Lasagna Casserole
Transform your weeknight dinner into a hearty, family-pleasing feast with this irresistible Lasagna Casserole recipe! Combining the classic flavors of lasagna with the ease of a baked casserole, this dish layers tender penne pasta with a rich and savory meat sauce made from ground beef, Italian sausage, and marinara. Creamy ricotta cheese blended with an egg creates a luscious layer, while melted mozzarella and a golden Parmesan topping add the perfect cheesy finish. Quick to prep and ready in under an hour, this comforting casserole is perfect for busy weeknights or casual gatherings. Serve with a crisp green salad and garlic bread for the ultimate Italian-inspired dinner.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 1 Yellow onion, chopped
- 3 Garlic cloves, minced
- 24 ounces Marinara sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Penne pasta
- 15 ounces Ricotta cheese
- 1 Egg
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Bring a large pot of salted water to a boil. Cook the penne pasta until it is al dente, according to package instructions. Drain and set aside.
In a large skillet over medium heat, cook the ground beef, Italian sausage, and chopped onion until browned and fully cooked, about 8 minutes. Drain any excess grease.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the marinara sauce, tomato paste, Italian seasoning, salt, and black pepper. Simmer the sauce for 5 minutes, then remove from heat.
In a small bowl, mix the ricotta cheese with the egg until smooth. Set aside.
To assemble the casserole, spread a thin layer of the meat sauce at the bottom of the prepared casserole dish.
Layer half of the cooked penne pasta over the sauce, followed by half of the ricotta mixture, half of the remaining meat sauce, and half of the shredded mozzarella.
Repeat the layers with the remaining pasta, ricotta mixture, meat sauce, and mozzarella cheese. Sprinkle the Parmesan cheese over the top.
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden.
Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
4993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.9 g | 360% | |
| Saturated Fat | 128.8 g | 644% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 1180 mg | 393% | |
| Sodium | 8688 mg | 378% | |
| Total Carbohydrate | 330.2 g | 120% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 26.3 g | ||
| Protein | 311.3 g | 623% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 4451 mg | 342% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3522 mg | 75% | |
*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.
