Lazy Lasagna Casserole

Introduction

This Lazy Lasagna Casserole gives you all the rich, cheesy, comforting flavors of classic lasagna without the fuss of layering noodles. By using short pasta and mixing everything right in the baking dish, you get a hearty, family-friendly meal in about half the time. It’s the perfect solution for when a lasagna craving hits but you don’t have hours to spend in the kitchen.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6

Ingredients

• 10 ounces campanelle ((or another short pasta like penne, ziti, or medium shells))
• 1 pound lean ground beef
• ½ cup diced onion
• 1 teaspoon minced garlic (divided)
• 1 teaspoon Italian Seasoning
• ½ teaspoon salt
• ½ teaspoon pepper (divided)
• 25 ounces marinara sauce ((such as Mezzetta’s Marinara))
• ¼ cup water
• 1 cup part-skim ricotta cheese
• 1 egg
• 3 cups shredded part-skim mozzarella cheese (divided)
• ½ cup grated Parmesan cheese (divided)
• 1 teaspoon dried parsley flakes (or 1 tablespoon fresh)
• fresh basil (optional for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
2. Cook the pasta according to package directions for *al dente*. Drain and set aside.
3. While the pasta cooks, in a large skillet over medium-high heat, brown the ground beef with the diced onion until the beef is no longer pink and the onion is soft, about 5-7 minutes. Drain any excess fat.
4. Add ½ teaspoon of the minced garlic, Italian seasoning, salt, and ¼ teaspoon of the pepper to the skillet. Stir in the marinara sauce and ¼ cup water. Bring to a simmer, then remove from heat.
5. In a medium bowl, combine the ricotta cheese, egg, remaining ½ teaspoon minced garlic, remaining ¼ teaspoon pepper, 1 cup of the shredded mozzarella, ¼ cup of the grated Parmesan, and the dried parsley flakes. Mix until smooth and well combined.
6. Add the drained cooked pasta to the prepared baking dish. Pour the meat sauce over the pasta and gently stir to coat everything evenly.
7. Drop spoonfuls of the ricotta cheese mixture evenly over the saucy pasta. Use the back of a spoon to gently spread and swirl it slightly into the top layer.
8. Sprinkle the remaining 2 cups of mozzarella and ¼ cup of Parmesan cheese over the entire casserole.
9. Bake, uncovered, for 30-35 minutes, or until the cheese is melted, bubbly, and lightly browned on top.
10. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh basil if desired.

Variations

• Mix-In Veggies: Stir in a couple handfuls of fresh baby spinach or sliced mushrooms into the meat sauce just before combining with the pasta.
• Crunchy Top: For extra texture, mix ½ cup of Italian-style breadcrumbs with a tablespoon of melted butter and sprinkle it over the cheese before baking.
• Spicy Kick: Add a pinch of red pepper flakes to the meat sauce while it simmers for a bit of heat.
• No-Boil Prep: You can assemble the casserole with *uncooked* pasta, but be sure to increase the water to 1 cup and tightly cover the dish with foil for the first 25 minutes of baking to ensure the pasta cooks through.

Tips for Success

• Don’t overcook the pasta in the initial boil, as it will continue to cook and absorb sauce in the oven. *Al dente* is key.
• Letting the casserole rest after baking allows the sauce to set slightly, making it much easier to scoop and serve neat portions.
• For even more flavor, brown the ground beef well to develop a nice fond (the browned bits) in the pan before adding the sauce.
• If your ricotta mixture feels very thick, you can loosen it with a tablespoon of milk to make it easier to dollop and swirl.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave single portions until hot, or cover the baking dish with foil and reheat in a 350°F oven for 20-25 minutes until warmed through. Add a splash of water or extra sauce if the pasta seems dry.

FAQ

Can I use a different type of pasta?

Yes, any short pasta with ridges or holes to hold the sauce well will work. Penne, ziti, rotini, or medium shells are excellent substitutes.

What can I substitute for the egg in the ricotta mixture?

You can omit the egg, though it helps bind the mixture. For a similar binding effect without the egg, mix in 2 tablespoons of shredded mozzarella or a tablespoon of grated Parmesan.

Can I make this ahead of time?

Absolutely. Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the baking time if baking straight from the fridge.

Can I freeze this casserole?

Yes. Assemble, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Is it necessary to add the water to the sauce?

Yes, the small amount of water helps create steam in the oven and prevents the sauce from becoming too thick and dry as it bakes, ensuring the pasta stays tender.

Can I use cottage cheese instead of ricotta?

Yes, small-curd cottage cheese is a common substitute. For a smoother texture, you can blend it briefly in a food processor or blender first.