Short Cut Lazy Lasagna

Ingredients

• 1 lb ground beef or Italian sausage
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup water
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 6-8 no-boil lasagna noodles

Instructions

1. 1

   Place a large, deep oven-safe skillet over medium-high heat. Add olive oil and ground beef. Cook, breaking up the meat, until browned, about 5-7 minutes.

2. 2

   Add diced onion and cook for 3 minutes until softened. Stir in minced garlic, oregano, and red pepper flakes (if using); cook for 30 seconds until fragrant.

3. 3

   Pour the entire jar of marinara sauce into the skillet. Add 1/2 cup of water, swirling the jar to collect remaining sauce. Stir and bring to a gentle simmer. Season with salt and pepper.

4. 4

   In a small bowl, combine ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, and egg. Mix until smooth.

5. 5

   Turn off the heat. Break 4-5 no-boil lasagna noodles into large pieces and nestle them into the sauce, pushing them down so they are mostly submerged.

6. 6

   Dollop heaping spoonfuls of the ricotta mixture over the noodles and sauce.

7. 7

   Sprinkle the remaining 1 cup shredded mozzarella evenly over the top.

8. 8

   Cover the skillet with a tight-fitting lid. Reduce heat to medium-low and cook for 15 minutes. Do not lift the lid.

9. 9

   Remove the lid and cook for an additional 2-3 minutes to evaporate excess moisture and let the cheese bubble.

10. 10

    Optional: For a golden finish, place the skillet under the broiler for 1-2 minutes, watching closely to avoid burning.