Lasagna Casserole: A Deliciously Easy Comfort Food Classic
A hearty lasagna casserole with rotini pasta, savory ground beef, and creamy cheese layers in a rich marinara tomato base. Perfect for family meals or meal prepping.
Servings: 6 servings
Calories: 450kcal
Ingredients
- 12 ounces rotini pasta
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (24 ounce) jar marinara sauce
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup milk
- 1 tablespoon Italian seasoning
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F and grease a 9x13 inch baking dish to prevent sticking.
- Cook the rotini in salted boiling water until al dente but undercooked by 1 minute. Drain and set aside.
- In a skillet, brown the ground beef until no longer pink.
- Add the diced onion and minced garlic. Cook until translucent and aromatic (3-4 minutes).
- Stir in marinara sauce, diced tomatoes (with juice), milk, and Italian seasoning. Simmer for 5 minutes.
- Combine ricotta cheese, 1 cup mozzarella, Parmesan cheese, eggs, salt, and pepper in a bowl until well blended.
- Layer cooked pasta evenly in the baking dish.
- Pour half the meat sauce over the pasta layer.
- Spread the ricotta mixture evenly over the meat sauce.
- Top with remaining pasta and meat sauce.
- Sprinkle the final 2 cups of mozzarella over the top.
- Bake for 25-30 minutes until bubbly and golden. Let rest before cutting into sections.
Notes
Use gluten-free pasta if needed. Store leftovers in an airtight container for up to 3 days.
Substitute ground lamb or halal-certified beef for a more specific restriction.
Rotate the baking dish halfway through cooking for even browning.
Substitute ground lamb or halal-certified beef for a more specific restriction.
Rotate the baking dish halfway through cooking for even browning.