Lasagna Casserole

It’s a simplified lasagna with rich flavor; no layering is required! Thick rigatoni pairs with a delicious meat and tomato sauce to form the core of this dish. A ricotta mixture with parsley, Parmesan, and mozzarella adds an unparalleled creaminess. An ideal weeknight meal, this dish provides the essence of a classic lasagna with just a fraction of the work.

Why I love this recipe.

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.

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

You’ll love these other casserole recipes.

• Loaded taco squares casserole
• Chicken pot pie with cheddar crust
• Beef shepherd’s pie
• Vegetable lasagna
• Zucchini parmesan
• Chicken, zucchini, and rice casserole
• One pot stovetop tuna noodle casserole
• Spaghetti squash chicken casserole
• Chicken tortilla casserole
• The best homemade goulash