Lasagna Casserole Recipe
Lasagna Casserole Recipe photo by Taste of Home

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 for more spice. —Deb Morrison, Skiatook, Oklahoma
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:6-8 servings
Test Kitchen Approved
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 serving (1 each) equals 667 calories, 30 g fat (14 g saturated fat), 157 mg cholesterol, 1209 mg sodium, 56 g carbohydrate, 4 g fiber, 44 g 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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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."

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."

Reviewed May. 7, 2016


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!"

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"

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