Lasagna casserole delivers the familiar flavors of a traditional layered pasta dish in a much simpler format. You get the same rich tomato meat sauce, tender noodles, and melted cheese without having to carefully arrange flat sheets of pasta.
This meal takes about 45 minutes from start to finish. Using short spiral pasta makes it easy to scoop and serve right out of a 9×13 baking dish on a busy weeknight.
Why is Lasagna Casserole a Must-Try?
Mixing the ricotta directly with the cooked pasta ensures every bite has a creamy, cheesy coating.
Cooking the onions and garlic in the same pan as the browned beef builds a savory base for the tomato sauce.
Baking the dish uncovered allows the mozzarella on top to brown slightly while the sauce bubbles underneath.
Ingredients for Lasagna Casserole
• Ground beef: Lean ground beef works well here to keep the sauce from becoming too greasy.
• Pasta: Choose a short, sturdy shape like rotini, campanelle, or fusilli. These shapes hold onto the meat sauce and cheese mixture.
• Crushed tomatoes: Keep them undrained. The liquid helps create the sauce as it bakes.
• Ricotta cheese: Whole milk ricotta provides a richer texture, but part-skim works fine.
• Mozzarella cheese: Shredding a block of mozzarella by hand melts more smoothly than pre-shredded bagged cheese.
Exact quantities are in the recipe card below.
How to Make Lasagna Casserole
Step 1: Boil the pasta and make the cheese mixture
Start by cooking your chosen short pasta in a large pot of salted water. While the pasta boils, mix the ricotta cheese, a beaten egg, and half of the mozzarella in a large bowl. Once the pasta is drained, fold it into the ricotta mixture so the noodles are fully coated.
Step 2: Cook the meat sauce
Brown the ground beef in a skillet until fully cooked, draining any excess fat. Stir in the chopped onion, garlic, and dried seasonings, cooking until the vegetables soften. Pour in the crushed tomatoes and mix everything together.
Step 3: Assemble and bake
Spread the cheesy pasta mixture evenly into a greased baking dish. Spoon the warm meat sauce directly over the pasta layer, then cover the top with the remaining shredded mozzarella. Bake until the cheese melts and the casserole bubbles around the edges.
What to Serve with Lasagna Casserole
Serve this hearty pasta dish with a simple green salad dressed in vinaigrette and a slice of garlic bread.
Expert Tips for Lasagna Casserole
Use a meat thermometer to verify the ground beef reaches 160°F (71°C) before adding the vegetables.
Cottage cheese works well as a direct substitute for the ricotta if you prefer a different texture.
You can swap the crushed tomatoes for an equal amount of your favorite jarred pasta sauce to save time on seasoning.
How to Store and Freeze Lasagna Casserole
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. You can freeze the baked and cooled casserole tightly wrapped for up to 3 months. Reheat individual portions in the microwave until warmed through, or heat the whole pan in a 350°F (175°C) oven until the center reaches 165°F (74°C).
Lasagna Casserole Recipe FAQs
Can I use a different type of meat?
Yes, ground turkey, mild Italian sausage, or a mixture of beef and pork will work well in this recipe. Just make sure to cook poultry or sausage to 165°F (74°C) and pork or beef to 160°F (71°C).
Can I make this casserole ahead of time?
You can assemble the entire casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it goes into the oven cold.
Do I have to use an egg in the ricotta mixture?
The egg acts as a binder to hold the ricotta and pasta together when baked. If you have an egg allergy, you can leave it out, though the cheese layer will be a bit looser.
Lasagna Casserole
Ingredients
- 1 pound lean ground beef 450g
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 3 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 16 ounces short pasta (like rotini or campanelle) 450g
- 28 ounces crushed tomatoes 790g
- 8 ounces ricotta cheese 225g
- 1 large egg beaten
- 3 cups shredded mozzarella cheese divided, 340g
- Fresh parsley chopped, optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9x13-inch baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain and set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking it apart with a wooden spoon. Ensure the meat reaches a safe internal temperature of 160°F (71°C). Drain any excess grease.
- Stir the diced onion, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes into the beef. Cook for about 5 minutes until the onion softens.
- Pour the crushed tomatoes into the skillet and stir to combine with the meat mixture. Remove the skillet from the heat.
- In a large mixing bowl, combine the ricotta cheese, the beaten egg, and half of the shredded mozzarella cheese. Gently fold the cooked pasta into this cheese mixture until evenly coated.
- Spread the pasta and cheese mixture evenly across the bottom of the prepared baking dish. Pour the meat and tomato sauce over the pasta layer, then sprinkle the remaining mozzarella cheese on top.
- Bake uncovered for 30 minutes, or until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before garnishing with chopped parsley and serving.
Notes
