Quick Look at this
Easy Lazy Lasagna Recipe
- Ready In: 35 minutes
- Serves: 10
- Dietary Info: Gluten-free, dairy-free, and vegetarian options included.
- Lazy lasagna protein: 20 grams per serving
- Main Ingredients: Italian sausage, marinara sauce, lasagna noodles, cheeses, and seasonings.
- Why You’ll Love It: Lazy skillet lasagna is a weeknight-friendly lasagna recipe that delivers classic flavors with no layering required! It’s a deconstructed version of traditional lasagna but requires minimal effort and big flavor.
Share and summarize this recipe:
Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Italian Sausage: Can swap with ground beef, ground chicken, or ground turkey.
- Cheeses: Option to swap with dairy-free varieties.
- Marinara Sauce: Homemade marinara sauce is our favorite, but store bought will work too.
How To Make Lazy Lasagna
Step 1 – Mix together ricotta cheese, egg, Italian seasoning, lemon juice, and salt.
Step 2 – Break lasagna noodles into pieces and boil until al dente.
Step 3 – Cook Italian sausage and add zucchini.
Step 4 – Add in marinara sauce, pepper, basil, oregano, and salt and stir to combine.
Step 5 – Stir in the cooked lasagna noodles.
Step 6 – Add ricotta mixture.
Step 7 – Sprinkle with mozzarella cheese and place in oven to bake.
Step 8 – Enjoy!
Lazy Lasagna Variations
- Vegetarian Lazy Lasagna – Skip the meat and add in more zucchini or mushrooms instead. Amp up the greens with a handful of spinach!
- High Protein Lazy Lasagna – Add in ground turkey or ground chicken.
- Cottage Cheese – Blend up some cottage cheese in place of ricotta cheese for a slightly smoother texture and more protein.
Recipe FAQs
We love using traditional lasagna noodles, but feel free to use your favorite pasta variety.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
It can be if you use gluten-free noodles
Use dairy-free cheese.
Other Lasagna Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Ingredients
- 10 ounces ricotta cheese
- 1 egg
- 1 tablespoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon salt, divided, more to taste
- 8 ounces lasagna noodles*, broken into smaller pieces
- 1 pound lean ground beef OR sweet Italian sausage
- 1 small yellow onion, diced
- 2 teaspoons garlic, minced
- 1 small zucchini, sliced and quartered
- 32 ounces marinara sauce
- ¼ cup fresh basil, roughly chopped
- 2 teaspoons dried oregano
- ¼ teaspoon ground black pepper
- 1 cup mozzarella cheese, shredded, more if desired
Instructions
- Prep: Preheat oven to 350℉.
- Ricotta Mixture: In a medium sized mixing bowl, combine 10 ounces ricotta cheese, 1 egg, 1 tablespoon Italian seasoning, 1 teaspoon lemon juice and 1/2 teaspoon kosher salt. Set aside.
- Boil Noodles: Bring a large pot to boil and cook broken lasagna noodles al dente, drain and set aside (toss in a little olive oil so they don't stick together).
- Brown Meat: Meanwhile, bring a large cast iron skillet to medium-high heat. Add 1 pound lean ground beef OR sweet Italian sausage and move around pan, breaking it up as you go, until it is fully cooked. Drain excess grease.
- Combine: Add onion and 2 teaspoons garlic. Move around pan until garlic becomes fragrant and onions starts to soften, approx. 2 minutes. Add zucchini, 32 ounces marinara sauce, ¼ cup fresh basil, 2 teaspoons dried oregano, ¼ teaspoon ground black pepper and the remaining 1/2 teaspoon kosher salt. Stir to combine. Add in cooked lasagna noodles and stir to combine.
- Cheese Topping + Bake: Take the ricotta cheese mixture and use a spoon to create little "pockets" and add spoonfuls of ricotta cheese. Top with shredded mozzarella cheese. Cover loosely with foil and place in the oven for 20 minutes or until nice and bubbly.
- Serve: Feel free to remove the foil for the last 5 minutes. Remove from oven and serve with additional fresh basil and grated parmesan cheese.
Notes
- Lasagna Noodles: it is up to you how small you want your broken lasagna noodles – we broke them into about 4-5 pieces. Also, feel free to use another type of pasta such as bow-tie, rigatoni, etc.
- Gluten-Free: feel free to use gluten-free lasagna noodles to make this dairy-free.
- Dairy-Free: you can use dairy-free ricotta (store-bought or homemade) and use a dairy-free mozzarella to make this recipe dairy-free.
liz says
This dinner was such a week night win! Thank you!
Bridget Montag says
Glad to hear it! Thank you!