Lazy Lasagna Casserole

Introduction

Imagine all the cozy, cheesy goodness of a classic lasagna, but made in a fraction of the time with zero fussy layering. This Lazy Lasagna Casserole delivers that beloved flavor by combining hearty pasta, savory meat sauce, and three creamy cheeses into one irresistible baked dish. You get a comforting weeknight dinner that everyone will love with minimal effort.

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 campanelle pasta according to package directions until al dente. Drain and set aside.
3. While the pasta cooks, brown the ground beef in a large skillet or Dutch oven over medium-high heat. Add the diced onion, half of the minced garlic (½ tsp), Italian seasoning, salt, and ¼ teaspoon of the pepper. Cook until the beef is no longer pink and the onions are soft, about 5-7 minutes. Drain any excess grease.
4. To the skillet with the beef, add the marinara sauce and ¼ cup water. Stir to combine and let it simmer for 5 minutes.
5. In a medium bowl, mix the ricotta cheese, egg, the remaining ½ teaspoon minced garlic, the remaining ¼ teaspoon pepper, 1 cup of the mozzarella cheese, ¼ cup of the Parmesan cheese, and the dried parsley flakes until well combined.
6. Add the drained cooked pasta to the skillet with the meat sauce. Stir until the pasta is evenly coated. Pour this entire mixture into the prepared baking dish.
7. Dollop the ricotta cheese mixture evenly over the top of the pasta. Use a spoon to gently spread it into an even layer.
8. Sprinkle the remaining 2 cups of mozzarella cheese and the remaining ¼ cup of Parmesan cheese over the top.
9. Bake, uncovered, for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
10. Let the casserole stand for 5-10 minutes before serving. Garnish with fresh basil if desired.

Variations

• Extra Veggie Boost: Sauté some sliced mushrooms or finely chopped spinach with the ground beef and onions.
• Spice It Up: Add a pinch of red pepper flakes to the meat sauce while it simmers.
• Crispy Topping: For a textured top, mix a ¼ cup of Italian-seasoned breadcrumbs with the final layer of cheese before baking.
• Skillet Finish: Assemble the entire casserole in your oven-safe skillet and bake it directly in there to save on dishes.

Tips for Success

• Don’t overcook your pasta. Cook it just to al dente, as it will continue to soften while baking in the sauce.
• Letting the casserole rest for 5-10 minutes after baking allows the layers to set, making it much easier to slice and serve neatly.
• For a richer flavor, use a high-quality marinara sauce from a jar, or substitute with your favorite homemade sauce.
• If using fresh parsley instead of dried, stir it into the ricotta mixture just before adding.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven until warmed through, about 15-20 minutes.

FAQ

Can I make this ahead of time?

Yes! Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the bake time if starting from cold.

Can I freeze it?

Absolutely. Assemble and bake as directed, let it cool completely, then wrap tightly or store in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.

Can I use a different type of meat?

Yes, ground Italian sausage, turkey, or chicken would work beautifully in this recipe.

Do I have to use an egg in the ricotta mixture?

The egg helps bind the ricotta so it doesn’t become runny, but you can omit it if needed. The texture will just be a bit softer.

What can I use instead of campanelle pasta?

Any short pasta with good “nooks” for holding sauce works well, such as penne, ziti, rigatoni, or medium shells—exactly as suggested in the ingredients.

My casserole seems dry. What happened?

Make sure you added the ¼ cup water to the sauce, and that you didn’t overbake it. If using a very thick marinara, you may need an extra tablespoon or two of water.