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Why I Love to Make This Lasagna Casserole
This recipe title says everything you need to know about this recipe; it is both lasagna and casserole. The case could be made that a traditional lasagna is a casserole since it is nearly a whole meal layered in a baking dish. But to understand a midwestern mindset on the casserole, we had to add some parameters. Casseroles are usually quick and easy. Some ingredients quickly stir together and are poured into a baking dish, topped with cheese, and baked. A traditional lasagna takes more time. Multiple layers, all made separately, then put together before baking. This recipe uses the same flavors, almost unrecognizable when blindfolded, to create a quick casserole that pleases everyone. Even those craving a layered lasagna. Pantry items are stirred together and poured into a baking dish; this is the best kind of casserole.
Everything you’ll need to make this recipe.
- Pasta sauce can be any preferred jarred brand. This can range from spicy arrabbiata to traditional marinara. My family makes our own spaghetti sauce and cans it each year! This would work perfectly in this recipe!
- Rigatoni pasta works well for this recipe. The ridges on the exterior and hollow cylindrical shape grab the sauce.
- Italian sausage gives layers of flavor to the recipe. The spices in Italian sausage fortify the other flavors and spices added.
- Ricotta adds the creamy component usually layered in a lasagna.
Here’s how to make this recipe.
- Cook the pasta. Bring a pot of water to a boil and season with salt. Cook the pasta to al dente according to the box instructions. Drain the water.
- Cook the sausage. Place the sausage in a large pan over medium heat. Dice the onion and mince the garlic. Add both to the sausage along with the Italian seasoning, black pepper, salt, and pasta sauce. Mix together and let simmer for 4 to 6 minutes.
- Create the ricotta mixture. In a large bowl, whisk the eggs together. Add in the ricotta and salt. Add the parsley, grated Parmesan cheese, and 1 cup of the mozzarella. Mix together.
- Assemble the dish. Add the sauce to the pasta and mix thoroughly. Pour into a 9×13 baking dish. Dollop the ricotta on top of the pasta in six areas, barely working the ricotta into the upper layer of pasta.
- Bake the casserole. Sprinkle the remaining shredded mozzarella over the top of the ricotta. Place the baking dish into the 350°F oven for 35 to 45 minutes. Let cool slightly before serving.
These pro tips will make this recipe a success.
- Use good quality cheese. Freshly grate the Parmesan and shred the mozzarella from a block of cheese. This allows for better flavor in the finished dish and creates a softer cheese.
- It can be difficult to spread the ricotta mix, but multiple dollops in different areas is the most effective. In the end, the assembly of the dish does not need to be perfect. Random pockets of ricotta throughout works well.
- If a darker, golden-brown cheese is desired, turn on the broil setting in the oven for the final 1 to 2 minutes of baking. This turns on a heating element at the top of the oven, cooking the cheese on top.
Follow These Tips
Serving
Scoop into bowls and serve hot, sprinkled with extra Parmesan or fresh parsley. It’s hearty enough on its own, but pairs well with garlic bread or a crisp salad.
Storage
Store in an airtight container for up to 4 days. Freeze in individual portions for up to 2 months.
Frequently asked questions about this recipe.
Yes, other noodle types can be used in place of rigatoni. Rotini or penne work well.
This becomes a personal preference. Some sausage has more excess grease or fat and it can be drained and discarded. If you want to keep it for flavor or there is not much in the pan, leave it.
Cottage cheese can be used instead of ricotta. For the same texture, blend the cottage cheese first.
Yes, this can be fully prepared in a baking dish. Cover and refrigerate until it is time to bake. The baking time will increase by 15 to 20 minutes when chilled.
You’ll love these other casserole recipes.
Watch how to make this recipe.
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Lasagna Casserole
Ingredients
- 10 oz rigatoni
For the sauce
- 1 lb Italian sausage
- 1 onion diced
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- ½ tsp freshly ground black pepper
- ¾ tsp kosher salt
- 24 oz pasta sauce
For the ricotta mixture
- 2 large eggs whisked
- 1 cup ricotta
- ¼ tsp kosher salt
- ⅓ cup chopped fresh parsley
- ½ cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside.
- Cook the pasta in salted water according to the package instructions for al dente. Drain and set the pasta aside.10 oz rigatoni
For the sauce
- Brown the sausage in a 4-quart saucepan, breaking it into small pieces. Once browned, add the onion, garlic, Italian seasoning, black pepper, and salt. Cook until the onion is softened, 4-6 minutes.1 lb Italian sausage, 1 onion, 3 cloves garlic, 2 tsp Italian seasoning, ½ tsp freshly ground black pepper, ¾ tsp kosher salt
- Add the jarred pasta sauce. Bring to a simmer and cook for 5 minutes. Remove from the heat.24 oz pasta sauce
For the ricotta
- In a bowl, combine the whisked eggs, ricotta, salt, chopped parsley, Parmesan cheese, and 1 cup of mozzarella cheese. Mix together until combined.2 large eggs, 1 cup ricotta, ¼ tsp kosher salt, ⅓ cup chopped fresh parsley, ½ cup grated Parmesan cheese, 4 cups shredded mozzarella cheese
- Add the prepared meat sauce to the cooked pasta and stir to combine. Pour the pasta into the prepared baking dish. Distribute the ricotta mixture evenly into 6 mounds in the pasta. Roughly stir a bit of the ricotta mixture into the casserole and sprinkle with the remaining mozzarella cheese. Bake in the preheated 350°F oven until the pasta is bubbling and the cheese is melted, 35-45 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Making this tonight, but I think I’ll do half sausage and half ground beef. 😃
absolutely delicious! My family loved it!
Made this and it turned out great. Super easy and so yummy.
Hands down delicious! My new lasagna recipe, easier than regular lasagna and my family all agree they like it better than the traditional style!