Home Β» Main Courses Β» Lasagna Casserole (aka Lazy Lasagna)

Lasagna Casserole (aka Lazy Lasagna)

When you’re craving lasagna but you don’t have the time or the energy to make it, this delicious easier version promises to satisfy!

Lasagna Casserole (aka Lazy Lasagna)

5 from 1 vote
Recipe by Jennifer Course: Main Courses, Pasta, CasseroleCuisine: Italian, AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

When you’re craving lasagna but you don’t have the time or the energy to make it, this delicious easier version promises to satisfy!

Ingredients

  • For the Sauce
  • 2 tbsp olive oil

  • 1 lb lean ground beef

  • 1 large onion, diced

  • 6 cloves garlic, minced

  • 1 tsp Cavender’s Greek Seasoning

  • 1 tsp dried Italian seasoning

  • 2 tsp Worcestershire sauce

  • 1/2 tsp salt

  • 1/2 tsp freshly ground black pepper

  • 1/2 tsp red pepper flakes

  • 1 jar / 24 oz Meatless Pasta Sauce (I recommend Prego)

  • 1 can / 14.5 oz diced tomatoes, undrained

  • 1 can / 8 oz tomato sauce

  • 1 tsp sugar

  • For the Pasta
  • 1 lb bowtie (farfalle) pasta, cooked to al-dente according to package directions

  • Cheeses
  • 1 lb ricotta cheese

  • freshly ground black pepper

  • 2 tsp fresh parsley, minced

  • 1 lb mozzarella cheese, shredded

  • 1/4 cup freshly grated Parmesan cheese

  • Garnish
  • fresh parsley, minced

Directions

  • Preheat oven to 375Β°f.
  • Spray a 13″ x 9″ baking dish with non-stick spray.
  • Heat oil in a large skillet over medium-high heat.
  • Once the oil ripples, add the beef, onion, garlic, Greek seasoning, Italian seasoning, Worcestershire sauce, salt, pepper, and red pepper flakes.
  • Cook stirring occasionally until the meat is browned and the onions are softened, about ten minutes.
  • If there is a good amount of excess fat, drain.
  • Stir in meatless pasta sauce, diced tomatoes, tomato sauce, and sugar.
  • Simmer on low heat for 10 minutes.
  • Meanwhile, combine the ricotta cheese with the pepper and parsley.
  • Spread 1/4 of the beef sauce in the bottom of the prepared baking dish.
  • Top with 1/3 of the cooked pasta.
  • Dollop 1/2 of the ricotta cheese mixture around.
  • Sprinkle on 1/3 of the shredded mozzarella.
  • Top with 1/4 of the beef sauce.
  • Repeat steps 11-14 one full time.
  • Top with the remaining 1/3 of the pasta.
  • Add the remaining 1/4 of the beef sauce.
  • Add the remaining 1/3 of the shredded mozzarella.
  • Sprinkle grated Parmesan all over the top.
  • Sprinkle with some fresh minced parsley.
  • Spray a piece of foil with non-stick spray so the cheese doesn’t stick to the foil.
  • Cover the casserole and bake for 20 minutes.
  • Remove foil and bake 20 minutes longer, until cheese is melted and casserole is bubbly.
  • Garnish with more parsley and serve.

Did you make this recipe?

Tag @urcookin on Instagram and hashtag it #urcookin

Like this recipe?

Follow us @realurcookin on Pinterest

Did you make this recipe?

Like us on Facebook

Leave a Comment

Your email address will not be published. Required fields are marked *

*