Lazy? I call this one genius 😏
There’s nothing I love more than cozying up to a big ol’ plate of homemade lasagna. And while I thought I had cracked the code on getting from craving → plating with my Easy Lasagna recipe, motherhood quickly humbled me and showed me an even faster way.
Enter: Lazy Lasagna.
Or simply put… a one-pot lasagna with all the classic flavors you love, made right in a single pot or pan.
- No boiling noodles separately.
- No four mixing bowls.
- No layering confusion halfway through wondering what step you’re on.
Everything cooks together in about 30 minutes, and somehow it still tastes like you worked way harder than you did.
Culinary genius? I won’t say it… but I also won’t not say it. 😏
And yes — it’s got my bold, flavor-packed spin on it, per usual.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Ground beef: I used 85/15 for the best balance of fat and flavor. You can use a leaner beef, ground sausage, or even ground turkey, but you may want to add a drizzle of oil to the pan so things don’t dry out too much.
- Mushrooms: Totally optional if you’ve got picky eaters. But if you dice them small, they practically melt into the sauce and add a lovely hearty depth without anyone noticing.
- Garlic: Fresh minced garlic gives this that cozy, homemade lasagna flavor. (I love using this garlic press to speed things up!)
- Broth: This is key. The extra liquid is what allows the no-boil noodles to cook directly in the sauce without turning gummy.
- Marinara sauce: Since this makes up the bulk of the flavor, grab a really good jar. I love the roasted garlic sauce from Mezzetta. The better the sauce, the better your Lazy Lasagna tastes.
- Seasonings: A little oregano, basil, and a tiny pinch of red pepper flakes make the jarred sauce taste less “straight from the jar.” If you want to go deeper on this, check out my 17 Ways to Make Jarred Pasta Sauce Taste Better.
- No-boil lasagna noodles: These are essential. They’re thinner and designed to soften directly in sauce without pre-cooking.
- Ricotta cheese: Dolloped on top for that classic creamy lasagna layer. It gives you that traditional texture without any layering work.
- Mozzarella cheese: Sprinkle as much as your heart desires.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Brown the meat.
Cook the ground beef in a large oven-safe skillet until deeply browned. Add the onion and mushrooms and cook until softened, then stir in the garlic.
Pro Tip: Let the meat sit undisturbed for a few minutes before stirring so it browns more intensely. That extra color = extra flavor.
Stir in the sauce.
Add the broth, marinara, and seasonings, scraping up any browned bits from the pan. Bring to a gentle simmer.
Pro Tip: Since the sauce is the base of the whole dish, using a really good jar makes all the difference.
Add noodles and simmer.
Break in the no-boil noodles, press them into the sauce, cover, and simmer until tender. Make sure you give it all a good stir every few minutes so the noodles don’t clump together.
Pro Tip: Keep the noodles mostly submerged so they cook evenly and don’t stay firm in spots.
Top and broil.
Dollop with ricotta, sprinkle with mozzarella, and broil just until melted and golden.
Pro Tip: Watch closely here, broilers can burn things quickly!
FAQs
Not for this method. Regular noodles need to be boiled first and won’t soften properly just simmering in the sauce.
Yes! Ground turkey works great, just add a little oil if it’s very lean. Italian sausage is also delicious — just taste before adding extra salt since it’s usually pre-seasoned.
You can! It reheats really well for up to 3 days. Just warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
Nope — but that bubbly, golden top makes it feel like classic baked lasagna. Totally worth the extra few minutes.
Before You Panic…
My noodles are still firm.
They likely weren’t fully submerged in the sauce. Add a small splash of broth, cover, and let it simmer a few more minutes.
My sauce looks too thick.
The noodles absorb a lot of liquid as they cook. Stir in a bit more broth until it loosens up to your liking.
It turned out watery.
This usually happens if the heat was too low or the lid wasn’t on tightly during simmering. Let it cook uncovered for a few minutes to reduce.
My cheese browned too fast under the broiler.
Broilers are intense! Keep the rack in the middle of the oven and stay close — it only needs 3-4 minutes.
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One-Pot Lazy Lasagna Recipe
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Equipment
Ingredients
- 1 pound 85/15 ground beef
- 1 yellow onion diced
- 4 ounces mushrooms diced
- 3 garlic cloves minced
- 1 ⅓ cups broth
- 1 24-ounce jar marinara sauce
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ⅛ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces no-boil lasagna noodles broken into 2-inch pieces
- 8 ounces ricotta cheese
- 1-2 cups shredded mozzarella cheese
- Fresh parsley or basil finely chopped, for serving
- Parmesan cheese for serving
Instructions
- Heat a large oven-safe skillet or Dutch oven over medium heat. Add the ground beef and cook, breaking it up, for 7-8 minutes, or until cooked through.1 pound 85/15 ground beef
- Add the onion and mushrooms and continue cooking for 3-4 minutes, until softened and most of the moisture has cooked off. Stir in the garlic and cook for 30-60 seconds, until fragrant.1 yellow onion, 4 ounces mushrooms, 3 garlic cloves
- Pour in the broth, scraping up any browned bits from the bottom of the pan. Stir in the marinara sauce, oregano, basil, red pepper flakes, salt, and black pepper.1 ⅓ cups broth, 1 24-ounce jar marinara sauce, 1 teaspoon dried oregano, ½ teaspoon dried basil, ⅛ teaspoon red pepper flakes, 1 teaspoon salt, ½ teaspoon black pepper
- Scatter the broken lasagna noodles throughout the sauce, gently pressing them down so they’re fully submerged. Bring to a simmer, then cover and cook for about 10 minutes, stirring once or twice, until the noodles are tender.8 ounces no-boil lasagna noodles
- Remove from heat and dollop the ricotta evenly over the surface. Sprinkle with the mozzarella.8 ounces ricotta cheese, 1-2 cups shredded mozzarella cheese
- Broil for 3-4 minutes, just until the cheese is melted and lightly golden.
- Serve hot topped with fresh parsley or basil and grated Parmesan, if desired.Fresh parsley or basil, Parmesan cheese
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Notes
- Ground meat: Ground turkey or Italian sausage can be used in place of the ground beef. If using sausage, taste before adding salt, as it’s usually more seasoned.
- Noodles: Make sure you get the “no-boil” lasagna noodles and that the noodles are fully submerged in the sauce while simmering so they soften evenly. Also, make sure you give it all a good stir every few minutes so the noodles don’t clump together.
- Cheese swap: For a lighter option, you can replace half or all of the ricotta with cottage cheese. It still gives a creamy texture but with a slightly lighter feel.
- Make it ahead: This dish reheats well. Leftovers can be stored in the refrigerator for up to 3 days and warmed gently on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Lazy Lasagna?
This easy Italian dinner just needs a simple side and you’re good to go!
Go green with Air Fryer Broccoli or Roasted Asparagus.
Keep it simple with a salad, like this Chopped Kale Salad or Spinach Beet Salad.
Italian Roasted Vegetables or Italian Stuffed Artichokes round out the Italian flavors, too.
More Easy Pasta Dinner Recipes
Pasta is so comforting, and thankfully a super easy dinner to whip up!
