Lazy Day Lasagna Oamc
Simplify your dinner plans with this irresistible Lazy Day Lasagna Oamc recipe, a freezer-friendly twist on a comforting classic that's perfect for busy weeknights or make-ahead meals. Featuring layers of tender no-boil lasagna noodles, a hearty meat sauce simmered with jarred spaghetti sauce and ground beef, and a rich, creamy blend of ricotta, mozzarella, and Parmesan cheeses, this lasagna comes together in just 20 minutes of prep time. Whether baked immediately or frozen for later, each bite is packed with bold flavors and satisfying textures. Perfect for feeding a crowd or stocking up your freezer, this easy homemade lasagna is a must-try for fans of Italian-inspired comfort food.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 24 ounces Jarred spaghetti sauce
- 1 cup Water
- 15 ounces Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 9 sheets No-boil lasagna noodles
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) if cooking immediately. If freezing, skip this step.
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
Stir the jarred spaghetti sauce and 1 cup of water into the cooked ground beef. Reduce the heat to low and let simmer for 5 minutes.
In a medium mixing bowl, combine ricotta cheese, 1.5 cups of shredded mozzarella cheese, grated Parmesan cheese, egg, salt, and black pepper. Mix until smooth and set aside.
To assemble the lasagna, spread 1 cup of the meat sauce evenly across the bottom of a 9x13-inch baking dish.
Lay 3 no-boil lasagna noodles on top of the sauce, ensuring they do not overlap.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1 cup of the meat sauce. Repeat this layering process twice more: noodles, ricotta mixture, and meat sauce.
For the final layer, top the last layer of noodles with the remaining meat sauce and sprinkle the remaining 1.5 cups of shredded mozzarella cheese evenly over the top.
If cooking immediately, cover the dish tightly with aluminum foil and bake for 40 minutes. Uncover and bake for an additional 20 minutes, or until the cheese is bubbling and lightly golden.
If freezing, cover the assembled lasagna tightly with plastic wrap and then with aluminum foil. Label and freeze for up to 3 months.
To cook from frozen, thaw in the refrigerator overnight. Remove plastic wrap, cover with fresh aluminum foil, and bake at 375°F (190°C) for 50 minutes. Uncover and bake for an additional 20 minutes, or until heated through.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.0 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 499 mg | 38% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
