This lasagna casserole has all the classic flavors of traditional lasagna but in an easy-to-make casserole. This family-friendly baked pasta dish is perfect for weeknight dinners!
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Lazy Lasagna Casserole
Lasagna casserole is as simple as my easy crockpot lasagna recipe, but baked like the best homemade lasagna recipe that I make when I’ve got a little extra time on my hands.
This lazy lasagna is the perfect combination of a classic, saucy, and cheesy baked pasta, without having to worry about arranging lasagna noodles. It’s a cozy, comfort meal with plenty of familiar flavors that can also be prepped a couple of days in advance!
Why You’ll Love This Recipe
- It’s an easy lasagna casserole ready in under an hour.
- Serves 8 people and makes great leftovers!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Pasta: Any medium pasta works for this recipe. I like campanelle pasta, but you can also use bow-tie pasta or penne noodles.
- Ground beef: Use lean ground beef or Italian sausage. For spice you could also try hot Italian sausage.
- Marinara sauce: This is when I like to use homemade marinara. If you prefer a jar of store-bought marinara sauce, use that.
- Cheeses: You’ll need ricotta cheese, freshly grated mozzarella, and Parmesan cheese.
- Aromatics and seasoning: Chopped onion, minced garlic, fresh basil, salt, pepper, and Italian seasoning.
How to Make Lasagna Casserole
Sauté onions in a large pot over medium heat for 3-5 minutes then add garlic. Once onions are tender, add beef and break up while cooking until no longer pink. Drain excess grease.
Stir in the marinara sauce, chopped basil, salt, and pepper. Simmer for 10-15 minutes, then stir in the cooked pasta.
In a medium bowl, mix the ricotta, mozzarella, Parmesan, with Italian seasoning.
Spoon half of the pasta mixture into a preheated 9×13 baking dish and top with dollops of the ricotta mixture. Top with the other half of the pasta mixture then sprinkle with remaining mozzarella and Parmesan.
Bake in a preheated 350°F oven for 20-25 minutes until the cheese is melted and bubbly! Serve garnished with fresh basil or parsley (I’m partial to basil here) and enjoy!
Recipe Tips
- Cook noodles to al dente so they don’t overcook in the oven.
- Grated fresh mozzarella is the way to go. It melts much more easily.
- Not a must, but serving with fresh herbs sprinkled on top really takes it up a notch.
- Let the lasagna pasta bake sit for a few minutes before serving, so it’s not hot and soupy!
More Pasta Casserole Recipes
This lasagna casserole has all the classic flavors of traditional lasagna but in an easy-to-make casserole. This family-friendly baked pasta dish is perfect for weeknight dinners!
For serving (optional): Fresh basil or Parsley
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
Boil pasta according to package instructions. Drain. If you like a more saucy pasta, start with adding less.
In a large pot, heat 1 Tablespoon olive oil over medium heat. Stir in 1 cup onion and and sauté 3 to 5 minutes. Add in garlic and cook until onions are tender. Add in one pound ground beef and cook 5 to 7 minutes, or until browned. Drain excess grease, if needed. Stir in 26 ounces marinara sauce, 2-4 Tablespoons chopped fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer 10 to 15 minutes and then stir in cooked pasta.
Mix the ricotta, 1 cup mozzarella and 1/4 cup parmesan in a bowl. Add in 1 teaspoon Italian seasoning.
Assemble: Spoon 1/2 of the pasta mixture into the baking dish. Add dollops of ricotta mixture. Spoon the remaining pasta mixture over top. Top with the remaining mozzarella and parmesan. Bake 20 to 25 minutes, or until cheese is bubbly.
Top with fresh basil to serve.
Last step: Please leave a comment and rating after you make the recipe.
Cheese: Freshly grated cheese melts better than the pre-shredded.
Make-ahead: To make in advance, simply assemble, cover with foil, and place in the fridge. The dish will keep in the fridge for about 2 days. When ready to bake, remove the foil and bake at 350°F for 35 to 45 minutes.
Reheating leftovers: Loosely cover with foil and cook in the oven at 350°F until warmed throughout. The foil helps to keep the pasta from drying out. I’ve found that it takes about 15 minutes to heat all the way through.
Calories: 452kcal, Carbohydrates: 53g, Protein: 24g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 61mg, Sodium: 795mg, Potassium: 759mg, Fiber: 4g, Sugar: 8g, Vitamin A: 719IU, Vitamin C: 14mg, Calcium: 151mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Substitutions and Variations
- Add a sprinkle of red pepper flakes for some heat.
- Swap the ground beef for ground turkey in the meat sauce.
- Add veggies like chopped mushrooms, zucchini, or spinach.
- Cottage cheese can be used in place of ricotta. You may want to purée it if you don’t love the texture of cottage cheese.
Recipe FAQs
Lazy man lasagna is great for meal prep because you can assemble it completely, cover it in foil, and keep it refrigerated for up to 2 days until you’re ready to bake it.
Keep leftovers stored in an airtight container for up to 4 days in the fridge.
If there’s enough to warrant using the oven, do that! Tent it loosely with foil and reheat for about 15 minutes in a 350°F oven. The foil helps prevent it from drying out.
If it’s just a small portion, use the microwave, but DO NOT tent with foil!
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