Description
This Cheesy Meat Lasagna Casserole delivers the rich, comforting flavors of traditional lasagna in a simplified, one-dish format with a golden, melted cheese topping and tender pasta layers.
Ingredients
- 1 pound ground beef (85/15 lean-to-fat ratio)
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 jar marinara sauce (24 ounces)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 pieces lasagna noodles (broken into 2-inch pieces)
- 1 cup ricotta cheese
- 1 large egg (beaten)
- 2 cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat oven to 375°F (190°C); in a large skillet over medium-high heat, brown the ground beef for 6 to 8 minutes until no pink remains, drain excess grease leaving about 1 tablespoon, then add the diced yellow onion and sauté for 3 to 4 minutes until softened; stir in the minced garlic and cook for 1 minute until fragrant, then mix in the marinara sauce, dried oregano, dried basil, salt, and pepper, and simmer on low for 5 minutes to meld flavors.
- While the sauce simmers, bring a large pot of salted water to a boil, add the broken lasagna noodle pieces, and cook for 5 to 6 minutes until partially cooked but firm (al dente), then drain and rinse briefly with warm water; in a separate bowl, combine the ricotta cheese, beaten egg, 1 cup of the shredded mozzarella cheese, and the grated Parmesan cheese, mixing thoroughly until smooth.
- Grease a 9×13 inch baking dish with cooking spray or butter, spread a thin layer of meat sauce on the bottom, then pour in half of the remaining sauce and spread evenly; sprinkle half of the cooked noodles over the sauce, dollop half of the ricotta mixture over the noodles, repeat with the remaining meat sauce, noodles, and ricotta mixture, and finally sprinkle the reserved 1 cup of shredded mozzarella cheese evenly over the top.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes, then remove the foil and check the center; if the cheese has not started to brown, return the uncovered dish to the oven for an additional 5 to 10 minutes until the internal temperature reaches at least 165°F (74°C) and the top is golden brown with darker spots.
- Remove the casserole from the oven and let it rest on a wire rack for 10 to 15 minutes to allow layers to set, chop the fresh parsley, and sprinkle it over the top just before serving immediately while the cheese is gooey and pasta is tender.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 100
Keywords: Allow the casserole to cool completely before storing leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the entire dish or individual portions tightly in plastic wrap and aluminum foil for up to 3 months; thaw overnight in the refrigerator before reheating. When reheating, cover with foil and bake at 350°F (175°C) for 20 to 30 minutes until heated through, or microwave single servings for 2 to 3 minutes covered to retain moisture. If the casserole appears dry during baking, cover with foil and add a splash of water or extra sauce; if the top browns too quickly, tent loosely with foil to shield the cheese while the center finishes heating.