Lasagna Casserole
Lasagna Casserole has all the delicious flavors of traditional lasagna but with an easier, no-fuss method. Think savory bolognese, creamy ricotta, and melty mozzarella — a comforting meal for any occasion.
Servings 6 Servings
Ingredients
Bolognese Sauce
- 2 lbs Ground Beef
- 1 small Onion finely chopped
- 3 Garlic Cloves minced
- 1 Carrot
- 2 cups Tomato Sauce
- 1 can Diced Tomatoes 14.5 oz
- 1 tbsp Tomato Paste
- 1 cup Water
- 2 tbsp Sugar
- 1 tsp Dried Oregano
- 1 tsp Salt
- ½ tsp Black Pepper
Cheese Mixture
- 15 oz Ricotta Cheese
- 1 Egg beaten
- 14 oz Mozzarella Cheese sliced or shredded
- ½ cup Parmesan Cheese shredded
- 2 tbsp Fresh Parsley chopped (or 1 tsp dried parsley)
- 2 tbsp Fresh Basil chopped (or 1 tsp dried basil)
- ½ tsp Salt
- ¼ tsp Black Pepper
Pasta
- 8 oz Dry Lasagna Sheets
Instructions
Prepare Bolognese Sauce
- In a large skillet, cook the chopped onion and chopped carrot. Once softened, add minced garlic and ground beef. Cook over medium heat until the meat is browned and the onion is tender.
- Stir in the tomato sauce, diced tomatoes, tomato paste, water, sugar salt, black pepper, and dried oregano. Bring to a simmer and let cook for 30 minutes, covered with a lid to allow the flavors to meld. After simmering for 30 minutes, you can cook it longer (45 minutes to an hour) on low heat if you have extra time. This deepens the flavors and makes for a richer sauce.
Prepare Cheese Mixture
- Combine the ricotta cheese, beaten egg, shredded Parmesan, basil and parsley, salt, and black pepper in a medium bowl. Mix until well combined.
Assemble the Casserole
- Spread ⅓ of the bolognese sauce mixture in a greased 9x13-inch baking dish. Cover with lasagna sheets.
- Spoon ½ of the ricotta cheese mixture evenly over the pasta layer and top with some sliced mozzarella cheese. Add a layer of pasta and another third of the bolognese sauce, followed by pasta and the remaining ricotta with more mozzarella on top.
- Add one more layer of pasta, top with the remaining bolognese sauce, and add slices of mozzarella.
Bake
- Cover the baking dish with aluminum foil and bake in the oven for 15 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Notes
- For more flavor, add a pinch of Italian seasoning or crushed red pepper flakes to the cheese mixture if you like a bit of heat.
- Aim to distribute the sauce, cheese, and pasta evenly across layers. Uneven layering can lead to parts of the casserole being too dry or too saucy.
- Grease the foil slightly before covering the casserole to prevent the cheese from sticking to it.
- For a crispy, golden-brown cheese topping, broil the casserole for 2-3 minutes after baking. Keep a close eye on it to avoid burning.
- This casserole can be assembled a day ahead and kept in the fridge. Bring it to room temperature before baking, or add 10-15 minutes to the baking time.