If you love the flavors of lasagna but want something easier with no layering required (except for a layer of ooey-gooey cheese on top), this Easy Lasagna Casserole is for you. (And your family, too!) It comes together quickly for a hearty and delicious pasta casserole, giving you a meaty, cheesy, and saucy bite you crave! It’s perfect for any night of the week, especially with a side of Focaccia breadsticks! If this sounds good to you, I also have a one-pot Lasagna Soup you will want to try.
Ingredients & Substitutions
- Pasta: Look for uncooked lasagna pasta, then break it into smaller pieces (about 2 inches each). Mafalda pasta would also work well. (It looks like mini lasagna noodles.) Then, you don’t need to break them into smaller pieces. Simply cook them al dente and continue with the recipe as written. If you don’t have lasagna or mafalda pasta, any pasta that holds sauce well would be fine to use.
- Ground Beef: I love a meaty lasagna, so I added ground beef to the mixture. Ground turkey, chicken, or Italian sausage would also be delicious. Cook the meat all the way through before mixing it with the other ingredients.
- Marinara Sauce: I have a delicious homemade marinara sauce you could use. Or, for more cheese, try my Five Cheese Marinara! Store-bought sauce would also work.
- Ricotta Cheese: I know that ricotta cheese isn’t for everyone. That being said, if you just don’t have the taste for it, try using cottage cheese, mascarpone, fresh goat cheese, or queso fresco for a different flavor and texture.
- Mozzarella Cheese: Shredded mozzarella is used in the ground beef mixture and on top of the casserole. I can’t complain about the cheesiness! I think provolone could work, or a cheese that melts well.
- Parmesan: If you don’t have parmesan, pecorino romano or asiago cheese would work. (I like to have a little extra on hand for sprinkling over my plateful of the casserole.)
- Seasonings: The seasonings in the casserole are Italian seasoning, garlic powder, salt, and pepper.
Can I Add Vegetables To The Casserole?
Sure! If you want a little added nutrition to the casserole, add some vegetables. I think spinach, zucchini, mushrooms, bell peppers, carrots, broccoli, or cauliflower would all be delicious!
Can I Assemble Lasagna Casserole Ahead Of Time?
Yes, you can assemble the lasagna casserole up to a day in advance (or longer if you freeze it). Prepare everything and place it in the baking dish. Instead of baking it right away, cover the casserole and refrigerate it. It will keep for up to 24 hours. The next day, when you’re ready to bake, simply add a few extra minutes to the baking time. If you will not be baking the casserole the next day, freeze it for when you are ready!
Freezing The Unbaked Lasagna Casserole
If you decide to freeze the lasagna casserole before baking, assemble the casserole in a freezer-safe dish up to the point of baking. Cover it tightly with plastic wrap or wrap it in aluminum foil, and store it in the freezer for up to 2-3 months. When you’re ready to bake, let it thaw overnight in the refrigerator before proceeding with the baking instructions.
How To Store Easy Lasagna Casserole
To store leftover lasagna casserole, first, let it cool to room temperature. Next, store it in an airtight container (or portion it out to a few containers). It can be stored in the refrigerator for up to 3-4 days. Reheat the lasagna casserole in the microwave or in the oven. For longer storage, freeze the casserole for up to 2-3 months. Let it thaw in the refrigerator before reheating.
Easy Lasagna Casserole
Ingredients
- 8 ounces uncooked lasagna noodles, broken into 2-inch pieces
- 1 pound ground beef
- 1 jar (24 ounces) marinara sauce
- ½ cup (124 g) ricotta cheese
- 2 cups (226 g) mozzarella cheese, shredded, divided
- ½ cup (50 g) parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- fresh basil, chopped for garnish
Instructions
- Preheat oven to 375°F (190°C). Spray an 11×7-inch baking dish with nonstick cooking spray. Set aside.
- Bring a medium pot of water to a boil. Add the lasagna noodles and cook until al dente (about 8-10 minutes). Drain and set aside.
- While the noodles cook, in a medium non-stick skillet, cook the ground beef over medium heat until browned (8-10 minutes), breaking it apart as it cooks. Drain any excess grease.
- To a large bowl, add the cooked noodles, cooked beef, marinara sauce, ricotta cheese, 1 cup mozzarella, parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir to combine.
- Spread the mixture into the prepared baking dish. Sprinkle the remaining mozzarella evenly over the top.
- Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is golden and bubbly.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh basil and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is so easy to make and it has all of the yummy lasagna flavors! I will be making this at home, for sure.
Elizabeth
I love lasagna, and this is perfect for me (meaning simple to make, but delicious)! I loved it!
Annabelle
A great twist on traditional lasagna! The flavors were spot on, and I loved how quick it was to put together. Perfect for busy weeknights.
Bella
This was great! You can't go wrong with the meaty, cheesy, pasta casserole!
Selena
I really enjoyed this dish! It was easy to prepare, and the kids gobbled it up. I love that it uses broken lasagna noodles—so much simpler!
