Quick Lasagna Casserole Recipes

LASAGNA CASSEROLE RECIPE

Steps:

• Bring a 5 Qt pot of water to boil and add 1 Tbsp salt. Add penne pasta and cook al dente according to package instructions.
• In a large, deep, oven-safe pan, combine beef and onion. Sauté over med/high heat, until meat is fully cooked and onion is soft (5 to 8 mins), breaking up meat with a spatula. Discard any excess fat released from beef.
• Stir in seasonings: 1 tsp sugar, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp cumin, 1/8 tsp pepper. Add marinara and bring to simmer then remove from heat.
• Meanwhile, crumble up ranchero cheese in a medium bowl. Add 1 Tbsp sour cream, 1 egg, 1 cup shredded mozzarella, 2 Tbsp parsley and 1 tsp garlic salt. Stir together then add it to the meat sauce and mix just until combined.
• Stir in cooked pasta and add reserved pasta water to taste for a juicier casserole (I used 1/2 cup pasta water).* Smooth out the top then sprinkle with 1/2 cup cheddar and 1/2 cup mozzarella. Bake at 350˚F for 20 min to melt cheese and make the center steaming hot.

LASAGNA CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

EASY LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

QUICK LASAGNA

Steps:

• Heat the oven to 400°. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain.
• Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.
• Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.
• Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese.
• Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4 Sprinkle with the parmesan cheese.
• Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.

LASAGNA CASSEROLE - EASY (BUT DELICIOUS!)

Steps:

• Bring a large pot of lightly salted water to a boil on the stovetop.
• Add in your pasta and allow it to cook until it's al dente (cook the pasta for one or two minutes less than it says to on the back of the packet). Once you finish cooking the pasta, drain the water, and keep the pasta ready on your counter.
• Place a large skillet onto a medium heat on the stovetop and throw in your ground beef, chopped onions, and minced garlic. Allow the ingredients to cook on medium heat until the ground beef is browned all over, and the onions have softened up.
• Add in your Italian herbs and seasoning alongside salt and pepper to taste. Stir before pouring over your marinara sauce. Pour in a little water (no more than 2 tbsps) to lighten the sauce.
• Allow the ingredients to simmer in the sauce until it's warmed up (no need to boil), then add your drained pasta to the mix and stir everything together.
• Now you need to prepare a 13 x 9-inch casserole dish and preheat your oven to 350 °F.
• While the oven is preheating, pour your ricotta cheese into a large mixing bowl. Crack your large egg into the bowl and whisk it into the cheese.
• Shred your mozzarella cheese and grate your parmesan. Add half of both kinds of cheese to the mixing bowl. Stir everything together with a light seasoning of pepper.
• Now it's time to layer your lasagna casserole. First, pour half of the sauce, beef, and pasta into the baking dish. Add a smooth layer of your cheese mixture, then add a second layer of sauce, beef, and pasta.
• Add any leftover cheese mixture to the top, cover the pan with tin foil, and then place the lasagna casserole into the oven.
• After 30 min of baking, take the easy lasagna casserole out of the oven, remove the tin foil, and cover the top with the rest of your grated parmesan and shredded mozzarella.
• Place the lasagna back into the oven, this time uncovered. Bake for a further 10 min to give the lasagna a cheesy, yet golden brown finish.
• Leave to cool, sprinkle with fresh basil, and serve up to a hungry dinner table!

QUICK LASAGNA CASSEROLE

Steps:

• Preheat oven to 375°; cook pasta according to package directions; drain well.
• In a large skillet, cook sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat.
• Transfer sausage mixture to a very large bowl.
• Stir in cooked pasta, marinara sauce, and fennel seed.
• Transfer pasta mixture to an ungreased 3-quart rectangular baking dish.
• In a bowl, stir together ricotta cheese, egg, and 1 cup of Italian-blend cheese.
• Spoon ricotta cheese mixture over pasta mixture in large spoonfuls.
• Sprinkle remaining Italian-blend cheese over top.
• Cover dish with foil.
• Bake for 35-40 minutes or until heated through.
• Let stand for 10 minutes before serving.
• Garnish with snipped parsley.