Lazy Lasagna Casserole swaps traditional lasagna noodles for egg noodles in a straightforward one-pan bake that delivers classic comfort without the assembly fuss. Ground beef and marinara sauce are topped with melted mozzarella for a satisfying weeknight dinner.
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In a large skillet, cook and crumble the ground beef until browned.
Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook for a couple of minutes less than the package directions for al dente. Drain well.
Drain any excess grease from the cooked ground beef.
Season the beef with seasoning salt, Italian seasoning, and garlic powder. Stir to combine.
Pour the marinara sauce into the skillet with the beef and stir until well combined.
Fold the cooked and drained egg noodles into the meat sauce.
Transfer the mixture into a 13x9 inch baking dish, or divide between two 9x9 inch baking dishes.
Preheat your oven to 350°F (175°C). Top the casserole evenly with shredded mozzarella cheese.
Bake for 30-45 minutes, or until the cheese is browned and the casserole is hot and bubbly.
Cool to room temperature, cover, and refrigerate up to 4 days. Reheat covered at 350°F for 15–20 minutes or until heated through. Freezes up to 3 months when wrapped tightly after cooling.
9x13-inch baking dish · large pot for cooking noodles · large skillet for browning beef
Yes. Penne, rigatoni, or small shells work well and cook in similar time. Avoid very thin pasta that may overcook.
The cheese should be melted and lightly golden, and the pasta should be tender. The edges may bubble slightly. Typically 25–30 minutes at 350°F.
Substitute 1 tsp dried oregano + ½ tsp dried basil. Adjust garlic powder to taste if you prefer more garlic flavor.
Yes. Cool completely, wrap tightly, and freeze up to 3 months. Thaw in the refrigerator overnight and reheat covered at 350°F until warm.
