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Lasagna Casserole Recipe
Lasagna Casserole Recipe photo by Taste of Home

Lasagna Casserole Recipe

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4.5 28
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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

Ingredients

  • 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.

Directions

  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.

Reviews for Lasagna Casserole

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (2)
3 Star
 (4)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Mar. 8, 2015

"Made this the first time tonight. Made LOTS of changes based on reviews of those that made it and my own personal tastes. I used mafalda noodles to make it seem more like lasagna. I also used ricotta cheese instead of the cottage cheese. I took some ground sweet Italian sausage and browned that up. Use a combo of homemade sauce that I have on hand and some packages alfredo sauce. This just makes it a bit cheesier for me and I cannot have lots of tomato anyways. My homemade sauce has some meatballs in it so that was just an added bonus. Came out very tasty and am taking the 2nd batch (I made in a 13x9 and round casserole dish) to work. To me it seemed to take about the same amount of time as if I was to layer everything. I just hate to do that part so this is a keeper for me."

MY REVIEW
Reviewed Mar. 4, 2015

"Very delicious and less time consuming than regular lasagne!! I think next time I will layer half the pasta with half sauce and meat and repeat. I used ricotta but I think the cottage cheese would also be wonderful!! A delicious, winning recipe that is easy to tweak to your liking!!"

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
Reviewed Feb. 23, 2015

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

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