Lasagna Casserole has all of the same elements of traditional lasagna – meat sauce, cheese sauce and pasta lots of cheese of cheese, but it’s easier to make and takes less time.
In the world of quick, easy, and delicious dinners, this Lasagna Casserole ranks right up there at the top.
If you love lasagna, but don’t love how long it can take to make it or are pressed for time, then are going to absolutely love this casserole. It is just as good as traditional lasagna, but can be prepared and ready to eat in 30 minutes. I’m totally serious. This stuff is scrumptious!
My boys were practically licking their plates and begging for seconds—apparently it’s been way to long since I’ve made this.
Serve it with a salad and some yummy cheesy bread (I’ll share that another time) and you have yourself a truly fabulous meal.
Oh, and the best part is the leftovers the next day . . . mmmmm, even better than the day you made it.
- 1 lb ground beef
- 1/4 cup chopped onion
- 1/2 tsp. salt
- 1/2 tsp. garlic salt
- 1/2 tsp. pepper, divided
- 1 lb mini shell pasta, cooked and drained
- 1 carton (24-oz) cottage cheese
- 4 cups shredded mozzarella cheese (or colby jack)
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 2 Tbsp. dried parsley flakes
- 1 jar (26 oz) spaghetti sauce (I like Prego)
- Additional grated Parmesan cheese
Cook pasta according to package directions.
While pasta is cooking, in medium skillet, cook ground beef and onion. Drain and stir in salt, garlic salt and 1/4 tsp. of the pepper. Set aside.
In a large bowl combine cooked pasta, 3 cups of the shredded cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Stir gently until well mixed. Pour into a greased 9x13 pan. Top with meat mixture and then spread spaghetti sauce on top. Sprinkle with additional Parmesan cheese and then the remaining shredded cheese.
Bake at 350° uncovered for 15 minutes or until cheese is melted and bubbly.
I've made this with medium-size shell pasta and the mini-size and I would definitely recommend the mini. The bigger shells seem to soak up too much of the moisture making this casserole a little on the dry side. If you can find the mini shells, absolutely use them. Barilla makes a mini shell pasta that I absolutely love.