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–+ servings
Penne lasagna on a plate.

Penne Pasta Lasagne

Author: Veena Azmanov
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Calories: 429kcal
Adjust Servings Here: 8 servings

Description

This quick and easy penne lasagna is lasagna made simple. If you wondering why it's so creamy it's because it has both tomato sauce and bechamel sauce plus three different kinds of cheese. Baked into this gorgeous creamy cheesy melting pot of flavors. 
 

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

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

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