Want lasagna but too lazy to make it? You’ve come to the right place. This recipe is just for you!
Much like soup, I will crave pasta in all seasons. It could be 100 degrees out on a balmy July day and I will voraciously be craving pasta. Not like a cold pasta salad. I want a bowl piled high with the most perfect al dente bucatini with heaps of hearty bolognese on top.
But craving bolognese during an inferno is not the same as wanting to cook it. And thus, this is how Lazy Girl Lasagna was born.
When I was grocery shopping for what I hoped this recipe would be, I found these pasta noodles which I thought would be perfect for a spin on lasagana but you could also use penne or rigatoni noodles.
This dish is both creamy and bright and cheesy and satisfying. It will make your whole house smell so amazing and it’s perfect for a hot (or cold) day.
Lazy Girl Lasagna
Serves 5-6
Ingredients
1 lb favorite pasta (I use Mafalde Corte Pasta for its lasagna shape, but rigatoni also works great!)
4 Tbsp butter
1/2 yellow onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
3 tsp kosher salt
1 cup cherry tomatoes, sliced
For the Cheese Mixture:
8 oz ricotta
8 oz creme fraiche
2 tsp kosher salt
1/2 cup parmesan cheese
Optional for Topping:
extra parmesan for topping
fresh basil, cracked black pepper
Instructions
Boil Pasta
Bring a large pot of water to a boil. Season generously with salt.
Make the Tomato Butter Sauce
In a large skillet or saucepan, melt the butter over medium heat with the olive oil.
Add chopped onion and 1 tsp salt, cooking until softened (about 5 minutes).
Stir in garlic, and cook until fragrant (about 1 minute).
Add cherry tomatoes and remaining salt, simmer until tomatoes are broken down and saucy about 8-10 minutes.
While the tomato butter sauce cooks, boil pasta according to package instructions until just al dente (I cook 1-2 minutes less than the package says because this will also be baked, and I do not want the pasta to get too soft!!). Drain.
Make the Cheese Mixture
In a bowl, mix the ricotta, crème fraîche, Parmesan cheese, and salt until well combined.
Assemble & Bake
Toss the drained pasta with the tomato butter sauce.
Transfer to a greased baking dish. Dollop or spread the cheese mixture evenly over the top.
Sprinkle with extra parmesan and bake at 400°F for 20–25 minutes, until bubbly and golden at the edges.
Finish & Serve
Let it rest for 5 minutes. Top with fresh basil and freshly cracked black pepper. Enjoy!
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