Lazy Lasagna Skillet with Ground Beef (No Raviolis)
Lazy Lasagna is a deconstructed version of the classic. It’s made with ground beef, store-bought sauce, mozzarella, ricotta cheese, and whatever pasta you have on hand. It’s a comforting, quick, and easy recipe that is high in protein pantry staple ingredients and no need for the oven.
Lasagna is a family favorite but the tedious layering that goes into it gets old, fast. This deconstructed version is a way to enjoy this classic dish in a fraction of the time.
Lasagna is a weekly stable in our house. Whether it’s this lazy version, turkey lasagna soup, cottage cheese lasagna or a buffalo chicken lasagna twist, it’s always a winner with the entire family.
Why you’ll love this recipe
- The whole family approves!
- Great recipe for busy weeknights.
- Even better the next day and 32 grams of protein per serving.
Ingredients and substitutes:
These are the ingredients for the lazy lasagna recipe. See the recipe card below for the full ingredients list and instructions.
- Ground Beef: you can use ground chicken, ground turkey, or ground Italian sausage.
- Sauce: I like using Roa’s Tomato Bail for this recipe. Use your favorite spaghetti sauce, tomato sauce or homemade sauce.
- Rigatoni Noodles: The meat and sauce in the holes of the rigatoni means every bite is delicious. Use traditional lasagna noodles or any different pasta variety. I prefer thicker noodles.
- Ricotta Cheese: you can definitely substitute with cottage cheese.
Variations
- Add veggies like spinach, kale, shredded carrots and zucchini or riced cauliflower.
Dietary Modifications
- To make this dairy-free, swap out the cheese with your favorite dairy-free cheese.
- To make this gluten-free use your favorite gluten-free pasta noodles like Banza or brown rice noodles like Jovial Penne.
How to make this easy lasagna recipe:
Step 1: cook pasta and brown meat
Bring a large pot of water to a boil. Measure out pasta raw and uncooked. While waiting on the water, brown ground beef in a large skillet over medium heat (image 1).
Step 2: season the beef
When the meat is almost completely browned, stir in chopped onion, garlic, salt, pepper, Italian seasoning and dried basil (image 2).
Cook until fragrant, 1-2 minutes (image 3).
Step 3: add broth and marinara
Add the beef broth to the meat mixture (image 4).
Add the pasta sauce to the mixture and stir to combine (image 5).
Allow this to simmer while you boil the noodles according to the package instructions, approx. 13 minutes (image 6).
Step 4: add noodles to the pan
Once the pasta is cooked, drain and add to the pan with the meat sauce (image 7).
Let simmer for 2-3 minutes while mixing the noodles in well (image 8).
Step 5: add cheese and combine
Add the mozzarella to the noodles and sauce mixture (image 9). Stir to combine and fully melt (image 10). While the lasagna is still hot, add the ricotta to the mixture (image 11). Slightly mix to spread the ricotta throughout the dish (image 12). Top with fresh basil and additional ricotta and enjoy.
Expert Tip!
Pick a sauce that works best for your macros. Sauces can be loaded with sugar which up the carbs and can also be loaded with oils bringing the fat high. Pick what works for you!
Recipe FAQs
Serve your lasagna with a side of garlic bread and a green salad. Sprinkle parmesan cheese and fresh basil on top for extra flavor.
Microwave is my preferred method and doesn’t result in overcooked noodles. You can also add to a pot on the stove and reheat over medium heat stirring often until fully heated through.
Cook your noodles al dente. Divide into individual serving containers and top with ricotta. Freeze and enjoy within 3 months. When you’re ready to enjoy straight from the freezer just microwave for 3-4 minutes and enjoy!
Store leftover lasagna in an airtight container in the fridge for up to four days.
Check out our other easy dinner recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Lazy Lasagna
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Ingredients
- 1 lbs. lean ground beef 96/4
- 1 small white onion, chopped 100g
- 1 Tbsp. minced garlic
- 1 tsp. salt
- 1 tsp. black pepper
- 1 Tbsp. Italian seasoning
- 1/2 tsp. dried basil
- 4 cups tomato basil pasta sauce 32oz. (I like Rao's)
- 1/2 cup beef broth low sodium
- 8 oz. rigatoni noodles measured uncooked
- 4 oz. low moisture part skim mozzarella cheese shredded
- 4 oz. part skim ricotta cheese
Toppings
- fresh chopped basil
- parmesan cheese
- additional ricotta cheese
Instructions
- Bring a pot of water to a boil for cooking the pasta according to the directions on the box.
- While waiting on the water to boil, heat a large pan over medium heat and brown the ground beef while breaking into bite size pieces.
- When the meat is almost completely cooked through, stir in the chopped onion, garlic, salt, pepper, Italian seasoning and dried basil. Cook until fragrant and the onions are beginning to soften, approximately 3-5 minutes.
- Stir in the marinara sauce and beef broth and set to simmer while you cook the pasta noodles. Add the uncooked pasta to boiling water and boil according to the box instructions (about 13 minutes).
- Once pasta is cooked, drain and add to the pan with the meat sauce. Let simmer for 2-3 minutes while mixing the noodles in well to fully combine.
- Add the mozzarella and stir together until fully melted. While the lasagna is still hot add the ricotta cheese on top and slightly mix throughout the dish.
- Top with freshly chopped basil, parmesan cheese and enjoy.
Notes
- All nutrition facts are an estimate. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
- To make this gluten-free use your favorite gluten-free pasta noodles.
- Add veggies like chopped spinach, kale, shredded carrots, zucchini or riced cauliflower to beef up the volume.
- To make this dairy-free, swap out the cheese with your favorite dairy-free cheese or omit it completely.
- Cottage cheese is a great substitute for ricotta cheese.
So easy to make and so delicious! I took one of the commenters suggestion and used cottage cheese instead of Ricotta and it turned out great.
So good with cottage cheese, I’m so glad you love it!
Easy to make and great flavor! Family favorite.
This recipe has become a family favorite as well as the Turkey Lasagna Soup and many others in her cookbook. I bought an extra book for my daughter and gave the many we have tried all a gold star for ease and taste
Love It!
Ok this is delicious!! I usually never write recipe reviews but this deserved one! Really does taste like lasagna but requires hardly any work! I used banza noodles because I am allergic to gluten, and subbed cottage cheese for the ricotta and it was to die for. Made it for meal prep this week and loved it!
Yay!!!! So happy to hear you love it so much! The cottage cheese swap is such a good one. If you ever feel like layering (oven ready noodles so it’s still a little lazy!) try my cottage cheese lasagna, you’ll love that one too ❤️!!
Easy and quick! For my family of 7, it hit the spot and the kids, well, most of the kids loved it. The toddler had to be coaxed into applause to take one bite. ☺️ This one will be going into my weekly rotation.
Yay!! That’s a win!!
A very delicious meal, my wife and I love this!! Highly recommend.
Easy recipe to follow and came together rather quickly. Leftovers are amazing next day and fit right in with my macros!
Yay! Thank you!
This was so easy and yummy! I used the Banza rigatoni for extra protein. Delish!
So easy! So yummy! Cooked for my husband and I last night for valentines! Served with some broccoli! Big portions and filling! Loved it! Can’t wait for the leftovers! Will for sure make again!
Cooking supper doesn’t get much easier than this! It was AMAZING. My husband absolutely loved this and he isn’t a big fan of lasagna. 💯💯
This was quick, easy, filling and delicious. Favorite in our books.