Lazy Lasagna
This scrumptious dairy-free, gluten-free lasagna recipe is a breeze to make, with readymade marinara and no-boil noodles. Try it vegetarian or with grass-fed beef.
This scrumptious dairy-free, gluten-free lasagna recipe is a breeze to make, with readymade marinara and no-boil noodles. Try it vegetarian or with grass-fed beef.
- 1/2 tsp sea salt
- 2 tbsp avocado oil
- 16 oz. grass-fed ground beef
- 1 tsp organic italian seasoning herb blend
- 1 tsp crushed red pepper flakes (or to taste)
- 2 cups sliced baby bellas or crimini mushrooms
- 6 oz. organic fresh baby spinach rinsed and dried
- 12 oz. gluten-free lasagna noodles (i use cappellou2019s
- 16 oz. almond ricotta cheese (i love kite hill)
- 36 oz. organic marinara sauce (no sugar added)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 28 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 3.2368 g
- Serving Size 1 1 recipe (30g)
- Sodium 872.055 mg
- Sugar 0 g
- Trans Fat 1.232 g
- Calories 248 calories
Step-by-step
- Preheat oven to 350°F.
- For the meat filling, crumble and saute the grass-fed beef over medium heat until brown and cooked through. Drain and set aside.
- In a saute pan, cook the sliced mushrooms in the avocado oil over medium heat until tender and glistening.
- Add the cooked beef back to the pan with the mushrooms, along with the Italian seasoning, sea salt, crushed red pepper, and 24 ounces of the marinara. Stir well to combine.
- To assemble the lasagna, spread 6 ounces of marinara across the bottom of a 9x13” pan. Layer 3 lasagna sheet noodles across lengthwise. (They will overlap.) Layer on half of the meat filling, 6 ounces of the almond ricotta cheese dropped in small bits, and 3 ounces of the spinach. Repeat with 3 more noodle sheets, the remaining half of the meat filling, 6 more ounces of ricotta, and the remaining spinach. Top with a final layer of noodles, 6 ounces of marinara, and the remaining almond ricotta cheese.
- Tent with aluminum foil and bake for 25 minutes. Remove the foil and bake 5 minutes more, then serve. (Note: this cook time applies to fresh pasta. If you're using dry no-cook noodles, you will need to cook your lasagna longer. Please consult the package for the recommended cook time for your noodles.)
- For vegetarian lasagna, replace the ground beef with one chopped onion and 2 chopped red bell peppers. Saute veggies along with mushrooms until tender and assemble as directed above.
Lazy Lasagna: A Weeknight Wonder
As a busy working mom, time is my most precious commodity. Dinner prep often feels like a race against the clock, and finding something both delicious and easy to whip up can be a real challenge. That's why I've fallen head over heels for this Lazy Lasagna recipe. Forget the hours of simmering sauces and painstaking layering – this version is a game-changer, perfect for those nights when you crave comfort food without the hefty time commitment.
The beauty of this recipe lies in its simplicity. Using ready-made marinara sauce and no-boil noodles dramatically cuts down on prep time. I love the flexibility it offers too. One night I might crave a hearty meat lasagna, using grass-fed beef for that extra flavor and nutritional boost. Other times, I opt for the vegetarian version, swapping the beef for a vibrant mix of sautéed onions and bell peppers. It’s equally satisfying and surprisingly quick to prepare, leaving me with more time to spend with my family after a long workday.
What really sets this lasagna apart is the incredible flavor. The combination of rich marinara, creamy almond ricotta (I'm obsessed with Kite Hill!), and a generous helping of spinach is simply divine. And the best part? It’s surprisingly light and not overly heavy, making it a perfect weeknight meal without leaving me feeling sluggish. I often serve it with a simple side salad to complete the meal, adding a fresh and crunchy contrast to the rich lasagna.
Tips and Tricks for Lasagna Success:
- Don't be afraid to experiment with veggies! Zucchini, eggplant, or even roasted butternut squash would be amazing additions to the vegetarian version.
- Adjust the spice level to your liking. If you prefer a milder lasagna, reduce the amount of crushed red pepper flakes.
- Make it ahead! Assemble the lasagna a few hours before baking, cover, and refrigerate. This allows the flavors to meld beautifully.
- Leftovers are a dream! This lasagna tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Lazy Lasagna recipe has become a staple in my household, a go-to meal that never disappoints. It’s a testament to the fact that delicious and healthy food doesn’t have to be complicated or time-consuming. Whether you’re a busy professional, a tired parent, or simply someone who appreciates a quick and easy meal, this recipe is sure to become a new favorite.
I encourage you to try this recipe and experience the joy of a restaurant-quality lasagna without the restaurant-quality time commitment. It's a simple pleasure that makes even the busiest weeknights feel a little brighter. Share your creations with me! I'd love to see your own versions of this delicious and versatile dish.
Happy cooking!
