Lasagna is already a one-dish casserole, so you might be wondering what’s new about this lasagna casserole recipe. It all boils down to prep time. A traditional lasagna can take up to an hour to prepare, which doesn’t exactly capture the ease I usually associate with casseroles. In this version, the layers are simplified to bring that prep time down to 15 minutes.
Combining pasta shells with eggs and three types of cheese creates a creamy base of noodley goodness. After that, there’s no need to spread or make sure there’s even coverage. Simply dump the savory ground beef and pasta sauce into the baking dish on top of the pasta. And just like that, you’re ready to bake. It really is that easy!
Ingredients for Lasagna Casserole
- Ground beef: Use a 80/20 blend to give the lasagna a robust flavor, or use lean ground beef to slim down the fat content.
- Pasta shells: Before adding pasta to the casserole, cook it al dente according to the package directions. This recipe doesn’t have enough liquid to cook the pasta as the casserole bakes.
- Three-cheese blend: Mozzarella, cottage cheese and Parmesan come together to give this lasagna a creamy texture and decadent flavor.
- Eggs: The eggs act as a binder, helping the cheesy pasta layer set so the casserole doesn’t turn out watery.
- Pasta sauce: A 24-ounce jar of store-bought sauce is a real time saver! Of course, you can always make homemade pasta sauce (or meat sauce if you don’t want to brown the ground beef separately).
Directions
Step 1: Brown the beef
Preheat the oven to 350°F.
In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink, breaking the meat into crumbles. Drain and discard the excess grease. Season it with salt and 1/4 teaspoon of the pepper, then set it aside.
Step 2: Prepare the pasta layer
In a large bowl, combine the pasta, 3 cups of the mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and the remaining pepper.
Editor’s Tip: Cook the pasta according to the package directions before adding it to the bowl. Try to avoid some common pasta mistakes, like forgetting to stir and not using enough water.
Step 3: Layer the lasagna casserole
Transfer the pasta to a greased shallow 3-quart or 13×9-inch baking dish. Top with the beef mixture and pasta sauce. The dish will be full.
Step 4: Bake the lasagna casserole
Cover and bake the lasagna casserole for 45 minutes.
Remove the cover, and sprinkle the casserole with the remaining mozzarella cheese. Bake, uncovered, until the casserole is bubbly and the cheese is melted, 15 minutes longer. Let it stand for 10 minutes before serving.
Recipe Variations
- Use an 8×8 casserole dish: Layer the casserole into two 8×8-inch dishes so you can bake one now and freeze the other for later. To convert a 9×13 recipe to 8×8, try to divide everything equally by two.
- Infuse flavor into the ground beef: Add herbs and spices—like Italian seasoning, garlic powder or crushed red pepper flakes—to the ground beef as it cooks. You can also replace some (or all) of the beef with bulk sausage or ground pork to add richness.
- Make it meatless: Skip the ground beef and saute your favorite vegetables. Eggplant and spinach both work well, or you can use the combination of red peppers, carrots, mushrooms, summer squash and zucchini from this vegetable lasagna recipe.
- Swap in a white sauce: Give the casserole a creamier consistency with a white sauce like Alfredo sauce. You can use jarred sauce or borrow the easy sauce from our chicken Alfredo lasagna recipe.
How to Store Lasagna Casserole
Store leftover lasagna casserole in an airtight container in the refrigerator for up to four days. Use multiple shallow containers if you have a lot of leftovers. Reheat the casserole in the microwave or a 350° oven until heated through.
Can you freeze lasagna casserole?
Lasagna casserole is a freezer-friendly meal that can be made ahead of time. To freeze lasagna casserole before baking it, assemble it as directed. Sprinkle the remaining mozzarella cheese on top. Then, cover it tightly and freeze it for up to three months. To freeze cooked lasagna casserole, let it cool completely before covering it tightly and freezing it (also up to three months).
To use frozen lasagna, partially thaw the casserole in the refrigerator overnight. Remove the dish from the fridge 30 minutes before baking. Bake the casserole in a 350° oven as directed, increasing the time as necessary until the lasagna is heated through and a thermometer inserted in the center reads 165°.
Lasagna Casserole Tips
What is the best type of pasta for this lasagna casserole recipe?
We love the look of pasta shells, but you can use any small pasta shape for this lasagna casserole recipe. Try elbow macaroni, penne, ziti, rigatoni or spiral pasta.
Can you make lasagna without ricotta cheese?
You can make lasagna without ricotta cheese, especially if you make a variation like bechamel lasagna. Or you can have fun with the cottage cheese trend, like we do in this lasagna casserole recipe. Ricotta and cottage cheese have similar flavors, but cottage cheese has a chunkier texture. If you can’t stand the lumps, blend the cottage cheese until it’s nice and smooth.
