Baked Penne Pasta Lasagna
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.
Lasagna is a beloved classic in the world of comfort food, known for its layers of tender pasta, savory sauces, and melted cheese. Traditionally made with flat lasagna noodles, this dish takes on a delightful twist when prepared with penne pasta and marinara sauce. The switch to penne offers a unique texture, allowing the sauce to cling to the pasta’s ridges, creating a heartier bite.
Marinara sauce, with its rich tomato base and fragrant herbs, pairs perfectly with the creamy béchamel, resulting in a harmonious blend of flavors. This combination not only adds a new dimension to the beloved lasagna but also simplifies assembly, making it an ideal choice for both casual family dinners and special occasions. Embrace this innovative take on lasagna for a dish that’s both comforting and exciting.
Why is this the best recipe?
- Rich Flavors from Two Sauces: Combining both marinara and béchamel sauces creates a delightful mix of rich, savory tomato flavors and creamy, smooth béchamel, resulting in a deliciously balanced and satisfying dish.
- Cheese Lover’s Dream: The trio of cheeses—mozzarella, cheddar, and Parmesan—melts perfectly to create a gooey, golden topping, adding depth with their distinct flavors, making every bite a cheesy delight.
- Hearty and Comforting: Using penne pasta instead of traditional lasagna noodles gives the dish a unique texture and makes it extra hearty, providing a comforting meal perfect for any occasion.
- Easy to Assemble: This lasagna is straightforward to put together, with simple layers of pasta, sauce, and cheese. It’s an excellent recipe for both beginners and experienced cooks looking for a no-fuss yet impressive meal.
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
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.
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Frequently asked questions
How long will this lasagna keep?
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.
Can I use store-bought tomato sauce?
Absolutely. For a quick fix, you can use about 2 cups of ready-to-use tomato sauce.
What can I substitute for the bechamel 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.
Can I use lasagna sheets instead of penne?
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
Tomato sauce/Marinara sauce
- 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
Bechamel sauce
- 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
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
Method
Tomato sauce
- 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.
- 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.
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 of milk, stirring continuously until there are no lumps.
- 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.
Assemble
- 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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Using penne pasta is such a great idea. You can never go wrong with pasta and cheese. Add a sauce to it and I’m in heaven! Can’t wait to try this.
So true Marisa. Always a great idea.
Baked ziti is one of my favorite dishes but you have brought this one to the top of the list. All that cheese and the idea that this is a marriage with a lasagna is a yummy combo!
Thank you Adriana.. So happy to hear I made it to the top of your list.. Yeey!
I love baked pasta dishes and this looks like it would be no exception! The pictures are making me hungry.
Thank you so much Pam. We love baked pasta too!
I really like the idea of using the penne. The bechamel sauce makes it so deliciously rich.
Thank you Peter. Yes we love that Bechamel sauce
i never would have thought to put bechamel sauce in lasagna. It sounds like it would be a delicious additions!
Really Raia? I always add bechamel sauce in our lasagna – that way I use less cheese and still have that creamy Lasagna
Love how easy this is! Perfect for busy weeknights! Looks so creamy and love all that cheese!
Thank you Lindsay. yeah the bechamel and cheese does make it look more cheesy
I’m just like your kid, I too always say, ‘greens are for cows’ – I’m working on it too (i hope it’s not too late!) 😀
Awesome recipe, btw. Loving the ‘no-greens’ part. Just kidding! 🙂
It’s never too late Tina. I was very much like my son – as a kids I’d favor more meat. Now I realize how important it is to make sure grow appreciating their veggies lol. So I make it a priority.
I love the idea of using penne, it is so much easier when making it with gluten free pasta.
That is true Sandi. Gluten free pasta will work a treat with this
Delicious and a easy, perfect way to satisfy my lasagna tooth!
Thanks Dan.
there is nothing more comforting than lasagna and making it weeknight friendly with penne instead of lasagna noodles is such an awesome idea. This with a salad and garlic bread sounds perfect for dinner tonight!
Oh you speak my language Megan. A good Lasagna, some garlic bread and salad. Perfect dinner.