Lazy Lasagna / Lasagne Pigre

Layered lasagne sheets filled with a slathering of ricotta cheese, spinach, and grated parmesan cheese are baking, all nestled together under a blanket of tomato sauce.

And the nice thing is that it takes only 10-minutes when you use no-boil lasagne sheets, tomato sauce made ahead, and frozen veggies on hand.

Makes two 9-inch-square pans, enough for each to serve 4-6


  • 2 (oz) containers skim milk ricotta cheese, drained
  • 2 large eggs oregg whites
  • 1 10-ounce package frozen spinach, defrosted and squeezed dry
  • 1 1/2 cups grated parmigiano reggiano cheese
  • 2 teaspoons salt
  • coarse black pepper to taste
  • 4 cups prepared tomato sauce
  • 10 no-boil lasagne sheets (suggest Del Verde brand)


  1. Preheat oven to 350F.
  2. In a bowl combine the ricotta cheese, eggs or egg whites, spinach, salt and pepper and 1/2 cup of the grated cheese. Mix well and set aside.
  3. Ladle 1/2 cup of the tomato sauce in each of the 2 pans and spread thinly. Place one lasagne sheet on top of the sauce and spread 1/2 cup of the ricotta cheese mixture over the top in each pan.
  4. Sprinkle 1/4 cup of the grated cheese over each pan. Add another lasagne sheet and repeat the process, making 3 layers of ricotta cheese and sauce. Divide and sprinkle the remaining grated cheese on top of the last layer. Top with the last lasagne sheet and spread on the remaining sauce.
  5. Cover each pan tightly with aluminum foil and place the pans on baking sheets to catch any drips.
  6. Bake for 30-35 minutes. Allow to stand 5 minutes before cutting to allow the noodles to firm up. Cut into squares and serve.
  7. If you plan on freezing one pan, allow the pan to cool completely. Then wrap it tightly in another sheet of foil and freeze it up to 3 months. Defrost in the refrigerator and reheat in the oven.

This recipe was featured on Season 17 - Episode 1720.

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Bernadette Joan Loesch

Dear Mary Ann, I’ve had the pleasure of watching you cooking programs for many years. We also own three of your cookbooks. The lasagna recipe makes my mouth water. When I make my lasagna I always use the no bake noodles. I used Ronzoni for years, then switched to fresh made when an Italian Deli and Pork Store opened for business in the next town over from our home when we lived ‘out east’ on Long Island, New York. Ciao Mary Ann from your friend Bernadette Loesch

Donna E

Looks great! But in my Italian family, on both sides, we always put mozzarella in the layers & on top. Is that not traditional?


Lazy lasanga is terrific. I added parsley (Italian flat leaf as you always say) to the ricotta and a layer of ground beef and it was just as satisfing as traditional lasagna for a smaller size tray. I own 10 of your cookbooks and refer to them at least twice a week. Keep these easy, delicious recipes and cookbooks coming.

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