Easy Lazy Lasagna Casserole with layers of tender pasta, savory ground beef, marinara sauce, and creamy ricotta and mozzarella cheese. This simple baked lasagna recipe is perfect for weeknight dinners, family meals, and make-ahead lunches. Quick to prepare, cheesy, and comforting, it’s a hearty dish everyone will love.

Ingredients

10 ounces campanelle (or another short pasta such as 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 black 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

Cook the pasta:
Boil the pasta one minute less than the package directions. Drain well and set aside.
Cook the beef mixture:
In a large skillet or Dutch oven, cook the ground beef, onion, and ½ teaspoon garlic over medium heat until the beef is browned. Drain excess grease and return to the stove. Add the Italian seasoning, salt, and ¼ teaspoon pepper. Stir for 1–2 minutes, then add the marinara sauce and water. Simmer for a couple of minutes until heated through. Stir in the cooked pasta, remove from heat, and set aside.
Preheat oven:
Preheat your oven to 350°F (175°C) and lightly coat a 13×9-inch baking dish with non-stick cooking spray.
Make the ricotta mixture:
In a medium mixing bowl, combine ricotta cheese and egg until smooth. Stir in half of the mozzarella, the remaining garlic, half of the Parmesan, parsley, and remaining pepper.
Assemble the casserole:
Spread half of the beef and pasta mixture in the prepared baking dish. Add spoonfuls of the ricotta mixture evenly on top. Layer the remaining beef and pasta mixture over it, spreading gently to cover.
Bake:
Cover with foil and bake for 30 minutes. Remove foil, sprinkle with the remaining mozzarella and Parmesan cheese, and bake uncovered for 5–10 minutes, until the cheese is melted and bubbly.
Serve:
Garnish with fresh basil, let stand for 5 minutes, and serve warm.

Why You’ll Love This Recipe

This lazy lasagna casserole gives you all the rich, cheesy comfort of classic lasagna without the extra work. It’s hearty, flavorful, and ideal for busy weeknights or family dinners. Layers of tender pasta, savory meat sauce, and creamy ricotta make it a crowd-pleaser that’s easy to prepare and perfect for meal prep.

Tips

Cook pasta slightly underdone: It will continue cooking in the oven and stay firm.
Use quality marinara sauce: It makes a big difference in flavor.
Let it rest before serving: This helps the casserole set and makes slicing easier.
Double the batch: Freeze one for later — it reheats beautifully.
Add veggies: Sautéed spinach, zucchini, or mushrooms make great additions.

Variations and Substitutions

Protein options: Swap ground beef for Italian sausage, turkey, or a mix.
Cheese swap: Use cottage cheese instead of ricotta for a lighter texture.
Vegetarian version: Replace meat with lentils or chopped vegetables.
Spicy twist: Add crushed red pepper flakes or spicy marinara.
Gluten-free: Use gluten-free pasta and check sauce labels.

FAQs

Can I make this ahead of time?
Yes! Assemble it up to a day ahead, cover tightly, and refrigerate. Bake when ready, adding 10–15 extra minutes if cold.

Can I freeze Lazy Lasagna Casserole?
Absolutely. Wrap tightly with plastic wrap and foil before baking, then freeze for up to 3 months. Bake from frozen at 350°F until hot and bubbly.

What’s the best pasta to use?
Short pasta like penne, ziti, or rotini holds the sauce and cheese well — perfect for this dish.

Serving

Serve warm with a crisp green salad, garlic bread, or roasted vegetables for a complete meal. It’s also a great choice for potlucks, family gatherings, or meal prep lunches.

Suggestions

Garnish with fresh basil or parsley before serving.
Pair with a side of roasted asparagus or Caesar salad.
For a heartier version, layer in sautéed spinach or mushrooms.
Leftovers taste even better the next day — store covered in the fridge and reheat in the oven or microwave.