One-Pot Lazy Lasagna

Sometimes you got the craving for lasagna but don't want to spend a bunch of time and effort with it. For that, there's this.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 lb. ground beef
• 1 tsp. kosher salt
• 6 garlic cloves, finely chopped
• 1/2 cup coarsely chopped fresh basil
• 5 cups store-bought marinara sauce
• 2 Tbsp. unsalted butter
• 12 oz. no-boil lasagna noodles, broken into 2" to 3" pieces
• 3 cups pre-shredded mozzarella, divided
• 3/4 cup finely grated Parmesan, divided
• 15 oz. whole-milk ricotta

Instructions

1. Arrange a rack in center of oven; preheat to 375°. In a large, high-sided skillet over medium-high heat, heat oil. Cook beef, breaking apart with a wooden spoon, until browned, 7 to 9 minutes; season with 1 tsp. salt. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add basil and stir until combined. Pour in sauce; be careful of splatter. Stir in butter until melted; season with salt, if needed.
2. Bring sauce to a simmer. Add pasta, 1 cup mozzarella, and 1/4 cup Parmesan and cook, stirring, until sauce is smooth, about 2 minutes. Remove from heat.
3. In a small bowl, combine ricotta and remaining 1/2 cup Parmesan. Dollop half of ricotta mixture over pasta and gently stir; you don’t want to mix in too much, just gently fold pasta and sauce over the dollops. Dollop remaining ricotta over. Sprinkle with remaining 2 cups mozzarella.
4. Bake lasagna until edges are bubbly on top and golden brown spots appear on top, 30 to 35 minutes.