Amys Lasagna Style Casserole
Amy's Lasagna Style Casserole is the ultimate comfort food, combining the classic flavors of lasagna with the ease of a baked casserole. Layers of tender no-boil lasagna noodles cradle a rich meat sauce made with ground beef, diced tomatoes, and marinara, perfectly seasoned with Italian herbs and garlic. A creamy blend of ricotta, mozzarella, and Parmesan cheeses—bound together with a touch of egg—creates luscious, melty layers that tie the dish together. Topped with golden, bubbling mozzarella and a sprinkle of fresh parsley for an optional garnish, this oven-baked casserole is a crowd-pleaser that's ideal for family dinners or special gatherings. Ready in just over an hour, this recipe is a delicious twist on traditional lasagna, offering bold flavors and satisfying textures in every bite. Perfect for meal prep, entertaining, or simply treating yourself to homemade Italian delight!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 24 ounces marinara sauce
- 14 ounces diced tomatoes, undrained
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 large egg
- 9 sheets no-boil lasagna noodles
- 2 tablespoons fresh parsley, minced (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, cook the ground beef until browned, about 7-8 minutes. Drain any excess fat.
Add the diced onion and garlic to the skillet, cooking until softened and fragrant, about 3 minutes.
Stir in the marinara sauce, diced tomatoes (with their juices), Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
In a medium bowl, mix the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and egg until well combined.
Spread a thin layer of meat sauce in the bottom of the prepared baking dish.
Place 3 lasagna noodles on top of the sauce, ensuring they fit evenly.
Spread half of the ricotta mixture over the noodles, followed by 1/3 of the meat sauce and 1 cup of shredded mozzarella.
Repeat the layers: noodles, remaining ricotta mixture, 1/3 of the meat sauce, and another cup of mozzarella.
Place the final 3 noodles on top. Spread the remaining meat sauce over the top and sprinkle with the last 1 cup of shredded mozzarella.
Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbling and golden brown.
Let the casserole rest for 10 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm!
Nutrition Facts
Calories |
5198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1123 mg | 374% | |
| Sodium | 7684 mg | 334% | |
| Total Carbohydrate | 468.1 g | 170% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 45.2 g | ||
| Protein | 312.5 g | 625% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5244 mg | 403% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 3069 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
