Lasagna Casserole Recipe
This lasagna casserole has all the classic flavors of traditional lasagna but in an easy-to-make casserole. This family-friendly baked pasta dish is perfect for weeknight dinners!
Ingredients
- 12 ounces campanelle pasta , bow-tie or penne noodles
- 1 Tablespoon olive oil
- 1 cup chopped yellow onion
- 4 cloves garlic , minced
- 1 pound ground beef , or Italian sausage
- 1 (26-ounce) jar marinara sauce
- 2-4 Tablespoons chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup ricotta
- 2 cups grated fresh mozzarella cheese , divided
- ½ cup Parmesan
- 1 teaspoon Italian seasoning
For serving (optional): Fresh basil or Parsley
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Boil pasta according to package instructions. Drain. If you like a more saucy pasta, start with adding less.
- In a large pot, heat 1 Tablespoon olive oil over medium heat. Stir in 1 cup onion and and sauté 3 to 5 minutes. Add in garlic and cook until onions are tender. Add in one pound ground beef and cook 5 to 7 minutes, or until browned. Drain excess grease, if needed. Stir in 26 ounces marinara sauce, 2-4 Tablespoons chopped fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer 10 to 15 minutes and then stir in cooked pasta.
- Mix the ricotta, 1 cup mozzarella and 1/4 cup parmesan in a bowl. Add in 1 teaspoon Italian seasoning.
- Assemble: Spoon 1/2 of the pasta mixture into the baking dish. Add dollops of ricotta mixture. Spoon the remaining pasta mixture over top. Top with the remaining mozzarella and parmesan. Bake 20 to 25 minutes, or until cheese is bubbly.
- Top with fresh basil to serve.
Notes
Spice: Feel free to add some red pepper flakes to give the dish a little heat.
Cheese: Freshly grated cheese melts better than the pre-shredded.
Make-ahead: To make in advance, simply assemble, cover with foil, and place in the fridge. The dish will keep in the fridge for about 2 days. When ready to bake, remove the foil and bake at 350°F for 35 to 45 minutes.
Reheating leftovers: Loosely cover with foil and cook in the oven at 350°F until warmed throughout. The foil helps to keep the pasta from drying out. I've found that it takes about 15 minutes to heat all the way through.
Nutrition
Calories: 452kcal, Carbohydrates: 53g, Protein: 24g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 61mg, Sodium: 795mg, Potassium: 759mg, Fiber: 4g, Sugar: 8g, Vitamin A: 719IU, Vitamin C: 14mg, Calcium: 151mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
