I’m normally a pasta purist, but I’m making some exceptions for this one-pot lasagna. Let’s be honest—nothing sounds better after a long day than the classic, cheesy, saucy comfort food, but it’s also the last thing I want to take the time to prepare. Enter: this lazy lasagna. With some store-bought hacks, you can achieve a weeknight-friendly lasagna that’s every bit as comforting. Here’s everything you need to know.
The shortcuts:
For all other lasagnas, I would advise against pre-shredded mozzarella and no-bake noodles, but I’m breaking all the rules for this time-saving recipe. We’re using jarred marinara sauce here, and while we’ll be enhancing it with rendered ground beef fat, olive oil, more garlic, and basil, I strongly recommend choosing a well-made sauce. Rao’s is a fan (and my personal) favorite, but any other store-bought marinara you enjoy will work.
Creamy ricotta (like Calabro or Liuzzi) creates cloud-like pockets of cheese in the lasagna, making every bite just as satisfying. I highly recommend seasoning as you go, and I’m not just talking about salt—Parm too!
The skillet:
I use a high-sided cast-iron skillet. It’s durable, retains heat well, and performs great on the stove as well as in the oven. It will also be big enough to hold a pound of broken lasagna noodles in sauce.
Storage:
Cool the lasagna at room temperature and refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350° until warmed through (you can check with a spoon) and the cheese is melting on top.
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