- 1 pound ground beef
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, divided
- 1 pound medium pasta shells, cooked and drained
- 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
- 3 cups (24 ounces) 4% cottage cheese
- 2 large eggs, lightly beaten
- 1/3 cup grated Parmesan cheese
- 2 tablespoons dried parsley flakes
- 1 jar (24 ounces) pasta sauce
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
- In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be full).
Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6-8 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Lasagna Casserole
"Made this for the second time today. I used ricotta cheese as I don't like cottage cheese. I added a few more spices too (oregano and basil). Since I didn't have a 3qt pan I used a 4qt which worked well. Next time I may add more sauce and sausage. Everyone liked it."
"This is a wonderful recipe - easy to make and quite delicious! I made it as the recipe said but added basil to the ricotta and Italian seasoning to the beef (everyone has their preferences in spices and herbs). I prefer it to both lasagne and spaghetti and meatball dishes because of the ease in preparation as well as the fact that it's easy to eat. It's a really good party dish - you can make it with confidence."
"This is a good, hearty meal. I made it as directed. It is true that this is A VERY full dish once all ingredients are added! I used a cookie sheet underneath mine in case of boil over and I'm glad I did. Next time I believe I'll use about 3/4 cup less pasta and perhaps use Italian sausage just to spice it up a bit. Was by no means bland, just would like to "snaz" it up a bit. Will certainly add this to my pasta recipes to make again. Thanks for the recipe!"
"I make this but use hot sausage, 3/4 lb of pasta ..and I always use ricotta cheese if a recipe calls for cottage cheese...cottage cheese is disgusting in a saucey cassetole"