Easy Lasagna With Different Noodles – Best 45-Minute

Lasagna is a classic comfort food, but who says you have to stick to the same old pasta sheets? This recipe swaps traditional lasagna noodles for a mix of your favorite pasta shapes—think penne, fusilli, or even bowties—to create a dish that's just as delicious but with a fun twist. It's perfect for using up odds and ends in your pantry and adds a delightful texture to every bite.

I love this recipe because it's incredibly forgiving and versatile. You can use any short pasta you have on hand, and the result is a creamy, cheesy, and satisfying meal that comes together in under an hour. Plus, it's a great way to get the kids involved in the kitchen—they'll love picking out the fun pasta shapes!

Whether you're a seasoned cook or a beginner, this lasagna is a breeze to make. The steps are simple, and the payoff is a bubbling, golden casserole that will have everyone asking for seconds. Let's get started!

About the Ingredients

12 oz (340g) mixed short pasta (e.g., penne, fusilli, bowties)

Any short pasta works; use a mix of shapes for fun. Substitute with gluten-free pasta if needed.

1 lb (450g) ground beef or Italian sausage

Choose lean ground beef (90/10) for less grease, or use ground turkey for a lighter option.

1 medium onion, diced

Yellow or sweet onion adds flavor; use shallots if you prefer a milder taste.

3 cloves garlic, minced

Fresh garlic is best, but pre-minced works in a pinch. Adjust to your garlic love.

1 (24 oz) jar marinara sauce

Use your favorite store-bought or homemade marinara; look for one with low added sugar.

1 (15 oz) container ricotta cheese

Whole-milk ricotta gives the creamiest texture; part-skim works too. For a dairy-free option, use tofu ricotta.

2 cups (8 oz) shredded mozzarella cheese

Shred your own for better melting; low-moisture mozzarella is ideal. You can also use a blend.

1/2 cup grated Parmesan cheese

Freshly grated Parmesan adds the most flavor; pre-shredded is fine but may not melt as smoothly.

1 large egg

Used to bind the ricotta mixture; you can omit for a lighter version, but the filling may be less cohesive.

2 tablespoons olive oil

For sautéing; use extra-virgin for more flavor, or any neutral oil.

1 teaspoon dried Italian seasoning

A blend of oregano, basil, and thyme; adjust to taste. Fresh herbs work too.

Salt and black pepper to taste

Essential for seasoning; use kosher salt and freshly ground pepper for best results.

Tips & Tricks

Don't overcook the pasta

Cook it 2 minutes less than the package directions. It will continue to cook in the oven, so this prevents mushiness.

Drain the ricotta

If your ricotta is watery, place it in a fine-mesh strainer over a bowl for 30 minutes. This keeps the casserole from becoming soupy.

Let it rest

After baking, let the lasagna rest for at least 10 minutes before slicing. This allows the layers to set and makes serving easier.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions, but 2 minutes less than al dente. Drain and set aside.

3. Brown the Meat

In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 5-7 minutes. Season with Italian seasoning, salt, and pepper.

4. Combine with Sauce

Stir the marinara sauce into the meat mixture. Let it simmer for 5 minutes to meld the flavors. Taste and adjust seasoning.

5. Make the Ricotta Filling

In a medium bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese. Season with a pinch of salt and pepper.

6. Assemble the Lasagna

Spread a thin layer of the meat sauce on the bottom of the prepared dish. Add half of the cooked pasta, then dollop half of the ricotta mixture over the pasta and spread gently. Top with half of the remaining meat sauce and one-third of the mozzarella. Repeat the layers: remaining pasta, remaining ricotta, remaining meat sauce, and the rest of the mozzarella. Sprinkle the remaining Parmesan on top.

7. Bake to Perfection

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and the edges are bubbly. The internal temperature should reach 165°F (74°C).

8. Rest and Serve

Let the lasagna rest for 10 minutes before slicing. This helps the layers set. Serve warm and enjoy!

Delicious Variations

Vegetarian

Swap the ground beef for sautéed mushrooms, zucchini, and bell peppers. Add a layer of spinach for extra greens.

Spicy

Add red pepper flakes to the meat sauce and use hot Italian sausage instead of beef.

White lasagna

Use a béchamel sauce instead of marinara, and add cooked chicken and spinach.

How to Store Lasagna Recipe With Different Noodles

Frequently Asked Questions

I hope you love this fun twist on classic lasagna! If you try it, let me know in the comments below—I'd love to hear what pasta shapes you used and how it turned out. Don't forget to share your photos with me on social media! Happy growing!

Lasagna Recipe With Different Noodles

This lasagna recipe uses different noodles to create a unique, cheesy, and hearty meal that's perfect for busy weeknights.

★★★★½ 4.8 (187 ratings)

15 minPrep time40 minCook time8Servings485 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 12 oz (340g) mixed short pasta (e.g., penne, fusilli, bowties)
• 1 lb (450g) ground beef or Italian sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 2 cups (8 oz) shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• Salt and black pepper to taste

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. 2Cook the Pasta — Bring a large pot of salted water to a boil. Cook the pasta according to package directions, but 2 minutes less than al dente. Drain and set aside.
3. 3Brown the Meat — In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 5-7 minutes. Season with Italian seasoning, salt, and pepper.
4. 4Combine with Sauce — Stir the marinara sauce into the meat mixture. Let it simmer for 5 minutes to meld the flavors. Taste and adjust seasoning.
5. 5Make the Ricotta Filling — In a medium bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese. Season with a pinch of salt and pepper.
6. 6Assemble the Lasagna — Spread a thin layer of the meat sauce on the bottom of the prepared dish. Add half of the cooked pasta, then dollop half of the ricotta mixture over the pasta and spread gently. Top with half of the remaining meat sauce and one-third of the mozzarella. Repeat the layers: remaining pasta, remaining ricotta, remaining meat sauce, and the rest of the mozzarella. Sprinkle the remaining Parmesan on top.
7. 7Bake to Perfection — Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and the edges are bubbly. The internal temperature should reach 165°F (74°C).
8. 8Rest and Serve — Let the lasagna rest for 10 minutes before slicing. This helps the layers set. Serve warm and enjoy!

👨‍🍳 Chef's Note: For a crispier top, broil for the last 2-3 minutes, but watch closely to avoid burning.

Servings: 8

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 485 kcal · 28g protein · 38g carbs · 22g fat

Written by Maya Chen
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.