Lazy Lasagna

This lasagna earns the “lazy” in its name. Instead of simmering a sauce from scratch for hours, you start with jarred spaghetti sauce boosted with browned ground beef, tomato paste, and basil. Fifteen minutes of simmering is all it takes to pull those flavors together into something that tastes like it cooked all afternoon.

Cottage cheese stands in for ricotta here, mixed with eggs and Parmesan. It’s a classic Midwestern swap that actually works in your favor: cottage cheese has more moisture than ricotta, so the filling stays creamy instead of drying out. The eggs bind it so it holds together when you slice.

Toss the cooked noodles with a little oil right after draining. Lasagna noodles love to stick together in a solid sheet, and once they fuse, you’re tearing them apart and losing pieces. A quick toss keeps them separate and easy to layer.

Kitchen Tips

• Don’t skip the tomato paste. It concentrates the tomato flavor in the jarred sauce and gives the meat layer more body.
• Layer with the meat sauce on the bottom of the pan, under the first layer of noodles. This prevents sticking and makes the bottom layer saucy instead of dry.
• Let the lasagna rest for 10 minutes after baking before slicing. It firms up and the layers hold together.
• Use full-fat cottage cheese for the creamiest result. Low-fat versions release more water during baking.

Variations

• Add sauteed mushrooms and spinach to the cheese layer for a vegetable boost.
• Swap the cottage cheese for ricotta if you prefer a smoother, more traditional texture.
• Use Italian sausage instead of ground beef for a spicier, more herbal meat layer.