World's Laziest Lasagna

READY IN: 1hr 30mins
Recipe by wildheart

This is a great make ahead, no boil lasagna. I've tried it at high altitude and low, ahead of time or that day. I've served as is, or added a layer of torn up spinach and pesto leaves on top of the cheese layers. For a wedding, I once made 3 pans of this. It's great!

Top Review by Jezski

Wildheart, this is one of the very best lasagna recipes I ever made. I used all ricotta, no cottage cheese. I had to hold it overnight and baked it the next day. It was perfect: good texture, good flavor. A nice solid easy-to-cut lasagna. Thanks for sharing....Janet

Ingredients Nutrition


  1. Brown the beef and garlic in a skillet.
  2. Drain.
  3. Add spaghetti sauce; heat on low.
  4. While meat sauce is heating, mix the cottage cheese, ricotta, mozzarella, egg, and 1/2 cup of the parmesan.
  5. Spread 1 1/2 cups of the meat sauce in the bottom of a 9x13 pan.
  6. Put a layer of noodles over the sauce, so that none overlap.
  7. If you have to break a noodle to fill in gaps over 1/2 inch, that's okay.
  8. Put a layer of cheese mix over the noodles.
  9. Add about 1/2 of the remaining meat sauce; spread over cheese.
  10. Repeat layers.
  11. End with cheese on top; put remaining parmesan on top of the other chesse.
  12. Pour 1 cup of water around inside edges of the pan, and cover with foil.
  13. **Bake in a 350 oven for 1 hour, then uncover and bake 15 minutes more.
  14. Take from oven and let cool about 10 minutes before serving.
  15. Can be refrigerated up to 48 hours at this point.

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