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Lasagna Casserole Recipe

Italian-American · Main course · 50 min total

All the classic flavors of lasagna in a quick, no-fuss casserole that skips the layering. Perfect for busy weeknights.

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1/2 cup water
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz rotini or other short pasta
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
2. Cook pasta according to package directions until al dente; drain and set aside.
3. In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is browned and onion is soft; drain fat.
4. Stir in marinara sauce, water, oregano, salt, and pepper. Simmer for 5 minutes.
5. Combine cooked pasta with the meat sauce. Transfer half the pasta mixture to the prepared dish.
6. Drop spoonfuls of ricotta over the pasta, then sprinkle with 1 cup mozzarella. Top with remaining pasta mixture.
7. Sprinkle with remaining 1 cup mozzarella and Parmesan cheese.
8. Bake uncovered for 20-25 minutes until bubbly and cheese is melted. Let stand 5 minutes before serving. Garnish with parsley if desired.

Tips

• For a vegetarian version, substitute ground beef with 1 lb of sautéed mushrooms and zucchini.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
• Serve with a side salad and garlic bread.

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