Lazy No-Bake Lasagna Recipe

Farfalle, sausage, cheese and basil in marinara sauce on plate

John Russo/William Morrow Group/Harper Collins

My friend Rachael Ray has inspired me in countless ways, not least of which is trying to get dinner ready in 30 minutes, and this is one of those dishes. Frankly, sometimes you just don’t have the hours it takes to make lasagna. This is quick and easy, and you get all the flavors of lasagna in one pan. — Valerie Bertinelli

Prep time: 10 minutes

Cook time: 30 minutes

Serves 4

Ingredients

1 tablespoon extra virgin olive oil
1 pound bulk mild Italian sausage
2 cups marinara sauce
12 ounces farfalle or mafaldine corte
8 ounces mini mozzarella balls
¾ cup ricotta
¼ cup freshly grated Parmesan (about 1 ounce)
Torn basil leaves, for garnish

Directions

Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until browned, about 6 minutes. Add the marinara and 3½ cups of water to the pot with the sausage and bring the mixture to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.

Excerpted from the book Indulge: Delicious and Decadent Dishes to Enjoy and Share by Valerie Bertinelli. Copyright © 2024 by Tuxedo Ltd. Photography © 2024 by John Russo. From Harvest, an imprint of HarperCollins Publishers. Reprinted by permission.