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This Deconstructed Lasagna Recipe is absolutely delicious and a super easy version of the real thing. It's called Lazy Lasagna because it cooks all in one pot. No need for boiling noodles and assembling layers, just prep and let it cook!
this recipe
This deconstructed lasagna is something really special! You get all the flavors you want in lasagna from the ground beef and pork, to the lasagna noodles and ricotta and mozzarella cheese. However, it's so much easier to make and way less dishes to wash.
If you love easy pasta meals, don't sleep on this Boursin Cheese Pasta, One Pot Kielbasa Pasta, Pasta al Pesto, and 4 Cheese Pasta!
Jump to:
- Why You'll Love This Lazy Lasagna:
- Ingredients:
- Substitutions and Variations:
- How to Make Deconstructed Lasagna:
- Expert Tips:
- Recipe FAQs:
- More Dinner Recipes You Will Love:
- Recipe
Why You'll Love This Lazy Lasagna:
- An Easier Way to Enjoy Lasagna.Only 15 minutes of prep, then let the stovetop and oven do the rest of the work.
- One Pot Recipe.Skip the multiple pots and make this lazy lasagna in one dutch oven.
- Full of Flavor.Expect all the flavor from classic lasagna with ground beef and pork, to the lasagna noodles and cheese.
- Meal Prep & Freezer Friendly.Prep on Sunday for easy lunches or dinners during the week or freeze the extras for a quick and easy dinner. This recipe makes enough for 6-8 servings.
For more one pot meals, try this Chicken Chorizo Paella, Turkey Lentil Soup, and Broccoli Orzo.
Ingredients:
Ground Beef and Ground Pork: The combination is a fantastic addition in lasagna. I suggest using a 85/15 ground beef. This will make sure it has enough fat to stay juicy, but also not too much fat, which causes a lot of grease in the pan.
Lasagna: Gives us the must have classic feel, but they are broken into smaller pieces for easier eating and a faster cook time.
Marinara Sauce: A jarred sauce is used to save time. The pasta sauce cooks the lasagna noodles in the dutch oven instead of having to boil them. Choose your favorite marinara sauce. I really enjoyed the RAO'S marinara. It is a higher priced jarred sauce, but I think it's worth it. I suggest having an extra jar on hand for adding more sauce to pour on at serving and for leftovers. The sauce tends to soak into the pasta and meat once it hits the fridge.
Egg and Ricotta: Mix together to form a creamy white sauce that helps to thicken the lasagna and adds a creamy texture to the dish. Additional ricotta is dolloped on top of the dish before serving too.
Mozzarella: Added to the top of the dish and baked into a thick cheesy layer.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
The ground pork can be substituted with ground Italian sausage. Choose between mild or spicy based on your preference.
Not big on onion? Feel free to leave it out.
Want more veggies? Cook ½ cup of diced bell pepper in with the onions or stir in a few cups of baby spinach before baking.
If you're looking for a traditional lasagna recipe, try this Lasagna al Forno.
*This recipe was only tested with regular lasagna noodles. I have NOT tested it with no boil noodles, and the times will most likely be different with a no boil noodle.
How to Make Deconstructed Lasagna:
Step 1: Place a dutch oven on the stovetop over medium low heat. Add in the olive oil and allow it to heat up. Toss in the onion and salt and pepper and cook until softened, 3-4 minutes, stirring frequently.
Step 2: Add the ground beef and pork into the dutch oven and cook until it's no longer pink, breaking up the meat with a wooden spoon as it cooks.
Step 3: Once the meat is browned, stir in minced garlic, dried basil, dried oregano, and garlic powder. Cook for 60 seconds.
Step 4: Add in the broken lasagna noodles and pour the marinara sauce and ½ cup of water over the noodles to cover the pasta. Cover the dutch oven with the lid and allow it to cook over medium low heat for 10 minutes.
Step 5: While the lasagna is cooking, whisk the egg to scramble. Add in ¾ cup of ricotta cheese into the egg and whisk until completely smooth with no chunks. Save the remaining ¼ cup ricotta for topping at serving. Preheat the oven to 400 degrees.
Step 6: Once the 10 minutes is up on the lasagna, pour the ricotta and egg mixture into the lasagna and stir well. Use a wooden spoon to make sure the lasagna isn't sticking to the bottom. Cover and cook for 10 minutes. Then, uncover, stir well and cover and cook for another 10 minutes.
Step 7: Stir the lasagna and top with mozzarella cheese.
Step 8: Place the lid on the dutch oven and bake covered in the 400 degree oven for 15 minutes. Uncover and cook for another 5 minutes. Remove from oven and allow it to cool for 5-10 minutes before serving.
Step 9: Top with fresh parsley and dollop on the extra ¼ cup of ricotta in spoonfuls over the surface. Serve and enjoy!
Expert Tips:
- Don't overcook the meat. Once it begins to look no longer pink, you can add the garlic and spices. The meat will continue to cook in the sauce.
- Stir with a wooden spoon and make sure the pasta isn't sticking to the bottom of the pan. If it is, use the spoon to scrape it off.
- Have an extra jar of marinara sauce and warm up in separate pot for serving. Some people like a lot of sauce on their lasagna and it soaks up a bit when baking.
- The easiest way to serve is using a metal spatula, just like regular lasagna and slicing into individual servings.
Love Italian recipes? Try this Italian Penicillin Pastina Soup, Tortellini Alfredo Casserole, and Crusted Chicken Romano.
Recipe FAQs:
What to serve with Lasagna?
Lasagna is really hearty and goes great with just a slab of bread or this air fryer garlic bread. For a co*cktail, try this Limoncello Spritz. Start with a salad like this Peach Burrata Salad, a Classic Caesar with Caesar Salad Dressing without Anchovies, or a Spinach Arugula Salad. For dessert, serve these Tiramisu Cookies.
What is deconstructed lasagna?
Deconstructed lasagna is all of the classic, traditional ingredients for lasagna cooked all in one pot. Think of all the same taste and flavors, but without having to boil noodles, assemble individual layers & spreading cheese and extra dishes. Try these Deconstructed burger bowls too!
How to Store Lasagna:
Allow the Lasagna to come to room temperature in the pot. Transfer to a sealed container and store in the fridge for up to 3 days. To reheat, place in the oven at 350 degrees on a foil lined cookie sheet until hot or heat in the microwave in 30 second increments. Cover with a paper towel to avoid a mess in the microwave. I suggest heating up extra marinara sauce to serve with the leftovers as the sauce continues to soak into the pasta and meat in the fridge.
Can I freeze leftover lazy lasagna?
Yes! I like to vacuum seal in individual servings and freeze. Use within 2 months. To reheat, allow the lasagna to thaw completely, then add into a pot and reheat with a lid on medium low heat or bake in the oven at 350 degrees until hot.
More Dinner Recipes You Will Love:
- Creamy Vegetable Pasta
- Meatless Baked Ziti
- Creamy Pesto Gnocchi (Gnocchi Genovese)
- Chicken Kofta Recipe (Baked Mediterranean Chicken Meatballs)
If you tried thisDeconstructed Lasagna Recipeor any other recipe on my website, please leave a 🌟star ratingand let me know how it goes in the 📝commentsbelow. I love hearing from you!
Recipe
Deconstructed Lasagna Recipe (Lazy Lasagna)
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 1 review
- Author: Tara Smithson
- Total Time: 1 hour, 15 minutes
- Yield: 6-8 servings 1x
Description
This Deconstructed Lasagna Recipe is absolutely delicious and a super easy version of the real thing. It's called Lazy Lasagna because it cooks all in the dutch oven. No need for boiling noodles and assembling layers, just prep and let it cook!
Ingredients
Scale
- 1 tablespoon olive oil
- ½ cup yellow onion, diced small
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 8 ounces ground pork
- 8 ounces ground beef (85/15)
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 8 ounces of lasagna noodles (about 9 noodles), break each noodle into 4-6 piece chunks (regular lasagna, NOT no boil)
- 24 ounce marinara sauce + additional sauce for serving if desired
- ½ cup water
- 1 cup ricotta cheese
- 1 egg
- 1 cup mozzarella cheese, shredded
- 1 tablespoon fresh parsley, minced
Instructions
- Place a dutch oven on the stovetop over medium low heat. Add in the olive oil and allow it to heat up. Toss in the onion and salt and pepper and cook until softened, 3-4 minutes, stirring frequently.
- Add the ground beef and pork into the dutch oven and cook until it's no longer pink, breaking up the meat with a wooden spoon as it cooks.
- Once the meat is browned, stir in minced garlic, dried basil, dried oregano, and garlic powder. Cook for 60 seconds.
- Add in the broken lasagna noodles and pour the marinara sauce and ½ cup water over the noodles to cover the pasta. Cover the dutch oven with the lid and allow it to cook over medium low heat for 10 minutes.
- While the lasagna is cooking, whisk the egg to scramble. Add in ¾ cup of ricotta cheese into the egg and whisk until completely smooth with no chunks. Save the remaining ricotta for topping at serving. Preheat the oven to 400 degrees.
- Once the 10 minutes is up on the lasagna, pour the ricotta and egg mixture into the lasagna and stir well. Use a wooden spoon to make sure the lasagna isn't sticking to the bottom. Cover and cook for 10 minutes. Then, uncover, stir well and cover and cook for another 10 minutes.
- Stir the lasagna and top with mozzarella cheese.
- Place the lid on the dutch oven and bake covered in the 400 degree oven for 15 minutes. Uncover and cook for another 5 minutes. Remove from oven and allow it to cool for 5-10 minutes before serving.
- Top with fresh parsley and dollop on the extra ¼ cup of ricotta in spoonfuls over the surface. Serve and enjoy!
Notes
- Don't overcook the meat. Once it begins to look no longer pink, you can add the garlic and spices. The meat will continue to cook in the sauce.
- Stir with a wooden spoon and make sure the pasta isn't sticking to the bottom of the pan.
- Have an extra jar of marinara sauce and warm up in separatepotfor serving. Some people like a lot of sauce on their lasagna and it soaks up a bit when baking.
- The easiest way to serve is using a metal spatula, just like regular lasagna and slicing into individual servings.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 5 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Italian
More Quick and Easy Pasta Recipes
- Vegetarian Cheese Stuffed Shells
- Kielbasa Pasta (Cheesy One Pot Recipe)
- Spring Roll Salad
- Pesto Ricotta Pasta
About Tara Smithson
Hi! I'm Tara with Simply Made Eats. Total foodie turned food blogger. I have been cooking simple, delicious meals for my family & friends for the last decade. I love creating real recipes with fresh ingredients & sharing my recipes for others to create in their own kitchens.
Reader Interactions
Comments
Holly
This is so good! I feel like I didn’t even miss the layers. Yum! Thanks for the recipe.
Reply
Tara Smithson
Thanks Holly! I felt the same way. It's so much easier to make than the traditional route. Thanks for the review.
Reply
