Sometimes you get a hankering for homemade lasagna but just don’t have the time to devote to the laborious process of creating the layered delight. Lazy Lasagna to the rescue! You have all those great flavors and textures with considerably less effort involved. My boys practically licked the baking dish to get ever last bit of this lasagna eaten.
This dish is also a great way to use up broken lasagna noodles or all those boxes that have 3 noodles left over – we all have them! The sauce is also great over any type of pasta you have on hand. You could use different pastas in this dish – just make sure that you don’t cook them all the way before adding to the sauce. The pasta will be come mushy while it bakes. You are only giving it a little jump start when you boil it, so that the whole things doesn’t have to be in the oven for as long.
I served it with some toasted bread – just a baguette sliced in half and brushed with avocado oil. You could make garlic bread or a nice green salad. Caesar salad also goes great with lasagna.
Now Let’s Get Cookin’!
- 1 lb Lasagna Noodles broken into 2-4 inch pieces
- 24 oz Ricotta Cheese
- 2 cup Mozzarella Cheese shredded
- 1 cup Parmesan Cheese shredded
- 1 lb Italian Sausage ground
- 3 Garlic Cloves minced
- ½ Red Onion diced
- 2 tbsp Avocado Oil
- 1 28oz can Crushed Tomato
- 2 15oz can Tomato Puree
- 1 tsp Italian Seasoning
- 1 tsp Red Pepper Flakes
- 1 tsp Fennel Seed
- 2 tsp Parsley
- Prepare all of the ingredients. Start water boiling for pasta. Preheat oven to 400deg.
- In a large saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add Italian sausage. Break up to crumbles and cook for 7-9 minutes (until you no longer see pink). Add tomatoes, Italian seasoning, red pepper flakes, 1 tsp parsley and fennel seed. Reduce heat to medium low and let simmer.
- Add broken lasagna noodles to boiling water and cook for 6 minutes. Drain in colander and rinse with cool water. Add to tomato sauce pan and stir to combine. (do not cook the noodles all the way through, they will become mushy if you do)
- In a bowl, combine ricotta, 1 cup mozzarella and ½ cup parmesan.
- In a 13×9 baking dish, pour noodle and sauce mixture. Spoon dollops (about 2 tbsps) of cheese mixture evenly through baking dish, pushing then down slightly to be submerged in the sauce. Sprinkle top with remaining cheese and parsley. Place in oven for 30 minutes.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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