This Lazy Lasagna is ready in 35 minutes with just 4 ingredients and 5 minutes of hands-on work! No boiling pasta, no making a ricotta layer, no browning meat - just layer ricotta spinach ravioli with tomato sauce and fresh mozzarella, top with some parmesan cheese, then bake. It's vegetarian, dump-and-bake easy, and tastes like you spent hours making it!
The Laziest Lasagna Ever
You know I'm all about easy recipes. But there are easy recipes, and then there are EASY recipes. This one is of the latter kind.
Dinner truly doesn't get much easier than this. Just layer together a few store-bought ingredients, bake, and dinner is ready. All in just about 35 minutes.
And what a dinner it is! Cheesy, delicious, perfect comfort food. This is a dish the whole family will devour, and ask you to make again next week.
The ingredients are all super easy to keep on hand, so you can stock the fridge and pantry and be ready to make it whenever time is really short.
Just 4 Ingredients
What Ravioli to Use
I made this with spinach ricotta ravioli, since the ricotta lends a bit of traditional flavor to this "lasagna". Also, I like to add spinach wherever I can. You can use another filling as well, almost anything will work for this recipe.
I used refrigerated fresh ravioli. If you're using frozen ravioli, let it thaw fully before using.
Homemade or Store Bought Tomato Sauce
This recipe can be made with both store bought and homemade tomato sauce. It's delicious either way, but homemade tomato sauce is of course almost always tastier. Store bought sauce makes it super quick and easy instead.
If getting your sauce at the store, I prefer a tomato basil sauce, but you can also use a differently seasoned sauce.
If making the sauce yourself, I recommend using my easy 20-minute tomato sauce. It's very tasty, seasoned with garlic and basil, and has a secret ingredient that makes it less acidic than many tomato sauces.
About the Cheese
I used 2 types of cheese for this recipe: mozzarella for texture, and parmesan for flavor. You can opt for just one of them, but it will change the texture and/or flavor. You can also swap them for other cheeses.
Fresh mozzarella is best swapped for shredded mozzarella cheese, or another well-melting, creamy cheese like gouda, edam, or provolone.
Parmesan cheese is best swapped for another flavorful cheese like pecorino, gruyere, aged Asiago or aged cheddar.
Vegetarian Notice
Parmesan cheese and mozarella cheese are traditionally made with animal rennet, which means they are technically not vegetarian. I still call this recipe vegetarian because I know all of my vegetarian friends still consume these cheeses.
If you want to make it truly vegetarian, without animal rennet, swap the cheeses for similar versions made without animal rennet.
How to Make Lazy Lasagna in Just 2 Steps
1. Layer
Start by layering all the ingredients in a greased baking dish. I like to make 2 layers: start with half the ravioli followed by half the tomato sauce, half the mozzarella cheese and half the parmesan cheese. Then add another layer just like it.
2. Bake
Bake for about 30 minutes, until the cheese is golden and melted. Ready to eat!
Pro Tips for the Laziest Lasagna
Make it as easy as you need to. Don't even have time to slice your mozzarella and shred your parmesan? Don't! Just buy it pre-shredded. Just make sure it is 100% shredded cheese without any anti-clumping agents that can ruin the texture.
Make sure all the ravioli is covered with sauce. Any pasta sticking out will end up crunchy instead of soft.
Prep ahead. You can layer it all together the night before or in the morning, then just bake when it's time for dinner. Store covered with aluminum foil and then bake with the foil still on for 30 minutes, then remove the foil and bake another 15 minutes.
Prep even further ahead. You can even layer it all and freeze for later baking. Bake the frozen dish covered with aluminum foil for 60 minutes, then remove the foil and bake another 15-30 minutes.
Storing, Freezing & Reheating Instructions
This dish is great for leftovers.
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.
Reheating one serving in the microwave: Reheat leftovers in the microwave in 1-minute increments.
Reheating in the whole dish in the oven: Reheat covered with aluminum foil at 350°F (175°C) for 30 minutes.
More Easy Pasta Bakes
- Creamy Chicken Broccoli Pasta Bake [Dump and bake!]1 Hours 20 Minutes
- Cheesy Tortellini Casserole with Spinach25 Minutes
- Dump-And-Bake Chicken Spinach Pasta with Sun-Dried Tomatoes1 Hours 20 Minutes
- Gorgonzola Tortellini Casserole With Walnuts40 Minutes
More Easy Dump-and-Bake Recipes
Recipe
Lazy Lasagna (Vegetarian, 4 Ingredients!)
Print RateIngredients
- oil spray or butter / neutral cooking oil, for greasing the dish
- 1 lb ricotta spinach ravioli fresh or refrigerated; thaw first if frozen
- 3 cups tomato sauce basil and herbs or your favorite
- 1 cup grated parmesan cheese
- 8 oz fresh mozarella cheese sliced
Instructions
- Spray a casserole dish with cooking spray or grease with butter or oil.oil spray
- Add half the ravioli to the bottom of the dish followed by half the sauce, half the fresh mozzarella and half the parmesan cheese.1 lb ricotta spinach ravioli, 3 cups tomato sauce, 1 cup grated parmesan cheese, 8 oz fresh mozarella cheese
- Add another layer with the rest of the ravioli, followed by the rest of the sauce and cheeses.
- Bake for 30 minutes at 400℉ (200℃), until the cheese is melted and golden.
Equipment (may contain affiliate links)
- 1 Casserole Dish about 8x10 inches (20x25 cm)
- Measuring cups (metric or US)*
Video
Notes
Storing, Freezing & Reheating Instructions
This dish is great for leftovers. Storing: Store leftovers in the fridge in an airtight container for up to 4 days. Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. Reheating one serving in the microwave: Reheat leftovers in the microwave in 1-minute increments. Reheating in the whole dish in the oven: Reheat covered with aluminum foil at 350°F (175°C) for 30 minutes.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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