Quick Lazy Lasagna
A speedy, one-skillet lasagna that combines flavor and convenience without the fuss of traditional layers.
Ingredients
Main Ingredients
- 1 lb Lean ground beef (90/10 or 85/15) For less grease.
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 can (14–28 oz) crushed tomatoes Depending on how saucy you like it.
- 1 jar (24 oz) marinara sauce
- 1–2 teaspoons Italian seasoning Dried oregano, basil, thyme blend.
- 8 oz Ricotta cheese (whole-milk or part-skim)
- 8 oz Shredded mozzarella cheese
- 2 cups Lasagna noodles, broken into large pieces Regular dry noodles; check package cooking instructions.
Instructions
Cooking Process
- Heat a large, heavy skillet over medium-high heat and add the ground beef, breaking it up with a spatula.
- When the meat starts to brown, add the chopped onion and minced garlic. Cook until the beef is browned and the onion is softened, about 5-7 minutes.
- Drain excess fat from the skillet to avoid a greasy sauce, then return to heat.
- Stir in crushed tomatoes, marinara sauce, and Italian seasoning. Taste and adjust salt/pepper.
- Add the broken lasagna noodles to the sauce, stirring them in until they're mostly submerged.
- Bring to a gentle simmer, reduce heat to low, cover, and cook until noodles are tender — usually 12-15 minutes for regular dry noodles.
- Stir occasionally to prevent sticking; add a splash of water if sauce gets too thick before noodles are done.
- Remove lid and dollop ricotta evenly across the skillet. Sprinkle shredded mozzarella on top.
- Cover again for 2-4 minutes, until cheese melts. If desired, broil briefly for a browned top.
- Let rest 2-3 minutes, then serve hot.
Notes
Cool leftovers within 2 hours of cooking and store in an airtight container for up to 3-4 days. For freezing, portion into freezer-safe containers and freeze for up to 2 months.