Lazy Dump Lasagna
Lazy Dump Lasagna is a quick and comforting shortcut version of classic lasagna.Ground beef and tomato sauce create a rich and savory filling.Lasagna noodles become tender while absorbing the flavorful sauce.Ricotta and mozzarella add creamy and gooey cheesy goodness.Minimal preparation makes this recipe perfect for busy weeknights.Serve it with garlic bread and salad for a complete family dinner.
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 24 ounces marinara or pasta sauce
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 cup water or beef broth
- 9–12 lasagna noodles, broken into large pieces
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley or basil
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C).Lightly grease a deep 9 × 13-inch baking dish with cooking spray or a small amount of olive oil.
Brown the Beef
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion.Cook for approximately 6–8 minutes, breaking the beef apart as it cooks, until browned and the onion becomes tender.Drain excess grease if necessary.
Add Garlic and Sauce
- Add the minced garlic and cook for about 30 seconds.Stir in the marinara sauce, diced tomatoes, water or beef broth, Italian seasoning, oregano, salt, black pepper, and red pepper flakes.Simmer for approximately 5 minutes.
Prepare the Cheese Mixture
- In a bowl, combine the ricotta cheese, egg, Parmesan cheese, and a small pinch of black pepper.Mix until smooth and well combined.
Assemble the Lazy Lasagna
- Spread a small amount of meat sauce across the bottom of the baking dish.Add a layer of broken lasagna noodles.Spoon portions of the ricotta mixture over the noodles, then add more meat sauce and mozzarella.Repeat until the ingredients are used, finishing with plenty of meat sauce and shredded mozzarella on top.
Cover and Bake
- Cover the baking dish tightly with aluminum foil.Bake for 35–40 minutes.The foil helps trap steam, allowing the noodles to cook properly.
Brown the Cheese
- Remove the foil and bake for another 10–15 minutes, or until the mozzarella is melted, bubbling, and lightly golden.
Rest and Serve
- Remove the lasagna from the oven and allow it to rest for 10–15 minutes before serving.Garnish with fresh basil or parsley and additional Parmesan if desired.
Notes
- Noodles: Regular lasagna noodles work well when plenty of sauce and moisture are used.
- Meat: Ground beef can be replaced with Italian sausage, ground turkey, or a combination.
- Sauce: Choose a flavorful marinara sauce because it forms much of the dish's flavor base.
- Ricotta: Whole-milk ricotta produces a particularly creamy filling.
- Cheese: Mozzarella provides the classic stretchy topping, while Parmesan adds savory depth.
- Moisture: Do not reduce the sauce too much before assembling because the noodles need moisture to cook.
- Resting: Allowing the casserole to rest makes it easier to cut and serve.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.