Easy Homemade Lasagna Casserole

Why you’ll love this easy lasagna casserole recipe

• Pasta is a dish the whole family will love. 
• It has all the flavors of traditional lasagna but it’s easier to make. 
• There is pasta, marinara sauce, and lots of cheese!
• Making lasagna this way is just about fail proof.
• Store brand ingredients are great in this recipe and help to make it less expensive. 

Ingredients

See recipe card for exact amounts.  

Ingredient Notes

pasta – we like to use rotini because it is readily available. See variations section below for more options. 

pasta sauce – we usually use the store brand for this since we are adding other ingredients that give it tons of flavor. Use your favorite brand. 

ground beef – I like to use lean ground beef so I don’t have to drain it.  

cottage cheese – traditional lasagna has ricotta cheese but we like to use cottage cheese because it is mixes up better and is less expensive. 

mozzarella cheese – I use pre-shredded because it is convenient.

Parmesan cheese – if I have a block of this already on hand I will use freshly grate. If not I will buy the pre-shredded type. 

onion – adds another depth of flavor to our lasagna. 

egg – this helps bind our casserole together.

herbs and spices – garlic (I use the kind that comes in a jar already minced), Italian seasoning, salt and black pepper. 

How to make this easy lasagna recipe

1. In a large pot cook the pasta al dente according to package directions for the lowest time specified.
2. Brown the ground beef, onion, and garlic in a large skillet over medium-high heat using a wooden spoon to break it up the meat as it browns, drain if not using extra lean ground beef. 
3. When the pasta is about half way done, preheat the oven to 350°.
4. In a large bowl mix the cottage cheese, part of the mozzarella cheese, Parmesan cheese, Italian seasoning, salt, pepper, and egg until combined.
5. Mix the cooked pasta, ground beef, cheese mixture, and 1 cup of the pasta sauce together in a large vessel. (I use the pot I cook the pasta in so I don’t have to dirty another dish.)
6. Spray a 9″ X 13″ baking dish with cooking spray and put just enough of the pasta sauce on the bottom of the dish to cover it.
7. Add the pasta mixture and even it out with a spoon or spatula. Spoon the remaining pasta sauce evenly over it. Cover with aluminum foil and bake for 30 minutes, or until hot.
8. Uncover and top with the remaining 1 cup of mozzarella cheese and return to the oven until cheese is melted. Let stand for 5 minutes before serving.

Variations

• Any short cut pasta will work. Malfada corta pasta more closely resembles lasagna noodles but none of the grocery stores I shop at have them. You can use just about any short cut pasta like medium shells, penne, or bowtie pasta. I don’t recommend rigatoni noodles or ziti because they are larger than rotini or orzo or small shells or macaroni because it will be mushy.  
• You can use bulk Italian sausage instead ground beef, or you can use half of each. Or even ground chicken or ground turkey. 
• This recipe can be completely transformed into a dish that has a whole different taste by using chunks of chicken and Alfredo sauce. 
• Sprinkle the top of the casserole with the grated mozzarella cheese that comes in a can (it is found on the aisle of the grocery store with the spaghetti sauce).

Storage & Reheating

Store leftover lasagna noodle casserole in an airtight container for up to 3 days. Reheat individual servings in the microwave. 

Make ahead options

It is important to use a dish that can go from the refrigerator to the oven, and you should still let it come to room temperature for a good 30 minutes or so, if you are not going to bake it right after it is assembled. 

To refrigerate and make the within next day or two – assemble, cover and refrigerate the unbaked casserole. Continue with the recipe except increase the cook time by 10 or 15 minutes. 

To freeze and make within a couple of months – assemble and go ahead and add the last cup of mozzarella on top. Cover tightly and freeze. Allow it to thaw in the refrigerator at least overnight, or even a day or two. Bake as directed increasing the cook time so that the casserole is hot and bubbly. 

Other pasta casserole dishes

• Classico Lasagna
• Skinny Baked Chicken Spaghetti
• Chicken Parmesan Casserole
• Cheese & Spinach Stuffed Manicotti