Easy Lasagna Casserole

Enjoy the same big Italian flavors of traditional lasagna in this easy to make, easy to enjoy lasagna casserole.

Traditional Lasagna vs Lasagna Casserole

I love lasagna, it’s one of my favorite meals of all time, but sometimes all the prep and layering can be a bit much when I am in a time crunch. Lasagna casserole is the perfect choice for those busy nights when you are craving the flavors of lasagna but don’t want to put in all the work. Unlike traditional lasagna, which requires careful layering and precise cutting, this casserole version mixes everything together for a no-fuss, quick-to-assemble meal. It’s easier to scoop out just the portion you need, making it perfect for families with kids, packing leftovers, or meal prepping for the week. Plus, it’s more forgiving with ingredients, so you can easily adapt it to what you have on hand. If you’re looking for the a cheesy, hearty, Italian-style dinner without all the effort, lasagna casserole is a clear winner.

Lasagna Casserole Ingredients

• Campanelle pasta noodles – cavatappi, penne, or small shells will also work great
• Ground beef
• Diced onion
• Garlic – finely minced
• Salt and pepper
• Jar of marinara sauce
• Beef broth
• Ricotta cheese
• Egg
• Shredded mozzerella
• Fresh grated Parmesan
• Fresh chopped basil

How to Make Lasagna Casserole

Follow these steps:

1. Preheat oven to 350℉. Prepare a 9×13 baking dish by spraying with cooking spray. Set aside.
2. Cook pasta to “al dente” according to package directions. Drain and set aside.
3. Add ground beef, onion, and garlic to a Dutch oven or deep-walled skillet. Cook until ground beef is browned and cooked through and onions are softened. Season with salt and pepper.
4. Add marinara and beef broth and simmer for 10 minutes.
5. While sauce is simmering, in a separate bowl, whisk ricotta and egg together until smooth. Stir in 1 cup of mozzarella and ¼ cup Parmesan. Season with salt and pepper to taste and set aside.
6. When sauce is done cooking, remove from heat and stir in cooked pasta and fresh basil.
7. Pour half of the pasta/sauce mixture into the prepared baking dish. Spoon ricotta mixture evenly over the pasta and gently spread to even out, then add the remaining pasta/sauce mixture.
8. Cover with aluminum foil and bake for 30 minutes. Top with remaining cheeses and bake, uncovered for an additional 5 minutes or until cheese is melted. Serve hot.

What Kind of Pasta Works Best for Lasagna Casserole?

Short pastas work best for lasagna casserole. If you are wanting to use a longer noodle like spaghetti, you may want to try our spaghetti casserole recipe. Some of my favorite pastas to use are Campanelle, rotini, small shells (my kids favorite), fusilli, cavatappi, penne, or farfalle (bowtie pasta). You can even cut up pieces of cooked lasagna noodles and use that instead.

Using No-Boil Noodles

You can use no-boil lasagna noodles for this recipe but you will want to add more sauce so the noodles have something to absorb. The way these noodles work is that they are partially cooked in the manufacturing process, making it so when you are ready to use them, they cook quicker. This happens when the noodles absorb the liquid from the hot pasta sauce, finishing the cooking process. You can add about 1 cup extra sauce to make up for the absorption. Although the no-boil noodles are easier, to be honest, I still prefer the texture of the Campanella noodles best.

Cheese Filling Options

My kids don’t love straight-up ricotta, especially if there is any graininess in it. It is really hard to find ricotta that is smooth and fresh without any graininess. The best ricotta I have found is directly from the Galbani cheese factory in Nampa, Idaho but it’s only smooth within the first couple days of buying it. That being said, it’s not something I get that often. When I make this casserole I will often do a mix of half ricotta and half cottage cheese to get more of a smooth texture.

Pro Tips for Making Lasagna Casserole

I used ground beef, but you can use whatever meat you like! Ground pork, ground chicken, Italian sausage, ground turkey, meat sauce, no meat, it’s up to you!

Add vegetables to this casserole to add some more nutrients and to make it more of a rounded out meal. Thin slices of zucchini, spinach, and mushrooms are all great options.

Don’t overcook the pasta, this will make a mushy casserole. Cook it just to al dente (maybe even a few seconds less) for that perfect pasta texture.

Leftover lasagna casserole tastes great, and it heats up great too! Just pop a plate in the microwave when ready to re-heat. It doesn’t get any easier!

Make it a Make Ahead Meal

Lasagna casserole can be made in bulk, freezes well, and reheats evenly. It is ideal for batch cooking or storing leftovers. To freeze, follow the instructions up until Step 7, then cover your baking dish very tightly in foil, and place in the freezer, unbaked. You can thaw the casserole overnight in the fridge or reheat straight from frozen. If reheating from frozen, keep tightly covered and heat for about an hour or until heated completely though, then uncover, top with cheese, and bake another 5 minutes until cheese is melted. If the casserole is already thawed, keep covered and heat for 40 minutes before adding and melting the remaining cheese over the top.

More Easy Casserole Dinners

Enchilada Casserole
Chili Frito Casserole
Easy Chicken Casserole
Cheesy Tater Tot Casserole
Crockpot Pizza Casserole
Chicken Rice and Broccoli Casserole
Cheesy Potato Casserole
Mexican Chicken Casserole