Lazy Lasagna

Lazy Lasagna

Quick and easy to make with egg noodles this Lazy Lasagna has all the taste and texture of the traditional dish.  

The first time I ever tasted lasagna it was made with egg noodles.  I was about 19 or 20 years old and the exotic dish was new to me.  Imagine, eating Italian!  I was attending a small private college and was working every spare minute to pay for tuition but on this occasion I was attending a banquet that was an annual occurrence. I hadn't planned on going as I didn't have a date, a suitable dress or the money to pay for the meal but a few of my friends persuaded me to go with them as they were all going single.  I don't know where the money came from (probably got tacked unto my school bill) but I know Aunt Amy made my dress and mailed it to me. I don't remember much about that evening other than a vague recollection of sitting with my friends eating, being entertained by other student performers and maybe a special guest.  It's fuzzy.  But I do remember some buzz around the table about the lasagna.  A woman from the community and not the school cook* was making this fine dish.  Everyone seemed quite delighted that Mrs. Whateverhernamewas was doing the cooking as she had a reputation of being an excellent cook.  I don't remember anything else about the meal except for that lasagna. We all enjoyed our meal and I, not being any wiser, thought this was the real deal. It tasted good to me. Imagine my surprise when I eventually learned that lasagna was not made with egg noodles! Ha, ha!

That was so many years ago and of course Lasagna (for me) certainly changed over the years.  I usually make it with dry noodles as in my Four Cheese Vegetable Lasagna but I've also cooked it with fresh pasta sheets and occasionally with egg noodles as I am doing today. 

Lazy Lasagna is much faster to make because the layering is almost eliminated and you don't have to worry about the noodles breaking or tearing.  You can make a cheese or vegetable lasagna.  Pictured below is the cheese Lazy Lasagna.

*Our school cook, Mrs. Watson, did a superb job at cooking for the ungrateful multitude that often complained about the meals.  I was used to delicious meals at my own home and found the meals prepared by Mrs. Watson, although different from my usual fare at home, to be both tasty and filling.  I worked for Mrs. Watson and I've never known a harder working woman in my life.

 Printable recipe at end of post.
Lazy Lasagna
  • 1 340 gram/12 ounce package egg noodles, any size noodle will do
  • 1 large can or bottle pasta or spaghetti sauce, about 2½-3 cups
  • ½ cup water 
  • 1 500 ml/1 pint cottage cheese, about 2 cups
  • 3 cups shredded mozzarella cheese or use a mixture of mozzarella and cheddar, divided
  • ¼ cup grated parmesan cheese + more for sprinkling on top
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon Italian seasoning or mixture of basil and oregano, etc.
  • 1 egg, optional

How to make it:
Preheat oven to 350 degrees.  Grease an 8x12-inch baking dish. You can also use a 9x13-inch dish but the layers will be quite thin.

Boil noodles according to package directions but cook for only 5-6 minutes.  You want them slightly undercooked.  Drain noodles and place back in pot.  Pour the pasta sauce and water into the noodles.  Stir and mix well.  Pour half the noodles into the prepared baking dish.  

Mix the cottage cheese, 2 cups mozzarella cheese, the ¼ cup parmesan cheese, the salt, pepper and Italian seasoning together with the egg if using.  Spread this mixture over the noodles in the dish.  Cover with remaining noodles. Sprinkle with remaining mozzarella cheese.  Sprinkle with as much parmesan cheese as desired.  

Bake 30-40 minutes or until bubbling and cheese is starting to turn golden.  Remove from oven and let sit 10 minutes before serving.

Makes 8 servings.

Lazy Lasagna with Vegetables
Make as above but layer about 2 cups lightly sauteed vegetables over the cheese layer.  Vegetables can include any mixture of the following: diced onions, sliced mushrooms, diced peppers, sliced zucchini, shredded carrot, spinach, etc.  

I used the broad egg noodles but any size noodle will do.  340 grams is about a 12 ounce package.

Cook the noodles according to package directions but only cook 5 or 6 minutes.  You want the noodles to be slightly undercooked.  Drain the noodles and return to the cooking pot.

Mix in the pasta sauce and the half cup of water.

Spread half the noodles in a greased 8x10-inch baking dish.

Mix the cottage cheese, mozzarella cheese, parmesan cheese, salt, pepper and seasonings with the egg.

Spread all of the cheese mixture on top of the bottom layer of noodles.

If you wish to make a Lazy Lasagna with Vegetables make as above but layer about 2 cups of lightly sautéed vegetables over the cheese layer. 

I forgot to mix the Italian seasoning in with the cheese so I sprinkled it on top.

Top the cheese layer with the remaining noodles and sauce.  Spread to evenly cover.

Sprinkle the remaining cup of mozzarella cheese on top.  Then sprinkle with as much parmesan cheese as you desire.  I don't think I had the parmesan cheese sprinkled on top when I took this photo.  You can also see I used a mixture of mozzarella and cheddar cheeses.

Bake in 350 degree oven 30-40 minutes or until bubbling and cheese is starting to turn a golden colour. 

Remove from oven and let sit at least 10 minutes before serving.  You can see the cheese layer in between the noodle layers. 

Lazy Lasagna is as delicious as a traditional dish but much faster.

To print click on arrow upper right side.⇩       


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