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Lasagna Casserole

 Lasagna Casserole
When I was growing up, this was my favorite meal. We had it every year for my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti to save time. Replace the ground beef with sausage for extra spiciness.—Deb Morrison, Skiatook, Oklahoma
6-8 ServingsPrep: 15 min. Bake: 1 hour + standing


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 1 pound medium pasta shells, cooked and drained
  • 4 cups (24 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 (26 ounces) meatless spaghetti sauce


  • 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.
  • 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).
  • Cover and bake at 350° for 45 minutes. Sprinkle with remaining
  • mozzarella cheese. Bake, uncovered, 15 minutes longer or until

2 of 2

Lasagna Casserole (continued)

Directions (continued)

  • bubbly and cheese is melted. Let stand for 10 minutes before
  • serving. 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.