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.)

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