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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Ingredients / Beef / Lasagna Casserole

Lasagna Casserole

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By: Leigh Anne WilkesPosted: 10/05/18Updated: 12/12/22

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Lasagna Casserole

Lasagna Casserole has all the elements of the traditional lasagna including the noodles, meat, cheese, and the sauce but the process is quick and easy!

Lasagna Casserole in a white serving dish

Why You’ll Love This Recipe

It’s Quick and Easy! If like me, you think that lasagna is just too time consuming, you are going to love lasagna casserole. I have a confession to make. I have only made a traditional, layered lasagna once in my life.  I mainly did it just so I could say I did it.  It’s not because I don’t like lasagna, I love a good lasagna.  The thing I don’t like is the process of making it. It just takes too long.  My solution to a lasagna craving is usually to be to buy a frozen lasagna at Costco!

This Lasagna Casserole has everything your classic, traditional lasagna has, it is just in a different shape and size and it’s so easy! It will quickly become one of your favorite lasagna recipes.

Lasagna Casserole in white casserole dish

Ingredients Needed:

  • Pasta. I like to use fussili noodles because they hold lots of sauce in those little indentations! You could also use rotini noodles.
  • Onion. White or yellow onion, chopped
  • Garlic. Fresh minced or chopped garlic
  • Cheese. Mozzarella and Parmesan
  • Ground Beef. I like to use a 80/20 or a 90/10 blend.
  • Seasoning. Oregano and a little red pepper flakes
  • Tomatoes. Use a can of good quality crushed tomatoes.
  • Parsley. Use for garnish. I like to use fresh if possible but dried parsley will do.

How to Make Lasagna Casserole

  • Bring a large pot of water to a boil.  Add pasta and cook until al dente.  Drain water.
  • Brown ground beef over medium heat in a large skillet. 
  • Add in chopped onion, garlic, oregano and red pepper flakes.  Cook until meat is no longer pink. Salt and pepper to taste
  • In a bowl, combine pasta, meat mixture, crushed tomatoes and half the mozzarella cheese. 
fussili pasta and meat sauce covered in mozzarella cheese
  • Put in a baking dish (9 x 13″).  Sprinkle with other half of mozzarella cheese and Parmesan cheese.
  • Bake at 350 degrees F oven for 20 minutes or until heated through and cheese is golden brown.
Lasagna casserole parmesan cheese tomatoes basil

Frequently Asked Questions

Can I make lasagna casserole ahead and freeze?

This dish freezes pretty well and is a good make ahead freezer meal. I just recommend undercooking the pasta a bit so it doesn’t get too mushy when you thaw and bake. After assembling the casserole, cover tightly with a couple of layers of foil. Place the unbaked casserole in the freezer.
When ready to serve, thaw overnight in the refrigerator and then. Let it sit at room temperature to warm up a bit before baking. Follow instructions in recipe to bake.

What kind of pasta is best?

I prefer the twisty fussili shaped pasta because the indentations provide lots of room to hold the sauce. Another style of pasta that works well is Campanelle Pasta. It is shaped like mini lasagna noodles with frilly edges. Penne pasta will also work.

How long will it last?

After baking, it will last for 3-4 days in the refrigerator.

Spoonful of Lasagna Casserole

Lasagna Casserole Recipe Variations

  • Instead of hamburger you could also use ground chicken, ground turkey or ground italian sausage.
  • Use whole grain pasta. I prefer the Barilla brand.
  • You can also switch up your seasoning blend using Italian seasoning or adding in some dried basil.
  • You can also use ricotta cheese or cottage cheese to make it a little lighter.
  • In place of the canned tomatoes you could also use spaghetti sauce.
Serving Lasagna Casserole

Lasagna is comfort food at our house and I love how easy this lasagna casserole makes it to satisfy those comfort food cravings!

Pair this with

  • Easy Garlic Bread
  • Cheesy Garlic Bread
  • Easy Breadsticks
  • Spinach Salad
  • Easy Arugula Salad
  • Roasted Broccoli
  • Baked Zucchini with Mozzarella

Be sure and follow me over on You Tube for weekly cooking demos.

Check out some of my other favorite comfort food recipes :

  • Mexican Lasagna
  • Lasagna for Two
  • Chocolate Lasagna
  • Sweet Potato Casserole
  • Green Chili Chicken Casserole
4.77 from 30 votes
Lasagna Casserole

Lasagna Casserole

Recipe From: Leigh Anne Wilkes
Lasagna Casserole has all the elements of the traditional lasagna.  It has the noodles, the meat, the cheese, the sauce but the process is quick and easy!
serves: 6 people
Prep:20 minutes
Cook:20 minutes
Total:40 minutes
Rate Recipe

Ingredients

  • 1/2 cup onion chopped
  • 4 tsp garlic minced
  • 2 cups Mozzarella cheese grated
  • 12 oz. Fusilli pasta
  • 1 1/2 lbs Ground beef
  • 2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 28 oz can crushed tomatoes undrained
  • 1/4 cup Parmesan cheese
  • fresh parsley for garnish

Instructions

  • Bring a large pot of water to a boil.  Add pasta and cook until tender.  Drain water.
  • Brown ground beef over medium heat.  Add in chopped onion, garlic, oregano and red pepper flakes.  Cook until meat is no longer pink. Salt and pepper to taste
  • In a bowl, combine pasta, meat mixture, crushed tomatoes and half the mozzarella cheese.  put in a baking dish (9 x 13″).  Sprinkle with other half of mozzarella cheese and Parmesan cheese.
  • Bake at 350 degrees for 20 minutes or until heated through and cheese is golden brown.

Tips & Notes:

  • Instead of hamburger you could also use ground chicken or turkey.
  • Use whole wheat pasta instead .  I prefer the Barilla Brand.
  • You can also switch up your seasoning blend using Italian seasoning or adding in some dried basil.
  • You can also use petite diced tomatoes instead of crushed if you prefer.
 

Nutrition Facts:

Calories: 137kcal (7%) Carbohydrates: 3g (1%) Protein: 10g (20%) Fat: 9g (14%) Saturated Fat: 5g (31%) Cholesterol: 32mg (11%) Sodium: 303mg (13%) Potassium: 55mg (2%) Sugar: 1g (1%) Vitamin A: 310IU (6%) Vitamin C: 1.6mg (2%) Calcium: 250mg (25%) Iron: 0.4mg (2%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Dish
Cuisine:Italian
Lasagna Casserole
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  1. Liz says

    Posted on 12/5 at 10:56 pm

    Do the crushed tomatoes need to be drained or do I use all contents in the can?

    Reply
    • Leigh Anne Wilkes says

      Posted on 12/6 at 6:21 am

      They are not drained

      Reply
  2. Cheryl Mace says

    Posted on 11/3 at 3:04 pm

    Is it ok to make this the night before, place casserole in fridge over night, and bake the next day? If so, would the baking temp and time be the same if the casserole is cold before putting in oven?

    Reply
    • Leigh Anne says

      Posted on 11/3 at 3:35 pm

      It will work fine but you will need to add on some extra baking time if it is cold – probably 15-20 minutes

      Reply
  3. Sally F says

    Posted on 11/2 at 10:02 am

    Is it possible to replace the minced garlic with plain old garlic powder? If so, how much garlic powder?

    Reply
    • Leigh Anne says

      Posted on 11/2 at 11:15 am

      Yes, as a rule of thumb if I am replacing dry for fresh I use half the amount

      Reply
  4. Patricia Barner says

    Posted on 10/13 at 9:14 am

    There is no PRINT key….???? Am I missing something? Thanks…

    Reply
    • Leigh Anne says

      Posted on 10/13 at 11:42 am

      There is a print key – it is on the right underneath the photo in the recipe box.

      Reply

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