven and bake until the edges are bubbly and golden brown spots appear on top, about 30 to 35 minutes.

Tips & Variations

• For a vegetarian version, substitute the ground beef with sautéed mushrooms or lentils.
• If you prefer a spicier dish, add red pepper flakes when cooking the garlic.
• Use fresh mozzarella instead of pre-shredded for a creamier texture.
• Cover the skillet with foil for the first 20 minutes of baking to prevent the cheese from browning too quickly.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F (175°C) oven until heated through, about 15 minutes. This dish does not freeze well because of the ricotta and sauce texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of no-boil?

No-boil noodles are recommended for this recipe to avoid pre-cooking pasta. Using regular noodles may result in uneven texture since this recipe cooks the noodles directly in the sauce.

Do I need a special oven-safe skillet to bake the lasagna?

Yes, make sure you use an oven-safe skillet or transfer the mixture to a baking dish before placing it in the oven to bake.

One-Pot Lazy Lasagna Recipe

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This One-Pot Lazy Lasagna is a simplified, flavorful lasagna recipe that combines all the classic elements into a single skillet for an easy and hearty meal. Ground beef is browned with garlic and fresh basil, then simmered with marinara sauce and no-boil lasagna noodles. Layers of creamy ricotta, mozzarella, and Parmesan cheeses are gently folded in before the dish is baked until bubbly and golden brown. Perfect for a comforting weeknight dinner with minimal cleanup.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1/4 cup extra-virgin olive oil
• 1 lb. ground beef
• 1 tsp. kosher salt
• 6 garlic cloves, finely chopped
• 1/2 cup coarsely chopped fresh basil

Sauce and Dairy

• 5 cups store-bought marinara sauce
• 2 tbsp. unsalted butter
• 12 oz. no-boil lasagna noodles, broken into 2” to 3″ pieces
• 3 cups pre-shredded mozzarella cheese, divided
• 3/4 cup finely grated Parmesan cheese, divided
• 15 oz. whole-milk ricotta cheese

Instructions

1. Preheat and Brown Beef: Arrange a rack in the center of your oven and preheat to 375°F (190°C). In a large, high-sided skillet over medium-high heat, warm the olive oil. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 7-9 minutes. Season with 1 teaspoon of kosher salt.
2. Add Aromatics and Basil: Stir in the finely chopped garlic and cook for about 1 minute until fragrant. Add the chopped fresh basil and stir to combine well with the beef mixture.
3. Incorporate Sauce and Butter: Pour in the marinara sauce carefully to avoid splatters. Stir in the unsalted butter until melted and fully incorporated. Taste and adjust seasoning with additional salt if needed. Bring the sauce to a gentle simmer.
4. Add Pasta and Initial Cheese: Add the broken no-boil lasagna noodles along with 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese to the sauce. Stir continuously for about 2 minutes, until the sauce is smooth and the noodles have started softening. Then remove the skillet from heat.
5. Fold in Ricotta Mixture: In a small bowl, combine the ricotta cheese with the remaining 1/2 cup of grated Parmesan. Dollop half of this ricotta mixture over the pasta and gently fold it in carefully—you don’t want to fully mix it, just fold so you get pockets of creamy cheese throughout.
6. Add Remaining Ricotta and Toppings: Dollop the remaining ricotta mixture on top in small spoonfuls. Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the top.
7. Bake: Transfer the skillet (or if not oven-safe, carefully transfer contents to a baking dish) to the oven and bake for 30 to 35 minutes, until the edges are bubbly, and the top has golden brown spots.

Notes

• Using no-boil noodles simplifies the process and reduces overall cooking time.
• If your skillet is not oven-safe, transfer mixture to a baking dish before placing in the oven.
• Fresh basil adds brightness, but you can substitute with 1 tsp dried basil if fresh is unavailable.
• Adjust salt carefully since the cheeses and sauce are already seasoned.
• Let the lasagna rest 5-10 minutes after baking to set before serving for cleaner slices.

Keywords: easy lasagna, one-pot lasagna, no-boil noodles, Italian dinner, ground beef lasagna, cheesy lasagna