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Lazy Lasagna Casserole Recipe

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4.3 from 12 reviews

This Lazy Lasagna Casserole is a simplified, hearty twist on traditional lasagna that combines cooked pasta, seasoned ground beef, and creamy ricotta layered in a casserole dish and baked to cheesy perfection. Ideal for busy weeknights, it delivers all the comforting flavors of classic lasagna without the fuss of layering noodles and sauce separately.

Ingredients

Pasta

  • 10 ounces campanelle (or another short pasta like penne, ziti, or medium shells)

Meat Sauce

  • 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 (I like Mezzetta's Marinara)
  • ¼ cup water

Cheese Mixture

  • 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)

Garnish

  • Fresh basil (optional for garnish)

Instructions

  1. Cook the pasta: Boil the campanelle pasta until it is just one minute shy of the package instructions, ensuring it will finish cooking in the oven without becoming mushy. Drain well and set aside.
  2. Prepare the meat sauce: In a large deep skillet or Dutch oven over medium heat, cook the lean ground beef, diced onion, and half a teaspoon of minced garlic until the meat is no longer pink. Drain excess grease. Return to heat and add Italian seasoning, salt, and a quarter teaspoon of pepper; cook while stirring for another minute or two. Stir in the marinara sauce and water and let the mixture simmer for a couple of minutes until heated through. Mix in the cooked pasta, then remove from heat and set aside.
  3. Preheat the oven: Set your oven to 350°F (175°C) and coat a 13- x 9-inch baking dish with non-stick cooking spray to prevent sticking.
  4. Make the cheese mixture: In a large mixing bowl, combine ricotta cheese and egg. Stir until smooth. Add half of the shredded mozzarella, the remaining half teaspoon of minced garlic, half of the grated Parmesan cheese, dried parsley flakes, and the remaining quarter teaspoon of pepper. Mix thoroughly.
  5. Assemble the casserole: Spread half of the beef and pasta mixture evenly in the prepared baking dish. Spoon dollops of the ricotta cheese mixture evenly over this layer. Top with the remaining beef and pasta mixture, spreading it gently with the back of a spoon to cover the ricotta layer entirely.
  6. Bake the casserole: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the remaining mozzarella and Parmesan cheese over the top, then bake uncovered for an additional 5 to 10 minutes or until the casserole is bubbly and the cheese is melted and slightly golden.
  7. Garnish and serve: Remove from the oven, garnish with fresh basil if desired, and allow the casserole to stand for 5 minutes before serving to let the layers set.

Notes

  • The pasta should be cooked slightly under al dente to prevent overcooking during baking.
  • Using part-skim cheese lowers fat without compromising much on flavor.
  • Leftover lasagna can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Fresh basil adds a bright, fresh flavor as a garnish but is optional.
  • If you prefer a spicier dish, add red pepper flakes to the sauce.

Find it online: https://dishcooks.com/lazy-lasagna-casserole-recipe/