Lasagna Casserole

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INTRODUCTION

Lasagna Casserole is a simple, warm, and filling dish. It has layers of pasta, meat sauce, ricotta, and melted cheese. You can make it for a weeknight dinner or for guests. This recipe uses plain ingredients that you can find in any store. It cooks in one baking dish, so you save time on clean up. If you like a holiday twist on layered pasta, check a similar idea for a special meal with this holiday lasagna idea.

WHY YOU WILL LOVE THIS RECIPE

You will love this Lasagna Casserole because it is easy and reliable. It tastes like classic lasagna without long work. The steps are direct and the result is cheesy and rich. You can change the meat or add vegetables to match what your family likes. It feeds a crowd and makes good leftovers. If you enjoy easy, one-dish meals, this method is like other simple casseroles such as this easy hamburger potato casserole.

HOW TO MAKE Lasagna Casserole

Making this casserole is clear and steady. First, you cook the noodles until they are just soft. Brown the meat with onion and garlic, then add marinara and herbs. Mix the ricotta with an egg to make a smooth, creamy layer. Then you build three main layers: noodles, ricotta, and meat sauce, with cheese between each. Finish with mozzarella and Parmesan on top. Bake covered, then uncovered, to get a bubbly, slightly brown top. For a similar comfort bake that uses ravioli, see this ravioli lasagna comfort recipe for more ideas. Below are tips and exact steps to guide you.

EQUIPMENT NEEDED

• Large pot for boiling noodles
• Strainer or colander to drain pasta
• Large skillet for cooking meat and sauce
• Mixing bowl for the ricotta and egg
• 9×13-inch baking dish (glass or metal)
• Aluminum foil to cover the dish while baking
• Wooden spoon and spatula
• Measuring cups and spoons
• Knife and cutting board for onion and garlic

Ingredients You’ll Need :

• 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)

STEP-BY-STEP 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.

HOW TO SERVE Lasagna Casserole

Serve the lasagna hot and let each slice hold its shape. Cut the slices with a wide spatula or a sharp knife. A fresh green salad on the side keeps the meal light. You can add a simple vinaigrette or a creamy dressing. Warm bread or garlic toast works well to soak up extra sauce. For a weekend brunch or a casual first course, pair this main dish with a sweet casserole like an overnight blueberry pancake casserole for a fun contrast.

STORAGE & FREEZING : Lasagna Casserole

To store: let the lasagna cool to room temperature, then cover it tightly with plastic wrap or foil. It will keep in the fridge for 3 to 4 days. To reheat: warm slices in the oven at 350°F (175°C) for about 15–20 minutes, or microwave single portions until heated.
To freeze: you can freeze the whole casserole or individual slices. Wrap each layer of the casserole with plastic wrap and then foil, or place slices in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. If you bake from frozen, cover with foil and bake at 375°F (190°C) for about 45–60 minutes, then remove foil for 10–15 minutes to brown the cheese.

SERVING SUGGESTIONS

• Simple green salad with lemon vinaigrette balances the rich cheese.
• Steamed or roasted vegetables like broccoli, green beans, or carrots add color.
• A small bowl of olives or marinated artichokes makes a nice starter.
• For a casual meal, serve with garlic bread or toasted baguette slices.
• Add a light dessert like fruit or a small cake to finish the meal. For a family breakfast or brunch pair, try a sweet skillet or bake such as this blueberry pancake casserole for later in the day.

VARIATIONS

• Vegetable Lasagna Casserole: Replace meat with layers of roasted zucchini, spinach, bell peppers, or mushrooms. Use a little more sauce to keep it moist.
• Chicken or Turkey: Use cooked, shredded chicken or ground turkey instead of beef for a lighter taste.
• White Sauce Version: Swap the marinara for a creamy white sauce and add spinach and ricotta for a different flavor.
• Extra Cheese: Add layers of shredded provolone or fontina for more cheese flavor.
• Gluten-Free: Use no-boil gluten-free lasagna sheets or make thin layers of cooked eggplant instead of pasta.
  These simple swaps keep the dish easy while changing the taste and texture.

FAQs

Q: Can I use no-boil lasagna noodles in this recipe?
A: Yes. You can use no-boil noodles. Make sure to add a little extra sauce so the noodles get soft while baking.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the casserole and cover it in the fridge for up to 24 hours. Remove it from the fridge while the oven heats and bake as directed. See make-ahead tips below.

Q: Is it okay to use cottage cheese instead of ricotta?
A: Yes. Use the same amount of small-curd cottage cheese. You may want to blend it so it is smoother, then mix with the egg.

Q: How do I reheat single slices without drying them out?
A: Cover the slice with a damp paper towel in the microwave, or reheat in a small oven-safe dish covered with foil at 325°F (160°C) until warm.

Q: Can I freeze the lasagna before baking?
A: Yes. You can freeze the assembled casserole before baking. Wrap it well and freeze for up to 3 months. Bake from frozen with extra time.

MAKE-AHEAD TIPS FOR Lasagna Casserole

• Assemble ahead: You can build the casserole up to 24 hours in advance. Keep it covered in the fridge and bake when ready.
• Freeze-ready: For long storage, assemble and wrap the unbaked casserole tightly with foil and plastic wrap. Label with the date and freeze. Thaw overnight in the fridge before baking.
• Prepare components: Cook the meat sauce and mix the ricotta earlier in the day. Keep each part in separate covered containers in the fridge, then layer and bake later.
• Reheating plan: For best texture, reheat leftovers in the oven covered with foil, then uncover for the last few minutes to refresh the top. This keeps the cheese from getting rubbery and helps the center warm evenly.

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