Lazy Lasagna is a dish I pull out to make when I have a family that needs a meal brought to them. It’s reasonably easy to put together. The meal can be frozen or can wait in the fridge before cooking so that the family can use it when they need it. When I make one for another family I always purchase a disposable casserole dish pan so they don’t have to worry about returning it. I take it before it’s cooked unless I know they are going to eat it immediately. I use a sharpie to write the instructions on the foil that covers the lasagna.
Times have changed so many of us have stopped making lasagna because it seems like such a complex dish. Who wants to boil lasagna noodles? The reason why I love this recipe is that you can avoid the boiling. Recently companies have begun making ready to bake lasagna noodles so I purchase those. Making the dish with regular lasagna noodles will still work just fine. I also prefer cottage cheese to Ricotta. I use a nice 9 by 11 ceramic casserole dish, as the sides tend to be slightly taller then the glass versions.
If I am making Lazy Lasagna for another family, I often make one for my family at the same time. Just to kill two birds with one stone. Do remember that these measurements don’t have to be exact (my favorite kinds of recipes!). If you have 1 1/2 pounds of hamburger, or extra cottage cheese, or shredded mozzarella..it will all work. The most important parts with this dish is building the layers correctly. So you’ll want to make the noodle layers face the same direction as you layer them so they will cut easy. Be sure to bake as directed and let it sit for 20 minutes, otherwise it will be too soupy.
Here’s another great Casserole Dish, Slow Cooker Shepherd’s Pie
Lazy Lasagna
Ingredients
- 1 Pound Ground Beef
- 1/2 Yellow Onion Diced
- 1 (32 Ounce) Jar Spaghetti Sauce
- 1 16 oz Cottage Cheese
- 1 8 oz Sour Cream
- 10 Lasagna Noodles Pick Oven Ready Lasagna noodles if possible
- 30 Slices Mozzarella Pre sliced is fine, having extra isn’t a bad idea.
- 1/2 Cup Shredded Parmesan Cheese
- 1/2 Cup Water
- Cooking Spray
Instructions
- Preheat Oven to 350 degrees. Brown the Hamburger and soften the onion until Hamburger is no longer pink. Add the Spaghetti Sauce and mix well, warm and then take off heat. Spray a 9 by 11 casserole dish with cooking spray.
- Take 1 1/2 Cups of meat sauce and make a layer at the bottom of the casserole dish. Use 5 lasagna noodles to make the next layer. I did 4 noodles long ways and then broke another so I could fit the last the other direction. Feel free to lay them whatever works best for your dish.
- Mix the Cottage Cheese and sour cream together and blend well. Pour half of the cottage cheese mixture and spread over the lasagna noodles to make the next layer.
- Your next layers is Mozzarella slices. I used 10 with 2 of those slices cut in half. Depending on your cheese you may need more or less. You could also use shredded mozzarella cheese.
- Pour half of the Meat Sauce and spread making a layer. Sprinkle half of the Parmesan cheese over the meat sauce.
- Next layer if 5 noodles again. I lay mine just like before so it’s easy when cutting. Pour the rest of the cottage cheese mixture over the noodles and spread into a layer.
- 10 Slices of Mozzarella is your next layer again. Pour the remaining meat sauce onto the mozzarella and spread into a layer.
- Sprinkle the remaining Parmesan cheese over the meat sauce. Your last layer will be 10 slices of Mozzarella again. Now carefully pour that 1/2 cup of water at the edge of the casserole dish so the water is going towards the bottom of the dish.
- Cover with Foil. Bake at 350 degrees for one hour. Then take the foil off and bake for another 20 minutes or until bubbly. Then remove the casserole dish and let it sit for 20 more minutes before eating. If you use the disposable casserole dish containers, have it sit on a cookie sheet for support.
