Lazy Lasagna Recipe | Quick Easy Baked Pasta Dinner for Busy Nights
This lazy lasagna delivers classic cheesy, saucy lasagna flavor with a streamlined baked pasta method and minimal prep. It’s family-friendly, flexible, and perfect for busy weeknights.
Ingredients
Ingredients
- 12 ounces short pasta (ziti, rigatoni, or penne)
- 1 pound Italian sausage or ground beef (mild or hot)
- 1 small onion, finely chopped
- 3 to 4 garlic cloves, minced
- 24 to 28 ounces marinara sauce (one large jar)
- 1/2 cup water
- 1 teaspoon Italian seasoning
- Pinch red pepper flakes (optional)
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups whole-milk ricotta
- 1 large egg
- 1/3 cup grated Parmesan, plus more for serving
- 2 cups shredded low-moisture mozzarella
- 2 tablespoons chopped fresh parsley or basil (optional)
- 2 cups baby spinach (optional add-in)
- 1/2 cup sautéed mushrooms (optional add-in)
- 1/2 cup diced roasted red peppers (optional add-in)
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of al dente according to package directions, then drain.
- Heat a large skillet over medium-high, add the sausage or beef, and cook, breaking it up, until browned with crispy edges, about 6 to 8 minutes; drain excess fat if needed.
- Add the chopped onion and cook until translucent, 3 to 4 minutes; stir in the garlic and cook until fragrant, about 30 seconds.
- Season with Italian seasoning, optional red pepper flakes, salt, and black pepper.
- Pour in the marinara sauce and 1/2 cup water, stir, and simmer 3 to 5 minutes; taste and adjust seasoning.
- In a bowl, mix ricotta, egg, grated Parmesan, a pinch of salt and pepper, and parsley or basil until creamy.
- In a 9x13-inch baking dish, toss the drained pasta with the meat sauce until evenly coated; fold in any optional add-ins if using.
- Dollop the ricotta mixture over the pasta and gently tuck it in to create pockets of cheese.
- Sprinkle the mozzarella evenly over the top and add extra Parmesan if desired.
- Cover tightly with foil and bake at 375°F (190°C) for 15 minutes, then uncover and bake 10 to 15 minutes more until the cheese is melted, bubbly, and lightly golden.
- Let rest 5 to 10 minutes before serving, then top with more Parmesan and herbs if desired.
Notes
Assemble up to 24 hours ahead; bake covered 5 to 10 minutes longer if starting cold. For add-ins, stir spinach into hot sauce to wilt, or fold in sautéed mushrooms or roasted red peppers. Undercook pasta by 2 minutes so it finishes in the oven. Use good-quality marinara for best flavor. To store, refrigerate up to 4 days or freeze up to 3 months; reheat covered at 325°F until warmed through.