• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Main Dish » Casseroles » Lazy Lasagna Casserole

Lazy Lasagna Casserole

By Valerie · February 8, 2020 · Updated March 9, 2020 14 Comments

MD Main Dish
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy.

This Lazy Lasagna Casserole is a no-fuss way to satisfy your craving for lasagna. Bake it after assembling or freeze it for an easy meal on a busy day.

A casserole full of pasta with meat and cheese.

When I say no-fuss I really mean it. This tasty pasta casserole makes use of pantry staples and unlike traditional lasagna, it’s really quick to put together.

A spoon lifts a scoop of the lasagna casserole from the dish.

This loose-form lasagna is an awesome quick and easy recipe for a busy day but it’s also an excellent recipe to prep on the weekend and pop in the freezer for one of those days when you really need it.

Freezer meals make my heart sing! They are there for us during those times when we just don’t have the inspiration or are just too overwhelmed with the daily grind to plan a meal.

Easy pasta dishes like this one and my Chicken Parmesan Stuffed Shells, Skillet Sausage Pasta, Chicken and Spinach Skillet Pasta make a regular appearance on my menus. They are super low-stress for me and guaranteed to make everyone in the house happy.

How to Make Lazy Lasagna Casserole

The ingredients are all cooked in advance of the easy layering process and this casserole cooks up in about half the time of a traditional lasagna.

Two in process images showing the beef and pasta mixture being prepared in a skillet on the stove.

Cook a pound of lean ground beef with onion and garlic until no pink remains and then drain off the excess grease. Season the mixture with some Italian Seasoning, salt and freshly ground black pepper and then add a jar of your favorite marinara and a little water

Stir 10 ounces of cooked pasta into the beefy sauce mixture.

What Kind of Pasta is Best for Lasagna Casserole?

I love to use campanelle pasta for this casserole. The fluted edges resemble curly-edged lasagna sheets making it a natural fit. I’ve been able to find this variety of pasta at many grocery stores but when all else fails, you should be able to find it at Trader Joe’s. As in the case of TJ’s, you may see this variety of pasta labeled as gigli pasta but it is one and the same.

If you can’t locate campanelle or if you want to use up pasta you have in your pantry, there are several other great choices. Any dry short pasta will do the trick but go with one with a hollow center or cup that will hold on to that sauce. Penne, ziti, or medium shells will all work well.

Two in process images showing the creamy ricotta and mozzarella cheese layered being mixed together in a glass mixing bowl.

For the creamy layer combine part-skim ricotta cheese with an egg. Stir in some shredded mozzarella cheese, Parmesan, garlic, parsley and freshly ground black pepper.

Two in process images showing the layering process in a white casserole dish.

Now it’s just a matter of layering it up. First add half of the beef and pasta mixture to a 13- x 9-inch baking dish. The creamy mixture is layered right over the top. You can spread it out neatly like shown here or be even lazier and just drop dollops over the top like I did in the video at the end of this post.

The casserole is topped with the remaining beef and pasta mixture and a generous amount of shredded mozzarella and a little shredded Parmesan.

After baking for about 30 minutes I like to garnish the Lasagna Casserole with some fresh basil to brighten it up.

A close up image of a spoon digging into the easy pasta casserole in a white baking dish.

Make it a Freezer Meal

This dish fares very well when frozen. Follow the directions as written but after adding the final beef and pasta layer, cover the baking dish tightly with heavy duty foil, crimping the edges tightly, and transfer the unbaked casserole to the freezer.

To serve, thaw the casserole in the refrigerator overnight and remove it from the refrigerator about 30 minutes before baking to take the chill off. Top it with the final layer of shredded cheeses and bake the casserole as directed, increasing the time as necessary to heat it through if it is still chilly when going in the oven.

A white serving plate with a serving of the lasagna casserole and a slice of French bread.

How to Lighten it Up

  • Substitute lean ground turkey for the ground beef. For a little flavor boost, give lean ground turkey sausage a try.
  • Use a whole grain or a whole grain blend pasta. True whole grain pasta can have a somewhat chewy texture but the new wheat/white pasta blends from Barilla and Ronzoni are closer to the taste and feel of traditional pasta with some added nutrition. Look for them at the store and read the ingredient labels.
  • Use part-skim ricotta and mozzarella. You can also reduce the amount of cheese and still have a very tasty result.

A fork lifts up a bite full of the Lazy Lasagna Casserole from a white serving plate.

CLICK HERE OR ON THE IMAGE BELOW TO PIN THIS RECIPE!

A two image vertical collage of Lazy Lasagna Casserole with overlay text.

A casserole full of pasta with meat and cheese.

Lazy Lasagna Casserole

This Lazy Lasagna Casserole is a no-fuss way to satisfy your craving for lasagna. Bake it after assembling or freeze it for an easy meal on a busy day.
5 from 7 votes
Print Pin Rate
Course: Main Course, Pasta
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 489kcal
Author: Valerie Brunmeier

Ingredients

  • 10 ounces campanelle (or another short pasta like penne, ziti, or medium shells)
  • 1 pound lean ground beef
  • 1/2 cup diced onion
  • 1 teaspoon minced garlic, divided
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper divided
  • 25 ounces marinara sauce (I like Mezzetta's Marinara)
  • 1/4 cup water
  • 1 cup part-skim ricotta cheese
  • 1 egg
  • 3 cups shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon dried parsley flakes, or 1 tablespoon fresh
  • fresh basil, optional for garnish

Instructions

  • Cook the pasta one minute shy of the package directions. Drain well and set aside.
  • Meanwhile, in a large, deep skillet or Dutch oven, cook beef, onion, and 1/2 teaspoon garlic over medium heat until meat is no longer pink. Drain the grease and return the pan to the heat. Sprinkle with Italian Seasoning, salt and 1/4 teaspoon pepper and cook, stirring, for a minute or two. Add the marinara and water and let it simmer for a couple of minutes until warmed through. Stir in the cooked pasta, remove from the heat and set aside.
  • Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
  • Add ricotta and egg to a large mixing bowl and stir until smooth. Add half of the shredded mozzarella, remaining garlic, half of the Parmesan cheese, parsley and remaining pepper.
  • Add half of the beef/pasta mixture to the prepared baking dish. Spoon dollops of the ricotta mixture evenly over the top. Top with remaining beef/pasta mixture, spreading it out with the back of a spoon to cover the creamy layer.
  • Cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, 5 to 10 minutes longer or until bubbly and cheese is melted. Garnish with fresh basil and let stand for 5 minutes before serving.

Notes

Freezer Meal Option: After topping with remaining beef and pasta mixture, cover the baking dish tightly with heavy duty foil, crimping the edges tightly. Transfer the unbaked casserole to the freezer. To serve, thaw the casserole in refrigerator overnight. Remove it from the refrigerator 30 minutes before baking. Top it with the final layer of cheeses and bake the casserole as directed, increasing the time as necessary to heat it through if it is still chilly when going in the oven.

Nutrition

Calories: 489kcal | Carbohydrates: 27g | Protein: 42g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 132mg | Sodium: 1400mg | Potassium: 793mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1050IU | Vitamin C: 9mg | Calcium: 682mg | Iron: 4mg
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions

Categories: Beef, Casseroles, Main Dish, Pasta, Recipe

< Previous
Next >

You May Also Like...

A spatula lifts a lasagna rollup from a baking dish. Meaty Lasagna Roll-Ups
A baking dish filled with spaghetti casserole and a spoon. Baked Spaghetti Casserole
A spoon lifts a stuffed shell from a casserole dish. Chicken Parmesan Stuffed Shells
A close up of a spoon lifting homemade spaghetti sauce from a pot. Easy Homemade Spaghetti Sauce

Reader Interactions

Latest Comments
Skip to Comment Form
  1. Mary Ray says

    November 11, 2020 at 5:05 pm

    OMG – Delish! I made this using the no-boil method for GF pasta (soaked pasta in hot/salted water ~10 min instead of 45 min for regular pasta, in my casserole pan). Ground beef, cottage cheese (no ricotta on hand) and added a quartered/diced/degreased stick of pepperoni to the sauce. One large can of crushed tomato with enough water (about 1/3 can) to make it “just right”. Totally awesome!

    Reply
  2. Nancy says

    October 28, 2020 at 4:05 am

    I love this lasagna, i tried at my home, my sister loves this dish.

    Reply
  3. Cora says

    September 26, 2020 at 12:35 pm

    I make this with a noodle called alfalfa. It looks like a mini lasagna noodle

    Reply
  4. Kimberly Armenta says

    August 7, 2020 at 7:43 am

    What can you use in place of ricotta cheese? I do not like it nor do I like cream cheese. Can I just leave it out?

    Reply
  5. Mary R. says

    May 11, 2020 at 11:43 am

    5 stars
    As we social distance with extended family in NYC, this has become a staple as it feeds a lot of people if you double or triple the recipe. I had already commented that I made it with ground turkey and fake ground beef. Now I have even made it plain, when we couldn’t get ground turkey, ground chicken, fake crumble and it works just as well. Everyone loves it. I’ve even made it with prepared vodka sauce! Thanks so much for this wonderful, versatile recipe.

    Reply
    • Lindsey Stephens says

      June 23, 2020 at 5:16 pm

      5 stars
      Made this with Italian sausage and it was soo good

      Reply
      • Valerie says

        June 24, 2020 at 4:56 pm

        So glad you enjoyed it, Lindsey!

        Reply
    • KAY LAMANCE says

      December 24, 2020 at 2:17 pm

      You can replace it with cottage cheese.

      Reply
  6. Katerina says

    March 7, 2020 at 5:11 pm

    5 stars
    Ohh, this is SUCH a fabulous idea! I am trying it out this weekend!

    Reply
  7. Judy says

    February 22, 2020 at 3:54 am

    Hi Valerie, are you rinsing the pasta noodles after they boil or leaving them warm until they mix in with the meat sauce? Thanks

    Reply
  8. MARY SMITH says

    February 14, 2020 at 8:46 am

    I AM EXCITED TO TRY THIS. I HAVE MADE LASAGNA THE OLD WAY,THIS IS MUCH QUICKER. THANK YOU

    Reply
  9. Mary R. says

    February 10, 2020 at 4:53 pm

    5 stars
    This was delicious. I used ground turkey in one and fake ground beef in another as I have varied eaters in my house. It came out great and even though I was making two, it didn’t take that long. I will definitely be making this again. And honestly, I can’t wait to have it tomorrow because I think it’s going to taste even better! Thank you!!!

    Reply
    • Valerie says

      February 10, 2020 at 4:56 pm

      Love it with ground turkey! And, you are right. The leftovers are fabulous. Thanks for your comment, Mary 🙂

      Reply
  10. Mary says

    February 10, 2020 at 3:24 am

    Yum! Now this is my kind of Lasagna!

    Reply

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

Archives

Categories

Soups and Stews

A ladle scoops up beef stew from a pot.
Broccoli Cheese Soup in a round bread bowl topped with shredded cheddar cheese.
A close up, over the top image of Hamburger Stew in a Dutch oven.
A ladle scoops some beef stew from an Instant Pot.
A mug filled with ham and bean soup.

Holiday Favorites

A bowl of fruit salad with whipped cream.
Slices of ham and a small bowl of pineapple sauce on a white platter.
A tray of cheese, meats, nuts, and bacon jam in a small glass container.
Mashed potatoes in a white bowl topped with butter and chives
A sliced bundt cake on a cake plate.
A white bowl filed with crab dip with a spoon.

Reader Favorites

A white serving dish filled with shredded beef, carrots, and potatoes.
A white bowl filed with crab dip with a spoon.
A spatula scoops up a zucchini boat from a casserole dish.
Blackened Mahi Mahi
A close up of a cheesesteak sandwich with peppers and onions.
Slow Cooker Beef Tips with Gravey
As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.