Lazy Day Lasagna

This no-boil lasagna skips the most annoying step in the process. Dry noodles go straight into the baking dish and cook right in the oven. The water poured around the edges creates steam under the foil, hydrating the pasta while everything bakes together.

The cheese layer uses cottage cheese instead of ricotta, mixed with mozzarella, eggs, basil, and parsley. The eggs bind the cheese filling so it sets up firm enough to slice cleanly instead of oozing out the sides.

Covering tightly with foil for the first 45 minutes is not optional. That trapped steam is what cooks the dry noodles through. The last 15 minutes uncovered lets the top brown and any excess moisture evaporate.

Kitchen Tips

• Let the lasagna rest for a full 10 minutes after it comes out of the oven. Cutting in too early means the layers slide apart and the cheese hasn’t set.
• Test the noodles for tenderness before serving. Poke through the top layer with a knife. If there’s resistance, cover and bake another 10 minutes.
• Make sure the foil seal is tight around all edges. Any gaps let steam escape and leave you with crunchy, undercooked noodle edges.

Variations

• Swap cottage cheese for ricotta for a creamier, more traditional filling.
• Use Italian sausage instead of ground beef for a spicier, more herbaceous meat layer.
• Add a layer of sauteed spinach or zucchini between the cheese and meat for hidden vegetables.