There are nights when dinner feels like too much effort, but you still want something warm, cheesy, and comforting. That's exactly why I love making lazy lasagna. It's got all the saucy goodness of traditional lasagna, but without the extra steps of boiling noodles or layering everything just right. Instead, you toss everything in one bowl, bake, and end up with a bubbly, golden pan of pasta that tastes just like the real deal.
Jump to:
Sometimes when I don't want to fuss, I'll pair this with a simple salad or even just some garlic bread from the freezer, and dinner's done. If you like quick pasta dinners, you'll also enjoy my pizza casserole - it's another weeknight lifesaver.
Ingredients you'll need
Here's everything to grab for the easiest lazy lasagna ever:
- 1 Jar marinara or spaghetti sauce (or homemade if you've got some stashed in the freezer)
- 1 Cup water
- 3 Cups mozzarella cheese (I prefer full-fat, but part-skim works fine)
- 1 Cup parmesan cheese, grated
- 1 Tub ricotta cheese
- 1 Box lasagna noodles, broken into 3- to 4-inch pieces
- Salt & pepper
- Olive oil (for drizzling on top before the final bake)
- Parsley or fresh basil, for garnish
Optional add-ins
- Baby spinach for extra greens
- Cooked ground beef or sausage for a meaty version
How to make the laziest lasagna ever
Step 1: Mix it all together
Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray.
In a large bowl, combine the marinara sauce, water, 2 cups of mozzarella, ¾ cup parmesan, ricotta, and a pinch of salt and pepper. Mix until smooth.
Break the uncooked lasagna noodles right into the bowl. Stir everything together until all the pasta is coated in sauce.
Step 2: Spread and top
Pour the mixture into your prepared baking dish. Spread it evenly, then sprinkle the remaining mozzarella and parmesan cheese over the top.
Step 3: Bake covered, then uncover
Cover the dish tightly with foil and bake for 1 hour. Remove the foil, drizzle with olive oil, and bake uncovered for another 15 minutes until the cheese is golden and bubbly.
Step 4: Garnish and serve
Let it sit for a few minutes after baking. Sprinkle with parsley or basil before serving.
Tips for success
- Trust the process: yes, you're adding water and raw pasta - it works!
- If leftovers feel a bit dry, just splash in a little water or extra sauce before reheating.
- Want it even easier? Use pre-shredded mozzarella and parmesan.
Variations you can try
- Veggie version: stir in spinach, zucchini, or mushrooms.
- Meat lover's: add cooked ground beef, sausage, or even shredded chicken.
- Low-carb twist: swap noodles for thin zucchini ribbons.
Serving suggestions
I usually serve this lazy lasagna with garlic bread and a quick green salad. It's also delicious with roasted broccoli or a side of steamed green beans.
FAQ
Yes! Assemble it earlier in the day, keep it covered in the fridge, and bake when you're ready.
Keep in an airtight container in the fridge for up to 3 days. Add a splash of water or sauce before reheating.
Definitely. Wrap tightly in portions and freeze for up to 3 months. Reheat in the oven from frozen.
Don't skip the final uncovered bake - that's when you get that golden, bubbly cheese on top.
Recipes you may also like
📖 Recipe
Lazy Lasagna: Easy and Delicious
There are nights when dinner feels like too much effort, but you still want something warm, cheesy, and comforting. That’s exactly why I love making lazy lasagna. It’s got all the saucy goodness of traditional lasagna, but without the extra steps of boiling noodles or layering everything just right. Instead, you toss everything in one bowl, bake, and end up with a bubbly, golden pan of pasta that tastes just like the real deal.
Ingredients
- 1 jar marinara or spaghetti sauce (or homemade)
- 1 cup water
- 3 cups mozzarella cheese (full-fat or part-skim)
- 1 cup parmesan cheese, grated
- 1 tub ricotta cheese
- 1 box lasagna noodles, broken into 3- to 4-inch pieces
- Salt & pepper
- Olive oil (for drizzling before final bake)
- Parsley or fresh basil, for garnish
- Optional: baby spinach, cooked ground beef or sausage
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray.
- In a large bowl, combine marinara sauce, water, 2 cups of mozzarella, ¾ cup parmesan, ricotta, and a pinch of salt and pepper. Mix until smooth.
- Break uncooked lasagna noodles into the bowl and stir until pasta is coated in sauce.
- Pour mixture into prepared baking dish and spread evenly.
- Top with remaining mozzarella and parmesan.
- Cover tightly with foil and bake for 1 hour.
- Remove foil, drizzle with olive oil, and bake uncovered for another 15 minutes until cheese is golden and bubbly.
- Let sit for a few minutes after baking. Garnish with parsley or basil before serving.
Notes
Trust the process — yes, raw noodles and water really do work. If leftovers feel dry, add a splash of water or sauce before reheating. Use pre-shredded cheese to make it even easier.
Nutrition Information:
Serving Size:
1 portionAmount Per Serving: Calories: 480Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 65mgSodium: 820mgCarbohydrates: 38gFiber: 2gSugar: 7gProtein: 25g
Comments
No Comments