Mom’s Lazy Lasagna

Mom’s Lazy Lasagna featuring mini lasagna noodles tossed in a simple, sour cream pesto sauce, then layered with a quick and easy meat sauce and mozzarella cheese. This recipe has an option for bake or no-bake, so even if you’re tight on time, you can still have something comforting and delicious to serve your family.
What You’ll Love About Mom’s Lazy Lasagna:
- Less prep time
- Italian comfort food
- Make ahead for a busy night
- Easy to customize
- Kids love this meal
- Can be made gluten-free
Years ago my mom gifted me and my brothers a handmade cookbook for Christmas containing several recipes she made while we were growing up. It was so thoughtful and I can’t tell you how many times I revisit each recipe.
Mom’s Lazy Lasagna was a popular meal we had often when we were kids. Everyone enjoyed it so much! I wasn’t aware then, but I now know why it was so popular with my mom. Lazy lasagna was a life saver with 4 kids and a busy household.
This lasagna recipe is seriously the laziest meal you might ever make, and even if you’re not managing a larger family, this recipe is still helpful when you want something simple and fast.
Why is it called Lazy Lasagna?
- This lazy lasagna recipe takes all the flavors of traditional lasagna and simplifies it with a no-fuss preparation.
- We use mini lasagna noodles called, mafalda pasta, or you could use egg noodles to make assembling super easy. The meat sauce is just a few ingredients you probably have in your pantry, and of course lots of cheese.
- This recipe also offers an option to bake in the oven or no-bake in the microwave, so you get to choose depending on how much time you have.
More lazy lasagna inspired recipes include my Skillet Beef and Cheese Lasagna, and Lasagna Soup.
Simple Ingredients:

- Noodles- Use mini lasagna noodles, also called mafalda pasta, extra wide egg noodles.
- Sour cream- Sour cream offers creaminess to the noodles.
- Pesto– Provides another layer of flavor.
- Beef– I like using a leaner ground beef.
- Onions– Infuse flavor in the beef while it cooks.
- Pasta sauce– Use your favorite prepared pasta sauce.
- Cheese– I use mozzarella cheese for a more traditional lasagna experience.
- Seasonings– Salt and pepper.
Substitutions and Add-Ins:
- Noodles– For this recipe you’ll want to use a softer, more pliable type pasta such as egg noodles or small lasagna noodles. You can also use your favorite medium shape Gluten-Free pasta.
- Meat- Use ground turkey or ground Italian sausage in place of beef.
- Sour cream– You can also swap out the sour cream for cottage cheese or full-fat plain Greek yogurt.
- Pasta sauce– Use a homemade sauce or your favorite jarred pasta sauce from the grocery store.
- Cheese– Other cheese that works well would be an Italian cheese blend, Monterey Jack, Colby Jack, or parmesan cheese.
- Veggies– Add additions veggies like spinach, bell peppers, zucchini, or mushrooms. Make sure to cook the veggies first before incorporating into the meat sauce.
How To Make Mom’s Lazy Lasagna:
See full instructions in recipe card below
Step One. Cook your pasta in a large pot according to the manufactures instructions for al dente. Drain and lightly rinse. Set aside until ready to use.
Step Two. While pasta is cooking heat a large skillet and cook ground beef and onions. Stir in pasta sauce and cook a few more minutes until heated through.


Step Three. To the cooked and drained pasta combine salt and pepper, sour cream, and pesto until creamy.


Step Four. Layer lasagna in a baking dish by adding half of the noodles, then top with half of the meat sauce, and finally half of the cheese. Repeat the layers one more time ending with the cheese.



Step Five. Heat two different ways. In the oven covered with foil at 350℉ for 25-minutes, or place in the microwave with a safe cover and cook on high for 10-12 minutes or until hot and bubbly. Garnish with fresh or dried parsley if you’re feeling extra and enjoy!

Tips:
- đź’ˇUse no-boil egg noodles. For an even faster and lazier lasagna, use no-boil egg noodles. You’ll just want to make sure and bake the casserole slightly longer so the noodles have a chance to rehydrate.
- đź’ˇDon’t overcook the noodles. If you are going to be boiling the noodles make sure to only cook until al dente so when you add the sour cream sauce, the noodles hold up and don’t break apart.
- đź’ˇMake ahead for easy meals during the week. This recipe can be assemble up to three days in advance which makes for perfect meal prepping for the week.
- đź’ˇBroil the top for extra browning. If you prefer the top to be golden brown, place under the broiler after it bakes for 1-minute. This will create golden spots on the cheese and make it extra yummy.
Common Questions:
Yes! This is a great meal to freeze and save for another day or even freeze leftovers. Make sure to completely cool before covering tightly and placing in the freezer. Freeze for up to 3 months. Thaw before baking.
This will stay fresh in a sealed container in the refrigerator for up to 4 days.
Simple sides to pair with lazy lasagna would be a green salad, steamed broccoli, green beans or corn. If you want to level up the side dish experience you could make this Crunchy Lemon Parmesan Salad, or make this simple English Muffin Garlic Bread.

Other Recipes You Might Enjoy:
- Mexican Lasagna
- Zucchini and Cheese Lasagna Roll Ups
- Italian Ground Beef Sliders with Parmesan Butter
- Slow Cooker Spaghetti Casserole
- Skillet Ravioli with Meat Sauce
- Mom’s Hamburger Soup

Mom’s Lazy Lasagna
Equipment
- 1 large pot
- 1 large skillet
- 1 9Ă—13-inch baking dish
Ingredients
- 1 pound lean ground beef
- 1/2 cup yellow onion, chopped fine
- 12 ounces mini lasagna noodles or extra wide egg noodles
- 2 tbsp prepared pesto
- 1 cup sour cream
- 2 cups mozzarella cheese, shredded
- 24 ounce jar pasta sauce
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- fresh or dried parsley for garnish
Instructions
If baking in the oven preheat to 350℉. Grease a 9×13 baking dish with non stick spray.
- In a large skillet over medium heat add 1 pound ground beef and 1/2 cup onions. Cook and crumble beef until no longer pink. Drain any excess grease. Pour in 24 ounces pasta sauce and cook until just heated through, about 3-4 minutes. Remove from the heat until ready to use.
- Meanwhile, bring a large pot of water to a boil. Add a good pinch of salt and stir in 12 ounces noodles. Boil noodles just until al dente, according to the manufactures instructions. Drain in a colander and immediately place back in the pot.
- To the noodles add 1 cup sour cream, 2 tbsp pesto, 1/2 tsp kosher salt, and 1/2 tsp ground black pepper. Gently stir until the noodles are coated and the mixture is creamy.
- In a casserole dish sprayed with non-stick spray evenly spread out 1/2 of the noodles, then evenly spread 1/2 of the meat sauce, and finally 1/2 of the cheese. Don't mix together. Repeat the layers one more time ending with the remaining cheese.
Microwave Instructions:
- Cover baking dish with a microwave safe cover and cook on high for 10-12 minutes or until hot and bubbly. Garnish with fresh or dried parsley if desired.
Oven Instructions:
- Cover the baking dish tightly with foil and place in preheat oven. Bake for 25-minutes. Remove the foil and bake another 5-7 minutes. If you want the top brown, place under the broiler for 1 minute. Garnish with fresh or dried parsley if desired.
Notes
- Use no-boil egg noodles. For an even faster and lazier lasagna, use no-boil egg noodles. You’ll just want to make sure and bake the casserole slightly longer so the noodles have a chance to rehydrate.
- Don’t overcook the noodles. If you are going to be boiling the noodles make sure to only cook until al dente, that way when you add the sour cream sauce, the noodles hold up and don’t break apart.
- Make ahead for easy meals during the week. This recipe can be assemble up to three days in advance which makes for perfect meal prepping for the week.
- Broil the top for extra browning. If you prefer the top to be golden brown, place under the broiler after it bakes for 1-minute. This will create golden spots on the cheese and make it extra yummy.
- Noodles– For this recipe you’ll want to use a softer more pliable type pasta such as egg noodles or small lasagna noodles. You can also use your favorite medium shape Gluten-Free pasta.
- Meat- Use ground turkey or ground Italian sausage in place of beef.
- Sour cream– You can also swap out the sour cream for cottage cheese or full-fat plain Greek yogurt.
- Pasta sauce– Use a homemade sauce or your favorite jarred pasta sauce from the grocery store.
- Cheese– Other cheese that works well would be an Italian cheese blend, Monterey Jack, Colby Jack, or parmesan cheese.
- Veggies– Add additions veggies like spinach, bell peppers, zucchini, or mushrooms. Make sure to cook the veggies first before incorporating into the meat sauce.
Nutrition

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Made this recipe last night for my nephew and his girlfriend. It was so delicious! Comforting and homey! She had asked for lasagna and he had asked for pasta so it was the perfect combination. I only made a few changes to make it a little more fancy. I used half of a cup of chopped onion and sautéed it in EVOO with salt and pepper until tender then I added a good sprinkling of red pepper flakes, and two minced garlic cloves and continued to cook it for another minute or so. Then ID glazed with a good amount of Merlot, the good stuff when that was almost evaporated I added the meat and followed the recipe from then on. I then added a half of a cup of shredded Parmesan with the mozzarella and that was it. I served it with garlic bread and a side salad and of course the rest of the Merlot❤️ Just a perfect meal!
That sounds wonderful, Megs! The fun part about recipes is making it your own. Loved the additions you added. Thank you for the review!