Busy weeknights call for this 30 Minute Lazy Lasagna — a fast, satisfying casserole that delivers classic lasagna flavors with far less fuss. Tubular pasta such as penne or mostaccioli forms the base, coated in a creamy cheese sauce. A simple meat sauce of ground beef, sautéed onion, and spaghetti sauce goes on top, then the whole dish is finished with shredded mozzarella. Two layers, minimal prep, and leftovers that taste even better the next day.
Tomato-based dishes tend to deepen in flavor after resting, so I often make this on a Monday to enjoy leftovers through the week. It’s nice to come home after a long day and have dinner already waiting.
Making 30 Minute Lazy Lasagna
Preheat the oven to 350°F. Grease the bottom of a 13 x 9-inch baking dish with nonstick spray and set aside.
Making the Cheesy Pasta
1. Cook the pasta in salted water according to package directions, then drain.
2. In the same pot, heat the milk and cubed cream cheese over medium heat until the cheese melts, stirring occasionally. Neufchâtel works well because it’s slightly lower in calories and contains more moisture than regular cream cheese, but regular or low-fat cream cheese will also work.
3. Return the drained pasta to the pot and stir to coat it with the creamy sauce. Spread the cheesy pasta in an even layer in the prepared baking dish.
Making the Meat Sauce
4. While the pasta cooks, brown the ground beef with the chopped onion in a large skillet. Season with salt and pepper, then drain any excess fat.
5. Add the spaghetti sauce and oregano to the beef, stir, and let the mixture simmer for about 5 minutes to meld the flavors.
6. Pour the meat sauce evenly over the cheesy pasta in the baking dish.
Top with Mozzarella and Bake
7. Sprinkle the shredded mozzarella over the meat sauce, cover the dish with foil, and bake for 25 minutes. Remove the foil and bake uncovered for an additional 5 minutes, until the cheese is bubbly and lightly golden.
Serve hot with a crisp side salad and garlic toast for a complete meal. Leftovers refrigerate well and the pasta often tastes even better the next day.
Recipe Details
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. dried oregano
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Grease the bottom of a 13 x 9-inch baking dish.
- Cook pasta in salted water according to package directions, then drain.
- In the pot used for the pasta, heat milk and cream cheese over medium heat, stirring until the cheese melts. Add the pasta and stir to coat. Spread the cheesy pasta in the baking dish.
- Meanwhile, brown the ground beef and onion in a large skillet. Season with salt and pepper and drain excess fat. Stir in the spaghetti sauce and oregano, then simmer for 5 minutes.
- Pour the meat sauce over the pasta and sprinkle mozzarella evenly on top.
- Cover and bake 25 minutes. Uncover and bake 5 more minutes. Let rest briefly, then serve.
Notes
Freezes well in a tightly sealed container for up to 3 months.
Nutrition (per serving)
Calories: 422 kcal | Carbohydrates: 53 g | Protein: 33 g | Fat: 8 g | Saturated Fat: 4 g | Sodium: 843 mg | Fiber: 4 g | Sugar: 9 g
Love pasta?
If you enjoy easy, comforting pasta dishes, try other family-friendly recipes or adapt this one by swapping the meat for Italian-style turkey sausage, adding roasted vegetables, or using a blend of cheeses for extra richness.
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