Lazy Lasagna 💤
Summary 💤
We are feeling lazy tonight, So let’s make lazy lasagna. The most delicious way to save time and have that perfect meal you’ve been waiting for all day! Friends, When I tell you this lasagna will blow you away I mean it! This lasagna was so delicious and honestly I might be a lazy lasagna fan girl instead of regular lasagna because the fact it was this easy and this good is CRAZY! I want to know what you guy’s think about it so when you try it and realize how good it is make sure to send me a DM, or you can leave a review on the recipe! 🙂
I made two dishes, One for right now and one for later. My son ate the frozen one a week after making it and he said it tasted the exact same and was so delicious. I think that’s the best part of this dish is that you can have a day where you do not want to cook and just put the extra lasagna into the oven and have yourself another dish right there and then! ⏰
I mean come on folks, this looks so delicious even before it’s baked. The ricotta cheese pairs so well with the sauce when it’s baked. I promise you, if you’re a fan of cheese this is your dish!!
👝 How to Store Leftovers 💤
The best way to store leftovers for lazy lasagna would be to put it into an air tight container, then store it into your fridge for 3-5 days. If you have extra and it is not baked you can keep it in your freezer for up to 2 months and bake it whenever you’re ready to eat it! So good, and so easy to heat up!
🤔 Common Questions
You can replace the cheese but make sure you keep the same amount’s as listed!
Yes! If you want to change the seasonings used or add any extra seasoning’s its all to your discretion and how you like your dish!
Lazy Lasagna 💤
Ingredients
- 2 1.3 lb bags frozen cheese raviolis
- 1.5 lbs ground chuck
- 1 onion chopped
- 28 oz marinara sauce
- 1 tbsp olive oil
- 7-8 garlic cloves chopped
- 2 tsp garlic powder
- 1 tbsp crushed red pepper flakes
- Salt & pepper ton taste
- 15 oz ricotta cheese
- 8 oz shredded mozzarella cheese divided
- 6 oz fresh mozzarella ripped up
- 1/2 cup grated parmesan + 2 tbsp for each layer
- 1/4 cup chopped fresh parsley + some for garnish
Instructions
- In a pan with olive oil, add in the chopped onions and saute them for a few minutes. Then add in the ground chuck, garlic, crushed red pepper flakes, garlic powder, salt, & pepper. Sauté that together until the meat is browned.
- Mop up some of the oil with a paper towel and then pour in the marinara sauce. Give that a stir, bring the pan to a boil, lower it to a simmer, and let that simmer for about 10 minutes.
- In a bowl add ricotta, grated parmesan, 1/2 cup shredded mozzarella, salt & pepper, and a 1/2 ladle full of your meat sauce. mix that together and sprinkle in the chopped fresh parsley.
- I made two batches, one batch I made it in an 8×8 baking dish and the second batch I prepared it in a loaf pan and freezed it for another day. So to assemble, in both baking dishes add a layer of the meat sauce first, then sprinkle in the remaining shredded mozzarella, then about 2 tbsp grated parmesan, then add a layer of the frozen raviolis, then a layer of the ricotta mixture, lastly add some of the ripped up fresh mozzarella. Repeat this layering process for both batches.
- Top both batches with some cracked black pepper and chopped fresh parsley. Cover both baking dishes with tin foil and place the loaf pan batch in the freezer and place the 8×8 batch covered in the oven at 400°F for 1 hour total. Halfway through baking uncover the baking dish and then continue baking for the remaining time. Serve & Enjoy!
Nutrition
Would you like to save this? 📌
We'll email this post to you, so you can come back to it later!
