Lasagna Casserole Recipe
Lasagna Casserole Recipe photo by Taste of Home
Next Recipe

Lasagna Casserole Recipe

Read Reviews
4.5 39 47
Publisher Photo
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) pasta sauce

Nutritional Facts

667 calories: 1 each, 30g fat (14g saturated fat), 157mg cholesterol, 1209mg sodium, 56g carbohydrate (12g sugars, 4g fiber), 44g 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.

Reviews for Lasagna Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 14, 2016

"This was a great recipe! Excellent way to have lasagna with less work! I used penne pasta instead of shells, and it turned out great."

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"

Reviewed Apr. 7, 2016

"Turns out perfect every time! Easy to make. The whole family likes it."

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."

Loading Image