Easy One Pot 5-Ingredient Deconstructed Lasagna Recipe 

Deconstructed Lasagna

Broken, tender lasagna noodles are layered in bolognese sauce, creamy ricotta, and melty mozzarella for an easy, 5 ingredient dinner Deconstructed Lasagna is ready in 20 minutes!

Hello everyone, it’s me again, back with another easy and delicious recipe! Today, I want to share with you my go-to recipe for a lazy lasagna that will have your taste buds singing and your belly satisfied.

This one pot deconstructed lazy lasagna recipe is the ultimate comfort food meal that requires minimum effort and delivers maximum flavor. So, let’s get started!

The Inspiration Behind the Recipe

As a busy working mom, I am always looking for easy and quick dinner options that are still healthy and satisfying. One day, I was craving a classic lasagna, but I didn’t have the time or energy to make it from scratch. So, I decided to experiment with a deconstructed version of it.

And let me tell you, it was a game-changer! It had all the flavors and textures of a traditional lasagna, but it was ready in a fraction of the time. Since then, it has become a regular in my household, and I’m excited to share it with you.


Let’s start with the ingredients you will need:

  • 1 box whole wheat lasagna noodles (not oven ready)
  • 1 lb. ground turkey meat (can sub ground chicken or beef)
  • 1 jar your favorite marinara sauce (I love Rao’s brand)
  • 1 16-oz. container whole milk ricotta cheese (can sub part skim, but I think it’s watery)
  • ½ cup shredded mozzarella cheese
  • Optional toppings: parmesan cheese, chopped basil, red pepper flakes

Cooking Instructions

  1. Preheat your oven to 425 degrees.
  2. Break the uncooked lasagna noodles into 4-6 pieces each. In a pot of water, add a teaspoon of salt, and then add the broken noodles. Cook according to package directions, which is usually 7-9 minutes.
  3. Meanwhile, in a deep-sided skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and season with salt and pepper. Use a wooden spoon to break up the meat into small pieces and cook until it is no longer pink, which takes about 5 minutes. If you are using beef, drain the fat.
  4. Once the meat is cooked, add the jar of marinara sauce and stir to combine.
  5. Strain the cooked lasagna noodles from the water and add them right into the sauce. Toss everything together carefully.
  6. Add dollops of ricotta cheese on top of the pasta mixture, pushing some of them deeper into the pile. Then, sprinkle shredded mozzarella cheese over the top.
  7. Place the skillet or dutch oven in the oven and bake for 10 minutes or until the cheese is melted and golden brown.
  8. Let the lasagna cool slightly before serving. You can also add some optional toppings like parmesan cheese, chopped basil, or red pepper flakes to enhance the flavors even more.

Why It’s the Best Lazy Lasagna Recipe

Easy and Quick

As the name suggests, this recipe is effortless and takes only a fraction of the time to make compared to a traditional lasagna. Breaking the noodles into smaller pieces helps them cook faster, and using a store-bought sauce eliminates the need to make a homemade one from scratch.

One Pot Meal

    The best part about this recipe is that you only need one pot to make it. No need to boil the noodles separately or make a separate meat sauce. Everything cooks together in one pot, saving you time and effort.


    You can customize this recipe to your liking by using different types of meat, such as lean ground beef or sweet Italian sausage. You can also add in some vegetables like chopped bell peppers or onions to make it even more nutritious. The possibilities are endless!

    Cheesy Goodness

      Let’s be real, the best part of any lasagna is the cheese. And this lazy lasagna is no exception. The combination of creamy ricotta and melty mozzarella cheese is simply irresistible. Plus, you can always add more cheese on top for that extra cheesy goodness.

      Perfect for Any Season

        This recipe is perfect for any time of the year. In the colder months, it’s the ultimate comfort food that will warm you up from the inside out. And in the middle of summer, when you don’t want to turn on the oven, this one-pot lasagna is a great alternative to satisfy your cravings.

          Tips for Success

          Use Regular Lasagna Noodles

          It’s essential to use regular lasagna noodles and not oven-ready ones for this recipe. The oven-ready noodles tend to absorb more liquid, and in this recipe, we want the noodles to cook in the sauce and absorb all the flavors.

          Cook the Noodles Al Dente

          When boiling the noodles, make sure to cook them al dente, which means they should be slightly firm to the bite. This ensures that they don’t get too mushy when they cook in the sauce in the oven.

          Use Good Quality Ingredients

          Since this recipe uses a few simple ingredients, it’s crucial to use high-quality ones for the best flavor. I highly recommend using Rao’s marinara sauce and whole milk ricotta cheese for the creamiest and most delicious result.

            I hope you give this easy one-pot deconstructed lazy lasagna recipe a try and love it as much as my family does. It’s the perfect dish for a busy weeknight or a lazy weekend when you want a delicious and comforting meal without all the hassle. Don’t forget to save this recipe card for future use and share it with your family and friends. Happy cooking!

            Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!

            Deconstructed Lasagna

            Easy One Pot 5 Ingredient Deconstructed Lasagna

            Broken, tender lasagna noodles are layered in bolognese sauce, creamy ricotta and melty mozzarella for an easy, 5 ingredient dinner ready in 20 minutes!
            3.97 from 32 votes
            Prep Time 10 minutes
            Cook Time 10 minutes
            Total Time 20 minutes
            Course Main Course
            Cuisine Italian
            Servings 4 or more


            • 1 box whole wheat lasagna noodles *not oven ready*
            • 1 lb. ground turkey meat can sub ground chicken or beef
            • 1 jar your favorite marinara sauce I love Rao's brand
            • 1 16-oz. container whole milk ricotta cheese can sub part skim but I think it's watery
            • ½ cup shredded mozzarella cheese

            optional toppings

            • parmesan cheese, chopped basil, red pepper flakes


            • Preheat oven to 425 degrees.
            • Break uncooked lasagna into 4-6 pieces each. Bring a pot of water to a boil, add a tsp. of salt, then add broken noodles. Cook according to package, about 7-9 minutes.
            • Meanwhile, in a deep sided skillet or dutch oven, heat 1 tbsp. olive oil then add ground turkey, seasoning with salt and pepper. Break up into small pieces with wooden spoon and cook until no longer pink, about 5 minutes. Drain fat if using beef.
            • Once meat has cooked, add jar of marinara sauce and stir to combine.
            • Strain cooked lasagna noodles from water and add right into sauce. Toss carefully.
            • Add in dollops of ricotta cheese, pushing some deeper into noodle pile. Top with shredded mozzarella cheese and bake for 10 minutes or until melted and golden!
            • Let coo slightly before serving!
            Keyword baked, ground turkey, lasagna, mozzarella, pasta, ricotta
            Tried this recipe?Share with others how it was!

            1 Comment

            1. Skip the jarred sauce, make a quick sauce instead.

              The total time to make quick sauce is 15 minutes, it’ll be ready before the pasta is cooked. This quick sauce is light and bright, and so good, you’ll never buy jarred sauce again.

              2 cloves garlic, sliced.
              2 TBLS olive oil.
              1 28oz can good quality Italian plum tomatoes.

              Heat a pan over medium heat, and when hot add olive oil and garlic. Cook the garlic for 60 seconds. Add the can of tomatoes with their juice. Mash with a potato masher to break up the tomatoes. Let bubble vigorously for 10-12 minutes, then add salt and pepper to taste and serve.

            3.97 from 32 votes (32 ratings without comment)

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