Description

A quick and easy version of lasagna, this casserole combines all the classic flavors of lasagna without the hassle of layering, perfect for a busy weeknight meal.

Ingredients

Units Scale

12 oz rotini or penne pasta
1 lb ground beef or turkey
1 jar (24 oz) marinara sauce
1/2 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon olive oil
Fresh parsley or basil, chopped (for garnish)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
Cook the pasta according to the package instructions, drain, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef or turkey and cook, breaking it apart, until browned, about 5-7 minutes. Drain any excess fat.
Stir in the marinara sauce, basil, oregano, garlic powder, salt, and pepper. Simmer for 5-7 minutes to allow the flavors to combine.
In a large mixing bowl, combine the cooked pasta, meat sauce, ricotta cheese, and half of the shredded mozzarella cheese. Stir to combine.
Transfer the pasta mixture to the prepared casserole dish and spread it out evenly. Top with the remaining mozzarella cheese and Parmesan cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley or basil.
Serve hot and enjoy your lazy lasagna casserole!

Notes

You can use ground chicken or sausage instead of beef or turkey for a different flavor.
For a vegetarian version, use plant-based crumbles or extra vegetables like spinach, mushrooms, or zucchini.
This casserole can be made ahead and stored in the fridge for up to 2 days before baking.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 8g
Sodium: 750mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg