Lazy Lasagna

Prep Time 15 minutes
Cook Time 2 hours
Course Main Course
Servings 10


  • 1 Packet mushrooms thinly sliced
  • 1 Onion peeled and chopped
  • 2 Tbsp olive oil
  • 1 Cup finely chopped parsley
  • 1 kg ground beef
  • 1/2 Tsp dried thyme
  • 2 Tbsp balsamic vinegar
  • 1 Can tomato paste
  • 1 Can tomato sauce
  • 2 Cups chicken stock
  • 1 Pack Cheese sauce
  • 1 Packet lasagna sheets
  • About 1 1/4 cups shredded parmesan cheese
  • 1/4 teaspoon ground nutmeg


  • In a pan, combine mushrooms, onion, and olive oil. Stir often over medium-high heat until mushrooms are juicy, about 4 minutes, add parsley.
  • Over high heat, crumble meats with a spoon and stir often until well browned, 10 to 15 minutes.
  • Add mushroom mixture, thyme, vinegar, tomato paste, tomato sauce, and stock, stir until boiling. Reduce heat and simmer, stirring often, until most of the liquid has evaporated, about 30 minutes.
  • Spoon the cheese sauce into a shallow casserole and spread evenly over bottom. Arrange 1/4 of the pasta evenly over the sauce to cover as much of the casserole bottom as possible. Spoon 1/3 of the meat sauce over pasta in casserole and spread level.
  • Drizzle meat sauce with about 1/2 cup cheese sauce and sprinkle with about 1/4 cup cheese. Cover cheese with another 1/4 of the pasta and top with another 1/3 of the meat sauce, 1/2 cup cheese sauce, and 1/4 cup cheese.
  • Arrange a third layer of pasta over cheese and cover with remaining meat sauce, 1/2 cup cheese sauce, and 1/4 cup cheese.
  • Cover with the last 1/4 of the pasta and spread remaining cheese sauce over pasta to moisten evenly; sprinkle with remaining cheese and the nutmeg. Cover pan tightly with foil.
  • Bake at 350°C on convection oven until sauce is bubbling vigorously and pasta edges are beginning to brown (lift a corner of foil to check), about 40 minutes.
  • Let stand about 10 minutes; cut into rectangles and serve with a wide spatula.

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