Lazy Night Lasagna

ImageThere’s always that one night of the week that no one in our house seems to be home at the same time.  We usually always try to have dinner together; however no matter how much we try, sometimes it just doesn’t happen.  Lasagna is a perfect dish to make over the weekend in anticipation of a crazy weeknight (or two nights– lasagna makes great leftovers).  You can make delicious, traditional lasagna with homemade sauce and pre-boiled lasagna noodles; however, for something much quicker and just as yummy you can prepare this lazy lasagna in fifteen minutes and throw it in the freezer to bake later on in the week.


Lasagna can be a very decadent comfort food but it doesn’t have to be.  This Lazy Lasagna uses paper-thin noodles from Italy (you can find them in most grocery stores) that cook while the lasagna is in the oven, so it doesn’t require any additional cooking.

I use my family’s favorite jarred Fra Diavolo sauce (a tomato, chili marinara) with ricotta (part-skim), shredded mozzarella and Parmesan cheese.  Sometimes I like to boil down spinach and add it between the layers, but we didn’t have any in our house when I made this.

Lazy Lasagna

Yields 12 Servings


1/2 lb of boxed (no-boil) lasagna noodles

32 oz. jar of your favorite marinara (you can use your own too)

8 oz. (1 cup) ricotta cheese

1 cup of shredded mozzarella

16 oz. of cooked spinach (optional)

1/4 cup of Parmesan cheese


Add a heaping spoonful of marinara to the bottom of a 13×9 casserole pan.  Layer four sheets of lasagna noodles and cover them with a third of the ricotta and mozzarella cheese (as well as the spinach).  Repeat this step twice so you have three layers of lasagna noodles and cheese.  Cover with plastic wrap and tin foil and freeze until you are ready to bake it.

Once you are ready to bake the lasagna preheat the oven to 350º.  Place the frozen casserole pan in the oven covered with tin foil for 45 minutes.  Remove tin foil and sprinkle with Parmesan cheese for 15 minutes.  Let sit on the counter covered with tin foil for ten minutes. Then serve with additional Parmesan cheese for garnish.