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Top down shot of a cast iron skillet filled with a lazy lasagna with two spoon sticking out and fresh basil on top.

Lazy Lasagna

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  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: Italian-Inspired


This easy and delicious Lazy Lasagna Recipe is perfect for when you want all the flavors of classic lasagna, without all the effort!


  • 10oz ricotta cheese
  • 1 egg
  • 1 tablespoon Italian seasoning
  • 1 teaspoon lemon juice
  • 1 teaspoon salt, divided, more to taste
  • 1 pound lean ground beef OR sweet Italian sausage
  • 2 teaspoon garlic, minced
  • 1 small yellow onion, diced
  • 1 small zucchini, sliced and quartered
  • 32oz jar marinara sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 cup fresh basil, roughly chopped
  • 2 teaspoons dried oregano
  • 8oz lasagna noodles*, broken into smaller pieces
  • 1 cup mozzarella cheese, shredded, more if desired


  1. Preheat oven to 350 degrees F. 
  2. In a medium sized mixing bowl combine ricotta cheese, egg, italian seasoning, lemon juice and 1/2 teaspoon kosher salt. Set aside. 
  3. 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). 
  4. Meanwhile, bring a large cast iron skillet to medium-high heat. Add ground beef (or sweet italian sausage) and move around pan, breaking it up as you go, until it is fully cooked. Drain excess grease. 
  5. Add garlic and onion. Move around pan until garlic becomes fragrant and onions starts to soften, approx. 2 minutes. Add zucchini, marinara sauce, pepper, basil, oregano and the remaining 1/2 teaspoon kosher salt. Stir to combine. Add in cooked lasagna noodles and stir to combine. 
  6. 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. 
  7. Feel free to remove the foil for the last 5 minutes. Remove from oven and serve with additional fresh basil and grated parmesan cheese.


  • 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.


  • Serving Size: 6 oz
  • Calories: 224
  • Sugar: 1.7 g
  • Sodium: 435.7 mg
  • Fat: 5.8 g
  • Carbohydrates: 20.9 g
  • Protein: 20.2 g
  • Cholesterol: 62.5 mg