Lazy Lasagna for Two — All the Comfort, None of the Fuss

 

 

If you love lasagna but don’t always feel like tackling the whole layered‑from‑scratch production, this Lazy Lasagna for Two is going to be your new weeknight hero. It has all the cozy flavors we crave — tender pasta, rich tomato sauce, creamy cheese — but comes together with a fraction of the time and effort. Perfect for smaller households, busy days, or those moments when you want something comforting without spending hours in the kitchen.

This is lasagna made simple, satisfying, and wonderfully doable… just the way cooking for two should feel.

  

I was watching one of my favorite YouTube channels the other day, The Farmer's Wife (Canada).  I only recently discovered her and I really enjoy her videos.  She reminds me very much of myself when I was younger. She is a real homemaker.

In this particular video she was making some classic casseroles from the 60's.  You know me, I love vintage recipes so I was really glued to this video. I do not think you can go very wrong with the classics.

This Lazy Lasagna recipe really appealed to me. Not only did it use relatively few ingredients, but there were relatively few steps needed to throw it together. In fact I do remember making something very similar to this for my growing family in the 70's. No fuss. No muss. No boiling of noodles, making a special sauce, etc. Relatively economical.

I did not need a full recipe, however. I took the liberty of cutting it down to a size that was just right for my daughter and myself, with a tiny bit leftover. Ideally it would feed three people, but we enjoyed it so much we cut ourselves rather large pieces.

It was so simple to make and incredibly delicious. Rich and cheesy with just the right flavors and textures. I am already thinking of making it again! We enjoyed it with some salad and garlic bread on the side.

 

INGREDIENTS NEEDED TO MAKE LAZY LASAGNA

This isn't rocket science. Purchase the best quality ingredients you can afford and you cannot go wrong.

• oven-ready lasagna noodles
• 1 1/2 cups (336g) cottage cheese
• 6 TBS of grated Parmesan cheese
• 1 1/2 cups (375g) jarred Bolognese sauce (one with meat in it)
• 1/2 cup of water
• 2 cups (450g) grated Mozzarella cheese
• salt and black pepper to taste
• 3 TBS chopped flat leaf parsley

  

NOTES ON INGREDIENTS

I did not give you an actual quantity of lasagna noodles as I don't know the exact size of your dish. You may need to break some noodles to get them to fit and it all depends on whether you put them two next to each other or three next to each other in the dish.

I did use the oven ready dried noodles.  You could use regular noodles but you may want to parboil them first.  The whole point of this being a lazy version is to not have to do that and omit unnecessary steps.

I just used regular full fat cottage cheese. It was a large curd. I was surprised that there was no egg required, but it held together very well.

Grate your own cheeses if you can.

I was surprised that there was no additional meat required for this, but in all truth the Bolognese sauce I used had plenty of meat in it, which is why it was thick. I did add some water to thin it a bit. I used Classico Bolognese Sauce. About 2/3 of a jar.  It was rich and meaty. They also do one with sausage in it that would be good in this.

If you don't have fresh parsley you can use freeze-dried or leave it out altogether. It is basically just for looks.

  

HOW TO MAKE LAZY LASAGNA

This recipe could really not be simpler, quicker or easier to make. Forgive me if I have muddled up the layers in writing it out. What you want basically is two filled layers with noodles and sauce on the top and bottom and cheese to finish off the top.

1. Preheat the oven to 375*F/190*C/ gas mark 4. Butter a small loaf sized dish. (Mine is a Pyrex dish that measures approximately 5 by 8 inches in size. It is also about four inches deep.)
2. Mix the water together with the Bolognese sauce. (This isn't necessary if your sauce is more on the watery side. Mine was quite thick.)
3. Spread a light layer of sauce on the bottom of the dish. Add a layer of noodles and more sauce. Add 1/2 of the cottage cheese spreading it out over the sauce, a third of the Parmesan cheese, 1/3 of the Mozzarella cheese, some Parsley, and some seasoning. Repeat the layers. (What you want is two filled layers and a top and bottom layer of noodles with sauce and cheese to finish off the top.)
4. End with a top layer of noodles, sauce, Parmesan cheese, Mozzarella cheese and the remaining parsley.
5. Cover tightly with some aluminum foil. (Grease the foil first if you don't want the cheese to stick to it.) Bake in the preheated oven for 50 minutes. Uncover and bake for another 5 to 10 minutes until starting to turn golden brown. (If you want you can turn on the grill/broiler to help with this, but do keep an eye on it.)
6. Leave to stand for 15 minutes before slicing and serving. (Standing time means it is much easier to slice and to serve.)

 

 

FREQUENTLY ASKED QUESTIONS

CAN THIS RECIPE BE DOUBLED?

Absolutely. Simply multiply everything by two and use a deep nine-inch square baking dish.

CAN THIS BE ASSEMBLED AHEAD OF TIME?

Yes you can assemble this ahead of time. Simply put together, cover and refrigerate until you are ready to bake as per the recipe. I would take it out of the refrigerator half an hour prior to baking it. It may take slightly longer to cook all the way through due to the coolness of the ingredients. I would not put it together any longer than a few hours prior to wanting to eat it.

CAN I ADD MORE MEAT TO THIS?

Yes. My sauce did have plenty of meat in it, even though it was a jarred sauce, but if you are a person who wants a lot of meat, simply brown 1/2 pound of ground beef or Italian sausage, drain well and add to the sauce.

CAN I USE REGULAR LASAGNA NOODLES IN THIS?

Yes, but you will need to parboil them first so that they cook through when baking the lasagna.

WHAT CAN I SERVE WITH THIS?

A tossed salad goes wonderfully as does some cheesy buttery garlic bread.

 

NOTES ON STORAGE & REHEATING

Refrigerator: Leftover lasagna should be stored in an airtight container in the refrigerator for up to 4 days. 

 Freezer: To freeze the lasagna, let cool and then wrap tightly in plastic wrap followed by foil. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and then reheat in the oven or microwave. 

Reheat: To reheat, place lasagna in a dish, cover with foil, and bake in the oven at 350°F until warmed through. Lasagna can also be reheated in the microwave. Do make sure that the lasagna is thoroughly reheated before consuming.

 

 

A FEW MORE 

MAIN DISH RECIPES FOR TWO

TO ENJOY

Now that I live basically on my own (my daughter is here temporarily) I am cooking more and more recipes sized for two people.  Here are a few others I enjoy that I think you will too!

CLASSIC POT ROAST FOR TWO - Melt‑in‑your‑mouth tender beef, vegetables cooked right in the savory juices, and a rich, deeply flavorful gravy that practically makes itself. Rolled brisket is slow‑braised with carrots, potatoes, and swede in a fragrant blend of beef broth, apple juice, herbs, and onion soup mix — a simple combination that transforms into something wonderfully hearty and homey. The result is a beautifully cooked roast that slices neatly, vegetables infused with flavor, and just enough leftovers for a next‑day hash or sandwich without days of repetition. It’s a small‑batch version of a timeless family favorite. Warm, satisfying, and incredibly easy.

EASY CHICKEN PARM FOR TWO - Everything you want in a comforting Italian‑style supper, but perfectly scaled for a smaller household. Tender chicken breasts are pounded thin, coated in seasoned flour, dipped in egg, and pressed into a Parmesan‑panko mixture before being pan‑fried to golden, irresistible crispness. The chicken rests on a bed of spaghetti tossed with rich marinara sauce. More marinara is spooned over top, followed by a generous snowfall of mozzarella and Parmesan that melts into a bubbly, gooey blanket in the oven. The result is a dish that feels hearty and indulgent without being heavy — crisp chicken, silky pasta, tangy tomato sauce, and melty cheese all coming together in one cozy, satisfying bake.

 

Pin this recipe to your Lasagna, Pasta, or Cooking for Two Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!

Yield: Three servings

Author: Marie Rayner

Lazy Lasagna

Prep time: 10 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 25 M

This is as simple to make as layering a few things in a baking dish. Easy peasy, lemon squeezy and so delicious! Sized for the smaller family.

Ingredients

• oven-ready lasagna noodles
• 1 1/2 cups (336g) cottage cheese
• 6 TBS of grated Parmesan cheese
• 1 1/2 cups (375g) jarred Bolognese sauce (one with meat in it)
• 1/2 cup of water
• 2 cups (450g) grated Mozzarella cheese
• salt and black pepper to taste
• 3 TBS chopped flat leaf parsley

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 4. Butter a small loaf sized dish. Mine is a Pyrex dish that measures approximately 5 by 8 inches in size.
2. Mix the water together with the Bolognese sauce.
3. Spread a light layer of sauce on the bottom of the dish. Add a layer of noodles and more sauce. Add 1/2 of the cottage cheese spreading it out over the sauce, a third of the Parmesan cheese, 1/3 of the Mozzarella cheese, some Parsley, and some seasoning. Repeat the layers.
4. End with a top layer of noodles, sauce, Parmesan cheese, Mozzarella cheese and the remaining parsley.
5. Cover tightly with some aluminum foil. Bake in the preheated oven for 50 minutes. Uncover and bake for another 5 to 10 minutes until starting to turn golden brown.
6. Leave to stand for 15 minutes before slicing and serving.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

 Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.