This quick and easy penne pasta lasagna is lasagna made simple. If you’re wondering why it’s so creamy, it’s because we use both tomato sauce and bechamel sauce, plus three different types of cheese. And then it’s baked into this gorgeous creamy, cheesy, melting pot of flavors.
When my kids were young, pasta and lasagna were a few of the things my kids could eat every day without complaining, so I always keep basic tomato sauce, marinara sauce, bolognese sauce, and roasted tomato sauce in the freezer. Trust me, homemade and frozen is better than using store-bought or canned, especially with kids.
Ziv and I like pasta, but cheesy, meaty stuff every day becomes a bit too much for the body and soul. Don’t you agree? And while Ziv claims to enjoy Italian food, He always orders Penne! He never orders spaghetti or lasagna in public; I think he doesn’t like the mess. (I did not tell you that)
Of course, as a mom, I had to find a method to make both hubby and the kids happy without spending all day in the kitchen. So I often made penne pasta with my basic tomato sauce, which made Ziv very happy. Then, I layered half of that penne pasta with béchamel and cheese in a baking dish, which became my kids’ favorite penne lasagna
Don’t get me wrong – it is absolutely delicious – Pasta with tomato sauce, bechamel, and cheese – absolute heaven!
Why You’ll Love This Recipe
- Two sauces, better flavor – Marinara gives you the rich tomato base, while béchamel makes the pasta creamy without drowning it in cheese.
- No lasagna noodles to fuss with – Penne makes this much easier to assemble than traditional lasagna. No careful layering or broken noodles.
- Plenty of cheesy goodness – Mozzarella, cheddar, and Parmesan give you that golden, bubbly top everyone fights over.
- Easy to make ahead – Assemble it earlier in the day, refrigerate, and bake when you’re ready for dinner
Ingredients and substitutes
- Penne – Well, I’m using penne, but any of your favorite cooked pasta works. If you have leftover pasta in the fridge, it’s ideal. If I’m using freshly cooked pasta, I cook the pasta a bit less, so instead of 11 minutes, I cook it for only 9 minutes.
- Tomato Sauce – Today I’m using leftovers of my basic homemade tomato sauce, sometimes I use a meat sauce too. You can even use store-bought if you don’t have any at home.
- Bechamel – this is by far the easiest sauce you can make. It takes just five minutes.
- Cheeses – Today I’m using Parmesan – I love the nutty flavor it brings. We love cheddar, but you can also use any cheese that works great for baking, as Emmentaler or Gouda. And of course, Mozzarella for that ultimate cheesy topping.
Step-by-step: Penna lasagna (Pasta Lasagna)
Tomato sauce
- In a heavy-bottomed pan or Dutch oven, sauté onions and garlic in oil over medium heat until they are translucent. Add the dried herbs, bay leaves, and brown sugar. Let it caramelize slowly so it browns, not burns.
- Next, add in the tomatoes (both cans) and tomato paste. Continue to cook on medium-high for 5 minutes. Season with salt and pepper to taste. Bring to a boil.
- Cover the pan, lower the heat to a simmer, and let it simmer gently for 15 minutes. After 15 minutes, you should have a thick, dark tomato sauce. Add in your fresh basil leaves. Set aside until ready to use. This can be made up to 4 days ahead.
Bechamel sauce
- Use a heavy-bottomed saucepan over medium to low heat to melt the butter. Add flour and cook for two minutes, stirring constantly. Slowly add 1/2 cup milk, stirring continuously until there are no lumps.
- Continue adding the remaining milk and stir continuously to ensure there are no lumps. Cook for two minutes. Lower the heat and add the nutmeg. Season with salt and pepper. Add the cheese. Continue to cook on low until thick, creamy, and coats the back of a wooden spoon.
Assemble
- Preheat the oven to 375°F (190°C). Spray a 9×13 casserole dish with oil to prevent sticking.
- Boil pasta according to the directions on the package.
- Start to layer the ingredients – Add Penne at the bottom. Spread the tomato sauce evenly over the penne. Spoon the bechamel sauce slowly without mixing the two sauces. Grate the Parmesan cheese, then the Cheddar, and finally the Mozzarella.
- Place the baking dish on a parchment-lined baking tray for each cleanup. Bake for 25 to 30 minutes, until the top is golden and bubbling.
- Let it rest for 10 minutes before you serve.
Can I make penne lasagna with ground beef?
Absolutely. The easiest way to make this penne lasagna with ground beef is to replace the tomato sauce with my homemade Bolognese sauce. It already has ground beef cooked into a rich tomato sauce, so there’s no need to change anything else in the recipe.
Simply toss the cooked penne with the Bolognese, then layer it with the béchamel and cheeses and bake as directed. You get the same creamy, cheesy penne lasagna, but with a heartier meat sauce.
More lasagna recipes
- Cheesy Lasagna Soup
- Delicious Skillet Lasagna
- Lasagna with Béchamel Sauce
- The Ultimate Lasagna with Ricotta
Frequently asked questions
This cheesy penne lasagna will keep in the fridge for 4 to 5 days. You can portion it and freeze it in ziplock bags for about 3 to 4 months.
Absolutely. For a quick fix, you can use about 2 cups of ready-to-use tomato sauce.
You can substitute the bechamel sauce with two cups of ricotta cheese. Add 1/4 cup of milk to make it a creamy consistency.
Yes, you certainly can use lasagna sheets. Make sure not to overcook the pasta before baking.
Penne Pasta Lasagne
This quick and easy penne lasagna is lasagna made simple. If you're wondering why it's so creamy, it's because it has both tomato sauce and bechamel sauce, plus three different kinds of cheese. And then it's baked into this gorgeous creamy, cheesy, melting pot of flavors.
Video
Ingredients
- 16 oz (450 g) Crushed tomatoes (1 can)
- 14 oz (390 g) Tomato puree (1 can)
- 2 tbsp Olive oil
- 1 cloves Garlic sliced
- ½ cup Red onion chopped finely
- 1 tbsp Brown sugar
- 2 tbsp Tomato paste
- ¼ tsp Dried thyme leaves
- 2 tbsp Basil fresh chopped
- ¼ tsp Dried oregano
- 2 Bay leaves large
- ½ tsp Salt
- ½ tsp Pepper
- 3 tbsp Butter
- 1 tbsp Flour
- 2 cups (500 ml) Milk
- ¼ cup (25 g) Parmesan cheese grated (Optional)
- ¼ tsp Nutmeg freshly grated
- ¼ tsp Salt
- ¼ tsp Pepper
- 1 lb (500 g) Penne pasta or other
- ½ cup (50 g) Parmesan grated
- ½ cup (55 g) Cheddar grated
- ½ cup (55 g) Mozzarella grated
Method
- In a heavy-bottomed pan or Dutch oven, saute onions and garlic in oil over medium heat until they are translucent. Add the dried herbs, bay leaves, and brown sugar. Let it caramelize slowly so it browns, not burns.16 oz Crushed tomatoes, 14 oz Tomato puree, 2 tbsp Olive oil, 1 cloves Garlic, ½ cup Red onion, 1 tbsp Brown sugar, 2 tbsp Tomato paste, ¼ tsp Dried thyme leaves, 2 tbsp Basil fresh chopped, ¼ tsp Dried oregano, 2 Bay leaves, ½ tsp Salt, ½ tsp Pepper
- Next, add the tomatoes (both cans) and the tomato paste. Continue to cook on medium-high for 5 minutes. Season with salt and pepper to taste. Then, bring it to a boil.
- Cover the pan, lower the heat to a simmer, and let it simmer gently for 15 minutes. After 15 minutes, you should have a thick, dark tomato sauce. Add in your fresh basil leaves. Set aside until ready to use. This can be made up to 4 days ahead.
- Use a heavy-bottomed saucepan over medium to low heat to melt the butter. Add flour and cook for two minutes, stirring constantly. Slowly add 1/2 cup of milk, stirring continuously until there are no lumps.3 tbsp Butter, 1 tbsp Flour, 2 cups Milk, ¼ cup Parmesan cheese, ¼ tsp Nutmeg, ¼ tsp Salt, ¼ tsp Pepper
- Continue adding the remaining milk and stir continuously to ensure no lumps. Cook for two minutes. Lower the heat and add the nutmeg. Season with salt and pepper. Add the cheese. Continue to cook on low until thick, creamy, and coats the back of a wooden spoon.
- Preheat the oven to 375°F (190°C). Spray a 9×13 casserole dish with oil to prevent sticking.
- Boil the pasta according to the directions on the package.
- Start to layer the ingredients – Add penne at the bottom. Spread the tomato sauce evenly over the penne. Spoon the bechamel sauce slowly without mixing the two sauces. Grate the Parmesan cheese, then the Cheddar, and then the Mozzarella.
- Place the baking dish on a parchment-lined baking tray for each cleanup. Bake for 25 to 30 minutes, until the top is golden and bubbling.
- Let it rest for 10 minutes before you serve.
Notes
- Use High-Quality Ingredients: Choose fresh, high-quality ingredients for the best flavor. Fresh herbs, good-quality cheeses, and ripe tomatoes for the marinara sauce can make a significant difference.
- Cook Pasta Al Dente: Ensure the penne pasta is cooked al dente, meaning it’s firm to the bite. This prevents the pasta from becoming too soft during baking.
- Season Each Layer: Season each component (marinara sauce, béchamel sauce, and pasta) well. This ensures that every bite is flavorful and well-balanced.
- Avoid Overloading Layers: When layering the lasagna, avoid making any layer too thick. This helps in even cooking and prevents the lasagna from becoming too heavy or soggy.
- Rest Before Serving: Allow the lasagna to rest for about 10 minutes after baking. This helps the layers set and makes it easier to cut neat slices.
- Cover and Uncover Strategically: Cover the lasagna with foil for the initial baking to prevent the cheese from burning. Remove the foil in the last 15-20 minutes to allow the top to become golden and bubbly.
- Add a Personal Touch: Feel free to customize your lasagna with additional ingredients like sautéed vegetables, ground meat, or fresh herbs. This can enhance the flavor and make the dish uniquely yours.
- Prepare in Advance: You can prepare the lasagna ahead of time and refrigerate it before baking. This makes it a convenient dish for entertaining or busy weeknights.
- Use an Oven Thermometer: Ensure your oven is at the correct temperature by using an oven thermometer. Accurate baking temperatures are crucial for even cooking.
- Garnish for Freshness: Add a touch of freshness before serving by garnishing with fresh basil or parsley. This not only enhances the flavor but also adds a pop of color.
Equipment you will need
Nutrition
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Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!More pasta recipes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
This was a great, tasty meal that was quick to make for the family
Thank you, Cheryl. Happy you enjoyed it.
My new favorite dinner! I will be making this recipe again and again!
Thanks, Kim
I am a huge fan of lasagna, and this idea is the best ever! I can imagine having it frozen and eating it regularly. Love that it has bechamel sauce! Thanks for sharing,
Thanks, Paula. Yes, I love bechamel sauce too.
It is my firm belief that lasagna is BEST with bechamel sauce! I love the idea of using penne in this instead of lasagna sheets. Thanks for the recipe!
Thanks, Farah. I do use lasagna sheets but for a quick meal lasagna works best
Penne is one of my favourite types of pasta, so this is right up my alley. Yum. I love the combination of herbs in the recipe. Cheers!
Mine too, Adrianne. Love Penne in our house
A truly delicious dish! And simple – a great meal that the whole family enjoys.
Thank you, Alexandra. So happy you enjoyed it.
Can you make this ahead of time? How would that work?
If you layered it the day before would you just go from refrigerator to oven or would you let it get to room temp first?
Yes you can make this a head of time and then bake it. Personally I’d make all the item ready and keep in the fridge. While the oven is preheating I’d just layer it as shown in the video. It really takes 5 minutes. I think that will give best results. If you do layer it ahead of time. You can put it from fridge directly to the oven as long as your pan is oven safe. It will take a bit longer since it cold.