After a long day, nothing hits like cheesy, saucy, comforting lasagna… but who has the time to fuss with layers, boiling noodles, and endless prep? This one pot lazy lasagna gives you all the indulgence with way less effort, thanks to some clever shortcuts and a trusty skillet.
Leaning into pre-shredded mozzarella, no-boil noodles, and jarred marinara saves time, but that doesn’t mean you have to skimp on quality. Rao’s is usually a fan favorite, but any good store bought sauce will do. You’ll boost it with rendered ground beef fat, olive oil, garlic, and fresh basil so it tastes homemade. The best part is once the lasagna cools to room temperature, you can store it in an airtight container in the fridge for up to 3 days. Then when you’re ready, just reheat it at 350°F until warmed through and the cheese is melty (it’s basically comfort food ready whenever you need it.)
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 lb. ground beef
- 1 tsp. kosher salt
- 6 garlic cloves, finely chopped
- 1/2 cup coarsely chopped fresh basil
- 5 cups marinara sauce
- 2 Tbsp. unsalted butter
- 12 oz. no-boil lasagna noodles, broken into 2″ to 3″ pieces
- 3 cups pre-shredded mozzarella, divided
- 3/4 cup finely grated Parmesan, divided
- 15 oz. ricotta
Directions
Step 1
Preheat your oven to 375°F and place a rack in the center. In a large deep skillet over medium-high heat, heat a little oil. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 7–9 minutes. Season with 1 teaspoon of salt. Toss in the garlic and cook for another minute until fragrant, then stir in the basil. Pour in your marinara sauce (watch out for splatter!) and stir in the butter until melted. Taste and adjust seasoning if needed, this is your flavor base after all!
Step 2
Next, bring the sauce to a gentle simmer. Stir in the broken lasagna noodles, 1 cup mozzarella, and ¼ cup Parmesan. Cook for about 2 minutes until the sauce is smooth and the cheese starts to melt. Remove from heat.
Step 3
In a small bowl, mix the ricotta with the remaining ½ cup Parmesan. Spoon half of the ricotta mixture over the pasta, gently folding it in (like Moira Rose says.) You want pockets of creamy ricotta, not a full mix. Add the rest of the ricotta in dollops, then sprinkle the remaining 2 cups of mozzarella over the top.
Step 4
Slide the skillet into the oven and bake for 30–35 minutes until the edges are bubbly and the top has those gorgeous golden brown spots. Pull it out, let it cool slightly, and get ready to enjoy a weeknight friendly lasagna that feels indulgent but was surprisingly easy.
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