This quick and easy penne pasta lasagna is lasagna made simple. If you are wondering why it's so creamy it's because we use 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.
Table of Content
In our home, lasagna was always baked from scratch. That means, I made my lasagna with homemade pasta sheets, marinara sauce with fresh tomato, and white bechamel sauce. But, over the years, the demand for lasagna from my kids started getting more frequent. As a result, I created quick versions, often semi-homemade, like this with penne pasta or my skillet lasagna with lasagna sheets.
About this recipe
I call this my quick and easy busy-day lasagna. Often, I make it using the tomato sauce I already have in my freezer.
While the pasta is boiling, I make the white sauce and preheat the oven. Then, putting the dish together takes only as little as 15 minutes. And the baking takes another 25 minutes.
The best thing about it is a very versatile recipe. Almost everythign can be substituted. There are three components to this recipe
- Tomato sauce - make it yourself in 20 minutes using my recipe using canned tomatoes. You can also use canned tomato sauce. You can even use a meat sauce
- Bechamel - it really takes only 5 to 7 minutes to make this from scratch but can also use ricotta cheese instead
- Pasta - I am using penne but you can use any shaped pasta you want.
Ingredients and substitutes
- Penne - Well I'm using penne but ideally 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 leftover 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 use any cheese that works great for baking as Emantle or Gouda works too. And of course Mozzarella for that ultimate cheesy topping.
Step by step instructions
Tomato sauce
- In a heavy-bottom pan or Dutch oven, saute onions and garlic in oil over medium heat until translucent.
- Add the dried herbs, bay leaves, and brown sugar. Let it caramelize slowly so it browns not burns.
Tip - This will add a little brown color that will intensify the color of our sauce. - 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 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 bottom saucepan over medium to low heat, melt the butter
- Add flour and cook for two minutes stirring constantly
- Slowly add ½ cup milk – stirring continuously until no lumps.
- Continue to add the remaining milk – 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.
- Set aside until ready to use.
Assemble
- Preheat the oven at 180 C / 360 F.
- Boil pasta as per directions on the package.
- Spray a 9 x 13 casserole dish with oil to prevent sticking.
- Start to layer the ingredients - Add the penne pasta at the bottom.
- Evenly spread the tomato sauce all over the penne.
- Spoon the bechamel sauce slowly without mixing the two sauces.
- Grate the Parmesan cheese, followed by 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 top is golden and bubbling.
- Let rest for 10 minutes before you serve.
Frequently asked questions
This cheesy penne lasagna will keep in the fridge for 4 to 5 days. You can portion it and freeze in ziplock bags for about 3 to 4 months.
Absolutely. For a quick fix you can use about 2 cups ready to use tomato sauce.
You can substitute the bechamel sauce with two cups of ricotta cheese. Add ¼ cup milk to make it a creamy consistency.
Absolutely, you can use any pasta you want. Penne makes it easier to eat.
Yes, you certainly can use lasagna sheets. Make sure not to overcook the pasta before baking.
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Printable Recipe
Penne Pasta Lasagne
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Tomato sauce
- 16 oz (450 g) Crushed tomatoes ((1 can))
- 14 oz (390 g) Tomato puree ((1 can))
- 2 tablespoon Olive oil
- 1 cloves Garlic (sliced)
- ½ cup Red onion (chopped finely)
- 1 tablespoon Brown sugar
- 2 tablespoon Tomato paste
- ¼ teaspoon Dried thyme leaves
- 2 tablespoon Basil fresh chopped
- ¼ teaspoon Dried oregano
- 2 Bay leaves (large)
- ½ teaspoon Salt
- ½ teaspoon Pepper
Bechamel sauce
- 3 tablespoon Butter
- 1 tablespoon Flour
- 2 cups (500 ml) Milk
- ¼ cup Parmesan cheese (grated (Optional))
- ¼ teaspoon Nutmeg (freshly grated)
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Assemble
- 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)
Instructions
Tomato sauce
- In a heavy-bottom pan or Dutch oven saute onions and garlic in oil over medium heat until translucent.
- Add the dried herbs, bay leaves, and brown sugar. Let it caramelize slowly so it browns not burns. Tip - This will add a little brown color that will intensify the color of our sauce.
- 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 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 bottom saucepan over medium to low heat, melt the butter
- Add flour and cook for two minutes stirring constantly
- Slowly add ½ cup milk – stirring continuously until no lumps.
- Continue to add the remaining milk – 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.
- Set aside until ready to use.
Assemble
- Preheat the oven at 180 C / 360 F
- Boil pasta as per directions on the package
- Spray a 9 x 13 casserole dish with oil to prevent sticking.
- Start to layer the ingredients - Add Penne at the bottom
- Evenly spread the tomato sauce all over the penne
- Spoon the bechamel sauce slowly without mixing the two sauces.
- Grate the Parmesan cheese, followed by 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 top is golden and bubbling
- Let rest for 10 minutes before you serve
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Cheryl
This was a great, tasty meal that was quick to make for the family
Veena Azmanov
Thank you, Cheryl. Happy you enjoyed it.
kim
My new favorite dinner! I will be making this recipe again and again!
Veena Azmanov
Thanks, Kim