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Lasagna Casserole Recipe
Lasagna Casserole Recipe photo by Taste of Home

Lasagna Casserole Recipe

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4.5 32
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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 large 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.
    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

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 Nov. 24, 2015

"Loved this recipe. Easy to make, freezes well. Better than lasagna"

Reviewed Nov. 8, 2015

"This recipe is ok. If I make it again I will use less pasta and more sauce. I thought it was alittle dry, but the taste was pretty good inspite of the dryness."

Reviewed Nov. 5, 2015

"I've been making this casserole since 1999. My family loves it and it's my go-to recipe for crowds. As Deb suggested, I use mild Italian sausage."

Reviewed Sep. 26, 2015

"I don't like being that reviewer that didn't follow the recipe exactly and critiques it... but here I go! Overall, I really like this recipe! Unlike the lasagna I am used to making it, the way the noodles and cheese are first mixed and then meat and sauce go on top, the flavors really get separated out, giving the noodles a sweet and creamy texture complimented by the savory/saltiness of the sauce and meat!

Modifications- After making similar recipes before, I decided to cut down the pasta by about half and was glad I did. If I were doing a full pound of pasta, I would have done 1-1/2 to 2 lbs of meat instead of one pound and increased the sauce. I opted for the suggestion of using Italian sausage and added some saut?ed mushrooms as well. Since I cut the pasta down, I also cut the cottage cheese to 2 Cups. After finding that my block of mozzarella was spoiled, I had to substitute in the kids' mozzarella cheese sticks! (used 9). The recipe calls for 4% cottage cheese, which I used. If you are going for flavor, I wouldn't skimp.
My take away is that it s a solid recipe, but I cannot imagine using a whole pound of pasta without increasing the amount of meat and sauce and potentially cheeses. It turned out great without being too dry or too much pasta vs. meat."

Reviewed Aug. 28, 2015

"I made this last night..and followed the recipe exactly.... except I used Turkey ( I don't eat Beef- and it still tasted great!) .. it was the best dish I have ever eaten. My husband loved it (he had 3 servings). I wouldn't change a thing...just PERFECT. There was so much in the pan we will have this for the next few days. I brought it to work today and everybody had a sample...and each left with the recipe. Love this..thank you, Deb for submitting's a keeper!"

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