This easy lasagna casserole has all the cheesy, saucy flavor of classic lasagna with ground beef, ricotta and mozzarella, but skips the fussy layering for an easy family dinner.

For more easy lasagna-inspired dinners, try skillet lasagna and easy lasagna soup, next!

Lasagna casserole with ground beef, pasta, tomato sauce and melted cheese topped with fresh basil in a baking dish.

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Key Takeaways: Lasagna Casserole

  • Easy lasagna shortcut. Get all the saucy, cheesy flavor without layering lasagna noodles.
  • Family favorite. Ground beef, marinara and three cheeses make this a cozy dinner everyone will love.
  • Simple to customize. Use ground beef or Italian sausage and your favorite short pasta.
  • Make-ahead friendly. Assemble the casserole up to 2 days in advance, then bake when ready.

Why I Love This Recipe

With four kids, I love dinners that have all the comfort of a family favorite without a lot of extra prep. This casserole is as simple as my crockpot lasagna recipe, but has that bubbly, oven-baked goodness of my homemade lasagna.

It has all the delicious flavors of traditional lasagna in a much easier casserole. It’s cozy, cheesy and filling, but simple enough to pull together on a busy night.

XO - Jamielyn

Ingredients Notes

Ingredients for lasagna casserole including campanelle pasta, ground beef, marinara, ricotta, mozzarella, Parmesan, onion, garlic, basil and seasonings.

Find the full printable recipe with specific measurements below.

  • Pasta: Any medium pasta works for this recipe. I like campanelle pasta, but you can also use bow-tie pasta or penne noodles.
  • Ground beef: Use lean ground beef or Italian sausage. For spice you could also try hot Italian sausage.
  • Marinara sauce: This is when I like to use homemade marinara. If you prefer a jar of store-bought marinara sauce, use that.
  • Cheeses: You’ll need ricotta cheese, freshly grated mozzarella, and Parmesan cheese.
  • Aromatics and seasoning: Chopped onion, minced garlic, fresh basil, salt, pepper, and Italian seasoning.

Substitutions and Variations

  • Add a sprinkle of red pepper flakes for some heat.
  • Swap the ground beef for ground turkey in the meat sauce.
  • Add veggies like chopped mushrooms, zucchini, or spinach.
  • Cottage cheese can be used in place of ricotta. You may want to purée it if you don’t love the texture of cottage cheese.

How to Make Lasagna Casserole

Sauté onions in a large pot over medium heat for 3-5 minutes then add garlic. Once onions are tender, add beef and break up while cooking until no longer pink. Drain excess grease.

Ground beef cooked with marinara sauce, fresh basil, and spices for lasagna casserole filling.

Step 1: Sauté onions in a large pot over medium heat for 3-5 minutes then add garlic. Once onions are tender, add beef and break up while cooking until no longer pink. Drain excess grease.

Campanelle pasta combined with meat sauce in a pot to prepare lazy lasagna casserole.

Step 2: Stir in the marinara sauce, chopped basil, salt, and pepper. Simmer for 10-15 minutes, then stir in the cooked pasta.

Ricotta cheese mixture with Italian herbs in a glass bowl for layering in easy lasagna casserole.

Step 3: In a medium bowl, mix the ricotta, mozzarella, Parmesan, with Italian seasoning.

Lazy lasagna casserole layered with campanelle pasta, meat sauce, and dollops of ricotta cheese mixture in a baking dish.

Step 4: Spoon half of the pasta mixture into a preheated 9×13 baking dish and top with dollops of the ricotta mixture.

Unbaked lasagna casserole topped with shredded mozzarella and Parmesan cheese, ready to go in the oven.

Step 5: Top with the other half of the pasta mixture then sprinkle with remaining mozzarella and Parmesan.

Overhead view of an easy lasagna casserole in a white baking dish with golden melted cheese, surrounded by fresh basil and Parmesan.

Step 6: Bake in a preheated 350°F oven for 20-25 minutes until the cheese is melted and bubbly! Serve garnished with fresh basil or parsley (I’m partial to basil here) and enjoy!

Recipe Tips

  • Cook noodles to al dente so they don’t overcook in the oven.
  • Grated fresh mozzarella is the way to go. It melts much more easily.
  • Not a must, but serving with fresh herbs sprinkled on top really takes it up a notch.
  • Let the lasagna pasta bake sit for a few minutes before serving, so it’s not hot and soupy!

Serving Suggestions

A slice of garlic bread and a simple green salad are all you need. We also love it with Olive Garden salad, especially with the homemade Olive Garden dressing to match.

Caesar salad and breadsticks are also delicious options.

Lasagna Casserole FAQs

Can I use egg noodles in lasagna casserole?

Yes, egg noodles can be used instead of the campanelle pasta. They have a softer, more tender texture, so cook them just until al dente to keep them from getting too soft while the casserole bakes. Penne, rigatoni, ziti and rotini also work well.

What can I use instead of ricotta cheese?

Cottage cheese is the easiest substitute for ricotta and can be swapped in using the same amount. For a smoother texture, blend the cottage cheese briefly before adding it to the casserole.

Can I freeze lasagna casserole before baking?

Yes. Assemble the casserole as directed, cover it tightly and freeze before baking. Thaw it overnight in the refrigerator, then bake as directed, adding a few extra minutes if needed until hot and bubbly throughout.

Can I make this lasagna casserole in a smaller pan?

Yes. You can halve the recipe and bake it in an 8×8-inch pan. Sometimes when I know everyone won’t be home for dinner, I divide the full recipe between two 8×8-inch pans, bake one for dinner and freeze the other for another night.

Serving of lazy lasagna casserole on a plate with toasted bread slices and fresh basil garnish.

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More lasagna recipes to try include lasagna roll ups, white chicken lasagna with pesto and easy lasagna soup.

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Lasagna casserole with ground beef, pasta, tomato sauce and melted cheese topped with fresh basil in a baking dish.

Easy Lazy Lasagna Casserole

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Easy lasagna casserole made with ground beef, marinara, pasta, ricotta and plenty of melted cheese. All the cozy lasagna flavor without the fussy layering.
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Ingredients 

  • 12 ounces campanelle pasta , bow-tie or penne noodles
  • 1 Tablespoon olive oil
  • 1 cup chopped yellow onion
  • 4 cloves garlic , minced
  • 1 pound ground beef , or Italian sausage
  • 1 (26-ounce) jar marinara sauce
  • 2-4 Tablespoons chopped fresh basil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup ricotta
  • 2 cups grated fresh mozzarella cheese , divided
  • ½ cup Parmesan
  • 1 teaspoon Italian seasoning

For serving (optional): Fresh basil or Parsley

Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Boil pasta according to package instructions. Drain. If you like a more saucy pasta, start with adding less.
  • In a large pot, heat 1 Tablespoon olive oil over medium heat. Stir in 1 cup onion and and sauté 3 to 5 minutes. Add in garlic and cook until onions are tender. Add in one pound ground beef and cook 5 to 7 minutes, or until browned. Drain excess grease, if needed. Stir in 26 ounces marinara sauce, 2-4 Tablespoons chopped fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer 10 to 15 minutes and then stir in cooked pasta.
  • Mix the ricotta, 1 cup mozzarella and 1/4 cup parmesan in a bowl. Add in 1 teaspoon Italian seasoning.
  • Assemble: Spoon 1/2 of the pasta mixture into the baking dish. Add dollops of ricotta mixture. Spoon the remaining pasta mixture over top. Top with the remaining mozzarella and parmesan. Bake 20 to 25 minutes, or until cheese is bubbly.
  • Top with fresh basil to serve.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Spice: Feel free to add some red pepper flakes to give the dish a little heat.
Cheese: Freshly grated cheese melts better than the pre-shredded.
Make-ahead: To make in advance, simply assemble, cover with foil, and place in the fridge. The dish will keep in the fridge for about 2 days. When ready to bake, remove the foil and bake at 350°F for 35 to 45 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for 3 days.
Reheating leftovers: Loosely cover with foil and cook in the oven at 350°F until warmed throughout. The foil helps to keep the pasta from drying out. I’ve found that it takes about 15 minutes to heat all the way through.

Nutrition

Calories: 452kcal, Carbohydrates: 53g, Protein: 24g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 61mg, Sodium: 795mg, Potassium: 759mg, Fiber: 4g, Sugar: 8g, Vitamin A: 719IU, Vitamin C: 14mg, Calcium: 151mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.