Mom’s lazy lasagna recipe is saucy with ground beef and Velveeta. It tastes like childhood in the best kind of way. You are going to love this simplified dinner.
We grew up eating my Maw-Maw’s Velveeta lasagna recipe. It is layered like a traditional lasagna but isn’t quite a traditional Italian recipe.
It definitely is a Midwestern-Italian fusion recipe that is comforting in the best kind of way. So, when Pam commented on that recipe that her mom used to make something similar that she called lazy lasagna, I knew I had to make it.
It uses wide egg noodles instead of lasagna. That makes layering it all in the pan that much easier.
Instead of trying to get the noodles just perfect with a bit of overlap, you just dump them in and spread them out. It cuts the prep time considerably but you still get the flavor you love.
Like most baked pasta recipes, the leftovers keep and reheat well. If anything, they might be better on day two.
So go ahead and make a pan to see for yourself. This may just be your new favorite way to make lasagna!
Carlee’s Tips and Tricks
I used two jars of sauce because we like a saucy lasagna. You could easily get away with one if you prefer.
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I like using ground beef in this recipe. Again, it reminds me of the lasagna I grew up with. You can definitely use Italian sausage if you prefer.
Bowtie pasta is a good substitute for the egg noodles. Both work great and give you great coverage without too much clumping.
Pam said she loved it most when her mom overbaked it a bit and the Velveeta got extra browned on top. Go ahead and give that a try.
Like a lot of baked pasta recipes, this freezes well. You can assemble it ahead of time and freeze it.
When you are ready to make it, defrost the casserole in the fridge overnight before baking it. You can always prep two now and freeze one for later.
That’s it. This is simple comfort food at its finest.
Mom’s Lazy Lasagna With Velveeta
Ingredients
- 12 ounces wide egg noodles
- 1 pound ground beef
- 2 24 oz jars marinara or your favorite pasta sauce
- ½ teaspoon garlic powder
- 2 pounds Velveeta sliced
Instructions
- Preheat your oven to 350℉ and grease a 9×13-inch casserole dish.
- Cook 12 ounces wide egg noodles to al dente following the package directions.
- While the water is coming to a boil, start browning 1 pound ground beef in a large skillet. Drain any excess grease.
- Add 2 24 oz jars marinara and ½ teaspoon garlic powder to the pan with the ground beef. Simmer for 5-10 minutes.
- Layer ½ of the pasta, ½ of the meat sauce, and ½ of the cheese slices in the prepared pan. Repeat with the remaining pasta, sauce, and cheese.
- Bake uncovered for 25-30 minutes or until the sauce is bubbly and the cheese is done to your liking.
- Allow to rest at room temperature for 10-15 minutes before serving.
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So do I use regular lasagna noodles when I have never seen any egg noodles in North Carolina that wide.
Just any egg noodles should do. The wide egg noodles are usually in a bag. A brand name would be “no yolks” but there are usually store brands as well.