Recipe: JJ’s Lazy Lasagna

I made a dairy-free, gluten-free lasagna with no-boil noodles and ready marinara that even skeptics beg for seconds.

I love this lasagna because it tastes like indulgence without the guilt. I’m obsessed with how the dairy free ricotta keeps it creamy and honest, the tang of the marinara sauce cutting through with bright tomato punch.

It feeds my lazy tendencies and still impresses company. I make it when I want something serious but not complicated.

And the layers soak up flavor so every forkful feels layered and saucy. No fuss, just real texture and bold tomato notes.

Pure dinner satisfaction. Bring me a plate and watch me disappear into blissful silence.

I never share my last piece, ever.

Ingredients

• Basically the base, holds everything together in neat layers.
• It’s saucy and tangy, the flavor glue for the bake.
• Creamy and mild, gives that ricotta feel without dairy.
• Melts and stretches a bit, adds gooey comfort on top.
• Adds real protein and meaty comfort if you want heartiness.
• Fresh green punch, sneaks vitamins into each bite.
• Sweetness and bite when it softens, classic support role.
• It’s a low-key punch, makes the sauce actually sing.
• Basically the binder that keeps the cheesy mix together.
• Helps brown things and slicks the pan with richness.
• Pulls out all the flavors you actually want to taste.
• Gives a little peppery kick, wakes up bland spots.
• Herby, Italian classic that reminds you of pizza night.
• Sweet herbiness, smells like summer and fresh gardens.
• Cheesy, nutty boost without dairy, totally optional but nice.
• Bright green finish, it makes the dish look cared for.

Ingredient Quantities

• 12 oz no boil gluten free lasagna noodles (about 9 to 12 noodles)
• 24 oz jar marinara sauce
• 15 oz container dairy free ricotta (almond or cashew based)
• 8 oz shredded dairy free mozzarella
• 1 lb grass fed ground beef optional
• 2 cups fresh spinach packed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg or 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) to bind
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp nutritional yeast for extra cheesy flavor optional
• 1/4 cup fresh parsley chopped optional

How to Make this

1. Preheat oven to 375 F and grease a 9×13 inch baking dish with a bit of olive oil.

2. If using beef, heat 1 tbsp olive oil in a skillet over medium-high heat, add the chopped onion and cook till soft, about 4 minutes, then add the garlic and cook 30 seconds. Add 1 lb ground beef, 1 tsp salt, 1/2 tsp pepper, 1 tsp oregano and 1 tsp basil and brown till cooked through. Drain excess fat and set aside with 1/2 cup of the marinara mixed in so it stays saucy.

3. In the same pan, add the packed spinach and wilt it quickly, about 1-2 minutes, then chop or roughly tear it and set aside to cool a bit.

4. In a bowl stir together the 15 oz dairy free ricotta, 1 large egg or flax egg, 2 tbsp nutritional yeast if using, 1/4 cup chopped parsley if using, a pinch of salt and pepper until combined. Fold in the cooled spinach gently.

5. Pour about 1/3 of the 24 oz jar marinara into the bottom of your prepared baking dish to create a wet base so the no-boil noodles will cook properly.

6. Layer: place a single layer of no boil gluten free lasagna noodles to cover the sauce (snap or overlap to fit), spread about 1/3 of the ricotta-spinach mixture over the noodles, spoon on some of the cooked beef (or more marinara if going vegetarian), then sprinkle a thin layer of shredded dairy free mozzarella. Repeat two more times or until ingredients are used, finishing with noodles topped with remaining marinara and the rest of the dairy free mozzarella.

7. Cover the dish tightly with foil (spray underside with a little oil so cheese wont stick) and bake at 375 F for 40-45 minutes.

8. Remove foil and bake an additional 8-12 minutes until the top is bubbly and the cheese looks melty and slightly browned in spots.

9. Let the lasagna rest for 10-15 minutes before slicing so it sets up and holds together better.

10. Slice, garnish with extra chopped parsley if you like, and serve. Leftovers reheat well in the oven or microwave.

Equipment Needed

1. 9×13 inch baking dish
2. Large skillet or frying pan
3. Mixing bowls (one medium, one large)
4. Wooden spoon or spatula for stirring
5. Chef knife and cutting board
6. Measuring cups and spoons
7. Colander or slotted spoon for draining
8. Aluminum foil and oven mitts
9. Small bowl and whisk or fork (for egg or flax egg)

FAQ

Recipe: JJ’s Lazy Lasagna Substitutions and Variations

• 12 oz no boil gluten free lasagna noodles: swap for 9 to 12 regular no boil lasagna noodles if gluten isn’t an issue, or use 12 lasagna sheets made from brown rice for similar texture. If you only have dried regular noodles, boil them 2 minutes less than package says so they don’t get mushy.
• 15 oz dairy free ricotta: use 15 oz cottage cheese blended smooth for a closer dairy version, or try 15 oz tofu ricotta (silken tofu + lemon, salt, a pinch of garlic powder) for a protein boost and similar creaminess.
• 1 lb grass fed ground beef optional: sub with 1 lb ground turkey or chicken for a leaner lasagna, or use 1 lb cooked lentils for a vegetarian swap that holds up well and soaks up sauce.
• 1 large egg or 1 flax egg to bind: replace with 1/4 cup plain Greek yogurt for richness and binding, or use 2 tbsp cornstarch mixed with 2 tbsp water if you need a neutral binder and are keeping it vegan.

Pro Tips

1) Let the lasagna rest at least 10 minutes before cutting. I know you want to dive in, but if you slice it too soon it will fall apart and look sad. Waiting makes slices clean and the layers set.

2) If your dairy free ricotta is watery, drain it in a fine mesh for 10 minutes or stir in a tablespoon of cornstarch or tapioca. It firms up the filling so it is not runny, especially with no boil noodles.

3) Spread only a thin, even layer of sauce under the bottom noodles and between layers. Too much sauce turns the casserole soupy, too little makes the noodles dry. If you used beef, mix a little sauce into the cooked meat so it stays juicy.

4) For better browning and melt on top, remove foil for the last 10 minutes and switch to broil for 1 to 2 minutes, keep a close eye on it though or the dairy free cheese can burn fast.

Recipe: JJ's Lazy Lasagna

Recipe by Francis Mead

0.0 from 0 votes

I made a dairy-free, gluten-free lasagna with no-boil noodles and ready marinara that even skeptics beg for seconds.

Pin

Servings

6

servings

Calories

719

kcal

Equipment: 1. 9×13 inch baking dish
2. Large skillet or frying pan
3. Mixing bowls (one medium, one large)
4. Wooden spoon or spatula for stirring
5. Chef knife and cutting board
6. Measuring cups and spoons
7. Colander or slotted spoon for draining
8. Aluminum foil and oven mitts
9. Small bowl and whisk or fork (for egg or flax egg)

Ingredients

• 12 oz no boil gluten free lasagna noodles (about 9 to 12 noodles)

• 24 oz jar marinara sauce

• 15 oz container dairy free ricotta (almond or cashew based)

• 8 oz shredded dairy free mozzarella

• 1 lb grass fed ground beef optional

• 2 cups fresh spinach packed

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 large egg or 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) to bind

• 1 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp dried oregano

• 1 tsp dried basil

• 2 tbsp nutritional yeast for extra cheesy flavor optional

• 1/4 cup fresh parsley chopped optional

Directions

• Preheat oven to 375 F and grease a 9×13 inch baking dish with a bit of olive oil.
• If using beef, heat 1 tbsp olive oil in a skillet over medium-high heat, add the chopped onion and cook till soft, about 4 minutes, then add the garlic and cook 30 seconds. Add 1 lb ground beef, 1 tsp salt, 1/2 tsp pepper, 1 tsp oregano and 1 tsp basil and brown till cooked through. Drain excess fat and set aside with 1/2 cup of the marinara mixed in so it stays saucy.
• In the same pan, add the packed spinach and wilt it quickly, about 1-2 minutes, then chop or roughly tear it and set aside to cool a bit.
• In a bowl stir together the 15 oz dairy free ricotta, 1 large egg or flax egg, 2 tbsp nutritional yeast if using, 1/4 cup chopped parsley if using, a pinch of salt and pepper until combined. Fold in the cooled spinach gently.
• Pour about 1/3 of the 24 oz jar marinara into the bottom of your prepared baking dish to create a wet base so the no-boil noodles will cook properly.
• Layer: place a single layer of no boil gluten free lasagna noodles to cover the sauce (snap or overlap to fit), spread about 1/3 of the ricotta-spinach mixture over the noodles, spoon on some of the cooked beef (or more marinara if going vegetarian), then sprinkle a thin layer of shredded dairy free mozzarella. Repeat two more times or until ingredients are used, finishing with noodles topped with remaining marinara and the rest of the dairy free mozzarella.
• Cover the dish tightly with foil (spray underside with a little oil so cheese wont stick) and bake at 375 F for 40-45 minutes.
• Remove foil and bake an additional 8-12 minutes until the top is bubbly and the cheese looks melty and slightly browned in spots.
• Let the lasagna rest for 10-15 minutes before slicing so it sets up and holds together better.
• Slice, garnish with extra chopped parsley if you like, and serve. Leftovers reheat well in the oven or microwave.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 393g
• Total number of serves: 6
• Calories: 719kcal
• Fat: 39.2g
• Saturated Fat: 14.8g
• Trans Fat: 0.08g
• Polyunsaturated: 9.3g
• Monounsaturated: 15g
• Cholesterol: 99mg
• Sodium: 977mg
• Potassium: 707mg
• Carbohydrates: 72g
• Fiber: 7.8g
• Sugar: 9.5g
• Protein: 39g
• Vitamin A: 1667IU
• Vitamin C: 14mg
• Calcium: 285mg
• Iron: 3.7mg