Lasagna is a classic for a reason, right? But sometimes, I just don’t have the time (or, let’s be honest, the patience!) for all that layering.

That’s where this Lasagna Casserole with Ricotta comes in. It has all the amazing flavors and comforting textures we love, but in a much easier, faster format. Perfect for a weeknight dinner, or even a casual get-together with friends.

Recipe Overview: Lasagna Casserole

This dish is basically a deconstructed lasagna. Think of it as all the delicious components – pasta, rich meat sauce, creamy ricotta cheese, and bubbly mozzarella – baked together in one glorious pan.

It’s hearty, satisfying, and seriously flavorful. The combination of Italian sausage and ground beef creates a really robust sauce, and the ricotta adds a lovely creaminess that balances everything out.

The best part? It’s way less fussy than traditional lasagna. No need to perfectly line up noodles or worry about layers shifting.

You can serve this straight from the oven with a simple side salad and some garlic bread. It’s also great for potlucks because it travels well and is always a crowd-pleaser. I find it’s just the thing for those busy nights when you need a comforting meal without a ton of effort.

Detailed Ingredients for Lasagna Casserole

Here’s what you’ll need to gather to bring this recipe to life:

Pasta: 1 pound of a sturdy pasta shape like rotini, penne, or rigatoni. These shapes hold the sauce really well. You could use farfalle as well.
Ground Beef: 1/2 pound. I like to use an 80/20 blend for flavor, but you can go leaner if you prefer.
Italian Sausage: 1/2 pound, either mild or sweet. This adds so much depth of flavor to the sauce.
Onion: 1 medium, diced. Yellow or white onion works best.
Garlic: 3 cloves, minced. Fresh is always best!
Crushed Tomatoes: One 28-ounce can. This forms the base of our sauce.
Tomato Sauce: One 15-ounce can. This helps to create a smoother, richer sauce.
Tomato Paste: 2 tablespoons. Adds a concentrated tomato flavor.
Italian Seasoning: 1 tablespoon. A simple way to add all the classic Italian herbs.
Sugar: 1 teaspoon. Just a touch helps to balance the acidity of the tomatoes.
Salt and Black Pepper: To taste.
Ricotta Cheese: 15 ounces, whole milk or part-skim. Whole milk will give you a creamier result.
Mozzarella Cheese: 2 cups, shredded. For that gooey, cheesy topping.
Parmesan Cheese: 1/2 cup, grated. Adds a salty, nutty flavor.
Fresh Parsley: 2 tablespoons. for garnish.

If you don’t have Italian sausage, you can substitute with more ground beef and add a pinch of fennel seeds for a similar flavor.

Step-by-Step Instructions: Making the Lasagna Casserole

Cook the Pasta: Preheat your oven to 375°F (190°C). Cook the pasta according to package directions until it’s al dente. You want it to have a little bit of bite because it will continue to cook in the oven. Drain the pasta, but don’t rinse it.
Brown the Meat: While the pasta is cooking, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain off any excess grease.
Make the Sauce: Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, salt, and pepper. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
Combine Ingredients: In a large bowl, combine the cooked pasta and the meat sauce. Stir until the pasta is well coated.
Assemble the Casserole: Pour half of the pasta mixture into a 9×13 inch baking dish. Dollop half of the ricotta cheese evenly over the pasta. Sprinkle with half of the mozzarella and Parmesan cheeses. Repeat with the remaining pasta mixture, ricotta, mozzarella, and Parmesan.
Bake: Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned. The internal temperature should reach 165°F.
Rest and Serve: Let the casserole rest for 10-15 minutes before cutting and serving. This allows it to set up a bit and makes it easier to serve. Garnish with fresh parsley, if desired.

Variations & Tips for Your Lasagna Casserole

Veggie Boost: Feel free to add some sautéed vegetables to the sauce, like mushrooms, bell peppers, or zucchini.
Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the sauce.
Make-Ahead: You can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking. You may need to add a few minutes to the baking time if you’re starting from cold.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave or reheat the entire casserole in a 350°F (175°C) oven until heated through.
To serve, consider adding a fresh green salad or some toasted bread.

Key Details

Prep time: 20 minutes
Cook time: 45-50 minutes
Total time: 1 hour 5-10 minutes
Servings: 8-10
Equipment you’ll need: 9×13 inch baking dish, large skillet or Dutch oven, large bowl.

Lasagna Casserole with Ricotta

All the amazing flavors and comforting textures of lasagna, but in a much easier, faster format. Perfect for a weeknight dinner or a casual get-together.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Casserole

Cuisine Italian

Servings 8 servings

Calories 550 kcal

Ingredients

1 pound rotini penne, or rigatoni pasta
1/2 pound ground beef
1/2 pound Italian sausage mild or sweet
1 medium onion diced
3 cloves garlic minced
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon sugar
Salt and black pepper to taste
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley for garnish

Instructions

Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain.
Heat large skillet over medium-high heat. Add ground beef and Italian sausage, cook until browned. Drain grease.
Add onion to skillet, cook until softened (5 mins). Add garlic, cook until fragrant (1 min). Stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, salt, and pepper. Simmer for 15 minutes.
In a large bowl, combine cooked pasta and meat sauce.
Pour half of pasta mixture into 9x13 inch baking dish. Dollop half of ricotta over pasta. Sprinkle with half of mozzarella and Parmesan.
Repeat layers with remaining pasta, ricotta, mozzarella, and Parmesan.
Cover with foil and bake for 20 minutes. Remove foil, bake for 10-15 minutes until cheese is melted and bubbly. Internal temperature should reach 165°F.
Rest for 10-15 minutes before serving. Garnish with parsley.