Lazy Lasagna Casserole

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Prep: 15 mins

Cook: 70 mins

Cooling Time: 15 mins

Total: 100 mins

Servings: 6 to 8 servings

I've made lasagna many times, and it's always delicious and rewarding, but it’s also a chore—lots of steps, mixing cheeses, cooking meat and noodles, and a bunch of dirty dishes to clean. This lazy lasagna casserole is the ideal alternative! It's a quick and easy preparation with all the wonderful cheesy texture and flavor of a classic ground beef lasagna.

With cheese ravioli replacing the noodles and ricotta cheese mixture, you only need to brown the ground beef and layer the ingredients. If you seldom make lasagna because it is so time-consuming, this lazy version is the perfect solution. It’s a hearty, satisfying dish that you can throw together and pop in the oven any night of the week. Make it once and you can do it from memory!

How To Make Lazy Lasagna Casserole

Start by browning the beef. Meanwhile, cover the bottom of the prepared baking dish with a thin layer of marinara sauce, then arrange a layer of ravioli on top.

Once the beef is browned, add the remaining marinara sauce to the skillet. Stir the marinara and beef together and spoon half of it over the ravioli layer, followed by half of the mozzarella and half of the parmesan. Repeat the layers with another layer of ravioli, the remaining meat sauce, and both cheeses. Then it's time to bake!

What Ingredients Do You Need To Make Lasagna Casserole?

Ground Beef—I use lean ground beef, usually 85 to 90 percent lean. Using a ground beef with a higher fat percentage is fine; you'll just have some extra fat to drain off after browning.
Marinara Sauce—Use your favorite store-bought marinara or pasta sauce. I like a little spice, so I usually use an arrabbiata sauce.
Ravioli—It's best to use a ravioli with ricotta cheese in the filling for that creamy texture. It takes at least 25 ounces, or 32 to 40 pieces, to make 2 layers in a 3-quart baking dish.
Cheese—Lasagna needs lots of melty, stringy cheese. I use 3 cups of shredded mozzarella and 1/2 cup of freshly grated parmesan.

What To Serve With Lazy Lasagna Casserole

Serve your lazy lasagna with a lightly dressed green salad or tangy slaw. If you like bread with a pasta meal, toast a loaf of frozen garlic bread or breadsticks in the oven, or make homemade garlic bread with a loaf of Italian bread.

Tips for Making Lazy Lasagna Casserole

Use nonstick—Use a nonstick pan or seasoned cast-iron to brown the ground beef if possible. If the pan is stainless steel and the meat is very lean, add a few extra teaspoons of oil to keep the meat from sticking.
Using extra ravioli—If you are using 2 bags of fresh ravioli, you might have more than you need for this recipe. You can freeze extra ravioli to use later or make a fried ravioli snack with it.

Make Ahead

Prepare and assemble this casserole up to 24 hours in advance. Cover the baking dish with foil and store it in the refrigerator. Remove the casserole from the fridge 30 to 45 minutes before baking to bring to room temperature, then bake as directed. Allow extra time if the lasagna is still cool in the center.

You can also freeze the assembled, unbaked casserole for up to 1 month. Wrap it tightly in plastic wrap and heavy-duty foil, then label it with the name and date. Defrost the frozen lasagna overnight in the fridge. To bake, remove the casserole from the refrigerator 30 to 45 minutes before baking and remove the plastic wrap. Cover the baking dish with foil and bake as directed, allowing extra time if the lasagna is still cool in the center.

«This easy casserole really does taste like lasagna, but with way less work. It’s perfect for nights when you’re craving lasagna but don’t have time for the real deal.» —Megan Scott

A Note From Our Recipe Tester

Ingredients

2 teaspoons vegetable oil
1 pound lean ground beef
Fine salt and black pepper
1 large jar (32 ounces) pasta sauce or marinara
25 ounces cheese ravioli, fresh or frozen (32 to 40 ravioli)
3 cups (12 ounces) shredded mozzarella cheese
1/2 cup (1 1/2 ounces) grated parmesan cheese

Steps to Make It

Gather the ingredients. Preheat the oven to 350 F and lightly grease a 9 x 13-inch baking dish or spray it with cooking spray.
Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Break 1 pound lean ground beef up into smaller pieces and add it to the hot pan, then sprinkle with a good pinch of salt and black pepper. Let the beef cook undisturbed for 5 minutes, then continue cooking, turning and stirring frequently and breaking up any larger chunks, until the beef is no longer pink, 3 to 5 minutes longer.
While the ground beef is cooking, add 1 to 1 1/4 cups marinara sauce to the baking dish, enough to cover the bottom. Top the sauce with a single layer of 16 to 20 fresh or frozen cheese ravioli.
Drain off any excess fat from the ground beef, add the remaining marinara sauce, and stir to combine.
Spoon half of the meat sauce over the ravioli layer, then top with 1 1/2 cups (6 ounces) shredded mozzarella cheese and 1/4 cup (3/4 ounce) grated parmesan cheese.
Repeat this layering process with the remaining 16 to 20 fresh or frozen cheese ravioli, the remaining meat sauce, the remaining 1 1/2 cups (6 ounces) shredded mozzarella cheese, and the remaining 1/4 cup (3/4 ounce) grated parmesan cheese.
Cover the baking dish tightly with foil and bake for 50 minutes.
Remove the foil and return the casserole to the oven. Bake for 10 to 15 minutes, until the cheese is melted and golden brown in spots and the sauce is bubbling around the edges. Let the casserole stand for 15 minutes before serving.

How To Store or Freeze

Refrigerate cooled leftover lazy day lasagna within 2 hours of cooking in a covered airtight container and enjoy it within 4 days.
To freeze leftovers, transfer the cooled lasagna to an airtight freezer container. Label the container with the name and date and freeze it for up to 3 months. Defrost frozen lasagna in the fridge overnight.
To reheat leftover lasagna, transfer it to a baking dish, cover it with foil, and let it stand at room temperature for 30 minutes. Preheat the oven to 350 F and heat the lasagna for about 30 minutes, or until it reaches at least 165 F in the center.

Feeling Adventurous? Try This:

Use crushed tomatoes—Replace the pasta sauce with a 28-ounce can or jar of crushed tomatoes or passata seasoned with 1 tablespoon of olive oil, 1/2 teaspoon each of garlic powder and salt, and 1 1/2 teaspoons of Italian seasonings.
Make it vegetarian—Omit the ground beef and use vegetarian meat crumbles or replace the meat with vegetables, such as sautéed mushrooms, zucchini, or spinach.
Ground meat alternatives—Make the lasagna with ground turkey or chicken, or use mild or hot Italian sausage.

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	484
% Daily Value*
Total Fat 24g	31%
Saturated Fat 12g	58%
Cholesterol 93mg	31%
Sodium 1305mg	57%
Total Carbohydrate 31g	11%
Dietary Fiber 3g	12%
Total Sugars 8g
Protein 34g
Vitamin C 3mg	13%
Calcium 499mg	38%
Iron 3mg	18%
Potassium 729mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.