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.
Lasagna Casserole
This lasagna casserole has everything you love about classic lasagna — savory meat sauce, creamy cheese, and tender pasta — but it’s way easier to put together.
Made with ground beef, tomatoes, ricotta, mozzarella, and Parmesan, it’s a cozy, satisfying dish that’s great for weeknights or feeding a crowd. Ready in just about an hour and a half and easy to make ahead, this is the kind of meal everyone looks forward to.
If you love easy pasta dinners, here are a few more favorites to try! Italian Pasta with Chicken, Fontina and Spinach Pasta, Baked Pasta with Sausage and Zucchini, and Marry-Me Chicken Pasta!
Why You Will Love This Recipe
- So Easy to Make: Skip the tedious layering — just spread your sauce, pasta, and cheese in simple layers for an easy, no-stress dinner.
- Tastes Like Classic Lasagna: Classic flavors like seasoned beef, tomato sauce, and melty cheese that your family loves.
- Great For Busy Nights: Assemble it the day before and pop it in the oven when you’re ready. Perfect for busy nights!
- Easy to Customize: It’s super flexible, so you can adjust it to match your taste or whatever you have on hand.
How to Make Perfect Lasagna Casserole
Preheat the Oven: Start by setting your oven to 375°F. While it heats up, spray a 9×13-inch baking dish with cooking spray so nothing sticks during baking.
Make the Bolognese Sauce: In a large skillet over medium heat, cook the chopped onion, carrot, and garlic until softened and fragrant. Add the ground beef and cook until browned, breaking it up as it cooks.
Once the beef is cooked through, stir in the tomato sauce, diced tomatoes, tomato paste, water, sugar, oregano, salt, and pepper. Cover and let it simmer for at least 30 minutes so the flavors can come together. If you’ve got extra time, a longer simmer (up to 45 minutes) makes it even better.
Mix the Cheese: In a mixing bowl, stir together ricotta, Parmesan, a beaten egg, chopped parsley, basil, salt, and pepper. Everything should be well combined.
Layer the Casserole: Spread a layer of the bolognese sauce into the bottom of your prepared baking dish. Add a layer of lasagna sheets, followed by half of the ricotta mixture, then some mozzarella. Repeat the layers once more — sauce, noodles, the rest of the ricotta mix, and more mozzarella — ending with a generous layer of meat sauce and a final sprinkle of mozzarella on top.
Bake to Perfection: Cover the dish with greased foil and bake for 15 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbly. For that golden, slightly crispy top, switch the oven to broil for 2–3 minutes — just be sure to keep an eye on it so it doesn’t burn.
Pro Tips
- Add Flavor: Stir a little Italian seasoning or a pinch of red pepper flakes into the cheese mixture if you want a touch of spice or extra depth.
- Layer Evenly: Spread out the sauce, cheese, and pasta as evenly as you can to keep the layers just right — not too dry, not too saucy.
- Grease the Foil: Lightly spray the underside of your foil before covering the casserole to keep it from sticking to the melted cheese.
- Get That Golden Top: After baking, pop the dish under the broiler for 2–3 minutes to brown the cheese. Watch closely so it doesn’t burn!
- Make it Ahead: You can prep this casserole the day before and store it in the fridge. Let it come to room temperature before baking, or add 10–15 extra minutes if baking straight from the fridge.
Key Ingredients and Substitutions
Ground Beef: The heart of the meat sauce. If you want a lighter option, go for lean ground beef or swap in ground turkey or chicken.
Ricotta Cheese: Essential for those creamy layers, but cottage cheese makes a great substitute if you prefer.
Mozzarella Cheese: Shredded mozzarella melts perfectly, but sliced mozzarella gives you those lovely, gooey layers.
Parmesan Cheese: Grated parmesan adds that sharp, nutty flavor. If you’re feeling adventurous, try using Romano cheese.
Tomato Sauce: The foundation of the sauce. Marinara or pasta sauce can work as a flavorful alternative.
Lasagna Sheets: No-boil noodles are super convenient, but you can use regular lasagna sheets as long as you cook them first.
Fresh Herbs: Fresh basil and parsley are the best, but dried herbs work in a pinch — just use a bit less since they’re more concentrated.
Frequently Asked Questions
What can be substituted for ricotta cheese in this lasagna casserole?
If you’re out of ricotta, cottage cheese is a great substitute. Blending it helps create a texture closer to ricotta, and you can even mix in a bit of cream cheese for extra richness.
How long should lasagna casserole rest before serving?
After baking, let your casserole rest for about 10-15 minutes. This gives the layers time to set, making it easier to cut and serve.
Can lasagna casserole be frozen?
Yes! You can assemble the casserole, cover it tightly, and freeze it for up to 2 months. When you’re ready to bake, thaw it overnight in the fridge and bake as usual.
What are the best side dishes to serve with this casserole?
We love pairing it with garlic bread, a Caesar salad, or roasted veggies. These simple sides complement the rich flavors of the casserole for a complete meal.
Lasagna Casserole
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.
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