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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
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 eggs, lightly beaten
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons dried parsley flakes
  • 1 jar (24 ounces) meatless pasta sauce

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 Feb. 26, 2015

"Made this tonight for dinner and it was a hit and there was enough for my husband lunch. Thank You for recipe!"

Reviewed Feb. 25, 2015

"Made this for my family of 5 tonight and it was delicious! Served with fresh garlic sourdough toast and green salad. I used Prago Traditional style rather than Ragu as we like it better. It made a huge pan full...divided leftovers with half in freezer and half in refrigerator for dinner later. Three meals from one recipe! Great meal for guests too...early prep and pop in oven 1.15 before serving. Easy and quite tasty!"

Reviewed Feb. 23, 2015

"This was great. I added in a little red bell peppers which made it even more perfect."

Reviewed Feb. 23, 2015

"Made this tonight and it was great. I layered my pasta and sauce and it came out delicious!"

Reviewed Feb. 21, 2015

"Wished I could give this 10 stars! Fantastic is the only word that comes to mind. Made this the day before and baked it last night! Used 1.5 Lb. of ground turkey & took the advise of other reviewers and mixed everything together, added garlic powder & once it was in the casserole dish, topped it with 1 cup of pasta sauce and followed the direction. Pasta only took 8 min. to cook, so the time was no issue at all. This recipe is so wonderful that you can serve it to your guests, with a side of salad & Italian crusty bread! Best of all, the fact that you can make it a day ahead is so awesome. This will be on the list of my top recipes to keep.

Deb, thank you so very much for sharing your love of cooking with us at Taste of Home!"

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