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A freshly baked Lasagna Casserole in a clear glass dish, topped with melted mozzarella cheese and fresh parsley garnish.
Reda

Hearty Baked Lasagna Casserole

Enjoy all the comforting flavors of classic lasagna in an easy-to-assemble casserole. Layers of savory meat sauce, tender broken noodles, and creamy cheese bake together for a perfect weeknight family meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Sauce
  • 1 tbsp Olive Oil
  • 1 lb Ground Beef or Italian sausage
  • 1 medium Yellow Onion finely chopped
  • 3 cloves Garlic minced
  • 28 oz Crushed Tomatoes canned
  • 6 oz Tomato Paste canned
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 1/2 cup Water or beef broth
For the Cheese Mixture
  • 15 oz Ricotta Cheese whole milk preferred
  • 1/2 cup Parmesan Cheese grated
  • 1 Large Egg
  • 2 tbsp Fresh Parsley chopped
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
For Assembly
  • 9 Lasagna Noodles regular, not oven-ready; broken into 2-3 inch pieces
  • 2 cups Mozzarella Cheese shredded, divided
Optional Garnish
  • Fresh Basil chopped

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Large Pot

Method
 

Prepare the Meat Sauce
  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and water (or beef broth). Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 15 minutes while you prepare other components.
Prepare the Cheese Mixture & Noodles
  1. In a large mixing bowl, combine ricotta cheese, grated Parmesan cheese, egg, chopped fresh parsley, salt, and pepper. Mix until well combined.
  2. While the sauce simmers, bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook according to package directions until al dente (firm to the bite). Drain well and set aside.
Assemble the Casserole
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Spread about 1 cup of the meat sauce evenly over the bottom of the prepared baking dish.
  3. Arrange half of the cooked, broken lasagna noodles over the sauce layer. It's okay if they overlap slightly.
  4. Dollop half of the ricotta cheese mixture over the noodles, then gently spread it out. Sprinkle with 1 cup of shredded mozzarella cheese.
  5. Pour half of the remaining meat sauce over the mozzarella layer.
  6. Repeat the layers: remaining broken lasagna noodles, remaining ricotta mixture, and then the remaining meat sauce.
  7. Top generously with the remaining 1 cup of shredded mozzarella cheese.
Bake and Serve
  1. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
  2. Remove the foil and bake for another 15-20 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden.
  3. Let the casserole rest for 10-15 minutes before serving to allow it to set. Garnish with fresh chopped basil, if desired.

Notes

For a spicier kick, add 1/2 teaspoon of red pepper flakes to the meat sauce. This casserole can be assembled ahead of time, covered, and refrigerated for up to 24 hours. Add an extra 10-15 minutes to the covered baking time if baking from cold. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.