Stovetop Instructions

Making this recipe in a pot on the stove is my favorite way to cook Lazy Lasagna. It’s the easiest and creates the least mess since everything is done in one pot.

• In a large pot or Dutch oven, heat a little oil over medium heat. Add the ground beef and Italian sausage, cooking until the meat is browned and breaking it up into smaller pieces as it cooks. Once the meat is browned, add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
• Next, stir in the tomato paste, basil, pepper, and dried parsley. Cook for about 2 minutes to let the tomato paste thicken and the spices bloom. Pour in the water and bring the mixture to a boil. Add the broken lasagna noodles to the pot, stirring well to ensure the noodles are evenly submerged in the liquid.
• Reduce the heat to low, cover the pot, and let the mixture simmer for about 15-20 minutes, or until the noodles are tender, stirring occasionally to prevent sticking. Once the noodles are fully cooked, stir in the shredded mozzarella and cottage cheese, mixing well until the cheese is fully melted and the sauce becomes creamy and cheesy.
• Finally, remove the pot from the heat and garnish with freshly chopped parsley. Serve hot, and enjoy your Lazy Lasagna!

Slow Cooker Instructions:

After browning the ground beef, Italian sausage, onion, and garlic in a skillet, transfer the mixture to the slow cooker. Add the tomato paste, water, basil, pepper, and dried parsley. Stir in the broken lasagna noodles. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the noodles are tender. About 30 minutes before serving, stir in the shredded mozzarella and cottage cheese. Let it cook for an additional 30 minutes, then garnish with fresh parsley before serving.

Instant Pot/Pressure Cooker Instructions:

Using the sauté function on your Instant Pot, brown the ground beef, Italian sausage, onion, and garlic until the meat is cooked through. Turn off the sauté function and add the tomato paste, water, basil, pepper, dried parsley, and broken lasagna noodles. Stir well, then close the lid and set the Instant Pot to manual high pressure for 6 minutes. Once the cooking time is up, allow a natural pressure release for 5 minutes, then perform a quick release. Stir in the shredded mozzarella and cottage cheese until fully melted, then serve with fresh parsley.

Oven Instructions:

Preheat your oven to 375°F (190°C). In a large skillet, brown the ground beef, Italian sausage, onion, and garlic. Stir in the tomato paste, basil, pepper, and dried parsley. Add the broken lasagna noodles and water, mixing well. Transfer the mixture to a large oven-safe dish. Cover with foil and bake for 45 minutes, or until the noodles are tender. Remove from the oven, stir in the shredded mozzarella and cottage cheese, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly. Garnish with fresh parsley and serve.