This hearty Lasagna Casserole packs all the classic flavors of traditional lasagna into an easy, family-friendly bake. Tender noodles are layered with rich meat sauce, creamy ricotta, and plenty of gooey cheese for the ultimate comfort food. It’s perfect for busy weeknights, potlucks, or anytime you’re craving a cozy, make-ahead meal everyone will love.
Ingredients
- 12 lasagna noodles
- 1 pound ground beef or Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 can (15 ounces) ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil for garnish (optional)
- Nonstick spray or a little olive oil for greasing the baking dish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain well and lay flat on a lightly oiled sheet or plate to prevent sticking.
- In a large skillet over medium heat, cook the ground beef or Italian sausage with the chopped onion and minced garlic for 5–7 minutes, breaking up the meat as it browns, until the meat is cooked through and the onion is translucent. Drain off any excess fat.
- Stir the marinara sauce into the cooked meat mixture. Add the dried oregano, dried basil, and a pinch of salt and pepper. Simmer for about 5 minutes to let the flavors meld, then remove from heat.
- In a medium bowl, combine the ricotta cheese, egg, and a small pinch of salt and pepper. Mix until smooth and well blended.
- Spread a thin layer of the meat sauce over the bottom of the prepared baking dish.
- Lay 4 lasagna noodles over the sauce, slightly overlapping if needed. Spread half of the ricotta mixture over the noodles. Sprinkle with about one-third of the shredded mozzarella. Spoon over about one-third of the remaining meat sauce.
- Repeat the layers: 4 more noodles, the remaining ricotta mixture, another third of the mozzarella, and another third of the meat sauce.
- Top with the final 4 noodles, the remaining meat sauce, and finish with the remaining mozzarella cheese and all of the grated Parmesan cheese.
- Cover the baking dish tightly with aluminum foil, making sure it doesn’t touch the cheese. Bake for 25 minutes.
- Carefully remove the foil and continue baking for 15 minutes more, or until the cheese is melted, bubbly, and golden brown in spots.
- Remove from the oven and let the lasagna casserole rest for about 10 minutes before slicing. Garnish with fresh basil, if desired, and serve warm.
Variation
- Swap the meat: Use all Italian sausage, lean ground turkey, or a mix of beef and sausage for a different flavor and richness level.
- Make it vegetarian: Skip the meat and sauté a mix of mushrooms, zucchini, bell peppers, and spinach with the onion and garlic before adding the marinara sauce.
- Extra-cheesy twist: Stir 1/2 cup shredded provolone or fontina into the mozzarella, and add a layer of cheese between each noodle layer for ultra-gooey results.
Cooking Notes
- Do not overcook the noodles al dente is best so they hold up during baking and don’t become mushy.
- If the top is browning too quickly, tent loosely with foil during the last 10 minutes of baking.
- If your marinara sauce is very thick, you can stir in 1/4–1/3 cup water to keep the casserole moist and ensure the noodles stay tender.
Serving Suggestions
- Pair this lasagna casserole with a simple green salad dressed with lemon and olive oil to balance the richness.
- Serve alongside garlic bread or warm crusty baguette for soaking up extra sauce and cheese.
- Add a side of roasted or steamed vegetables like broccoli, green beans, or asparagus to round out the meal.
Tips
- Shred your own mozzarella from a block for better melt and texture; pre-shredded cheese can be drier.
- Let leftovers cool completely, then cover and refrigerate for up to 3–4 days. Reheat covered in a 350°F (175°C) oven or in the microwave until hot throughout.
- For freezer meal prep, assemble the casserole but do not bake. Wrap tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.
Prep Time:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 26 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I make this lasagna casserole ahead of time?
| Yes. Assemble it fully, cover tightly, and refrigerate for up to 24 hours before baking. Add about 5–10 minutes to the initial covered bake time if baking straight from the fridge. - Can I freeze leftovers?
| Absolutely. Cool completely, portion into airtight containers, and freeze for up to 2–3 months. Reheat from thawed or frozen in the oven, covered, until hot and bubbly. - Can I use no-boil lasagna noodles?
| Yes, just make sure there is enough sauce and moisture, and follow the package instructions. You may need to extend the baking time slightly. - How do I prevent watery lasagna casserole?
| Drain excess fat from the meat, simmer the sauce until slightly thickened, and let the baked casserole rest at least 10 minutes before slicing so it can set.
Conclusion
This hearty Lasagna Casserole wraps all the cozy comfort of classic lasagna into an easy, family-sized bake. With layers of tender noodles, rich meat sauce, and melty cheese, it’s ideal for weeknights, gatherings, or make-ahead meal prep. Serve it with a crisp salad and garlic bread, and you’ve got a crowd-pleasing dinner with minimal fuss.
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Lasagna Casserole
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-vegetarian
Description
This hearty Lasagna Casserole packs all the classic flavors of traditional lasagna into an easy, family-friendly bake. Tender noodles are layered with rich meat sauce, creamy ricotta, and plenty of gooey cheese for the ultimate comfort food. It’s perfect for busy weeknights, potlucks, or anytime you’re craving a cozy, make-ahead meal everyone will love.
Ingredients
Scale
- 12 lasagna noodles
- 1 pound ground beef or Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 can (15 ounces) ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil for garnish (optional)
- Nonstick spray or a little olive oil for greasing the baking dish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain well and lay flat on a lightly oiled sheet or plate to prevent sticking.
- In a large skillet over medium heat, cook the ground beef or Italian sausage with the chopped onion and minced garlic for 5–7 minutes, breaking up the meat as it browns, until the meat is cooked through and the onion is translucent. Drain off any excess fat.
- Stir the marinara sauce into the cooked meat mixture. Add the dried oregano, dried basil, and a pinch of salt and pepper. Simmer for about 5 minutes to let the flavors meld, then remove from heat.
- In a medium bowl, combine the ricotta cheese, egg, and a small pinch of salt and pepper. Mix until smooth and well blended.
- Spread a thin layer of the meat sauce over the bottom of the prepared baking dish.
- Lay 4 lasagna noodles over the sauce, slightly overlapping if needed. Spread half of the ricotta mixture over the noodles. Sprinkle with about one-third of the shredded mozzarella. Spoon over about one-third of the remaining meat sauce.
- Repeat the layers: 4 more noodles, the remaining ricotta mixture, another third of the mozzarella, and another third of the meat sauce.
- Top with the final 4 noodles, the remaining meat sauce, and finish with the remaining mozzarella cheese and all of the grated Parmesan cheese.
- Cover the baking dish tightly with aluminum foil, making sure it doesn’t touch the cheese. Bake for 25 minutes.
- Carefully remove the foil and continue baking for 15 minutes more, or until the cheese is melted, bubbly, and golden brown in spots.
- Remove from the oven and let the lasagna casserole rest for about 10 minutes before slicing. Garnish with fresh basil, if desired, and serve warm.
Notes
- Use oven-ready (no-boil) lasagna noodles if you prefer just follow the package liquid and bake-time guidance and add a bit more sauce if needed.
- You can assemble this casserole up to a day ahead, cover tightly, and refrigerate. Add 5–10 extra minutes to the covered bake time if baking from cold.
- Letting the casserole rest before slicing helps it set up and makes cleaner slices.
- Adjust the seasoning in the meat sauce to your taste add chili flakes for heat or extra herbs for a more robust flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion (about 1/6 of casserole)
- Calories: 450 kcal
- Sugar: 6 g (approx.)
- Sodium: 780 mg (approx.)
- Fat: 22 g (approx.)
- Saturated Fat: 11 g (approx.)
- Unsaturated Fat: 9 g (approx.)
- Trans Fat: 0.5 g (approx.)
- Carbohydrates: 36 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 26 g (approx.)
- Cholesterol: 110 mg (approx.)
Keywords: lasagna casserole,baked pasta,ground beef casserole,Italian sausage casserole,cheesy lasagna bake,comfort food,easy weeknight dinner,make ahead meal,9x13 casserole,oven baked lasagna