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Lasagna Casserole Recipe
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Lasagna Casserole Recipe

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4.5 48 55
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Growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. —Deb Morrison, Skiatook, Oklahoma
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 6-8 servings

Ingredients

  • 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

Nutritional Facts

1 each: 667 calories, 30g fat (14g saturated fat), 157mg cholesterol, 1209mg sodium, 56g carbohydrate (12g sugars, 4g fiber), 44g protein.

Directions

  1. 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.
  2. 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).
  3. 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.
Originally published as Lasagna Casserole in Quick Cooking November/December 1998, p7

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Lasagna Casserole

AVERAGE RATING
(55)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (5)
3 Star
 (5)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Lindaiw User ID: 7358606 259610
Reviewed Jan. 13, 2017

"Not bad but not great. A 3 quart dish is way too small, ran over in the oven. Not enough sauce. Not sure I will make it again."

MY REVIEW
RebeccaSmKev User ID: 7835402 259269
Reviewed Jan. 5, 2017

"I doubled the (extra lean) ground beef--we loved it and gave the recipe to relatives who loved it."

MY REVIEW
delowenstein User ID: 3766053 257663
Reviewed Dec. 4, 2016

"I used 1 lb. ground turkey and it worked out very well! I'd also used both jumbo shells and regular pasta shells-8 jumbo and 2 cups regular pasta shells in 8 cups of boiling water with 1 tsp. salt and 1 Tbsp. oil, cooked 9 to 11 minutes and drained. I also added 1 tsp. ground oregano OR crushed Italian seasoning to the cooked ground turkey and also used a 24-oz. jar of chunky pasta sauce to the cooked meat mixture. I kept the Mozzarella cheese, eggs and cottage cheese the same-also with the parsley flakes! I did add 1/2 tsp. crushed oregano to the cheese mixture! I'd also topped the meat mixture with remaining Mozzarella cheese and covered-baked for 45 minutes, then uncovered and baked 15 minutes longer! This dish is very good! It's definitely a keeper! delowenstein"

MY REVIEW
gl88 User ID: 6752301 256302
Reviewed Nov. 2, 2016

"Cou;d you use turkey instead of ground beef? Thanks"

MY REVIEW
Juliana User ID: 8962283 256271
Reviewed Nov. 1, 2016

"I made it with rigatoni instead of shells, and a little bit lighter, less mozzarella and less butter, and it still turned up delicious!"

MY REVIEW
gina.kapfhamer User ID: 8717427 256249
Reviewed Nov. 1, 2016

"An easy dinner recipe that uses easy-to-find ingredients. This casserole makes for some delicious comfort food during the cold winter months, as well!"

MY REVIEW
SoniaRobinson User ID: 4014942 255068
Reviewed Oct. 6, 2016

"Our whole family enjoyed this easy lasagna dish! I did cut back on onion and cheese a bit but was still very good!"

MY REVIEW
bondagio User ID: 8942204 254673
Reviewed Sep. 26, 2016

"It was ok-good enough to eat, but not my favourite meal. Usually I read reviews before making something for the first time, but for whatever reason I didn't this time. Really wish I did! I will make this again someday, but next time I will use more sauce and mix it all together. i found it a bit dry, since the sauce didn't permeate the noodles. I'll also add more cheese next time, but that's only because I'm gluttonous with cheese!"

MY REVIEW
BusymamaX4 User ID: 8708396 253792
Reviewed Sep. 7, 2016

"Feed my family of six with leftovers! Really tasty & filling! Made no adjustments, was great! Took longer to put together than 15 minutes though!!!"

MY REVIEW
dschultz01 User ID: 1076910 252697
Reviewed Aug. 14, 2016

"This was a great recipe! Excellent way to have lasagna with less work! I used penne pasta instead of shells, and it turned out great."

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