Lazy Lasagna
A quick and comforting baked pasta dish that combines all the flavors of traditional lasagna without the fuss, perfect for busy weeknights.
Ingredients
Pasta and Sauce Ingredients
- 12 ounces short pasta (ziti, rigatoni, penne) Any tube pasta works; smaller shapes hold sauce well.
- 1 pound Italian beef sausage or ground beef Use mild or hot; swap for turkey or plant-based crumbles for lighter versions.
- 1 small onion, finely chopped Yellow or sweet onion works well.
- 3-4 cloves garlic, minced Adjust to taste.
- 24-28 ounces marinara sauce Choose a good-quality jar for best flavor.
- 1/2 cup water Thins the sauce so the pasta cooks fully in the oven.
- 1 teaspoon Italian seasoning Or a pinch each of dried basil, oregano, and thyme.
- pinch red pepper flakes (optional) For gentle heat.
- 1/2 teaspoon kosher salt Plus more to taste; reduce if using salty sauce.
- Freshly ground black pepper To taste.
Cheese and Egg Ingredients
- 1 1/2 cups whole-milk ricotta Use part-skim for lower fat.
- 1 large egg Helps set the ricotta filling.
- 1/3 cup grated Parmesan Plus more for serving.
- 2 cups shredded low-moisture mozzarella Fresh mozzarella can be used but melts differently.
- 2 tablespoons chopped fresh parsley or basil (optional) For garnish.
Optional Add-ins
- 2 cups baby spinach Wilts down quick; boosts nutrition.
- 1/2 cup sautéed mushrooms For earthy depth.
- 1/2 cup diced roasted red peppers Adds sweetness and color.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish.
- In a large skillet, heat over medium-high heat and add the beef sausage or ground beef. Cook until no pink remains (5-7 minutes). Drain excess fat if necessary.
- Stir in the chopped onion and cook until softened (about 3 minutes). Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the marinara and 1/2 cup water, then stir in the Italian seasoning, red pepper flakes (if using), kosher salt, and black pepper. Simmer for 2-3 minutes.
- In a medium bowl, whisk together the ricotta, egg, and 1/3 cup Parmesan until smooth. Season lightly with pepper.
Assembly and Baking
- Add the dry pasta directly into the sauce and stir to coat. Pour everything into the prepared baking dish. Dollop spoonfuls of the ricotta mixture over the top and gently fold a few times without overmixing.
- Sprinkle the shredded mozzarella evenly over the surface, adding extra Parmesan if desired.
- Cover loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 10-12 minutes until the top is bubbly and golden. Broil for 1-2 minutes for a crisper top, watching carefully.
Serving
- Let the casserole rest for 5-10 minutes to set. Garnish with chopped parsley or basil before serving.
Notes
For best texture, don’t pre-cook the pasta. Use whole-milk ricotta for creaminess. Adjust seasoning before baking and add a touch more liquid if sauce is too thick.