Lasagna Casserole Fake Lasagna
Indulge in the comforting flavors of Lasagna Casserole Fake Lasagna—a delightful twist on the traditional classic that's quicker and easier to prepare. This recipe swaps out lasagna noodles for rigatoni or any short pasta, creating a hearty and satisfying baked casserole loaded with layers of savory goodness. Featuring a rich blend of browned ground beef, Italian sausage, fragrant garlic, and marinara sauce, it's perfectly complemented by creamy ricotta cheese, gooey mozzarella, and nutty Parmesan. With just 20 minutes of prep time, this dish is ideal for busy weeknights or casual family dinners, offering all the familiar tastes of lasagna without the hassle. Baked to perfection and finished with a sprinkle of fresh parsley, this crowd-pleaser is a must-try for pasta lovers looking for an easy, cheesy, and irresistible dinner idea.
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Recipe Information
Ingredients
- 16 oz Rigatoni pasta (or any short pasta)
- 1 lb Ground beef
- 1 lb Italian sausage (mild or hot, casings removed)
- 3 cloves Garlic cloves, minced
- 24 oz Marinara sauce
- 15 oz Ricotta cheese
- 1 large Egg, lightly beaten
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 tbsp Chopped fresh parsley (optional, for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the rigatoni (or chosen pasta) according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef and Italian sausage, breaking them into small pieces as they cook. Continue until browned and cooked through, about 7-10 minutes.
Add the minced garlic to the skillet with the meat and cook for an additional 1-2 minutes until fragrant.
Stir in the marinara sauce, season with salt and black pepper, and let the mixture simmer on low heat for 10 minutes to meld the flavors.
In a mixing bowl, combine the ricotta cheese, beaten egg, and half of the grated Parmesan cheese. Stir until smooth and set aside.
In the prepared baking dish, combine the cooked pasta and most of the meat sauce, leaving a little sauce for the topping. Mix until the pasta is well coated.
Dollop the ricotta mixture evenly over the pasta and gently swirl it through with a spoon to distribute. Sprinkle shredded mozzarella evenly over the top, followed by the remaining marinara sauce and Parmesan.
Cover the dish with aluminum 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 melted, golden, and bubbly.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with fresh parsley before serving, if desired.
Nutrition Facts
Calories |
5154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.1 g | 445% | |
| Saturated Fat | 152.6 g | 763% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 10593 mg | 461% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 22.5 g | ||
| Protein | 320.5 g | 641% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 4507 mg | 347% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2885 mg | 61% | |
*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.
