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The Laziest Lazy Lasagna Recipe Ever

A super-easy, no-boil lasagna that layers broken noodles into a saucy, cheesy bake for minimal work and maximum comfort.
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 19 minutes
Servings: 8 servings

Ingredients

  • 24 ounces marinara sauce about 1 jar (3 cups)
  • 1 cup water
  • 3 cups shredded mozzarella cheese divided (about 12 ounces)
  • 1 cup finely grated Parmesan cheese divided (about 4 ounces)
  • 16 ounces ricotta cheese 1 tub (about 2 cups)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 16 ounces lasagna noodles 1 box; broken into ~3-inch pieces
  • 1 tablespoon olive oil for drizzling before final bake
  • 1/4 cup fresh parsley minced, optional for garnish

Instructions

  • Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with nonstick spray if desired.
  • In a large bowl combine the marinara sauce and 1 cup water; stir to loosen any sauce left in the jar.
  • Add 2 cups of the shredded mozzarella, 3/4 cup of the grated Parmesan, the ricotta, kosher salt, and black pepper to the sauce mixture and stir until fully combined.
  • Break the lasagna noodles into ~3-inch pieces and add them to the bowl; stir with a sturdy spoon or spatula until all noodles are thoroughly coated in the sauce mixture.
  • Pour the mixture into the prepared 9x13-inch pan and spread into an even layer.
  • Sprinkle the remaining 1 cup mozzarella and remaining 1/4 cup Parmesan evenly over the top.
  • Cover the dish tightly with foil and bake for 60 minutes.
  • Remove the foil, drizzle the olive oil evenly over the top, and return to the oven uncovered for 15 minutes, until the cheese is bubbly and lightly golden.
  • Let the lasagna rest a few minutes, sprinkle with minced parsley if using, then cut into squares and serve.

Equipment

  • 9x13 inch Baking Dish
  • Large Mixing Bowl
  • Wooden spoon or spatula
  • Aluminum Foil
  • Measuring Cups and Spoons

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Add a tablespoon or two of water when reheating if the pasta seems dry.