I love making lasagna, but it can be quite laborious, and when I do make it, my poor family ends up eating it all week. So, I created a weekday version—with no-boil noodles and minimal ingredients—that comes together in minutes. This delicious lasagna makes great leftovers, too.
Prep Time:
10 minutes
Cook Time:
45 minutes
Serves:
6
Nonstick cooking spray
2 tablespoons olive oil
1 pound ground venison
Kosher salt
Freshly ground black pepper
1 tablespoon Italian seasoning
1 cup ricotta cheese
1 large egg
2 cups store-bought marinara sauce
1 (9-ounce) box oven-ready lasagna noodles
1 cup shredded low-moisture mozzarella cheese
½ cup shredded Parmesan cheese
1.
Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
2.
Heat the oil in a medium skillet over medium-high heat until hot. Add the venison and salt and pepper to taste, and stir with a wooden spoon to break the meat into small crumbles. Cook until the meat is no longer pink, about 5 minutes. Stir in the Italian seasoning, then remove the skillet from the heat.
3.
In a medium bowl, stir together the ricotta and egg until smooth.
4.
Spread about 2 tablespoons of the marinara on the bottom of the prepared pan. Break the lasagna noodles so you create one layer of lasagna noodles covering the bottom. Layer ¼ to ½ cup of the meat mixture over the noodles. Drizzle the top of the meat with some of the marinara. Dollop about ¼ cup of the ricotta mixture evenly over the marinara, sprinkle with a bit of the mozzarella, and then arrange another layer of the noodles on top. Repeat this layering until you reach the top of the pan. When the pan is filled, sprinkle the top with the Parmesan.
5.
Bake for 45 minutes. Let the lasagna rest for 5 minutes before serving.