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Lasagna Casserole Recipe

Lasagna Casserole Recipe

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

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.
    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.

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.

Reviews for Lasagna Casserole

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MY REVIEW
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!"

MY REVIEW
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"

MY REVIEW
Reviewed Apr. 7, 2016

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

MY REVIEW
Reviewed Nov. 24, 2015

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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 it..it's a keeper!"

MY REVIEW
Reviewed Jul. 1, 2015

"This is a great casserole! I have a family of five to feed and this even gave me leftovers! Not a lot of ingredients, very simple to prepare, and all five of us loved it. In my book, that's dinner time success!"

MY REVIEW
Reviewed Jun. 26, 2015

"This is a tasty dish. I used hot sausage instead of the ground beef so I didn't add any onion, salt, or pepper. All I had to use for pasta was acini de pepe and it turned out fine. I cut the amount of cheese in half and it was plenty for this recipe. Everyone liked it."

MY REVIEW
Reviewed May. 31, 2015

"Great recipe! The whole family loved it. I used home-made marinara sauce instead of the jarred sauce. This one is definitely a keeper."

MY REVIEW
Reviewed Apr. 12, 2015

"This was excellent and really did taste like lasagna! I made a few changes....I used lean ground turkey (1.5 pounds bc that's what I had), added garlic and green chiles (only bc I had half a can in the fridge). I used 1% cottage cheese. I used a jarred mushroom spaghetti sauce. With the extra meat I used, this made more like 8-10 servings. I now have lunches for the week and THEN SOME!"

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."

MY REVIEW
Reviewed Feb. 23, 2015

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

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
Reviewed Feb. 19, 2015 Edited Feb. 20, 2015

"I make this recipe often, but I skip the cottage cheese and use ricotta instead."

MY REVIEW
Reviewed Feb. 19, 2015

"I made this for dinner last night. It was okay, but I don't think it tasted like lasagna. We love lasagna, and I was looking for a lasagna recipe that did not take a long time to make. I did not have regular 4% cottage cheese, so I think using the low-fat might have kept the recipe from turning out as it should. I do think ricotta would have been better. One more comment, I read the reviews before deciding whether or not to make a particular dish. Therefore, having people review a recipe they have not even tried just takes up space. If you don't think you will like it, go on and don't bother to waste everyone's time giving a negative review."

MY REVIEW
Reviewed Feb. 18, 2015

"Sounds good, but using jarred sauce is a sin, and cottage cheese not ricotta ?

I'd use broken up meatballs from the home made sauce"

MY REVIEW
Reviewed Feb. 18, 2015

"This looks like the recipe I've used for 40 yrs. (and my Mom before that). I do make my own sauce but the jarred ones are so good, I can see why some don't . I love seeing that cottage cheese is used instead of ricotta. I like it so much better. It blends better and you don't get the "dryness". Oh yes, be sure and add some garlic. Yum!"

MY REVIEW
Reviewed Feb. 18, 2015

"This looks like the recipe I've used for 40 yrs. (and my Mom before that). I do make my own sauce but the jarred ones are so good, I can see why some don't . I love seeing that cottage cheese is used instead of ricotta. I like it so much better. It blends better and you don't get the "dryness". Oh yes, be sure and add some garlic. Yum!"

MY REVIEW
Reviewed Feb. 18, 2015

"I can't wait to try this recipe. I love lasagna, but I don't like to make it. This is something that I can just throw together, but still have the taste of lasagna! I just love these types of recipes!"

MY REVIEW
Reviewed Feb. 18, 2015

"This has been a family favorite since it was first published in QC! So easy to make! If I don't have medium shells, I use whatever pasta I have on hand & it always comes out great. It's also a good dish to share with friends who need a meal brought in to them."

MY REVIEW
Reviewed Feb. 18, 2015

"Delicious!! I used another brand of spaghetti sauce ( I don't like Ragu) Other than that it's right on!!"

MY REVIEW
Reviewed Feb. 18, 2015

"How about lightening this recipe up with low fat cottage or ricotta cheese, whole grain pasta, low fat mozzarella, heart healthy sauce & use some steamed veggies such as mushrooms, onion, peppers, zucchini, & reduce or omit the meat. That would make it less of a "heart attack waiting to happen.""

MY REVIEW
Reviewed Feb. 18, 2015 Edited Feb. 20, 2015

"I make this recipe often, but I skip the cottage cheese and use ricotta instead."

MY REVIEW
Reviewed Feb. 18, 2015

"Great recipe. Made it with ricotta the second time instead of cottage cheese . Family likes it better ..more authentic italian ! Easier than lasagna !!"

MY REVIEW
Reviewed Sep. 30, 2014

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.