- 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 eggs, lightly beaten
- 1/3 cup grated Parmesan cheese
- 2 tablespoons dried parsley flakes
- 1 jar (24 ounces) meatless 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Lasagna Casserole
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"This is a great casserole! I have a family of five to feed and this even gave me leftovers! Not a lot of ingredients, very simple to prepare, and all five of us loved it. In my book, that's dinner time success!"
"This is a tasty dish. I used hot sausage instead of the ground beef so I didn't add any onion, salt, or pepper. All I had to use for pasta was acini de pepe and it turned out fine. I cut the amount of cheese in half and it was plenty for this recipe. Everyone liked it."
"Great recipe! The whole family loved it. I used home-made marinara sauce instead of the jarred sauce. This one is definitely a keeper."
"This was excellent and really did taste like lasagna! I made a few changes....I used lean ground turkey (1.5 pounds bc that's what I had), added garlic and green chiles (only bc I had half a can in the fridge). I used 1% cottage cheese. I used a jarred mushroom spaghetti sauce. With the extra meat I used, this made more like 8-10 servings. I now have lunches for the week and THEN SOME!"
"Made this the first time tonight. Made LOTS of changes based on reviews of those that made it and my own personal tastes. I used mafalda noodles to make it seem more like lasagna. I also used ricotta cheese instead of the cottage cheese. I took some ground sweet Italian sausage and browned that up. Use a combo of homemade sauce that I have on hand and some packages alfredo sauce. This just makes it a bit cheesier for me and I cannot have lots of tomato anyways. My homemade sauce has some meatballs in it so that was just an added bonus. Came out very tasty and am taking the 2nd batch (I made in a 13x9 and round casserole dish) to work. To me it seemed to take about the same amount of time as if I was to layer everything. I just hate to do that part so this is a keeper for me."