One-Pot Lazy Lasagna
This ultimate weeknight, kickback meal is the laziest of lasagnas, complete with jarred sauce, no-boil noodles, and creamy ricotta.
Ingredients
- ¼ c.extra-virgin olive oil
- 1 lb.ground beef
- 1 tsp.(or more) kosher salt
- 6garlic cloves, finely chopped
- ½ c.coarsely chopped fresh basil
- 5 c.store-bought marinara sauce (such as rao’s)
- 2 tbsp.unsalted butter
- 12 oz.no-boil lasagna noodles (such as ronzoni), broken into 2" to 3" pieces
- 3 c.pre-shredded mozzarella (about 12 oz.), divided
- ¾ c.finely grated parmesan, divided
- 15 oz.whole-milk ricotta
Directions
- 1
Arrange a rack in center of oven; preheat to 375°. In a large, high-sided skillet over medium-high heat, heat oil. Cook beef, breaking apart with a wooden spoon, until browned, 7 to 9 minutes; season with 1 tsp. salt. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add basil and stir until combined. Pour in sauce; be careful of splatter. Stir in butter until melted; season with salt, if needed.
- 2
Bring sauce to a simmer. Add pasta, 1 cup mozzarella, and 1/4 cup Parmesan and cook, stirring, until sauce is smooth, about 2 minutes. Remove from heat.
- 3
In a small bowl, combine ricotta and remaining 1/2 cup Parmesan. Dollop half of ricotta mixture over pasta and gently stir; you don’t want to mix in too much, just gently fold pasta and sauce over the dollops. Dollop remaining ricotta over. Sprinkle with remaining 2 cups mozzarella.
- 4
Bake lasagna until edges are bubbly on top and golden brown spots appear on top, 30 to 35 minutes.