Lasagna is a lot of work. I only make it once a year or so as a special meal for guests, generally.
But it’s so yummy. And it’s so filling.
It’d be nice for it to be a family staple, but it would have to be less messy, less work, and take less time.
There is a way. It’s called Crazy Lasagna.
Crazy Simple Lasagna
- In a large skillet, brown ground beef (1/2-1 pound) with a diced onion until it’s cooked through.
- Stir in crushed tomatoes, tomato sauce, or diced tomatoes (whatever you have on hand, about 36-42 ounces) with some Italian herbs and minced garlic. Let that simmer a bit.
- In a separate pot, boil some water and cook until just al dente some pasta in your favorite shape (about 3/4-1 pound).
- In a 9×13, add the drained pasta and tomato mixture. Spoon in about a pound of cottage cheese and 1/2 cup or so Parmesan cheese (dried or grated). Mix it all together and smooth evenly in the dish. Top with grated Mozzarella cheese.
- Bake at 350* for 15-20 minutes.
This is a very flexible baked pasta dinner. You can make it more meaty or leave out the meat. You can add more onions, garlic, maybe some bell peppers, zucchini, and mushrooms also. You can use thick crushed tomatoes or soupy + chunky diced tomatoes. You can use more or less pasta – rotini, macaroni, penne, bowtie. If you like it extra cheesy, stir in a cup or two of grated Mozzarella or cheddar with the Parmesan and cottage cheese.
This is a meal sure to please the entire family, and the leftovers are just as delicious the next day. It’s also a great one to double and freeze half.
Here’s how to freeze it for a future meal:
Crazy Simple Lasagna for the freezer
- After the components are mixed (without the Mozzarella cheese), add to a freezer Ziploc bag. Freeze.
- To serve, thaw, add to a baking dish, top with cheese, and bake at 350* until warm through.