Busy weeknights call for 30 Minute Lazy Lasagna — a speedy casserole that delivers all the comforting flavors of traditional lasagna with far less fuss. Tubular pasta such as penne or mostaccioli forms the base, combined with a creamy cheese sauce. A seasoned ground beef and onion mixture simmered in spaghetti sauce becomes the second layer, and the whole dish is finished with a generous topping of shredded mozzarella. It’s a simple, two-layer bake that tastes like a winner, and the leftovers are even better the next day.
I find that tomato-based dishes — especially those made with spaghetti sauce — deepen in flavor after resting, so I often make this on a Monday. It’s perfect for weekday meals: prepare it once, then enjoy reheated portions all week long.
Making 30 Minute Lazy Lasagna
Preheat the oven to 350°F and lightly grease the bottom of a 13 x 9″ baking dish. Set it aside.
Making the Cheesy Pasta
1. Cook 1 lb. penne or mostaccioli in a large pot of salted boiling water according to package directions. Drain the pasta when tender.
2. Return the pot to the stove and warm 1 cup milk with 8 oz. cubed Neufchâtel (or regular cream cheese) over medium heat, stirring until smooth and melted.
3. Stir the drained pasta into the cream cheese mixture so it’s evenly coated, then spread the cheesy pasta in a uniform layer across the prepared baking dish.
Note: Neufchâtel is a good choice if you prefer a slightly lower-calorie option with extra moisture. Regular or low-fat cream cheese will also work — just be aware that pasta can absorb liquid as it sits, so a creamier cheese helps keep the texture creamy.
Making the Meat Sauce
1. While the pasta cooks, brown 1 lb. lean ground beef with 1/2 medium chopped onion in a large skillet. Season with salt and pepper, then drain any excess fat.
2. Add a 24 oz. jar of spaghetti sauce and 1 tsp. oregano to the beef, stir, and simmer for about 5 minutes to meld the flavors.
3. Pour the meat sauce evenly over the cheesy pasta layer in the baking dish.
Top with Mozzarella and Bake
Sprinkle 2 cups shredded mozzarella evenly over the meat sauce. Cover the dish with foil and bake in the preheated 350°F oven for 25 minutes. Remove the foil and bake an additional 5 minutes to brown and melt the cheese. Let rest a few minutes before serving.
Serve with a simple side salad and crusty bread for a complete meal.
Recipe Details
30 Minute Lazy Lasagna
Ground beef, pasta, and cheese in an easy casserole.
Ingredients
- 1 lb. penne or mostaccioli pasta
- 1 cup milk
- 8 oz. Neufchâtel cream cheese, cubed (or regular cream cheese)
- 1 lb. lean ground beef
- 1/2 medium onion, chopped
- Salt and pepper, to taste
- 24 oz. jar spaghetti sauce
- 1 tsp. oregano
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Grease the bottom of a 13 x 9″ baking dish.
- Cook pasta in salted boiling water according to package directions, then drain.
- In the same pot, heat milk and cream cheese over medium heat until the cheese melts, stirring occasionally. Add pasta and stir to coat. Spread the pasta in the prepared baking dish.
- Meanwhile, brown the ground beef with the chopped onion in a large skillet. Season with salt and pepper and drain excess fat. Stir in the spaghetti sauce and oregano and simmer for 5 minutes.
- Pour the meat sauce over the pasta and sprinkle the shredded mozzarella evenly on top.
- Cover with foil and bake 25 minutes. Uncover and bake an additional 5 minutes until the cheese is bubbly and beginning to brown. Let rest a few minutes before serving.
Notes
Freezes well in a tightly sealed container for up to 3 months. Reheat thoroughly before serving.
Nutrition (per serving)
Calories: 422 kcal | Carbs: 53 g | Protein: 33 g | Fat: 8 g | Saturated Fat: 4 g | Sodium: 843 mg
More pasta ideas
If you love pasta, try other easy favorites like cheese manicotti, bacon basil pasta, or baked tortellini with sausage — they make weeknight dinners simple and satisfying.
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