Easy Pasta Lasagna
Transform dinner into a hassle-free feast with this irresistible Easy Pasta Lasagna recipe! Perfect for busy weeknights, this dish combines the comforting layers of classic lasagna with the simplicity of penne or rotini pasta. Rich marinara and savory ground beef create a hearty meat sauce, while a creamy ricotta mixture adds indulgent texture. Topped with gooey mozzarella and a sprinkle of Parmesan, this baked pasta casserole delivers big on flavor with minimal prep. Ready in under an hour, it’s a family-friendly meal that’s as satisfying as it is simple. Serve it alongside a crisp green salad or garlic bread for a complete Italian-inspired dinner that will make everyone ask for seconds.
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Recipe Information
Ingredients
- 12 oz Penne or Rotini Pasta
- 1 lb Ground Beef
- 1 tbsp Olive Oil
- 3 cloves Garlic
- 1 small Onion
- 24 oz Marinara Sauce
- 1 cup Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
- 1 Egg
- 2 tsp Dried Italian Seasoning
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent, about 3 minutes.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 7-8 minutes. Drain any excess fat if necessary.
Stir the marinara sauce into the cooked beef mixture and let it simmer for 5 minutes. Season with salt, pepper, and Italian seasoning. Set aside.
In a medium bowl, mix together the ricotta cheese, egg, half of the grated Parmesan cheese, and a pinch of salt and pepper.
In a 9x13-inch baking dish, assemble the lasagna by spreading a small amount of meat sauce on the bottom of the dish to prevent sticking.
Add half of the cooked pasta in an even layer over the sauce.
Spoon half of the ricotta mixture on top of the pasta, spreading it gently with the back of a spoon.
Sprinkle 1 cup of shredded mozzarella over the ricotta layer.
Top with half of the remaining meat sauce. Repeat the layering process: pasta, ricotta, mozzarella, and remaining sauce.
Finish with a layer of the remaining mozzarella and parmesan cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Let the lasagna cool for 5-10 minutes before serving. Garnish with fresh parsley if desired and enjoy!
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 6754 mg | 294% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 23.3 g | ||
| Protein | 217.9 g | 436% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3709 mg | 285% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
