Description
This lazy lasagna recipe features cheesy layers, savory meat, and a vibrant blistered tomato topping. It’s an easy and comforting dinner idea perfect for busy families, offering rich flavors without the fuss.
Ingredients
- 9–12 sheets (10 oz / 280g) lasagna noodles (no-boil)
- 1 lb (450g) ground meat (beef, Italian sausage, or a mix)
- 24–28 oz (680-790g) jar marinara sauce
- 15 oz (425g) ricotta cheese container
- 2 cups (8 oz / 225g) shredded mozzarella cheese
- 1 pint (2 cups / 300g) cherry or grape tomatoes
- 2 tbsp (30ml) olive oil
- 2–3 cloves garlic, minced
- 1 tsp (5ml) Italian seasoning
- to taste salt and pepper
Instructions
- Prep Meat Sauce: Brown 1 lb (450g) ground meat in a large skillet over medium-high heat for 5-7 minutes until no pink remains. Drain any excess fat thoroughly. Stir in the 24-28 oz (680-790g) marinara sauce, 2-3 minced garlic cloves, and 1 tsp (5ml) Italian seasoning. Simmer gently for 5-7 minutes until the sauce slightly thickens.
- Prepare Ricotta Mixture: In a medium bowl, combine 15 oz (425g) ricotta cheese with 1 cup (112g) shredded mozzarella, and a pinch each of salt and pepper. Stir well until smooth and evenly combined (2-3 minutes).
- Assemble Lasagna: Spread a thin layer (about 0.5 cup) of meat sauce on the bottom of a 9×13 inch baking dish. Layer with 3-4 no-boil noodles, then half of the ricotta mixture, followed by more meat sauce and 0.5 cup (56g) mozzarella. Repeat these layers once more, finishing with noodles, the remaining meat sauce, and the last 0.5 cup (56g) of mozzarella.
- Blister Tomatoes: While the lasagna bakes, toss 1 pint (300g) cherry or grape tomatoes with 2 tbsp (30ml) olive oil, a pinch of salt, and pepper on a separate baking sheet. Roast these alongside the lasagna for the last 15-20 minutes of baking, or until skins burst and they look slightly shriveled and vibrant.
- Bake And Rest: Cover the assembled lasagna with foil and bake in a preheated oven at 375F (190C) for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown on top. Let the lasagna rest for 10 minutes before slicing to allow layers to set.
Notes
Drain meat well after browning to prevent a soggy bottom. If your lasagna seems too watery, ensure the meat sauce isn’t too thin; stirring in a tablespoon of tomato paste can help thicken it. If noodles still feel hard after baking, ensure they were fully submerged in sauce during assembly. Freshly grated mozzarella cheese performs better than pre-shredded varieties for ultimate meltiness. Use pre-cooked ground meat or store-bought roasted garlic paste for quick shortcuts.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 calories
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg