Jackie’s Super Easy Lazy Lasagna
I grew up absolutely loving Jackie’s Super Easy Lazy Lasagna. Why? Jackie is my mom. I make this lasagna when I have to feed a crowd. It is not the strictest of the Mediterranean Diet recipes. It is more of a Modern Mediterranean Diet recipe. Made with quality ingredients, it can be thrown together in 15 minutes and put in the oven. It is called lazy because it does not hold its shape, but the messiness will be totally worth it! Lasagna noodles, jarred sauce, a block of mozzarella, ricotta, and parmesan – no one eating it will believe it is that easy.
As a practice I make my own sauce, as it is healthier and easier to do. I do use a jar when making Jackie’s Super Easy Lazy Lasagna, because well it IS super easy. Prego is my go-to. It has a fresh sweet flavor. I do look for the lowest sugar content I can find! Whenever using canned foods, select foods with the fewest ingredients! My rule is less than five ingredients with names I can pronounce!
After 47 years on this planet, I learned I am allergic to cow-dairy. This means no Super Easy Lazy Lasagna for me, but far be it for me to deny you. I have made this dish alongside of my Healthy Classic Lasagna. The classic lasagna is based on the recipe of Pierluigi’s Nonna. Pierluigi Torciano Giachi owns a fabulous vineyard in Tuscany and his family has been cooking and bottling wine for 300 years! It is delicious. I promise.
My mom’s Super Easy Lazy Lasagna is also a crowd pleaser. Sometimes it is hurtful when I slave over homemade noodles and sauces and everyone LOVES this one so much. But I do admit it is heavenly. It can be made EASILY after work for a quick family dinner. Two pans is enough for a large crowd. Be careful, it is not light and not perfectly compliant. Better than ordering out, this should be a once-in-a-while dish with portions regulated.
Feeding a Crowd with Jackie’s Super Easy Lazy Lasagna
My Sweetheart and I hosted our first event since Covid. The key to hosting a dinner party, small or large, is to plan, prep and keep it simple. This dish does exactly that. It can be prepared 2-3 weeks ahead of time and kept in the freezer! This was my Easy Menu For Living Joyfully on the Mediterranean Diet. A multi-course dinner, dessert, and plenty of excellent wine which featured this Lazy Lasagna. The party was for 40 people and could seem overwhelming. Four pans of lasagna – two of the Healthy Classic Lasagna and two of the easy lazy lasagnas – was just enough to feed our crowd. We had two lighter courses prior to serving this main dish which helped to reduce the portion size of these heavier meals. Smaller pieces were important to save room for dessert.
I hope you enjoy this super easy lazy lasagna. My Mom has been making this for as long as I can remember. This dish evokes many fond memories with my Mom and brothers. It is a dish that got all of her kids, and today’s grandkids to the table quickly!!! I hope your family will enjoy it as well.
Ingredients
Instructions
Preheat the oven to 350 degrees (unless it is going in the freezer then skip this part). While the oven is preheating, boil the lasagna noodles al dente. Boil in salted water according to the directions. Drain and allow to cool slightly.
When the noodles are cool enough to handle, lightly spray the bottom of a 9X13 pan with olive oil. Use a metal pan if the lasagna will be frozen. Spread one cup of sauce on the bottom of the pan.
Layers four noodles on the bottom. One noodle may need to be cut to cover all the areas of the pan, do not overlap. Using 1 cup of ricotta place 12 dollops around the pan and carefully spread over the warm noodles. Cover the ricotta with 1/3 of the mozzarella covering any of the noodle poking out. Top the cheese with 1.5 cups of sauce and 2 ounces of parmesan. Repeat two times making three layers.
Use the remaining three noodles make a top layer. Spread the remaining pasta sauce on the last noodle layer. Sprinkle the remaining 2 ounces of parmesan and Italian seasoning on the top. Place in oven and cook for 30 minutes or until sauce is bubbling and edges just browned.
If freezing, allow to sit uncovered in the freezer for 30-40 minutes to firm. Remove from the freezer cover with a layer of plastic wrap directly on the firm lasgana to prevnent freezer burn. Cover thr entire aluminum foil. It will keep in the freezer for 4-6 weeks.
Remove from freezer for about 30 minutes and preheat the oven. Cook for approximately 45 minutes or until sauce is bubbling and edges just browned.
Since Peg is eating again I will try this Jackie’s Lasagna and take some to her this week. It sounds easy and Peg does like Lasagna and so do I.
I don’t make large meals for now, but I will freeze the part that we don’t eat.
Thanks Jackie.