This Quick Lasagna Casserole (aka Lazy Lasagna Recipe) has layers of cooked pasta with flavorful tomato beef sauce, mozzarella, ricotta, and Parmesan cheeses. It comes together quick and easy in just 40 minutes and is every bit as flavorful as regular lasagna!
Not too long ago, I made a huge batch of bison, bean, and vegetable soup. It was, if I do say so myself, pretty fabulous.
Naturally, I completely expected my hubby not to like it.
(He’s one of the ones who won’t eat anything that his mom didn’t make while he was growing up. And yes, that behavior is the bane of my existence.)
Knowing full well that he had never had the soup before, I thought there was no way he’d like it.
So I was a little tricky. He works a 12 hour shift so I usually pack him a couple meals or a meal and a couple snacks. He didn’t think anything of it when I sent him off to work one day with a bag that had two Tupperware bowls in it. One was a huge salad and the other was a big bowl of bison soup.
When I talked to him later he said, “What was that soup? When I saw it I really wasn’t expecting to like it, but it was great. Forget the salads for this week, I want to have that.”
I was floored.
Little did he know, I had just individual-portioned out the rest of the soup and froze it to re-stock our bare freezer with quick meals for busy nights. My meal prep trick had totally backfired on me! I ended up making batch number two of the soup the next day.
Quick Lasagna Casserole (aka Lazy Lasagna Recipe) – It’s a Crowd-Pleaser
But Mike never stops surprising me! Lasagna is one of the most feel-good comfort foods out there. Picky kiddos and sophisticated parents alike are pleased when a steaming hot tray of lasagna is set down on the dinner table.
This is why I thought it was a pretty safe bet serving this Lazy Lasagna Recipe to company who came with kiddos in tow. The company (parents and kids) adored it, but Mike ate what amounted to a “no thank you” helping.
I guess the bison soup was the anomaly and now he’s back to normal. But for anyone who likes lasagna, they’ll be sure to love this Quick Lasagna Casserole!
Plus this Lazy Lasagna Recipe has the added bonus of being completely weeknight-friendly. Ready in 40 minutes from start to finish, this meal takes a fraction of the time to throw together that regular lasagna takes.
What Side Dishes Go With Lasagna?
Toss together a quick salad, slice up some fresh bread, and dinner is done. And if they offer, I think it’s totally acceptable to let the guests bring dessert.
Here are a few sides that go well with lasagna:
- Italian Broccoli (Spicy Garlic Broccoli Recipe)
- Olive Garden Copycat Salad
- Cauliflower Crust Garlic “Breadsticks”
- Basil Pesto Summer Squash Saute
- Roasted Cauliflower
- Basic No-Knead Bread
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Quick Lasagna Casserole (aka Lazy Lasagna Recipe)
- Butter to grease the dish
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 large onion diced
- 4 large cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried Italian herb seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chunky tomato sauce
- 1 pound bowtie pasta cooked to al dente according to the package directions
- 1 pound ricotta cheese
- 1 pound mozzarella cheese shredded
- 2 tablespoons grated parmesan cheese
- Preheat oven to 375F grease a 9 by 13-inch casserole dish with butter.
- Heat the oil in a large, deep skillet over medium-high heat. Once the oil ripples, add the beef, onion, garlic, Worcestershire sauce, Italian Herb Spice Mix, salt, and black pepper. Cook, stirring occasionally, until the meat is browned and the onions are softened, about 8 to 10 minutes. Turn off the heat and stir in the marinara sauce.
- Spread 1/4 of the beef sauce in the bottom of the prepared dish.
- Top with 1/3 of the cooked pasta; dollop 1/2 of the ricotta cheese around; sprinkle on 1/3 of the shredded mozzarella; and top with 1/4 of the beef sauce. (Repeat this full step one time.)
- Top with the remaining 1/3 of the cooked pasta, then the remaining 1/4 of the beef sauce, and finally 1/3 of the shredded mozzarella.
- Sprinkle the grated parmesan on top.
- Bake until the cheese is melted and the casserole is warm throughout, about 20 minutes, and serve.
- To freeze, make the lasagna and let it cool completely. Cover the top with plastic wrap, and then cover it well with aluminum foil. Label it with the date and contents, and freeze for up to 3 months.
- To reheat frozen lasagna, thaw it to room temperature. Preheat the oven to 375F. Cover the top of the lasagna with aluminum foil (no plastic wrap!), and bake until warm throughout, about 45 minutes to 1 hour.
This post was first published on An Edible Mosaic on April 28, 2014. It was updated with more information on February 28, 2020.
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