Description
This Lazy Lasagna Casserole is a quick and easy twist on traditional lasagna, combining cooked pasta, seasoned ground beef, and a creamy ricotta cheese layer baked to bubbly perfection. Perfect for a comforting family meal that requires minimal effort and maximum flavor.
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
- ½ teaspoon minced garlic (divided)
- 1 teaspoon Italian Seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 25 ounces marinara sauce (preferably 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)
- ½ teaspoon minced garlic (remaining)
- 1 teaspoon dried parsley flakes (or 1 tablespoon fresh)
- ¼ teaspoon black pepper (remaining)
Garnish
- Fresh basil (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it for one minute less than the package directions indicate. Drain the pasta well and set it aside to prevent overcooking during baking.
- Prepare Meat Sauce: In a large deep skillet or Dutch oven, heat over medium. Add ground beef, diced onion, and half of the minced garlic. Cook until the beef is no longer pink and onions are softened. Drain excess grease and return the pan to heat. Season with Italian Seasoning, salt, and a quarter teaspoon of black pepper. Stir for a minute or two to combine the flavors. Add marinara sauce and water, simmer gently for a few minutes until warmed through. Stir in the cooked pasta, then remove from heat and set aside.
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly coat a 13- x 9-inch baking dish with non-stick cooking spray to prevent sticking.
- Mix Cheese Filling: In a large mixing bowl, combine ricotta cheese and egg until smooth. Stir in half of the shredded mozzarella, remaining minced garlic, half of the Parmesan cheese, dried parsley flakes, and remaining black pepper. Mix well to create a creamy cheese layer.
- Layer Casserole: Spread half of the beef and pasta mixture evenly in the prepared baking dish. Spoon dollops of the ricotta cheese mixture over the meat layer, distributing evenly. Carefully top with the remaining beef and pasta mixture, spreading it gently with the back of a spoon to cover the cheese layer completely.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. This allows the casserole to heat evenly and the flavors to meld.
- Add Cheese Topping and Bake Uncovered: Remove the foil and sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top. Return to the oven and bake uncovered for an additional 5 to 10 minutes or until the casserole is bubbly and the cheese is melted and lightly golden.
- Serve: Garnish with fresh basil leaves if desired. Let the casserole rest for 5 minutes before serving to allow it to set and make serving easier.
Notes
- You can substitute campanelle with penne, ziti, or medium shell pasta as preferred.
- For a richer flavor, use full-fat cheeses instead of part-skim, but this will increase calories and fat content.
- Make sure not to overcook the pasta during boiling to prevent mushy texture after baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Adding fresh basil as a garnish adds a bright herbal note, but it is optional.
