Lazy Lasagna Casserole

Craving lasagna but don’t have the patience for all those layers? This Lazy Lasagna Casserole delivers all the cheesy, saucy goodness of traditional lasagna with about half the effort! It’s the perfect weeknight solution when you need comfort food but don’t have time for fussy assembly.

What makes this dish special is the clever layering technique that gives you distinct pockets of creamy ricotta between hearty meat sauce and pasta. The campanelle pasta catches all that delicious sauce in its ruffled edges, and the three-cheese blend creates that perfect cheese pull with every bite. Trust me, this might become your new go-to when the lasagna craving strikes!

Ingredients

• 10 ounces campanelle pasta (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 (I like 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

Steps

1. Cook the pasta one minute shy of the package directions (typically 7-8 minutes for campanelle). This undercooking prevents mushy pasta as it will continue cooking in the oven. Drain well and set aside. If the pasta is sticking together, a quick drizzle of olive oil can help separate the pieces.
2. Meanwhile, in a large, deep skillet or Dutch oven, cook beef, onion, and ½ teaspoon garlic over medium heat until meat is no longer pink, about 5-7 minutes. Look for the beef to be completely browned with no pink spots remaining. Drain the grease thoroughly and return the pan to the heat. Proper draining prevents a greasy casserole.
3. Sprinkle with Italian Seasoning, salt and ¼ teaspoon pepper and cook, stirring, for 1-2 minutes to bloom the spices. You’ll know the spices are blooming when they become fragrant. Add the marinara and water and let it simmer for 2-3 minutes until warmed through and slightly thickened. The water helps thin the sauce just enough to coat the pasta evenly.
4. Stir in the cooked pasta, making sure every piece is coated with sauce, then remove from the heat and set aside. The pasta will absorb some of the sauce at this stage, which is exactly what you want.
5. Preheat oven to 350°F (175°C). Coat a 13 x 9-inch baking dish with non-stick cooking spray, making sure to get the corners and sides to prevent sticking.
6. In a large mixing bowl, add ricotta and egg and stir until completely smooth with no lumps remaining. Add 1½ cups shredded mozzarella (half of the total), remaining ½ teaspoon garlic, ¼ cup Parmesan cheese (half of the total), parsley and remaining ¼ teaspoon pepper. Mix until well combined into a creamy, speckled mixture.
7. Add half of the beef/pasta mixture to the prepared baking dish, spreading it into an even layer. Spoon dollops of the ricotta mixture evenly over the top – don’t spread it, as distinct pockets of cheese create that classic lasagna experience. Top with remaining beef/pasta mixture, spreading it out with the back of a spoon to cover the creamy layer completely.
8. Cover with foil, making sure it’s not touching the pasta (tent it slightly if needed) and bake for 30 minutes. The foil prevents the top from drying out while the inside heats through.
9. Remove foil and sprinkle with remaining 1½ cups mozzarella and ¼ cup Parmesan cheese in an even layer. Bake, uncovered, for 5-10 minutes longer or until bubbly around the edges and cheese is completely melted with light golden spots appearing. If you want more browning, you can broil for 1-2 minutes but watch carefully to prevent burning.
10. Garnish with torn fresh basil leaves if using, and let stand for 5 minutes before serving. This resting time is crucial as it allows the layers to set, making it easier to cut and serve in neat portions.

Smart Swaps

• Use ground turkey instead of beef for a lighter version with less saturated fat
• Swap in whole wheat pasta for extra fiber (may need 1-2 minutes less cooking time as it can get mushy faster)
• Try cottage cheese instead of ricotta (drain first and pulse in food processor for smoother texture)
• Use dairy-free cheese alternatives (look for ones that melt well) to make it lactose-friendly

Make It Diabetes-Friendly

• Replace regular pasta with chickpea or lentil pasta to reduce carbs by approximately 15g per serving
• Use half the amount of pasta (5 ounces) and add 2 cups of diced zucchini to the meat sauce for volume with fewer carbs
• Choose a no-sugar-added marinara sauce (like Rao’s) to eliminate approximately 4-6g of added sugar per serving
• Serve with a large side salad dressed with olive oil and vinegar to slow carbohydrate absorption
• Portion size matters: stick to a 1 cup serving (approximately 30g of carbs) and pair with non-starchy vegetables

Pro Tips

• For extra flavor, add ½ teaspoon crushed red pepper flakes to the meat sauce if you enjoy a bit of heat
• Shred your own mozzarella rather than using pre-shredded – it melts more smoothly without anti-caking agents
• This casserole freezes beautifully – prepare through step 7, cover tightly, and freeze for up to 3 months. Thaw overnight in refrigerator before baking
• For a make-ahead option, assemble completely, refrigerate for up to 24 hours, then add an extra 10 minutes to the covered baking time