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Want lasagna but absolutely cannot deal with all that layering tonight? Let me help you. This lazy meatball lasagna is cheesy, cozy, ridiculously easy! It’s exactly the kind of easy dinner we need on a busy night.
Let Me Make Dinner Easy for You
- Easy Prep: No boiling noodles or time consuming layers. Everything comes together right in the baking dish.
- Weeknight Friendly: Frozen meatballs and simple shortcuts keep prep quick and easy.
- Classic Comfort: You still get the cheesy, saucy flavor of lasagna without all the extra work.
Lazy Meatball Lasagna Ingredients
- Meatballs: Any frozen cooked meatballs will work.
- Noodles: Use regular or oven-ready lasagna noodles. Reduce the water to 1 to 1¼ cups for oven ready.
- Want a little Spice? Add a dash of red pepper flakes!
How to Make Lazy Meatball Lasagna
This lazy meatball lasagna is about to make dinner so much easier! Just assemble everything right in the baking dish and let the oven do the work. Serve it with garlic bread and a simple Caesar salad for an easy, cozy dinner.
- Prep the Sauce: Preheat the oven to 375°F, then spray a 9 x 13-inch baking dish with nonstick cooking spray. Add the marinara sauce to the baking dish. Add the water to the jar and close it. Shake the jar a few times, then add the water to the baking dish.
- Add the Cheese: Add half of the ricotta in dollops to the sauce, then the seasonings and 1 cup of the mozzarella cheese. Use the back of a spoon to mash the ricotta into the sauce, then stir everything together.
- Add the Noodles: Break up the noodles into pieces and add them to the baking dish.
- Add the Meatballs: Add the meatballs on top of the noodles.
- Top It Off: Dollop the remaining ricotta around the meatballs, then sprinkle the remaining mozzarella. Cover with aluminum foil and bake for 35-40 minutes, or until the noodles are tender. Remove the foil and bake for an additional 10-15 minutes, or until the top is browned. Let the lazy meatball lasagna rest for 5-10 minutes before serving.
Alyssa’s Pro Tips
- Cover the Noodles: Nestle them into the sauce so they cook evenly.
- Check Doneness: For softer noodles, bake covered for 45 to 50 minutes.
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Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
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Add 1 (24-ounce) jar marinara sauce to the baking dish. Add 1 ½ cups water to the jar and close it. Shake the jar a few times, then add the water to the baking dish.
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Add half of the 1 (15-ounce) container whole-milk ricotta cheese in dollops to the sauce, followed by 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon ground black pepper and 1 cup of the 2 ½ cups shredded mozzarella. Use the back of a spoon to mash the ricotta into the sauce, then stir everything together.
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Break up 6-8 uncooked lasagna noodles into pieces and add them to the baking dish. Add 1 (25-ounce) bag frozen cooked meatballs on top of the noodles.
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Dollop the remaining ricotta around the meatballs, then top with the remaining mozzarella. Cover with aluminum foil and bake for 35-40 minutes until the noodles are tender. Remove the foil and bake for an additional 10-15 minutes, or until the top is browned.
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Let the lasagna rest for 5-10 minutes before serving.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until warmed through.
- Freezer: Assemble in a freezer-safe dish, cover tightly, and freeze. Bake from frozen for about 1½ hours, or thaw overnight and bake as directed.
- Make Ahead: Assemble up to 1 day in advance and refrigerate. The lasagna may bake a little faster since the noodles will absorb some of the sauce.
Calories: 559kcalCarbohydrates: 29gProtein: 34gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 119mgSodium: 867mgPotassium: 667mgFiber: 2gSugar: 4gVitamin A: 857IUVitamin C: 7mgCalcium: 328mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
