Easy Lasagna | Olive & Mango

This is the easiest and quickest way to do homemade lasagna. Cheesy, saucy and delicious – this is my lazy girl lasagna or lazy boy lasagna that doesn’t require simmering sauce for hours, boiling noodles or making a white sauce! Simple streamlined and also adaptable in case you wanted to jazz up the recipe a little to suit your taste. Although it is quick and easy to make it still has all the crave-worthy flavors of any other classic lasagna recipe, only this one gets on your dinner table a lot faster! Serve with garlic bread (which I usually buy and bake as the lasagna rests) and a simple green salad and you have yourself a fabulous dinner in no time!

Easy Lasagna Recipe Ingredients

• LASAGNA NOODLES: You will need 12- 15 dry lasagna noodles NOT the no boil ones – just regular ones. I used Barilla – I like the texture of them. Use a standard 8 min boil kind – not the thicker ones that take more than 8 minutes of boiling which is always indicated on the package as they will absorb too much of the sauce when the lasagna bakes. No Boil noodles aways overcook – so I don’t recommend using them for this recipe!
• MARINARA SAUCE: You will need 4 cups of marinara sauce. This lazy girl lasagna uses store bought good quality marinara sauce or pasta sauce/tomato sauce – but if you wanted to make your own you can. Make sure to use one you love!
• GROUND BEEF: I use lean ground beef but you could use ground pork or a combination of both – or you can use ground turkey or ground chicken too if you prefer
• SPICES & HERBS: For the sauce I like to add chili flakes/ red pepper flakes and Italian seasoning. Really these are optional because the marinara will have nice flavor to it but I like a little extra so feel free to add more or less to taste. I use fresh chopped parsley for the cheese mixture and for garnish along with fresh basil.
• ONION & GARLIC: Both add more flavour to the beef and sauce – again this is optional as the marinara will already be flavored, but I like to add extra flavor by sautéing the beef with the garlic and onion
• EGGS: These help keep the cheese mixture together – bind it and they add richness to it
• RICOTTA CHEESE: I like to use full fat creamy ricotta for best flavor -you will need one 15 ounce container of it.
• PARMESAN CHEESE: This adds more flavour to the cheese mixture – you only need ½ cup grated plus more for serving if desired
• MOZZARELLA CHEESE: You will need 4 cups mozzarella cheese for the cheese mixture layers and for topping the lasagna with. Use pre shredded for a quick take – or shred your own. Shredding your own is always the best because the cheese melts way better – but this is a lazy girl lasagna so I usually end up buying pre shredded!

How To make This Easy Lasagna Recipe (detailed instructions below)

1. COOK beef with onion garlic and aromatics & stir in most of the marinara
2. COMBINE the cheeses for the cheesy layer, reserving some mozzarella for the top
3. LAYER remaining marinara into the bottom of baking dish
4. TOP with dry noodles
5. TOP with ½ the cheese mixture
6. TOP with ⅓ of the meat sauce
7. REPEAT: noodles – remaining cheese mixture – ⅓ sauce
8. LAST LAYER: noodles – remaining sauce – remaining mozzarella cheese
9. BAKE COVERED tightly with foil for 40-45 min until noodles are tender
10. BAKE UNCOVERED for 10 min until cheese is melted
11. REST lasagna a few minutes before slicing and serving

Easy Lasagna Recipe Make Ahead, Storage & Freezing

• MAKE AHEAD: The lasagna can be assembled and refrigerated up 1 day in advance. Remove lasagne from fridge while the oven preheats so it comes to room temperature or close to it. If you are making this ahead of time I recommend adding either ¼-½ cup more liquid (water or marinara sauce ) as the noodles will start to absorb some of the liquid while in the fridge.
• STORAGE: Leftovers can be stored, tightly wrapped, or in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave or in the oven for some crispy edges! This lasagna like any other lasagna or baked pasta has the best texture the day its made – the noodles will continue to absorb the sauce as they sit so expect to lasagne to be a bit drier on day 2 and three.
• FREEZING: The lasagna can be assembled and frozen for up to 1 month. Thaw the frozen lasagna for 2 days in the refrigerator before baking and allow to sit at room temperature while oven preheats. If you are freezing I recommend adding either ¼-½ cup more liquid (water or marinara sauce ) as the noodles will start to absorb some of the liquid while it freezes.

We all have those days folks – there is absolutely no shame in it! Here are a few more shortcuts for those days:

• Skip the meat and simply make this with marinara sauce & cheese (great option for meatless Monday) – no need to heat marinara
• Use a store bought bolognese or marinara with meat in it – no need to heat
• Skip the onion garlic and spices if you have a well flavoured marinara
• Use pre grated parmesan cheese and mozzarella cheese

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