Recipe: JJ’s Lazy Lasagna

I love this lasagna recipe so much, I make a double batch so I can freeze one for emergencies! Whether I get home exhausted from traveling or surprise dinner guests stop by, I know I’ve always got something healthy and delicious stashed away.

This recipe gets its name because it eliminates two of the most time-consuming steps in making homemade lasagna: boiling the noodles and making the sauce.

By adding extra seasoning to prepared marinara, you get a flavorful filling with minimal prep. And unlike traditional lasagna, this version includes spinach and mushrooms, so you’ve got more complete nutrition.

I serve mine with a side salad of fresh Romaine, mixed greens, and basil drizzled with a little extra virgin olive oil and red wine vinegar.

I love Butcher Box grass-fed ground beef and Paleo-friendly Cappello’s Lasagna Sheets in this. However, if you prefer a vegan option, see the recipe for a vegetable filling, and opt for egg-free, gluten-free lasagna noodles cooked according to the package directions.

One final tip: this lasagna is even better if you let it sit overnight before reheating and serving. It makes amazing leftovers too – even for breakfast! (Who says breakfast has to be sweet?)

Watch the video below to see me make a pan of Lazy Lasagna, then scroll down for the recipe.

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Lazy Lasagna

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June 9, 2017

This scrumptious dairy-free, gluten-free lasagna recipe is a breeze to make, with readymade marinara and no-boil noodles. Try it vegetarian or with grass-fed beef.

  • Prep: 20 mins
  • Cook: 55 mins


16 oz. grass-fed ground beef

1 tsp organic Italian seasoning herb blend

1/2 tsp sea salt

1 tsp crushed red pepper flakes (or to taste)

2 tbsp avocado oil

2 cups sliced baby bellas or crimini mushrooms

6 oz. organic fresh baby spinach, rinsed and dried

12 oz. gluten-free lasagna noodles (I use Cappello’s fresh noodles)

16 oz. almond ricotta cheese (I love Kite Hill)

36 oz. organic marinara sauce (no sugar added)


1Preheat oven to 350°F.

2For the meat filling, crumble and saute the grass-fed beef over medium heat until brown and cooked through. Drain and set aside.

3In a saute pan, cook the sliced mushrooms in the avocado oil over medium heat until tender and glistening.

4Add the cooked beef back to the pan with the mushrooms, along with the Italian seasoning, sea salt, crushed red pepper, and 24 ounces of the marinara. Stir well to combine.

5To assemble the lasagna, spread 6 ounces of marinara across the bottom of a 9”x13” pan. Layer 3 lasagna sheet noodles across lengthwise. (They will overlap.) Layer on half of the meat filling, 6 ounces of the almond ricotta cheese dropped in small bits, and 3 ounces of the spinach. Repeat with 3 more noodle sheets, the remaining half of the meat filling, 6 more ounces of ricotta, and the remaining spinach. Top with a final layer of noodles, 6 ounces of marinara, and the remaining almond ricotta cheese.

6Tent with aluminum foil and bake for 25 minutes. Remove the foil and bake 5 minutes more, then serve. (Note: this cook time applies to fresh pasta. If you're using dry no-cook noodles, you will need to cook your lasagna longer. Please consult the package for the recommended cook time for your noodles.)

7For vegetarian lasagna, replace the ground beef with one chopped onion and 2 chopped red bell peppers. Saute veggies along with mushrooms until tender and assemble as directed above.


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