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Lasagna Casserole Recipe
Lasagna Casserole Recipe photo by Taste of Home

Lasagna Casserole Recipe

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When I was growing up, this was my favorite meal. We had it every year for my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti to save time. Replace the ground beef with sausage for extra spiciness.—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 (24 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) Ragú® Old World Style® Traditional

Nutritional Facts

1 serving (1 each) equals 667 calories, 30 g fat (14 g saturated fat), 157 mg cholesterol, 1,209 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. Yield: 6-8 servings.
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°.
Originally published as Lasagna Casserole in Quick Cooking November/December 1998, p7

Nutritional Facts

1 serving (1 each) equals 667 calories, 30 g fat (14 g saturated fat), 157 mg cholesterol, 1,209 mg sodium, 56 g carbohydrate, 4 g fiber, 44 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Sep. 30, 2014

"I love this! So much easier than making regular lasagna. Everybody in my family devoured it!"

Reviewed Oct. 3, 2011

"Changed a couple of things: I mixed everything together prior to cooking, then topped with a smidgen of extra marinara, then the mozzarella. I also used turkey instead of beef, and whole grain noodles. EXCELLENT dish, three of us cleared out one whole pan! I definitely wouldn't count this as a "quick dish" though, 15 min prep time goes on the assumption that you for some reason keep cooked noodles on hand."

Reviewed Apr. 18, 2011

"I've been making this for years! The changes I've made are: I use 1-1/2 lbs. gd. beef, extra onion, and I add extra mozz cheese on the top. I also cook this in a 15"x10" dish. I will often turn the oven up to 375 degrees at the end and cook for another 5 minutes or so to better brown the cheesy topping. -Lori in WI."

Reviewed Oct. 19, 2009

"I would make this again but, would mix the spaghetti sauce with the noodles rather than putting it on top. I also added chopped spinach to it for a little more nutrition."

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