This Lasagna Pasta has all the flavors of traditional lasagna—pasta, meat, marinara sauce, and cheese—but comes together quickly and easily. You can make this tasty, filling meal in just one pot and in about 30 minutes.
Why You’ll Love This Lasagna Pasta
This dish is a winner because it takes the best parts of lasagna and simplifies the process without sacrificing flavor. You get the cheesy, saucy goodness and the meaty depth all mixed together with perfectly cooked pasta. It’s ideal for busy weeknights when you want a satisfying homemade meal but don’t have hours to spend in the kitchen. Plus, since it uses common ingredients and requires only one skillet, it’s budget-friendly and easy for cooks of any skill level.
Ingredients You’ll Need
Here’s what goes into your Lasagna Pasta to bring those classic flavors together:
- 1 pound of bowtie pasta — this shape holds sauce well and cooks evenly
- 1 pound of 93% lean ground beef or 99% fat-free turkey — for a healthy, flavorful protein
- 1 jar of marinara sauce (or about 3 cups if you prefer homemade) — the base of rich tomato flavor
- 1 teaspoon salt — enhances all the ingredients
- ½ teaspoon garlic powder — adds depth and aroma
- 1 heaping teaspoon Italian seasoning — a blend of herbs like oregano and basil that bring the Italian flair
- ¼ teaspoon crushed red pepper — for a gentle hint of heat
- 1 cup shredded part-skim mozzarella cheese — melty and mild, perfect for lasagna
- 1 cup low-fat sour cream or plain Greek yogurt — adds creaminess and a slight tang to balance the sauce
How to Make Your Lasagna Pasta
Start by bringing a large pot of salted water to a boil. Cook the bowtie pasta until it’s al dente—meaning it still has a slight firmness to the bite—then drain and set it aside. This ensures your pasta will hold up nicely when mixed with the sauce later.
Next, heat a large skillet over medium heat. Add your ground beef or turkey and cook it thoroughly, breaking it up with a spoon as it browns. Once fully cooked, drain any excess fat from the pan to keep the dish from being greasy.
Return the cooked meat to the pan and add the drained pasta on top. Pour in the marinara sauce and sprinkle in the salt, garlic powder, Italian seasoning, and crushed red pepper. Stir everything gently to combine, coating the pasta and meat evenly with the sauce and spices.
Now, add the shredded mozzarella and the sour cream (or Greek yogurt) into the pan. Stir the mixture over low heat until the cheese melts completely and the sauce becomes creamy. This step brings that luscious texture reminiscent of baked lasagna, but much faster.
Give it a taste, and if you feel it needs more seasoning, add a little extra salt and freshly ground black pepper. You can serve it just like this or top each serving with grated Parmesan or extra mozzarella for an even cheesier experience.
Divide your delicious lasagna pasta into 8 equal portions — about one heaping cup per serving — and enjoy!
How to Serve Your Lasagna Pasta
This dish pairs wonderfully with simple sides that won’t compete with its bold flavors. A crisp green salad with a light vinaigrette works beautifully to add freshness and balance. You could also serve some roasted or steamed vegetables like broccoli or green beans for a nutritious boost.
For a heartier meal, warm some crusty bread or garlic bread alongside your pasta. It’s great for dipping into the sauce and soaking up every bit of flavor.
If you want to add a touch of indulgence, a sprinkle of fresh herbs such as chopped basil or parsley on top can brighten the dish with color and aroma.
Expert Tips for Perfect Lasagna Pasta
- Don’t overcook your pasta. Al dente is key because the pasta will soften a bit more when mixed with the sauce and cheese.
- When browning the meat, make sure to break it into small pieces for an even texture throughout the dish.
- If you prefer a spicier kick, increase the crushed red pepper slightly, but add it carefully to avoid overpowering the other flavors.
- Using low-fat sour cream or Greek yogurt adds creaminess without heaviness, but if you want a richer taste, feel free to swap it for full-fat versions.
- Stir the dish gently during the melting phase to avoid breaking the pasta and to keep everything well combined.
- If you have leftover pasta, store it separately from any additional cheese toppings for best results when reheating.
How to Store Your Lasagna Pasta
Let your cooked lasagna pasta cool to room temperature before storing it. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. When you’re ready to eat it again, reheat gently on the stove over low heat, stirring occasionally to prevent sticking and to help the cheese melt smoothly.
You can also freeze portions for up to 2 months. Just thaw overnight in the fridge before reheating. This makes it convenient to prepare ahead and enjoy a quick meal anytime.
Variations to Try With Lasagna Pasta
Feel free to customize this recipe to your taste or dietary preferences. You can swap the ground beef or turkey for Italian sausage to add a different kind of savory depth. For a vegetarian twist, replace the meat with sautéed mushrooms, zucchini, or eggplant and add some extra herbs for flavor.
Try using different pasta shapes like penne, rigatoni, or rotini for a change in texture. You could also mix in some ricotta cheese for a creamier consistency reminiscent of traditional lasagna layers.
To add a fresh note, stir in some chopped spinach or kale near the end of cooking. This boosts both the nutrition and the vibrant color of your dish.
Frequently Asked Questions About Lasagna Pasta
Can I use gluten-free pasta for this recipe?
Yes, gluten-free pasta works well here. Just be sure to cook it according to the package instructions, as cooking times may vary.
Is it possible to make this recipe vegetarian?
Absolutely. Replace the meat with your favorite vegetables like mushrooms, bell peppers, or zucchini. Adding some plant-based protein like lentils can also work well.
Can I prepare this recipe ahead of time?
Yes, you can cook the pasta and meat mixture in advance and store it in the fridge for up to 3 days. Reheat gently before serving.
What can I substitute for sour cream?
Plain Greek yogurt is an excellent substitute that adds creaminess and a slight tang without overpowering the dish.
How spicy is this recipe?
This lasagna pasta has a mild heat from the crushed red pepper. You can adjust the spice level up or down to suit your taste.
Lasagna Pasta
Equipment
- Large Pot
- Large Skillet
Ingredients
- 1 pound bowtie pasta
- 1 pound 93% lean ground beef or 99% fat-free turkey
- 1 jar marinara sauce about 3 cups if homemade
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 heaping teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1 cup shredded part-skim mozzarella cheese
- 1 cup low-fat sour cream or plain Greek yogurt
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, then drain and set aside.
- Heat a large skillet over medium heat. Add ground beef or turkey, cooking thoroughly and breaking it up as it browns. Drain any excess fat.
- Return the cooked meat to the pan and add the drained pasta on top. Pour in the marinara sauce, salt, garlic powder, Italian seasoning, and crushed red pepper. Stir to combine.
- Add the shredded mozzarella and sour cream (or Greek yogurt) into the pan. Stir over low heat until the cheese melts and the sauce becomes creamy.
- Adjust seasoning with additional salt and pepper as needed. Serve hot, dividing into 8 portions.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!