Lasagna Casserole Recipe
Lasagna Casserole Recipe photo by Taste of Home
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Lasagna Casserole Recipe

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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


  • 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.


  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.

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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!"

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!"

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!!!"

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."

21greenwave User ID: 6786097 248266
Reviewed May. 15, 2016 Edited May. 16, 2016

"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."

JennyJ2B User ID: 7662683 247967
Reviewed May. 8, 2016

"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."

regentone User ID: 1535019 247938
Reviewed May. 7, 2016


Lorie1964 User ID: 4048465 247562
Reviewed Apr. 27, 2016

"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!"

cab9162 User ID: 7924849 247365
Reviewed Apr. 22, 2016

"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"

Cookiesnob User ID: 7334271 246718
Reviewed Apr. 7, 2016

"Turns out perfect every time! Easy to make. The whole family likes it."

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