Lasagna Casserole
Lasagna Casserole has all the classic lasagna flavor without the hassle. Layers of rich meat sauce, creamy cheese, and tender noodles make this an easy, comforting dinner everyone loves.
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 tbsp Black Pepper
Instructions
Make the Bolognese Sauce
- In a large skillet over medium heat, sauté the chopped onion and carrot until they start to soften. Add the minced garlic and ground beef, cooking until the meat is browned and the onions are nice and tender.
- Stir in the tomato sauce, diced tomatoes, tomato paste, water, sugar, salt, pepper, and dried oregano. Bring the mixture to a simmer, cover, and let it cook for 30 minutes so the flavors can blend. If you have extra time, let it simmer for 45 minutes to an hour on low for a deeper, richer flavor.
Mix the Cheese Layer
- In a medium mixing bowl, stir together ricotta cheese, a beaten egg, shredded Parmesan, chopped basil and parsley, plus a pinch of salt and pepper. Mix well until everything is nicely combined.
Layer the Casserole
- Start by spreading about a third of the meat sauce into a greased 9×13-inch baking dish. Lay down a layer of lasagna sheets.
- Spoon half of the ricotta mixture over the pasta, then top with slices of mozzarella. Add another layer of pasta, another third of the meat sauce, then more pasta and the rest of the ricotta with more mozzarella.Finish with one final layer of pasta, the remaining sauce, and the last of the mozzarella on top.
Bake the Casserole
- Cover the dish with foil and bake at 375°F for 15 minutes. Take off the foil and bake for another 10 to 15 minutes, 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.