This easy lasagna casserole recipe has all the flavors of traditional lasagna but comes together in a fraction of the time. Jarred pasta sauce and canned diced tomatoes make a quick shortcut sauce, and Italian sausage adds plenty of flavor without a long ingredient list. Rotini takes the place of lasagna noodles, and the creamy ricotta-mozzarella mixture takes just a couple of minutes to make.
Recipe at a glance
- Main ingredients: Italian sausage, rotini, ricotta, mozzarella, jarred pasta sauce
- Time: 1 hour 30 minutes (15 prep, 30 cook, 45 bake)
- Method: Stovetop sauce, then baked in a casserole dish
- Best for: Family dinners and feeding a crowd
- Servings: 8
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What's great about this recipe
- All the lasagna flavor, no noodle layering. Rotini replaces the long noodle sheets, so there's no fitting or overlapping them in the dish.
- A gooey, golden top. Holding back the last cup of mozzarella until after baking means it melts in just a few minutes and stays soft and gooey instead of drying out.
- Budget-friendly comfort food. Jarred sauce, canned tomatoes, and pantry staples keep the ingredient list short and the cost low, and one pan of this feeds the whole family.
Budget check
- The full recipe is about $20-$26
- Per serving (8 servings): about $2.50-$3.25
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients you'll need
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Sauce ingredients
- Oil - A little olive oil is used to sauté the onions and garlic.
- Produce - Onions and garlic give the sauce a homemade taste without a lot of work.
- Seasoning - Italian seasoning is all the sauce needs.
- Meat - Italian sausage adds flavor to the sauce without using a ton of ingredients. Use mild or hot sausage.
- Pantry - Canned diced tomatoes and jarred pasta sauce make the sauce quickly. Use your favorite brand of meatless pasta sauce, and choose one that isn't too thick so the casserole stays saucy.
Pasta and cheese mixture ingredients
- Pasta - We use rotini because the twists mimic the wavy edges of lasagna sheets, but ziti or other tube or twist pasta will work well too.
- Seasoning - Black pepper goes in the cheese mixture, and salt (not pictured) goes in the pasta water. Those are the only other seasonings the casserole needs.
- Dairy/refrigerated - Like a traditional lasagna, this casserole has plenty of cheese. Ricotta, mozzarella, and Parmesan combine for creamy, cheesy goodness, and a lightly beaten egg loosely binds the ricotta mixture.
- Garnish - Chopped parsley (not pictured), optional.
📖 See the recipe card for quantities and preparation.
How to make easy lasagna casserole
This casserole has three parts: the sauce, the cheese mixture, and the pasta. Start the sauce first, and while it simmers, make the cheese mixture and cook the pasta.
Make the sauce
Heat the olive oil in a large, deep skillet or large pot over medium heat. Add the onions and cook for 3 minutes, stirring frequently.
Add the garlic and Italian seasoning and cook for 1 minute, stirring frequently.
Raise the heat to medium-high and add the Italian sausage. Cook for about 5 minutes, until browned, stirring frequently and breaking up any large pieces with a wooden spoon or spatula.
Add the diced tomatoes and the pasta sauce. Stir well to combine. When the sauce comes to a simmer, lower the heat to medium-low, cover, and cook for 15 to 20 minutes, stirring occasionally. Keep it at a simmer.
Cook the pasta and make the cheese mixture
While the sauce simmers, bring a large pot of water to a boil. Add salt, then add the rotini and cook to package directions for al dente. Drain well.
In a large bowl, combine the ricotta, 1 cup of the mozzarella, ¼ cup Parmesan, the egg, and the black pepper.
Stir until well combined, then cover and refrigerate until ready to use.
Assemble and bake the lasagna casserole
Preheat the oven to 350°F.
Spoon a few heaping tablespoons of the sauce into a baking dish (at least 2.3 quart, 11x7x2 inch), just enough to cover the bottom.
Layer half of the pasta in an even layer, then top with half of the remaining sauce.
Add half of the ricotta mixture in dollops over the sauce.
Repeat the layers once more: pasta, sauce, and dollops of the ricotta mixture.
Bake uncovered for 35 to 40 minutes, until bubbly around the edges and the ricotta is melted and slightly golden.
Remove the casserole from the oven and sprinkle the remaining 1 cup mozzarella over the top. Bake for 2 to 3 minutes, until melted.
Let the casserole rest for 10 to 15 minutes before serving. Garnish with chopped parsley, if desired.
Recipe tips and notes
- Cook the pasta just to al dente. It keeps cooking in the oven, so anything softer turns mushy.
- Choose a pasta sauce that isn't too thick so the casserole stays saucy after baking. We use Prego Traditional.
- Keep the ricotta mixture in the refrigerator until you're ready to assemble. It firms up, which makes it easier to dollop.
- If you're using link sausage, remove the casings and break it into small pieces. It's easier to break up in the skillet.
Serving suggestions for lasagna casserole
Lasagna casserole is rich and cheesy, so I like to serve it with something fresh and simple, or something crisp and savory.
- Salad: Toss a green salad with Parmesan peppercorn dressing or homemade ranch dressing for a fresh, crisp contrast to the pasta.
- Bread: Crusty bread or homemade garlic bread is perfect for scooping up every bit of sauce.
- Vegetables: Roasted broccoli is an easy side that doesn't compete with the casserole, and bacon green beans are another simple option.
Storing and reheating
Refrigerator: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Let the casserole cool completely, then portion it into airtight containers. Freeze for up to 3 months. Note that the pasta and ricotta mixture may soften after freezing.
Reheating: Thaw frozen portions overnight in the refrigerator. Place a portion on a plate, cover it loosely with a paper towel or microwave cover, and microwave until hot all the way through.
Food safety: Refrigerate or freeze leftovers within 2 hours of cooking, and reheat them until the center reaches 165°F.
More easy pasta dinners
If you enjoyed this easy lasagna casserole, try Baked Ziti with Sausage or Ham and Cheese Casserole next. For more easy lasagna dinners, make our Skillet Lasagna, which comes together in one pan, or try our Lasagna Soup.
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📖 Recipe
Easy Lasagna Casserole
Ingredients
Sauce
- 1 tablespoon Olive Oil
- 1 medium Onion finely diced
- 3 to 4 Garlic Cloves minced
- ½ teaspoon Italian Seasoning
- 1 to 1⅓ pounds Mild or Hot Italian Sausage casings removed if using links
- 1 (14 ounce) can Diced Tomatoes undrained
- 1 (24 ounce) jar Meatless Pasta Sauce not too thick (we use Prego Traditional)
Pasta and Cheese Mixture
- 12 ounces Rotini
- Salt for the pasta water
- 15 to 16 ounces Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese divided (1 cup for the ricotta mixture and 1 cup for the top)
- ¼ cup Grated Parmesan Cheese
- 1 large Egg lightly beaten
- ¼ teaspoon Black Pepper
- Chopped Parsley for garnish (optional)
Instructions
Make the Sauce
- Heat the olive oil in a large, deep skillet or large pot over medium heat. Add the onions and cook for 3 minutes, stirring frequently.
- Add the garlic and Italian seasoning and cook for 1 minute, stirring frequently.
- Raise the heat to medium-high and add the Italian sausage. Cook for about 5 minutes, until browned, stirring frequently and breaking up any large pieces with a wooden spoon or spatula.
- Add the diced tomatoes (undrained) and the pasta sauce and stir well to combine. When the sauce comes to a simmer, lower the heat to medium-low, cover, and cook for 15 to 20 minutes, stirring occasionally. Keep it at a simmer.
Cook the Pasta and Make the Cheese Mixture
- While the sauce simmers, bring a large pot of salted water to a boil. Add the rotini and cook to package directions for al dente. Drain well.
- In a large bowl, combine the ricotta, 1 cup of the mozzarella, ¼ cup Parmesan, the egg, and the black pepper.
- Stir until well combined, then cover and refrigerate until ready to use.
Assemble and Bake
- Preheat the oven to 350°F.
- Spoon a few heaping tablespoons of the sauce into a baking dish (at least 2.3 quart, 11x7x2 inch), just enough to cover the bottom.
- Layer half of the pasta in an even layer, then top with half of the remaining sauce.
- Add half of the ricotta mixture in dollops over the sauce.
- Repeat the layers once more: pasta, sauce, and dollops of the ricotta mixture.
- Bake uncovered for 35 to 40 minutes, until bubbly around the edges and the ricotta is melted and slightly golden.
- Remove the casserole from the oven and sprinkle the remaining 1 cup mozzarella over the top. Bake for 2 to 3 minutes, until melted.
- Let the casserole rest for 10 to 15 minutes before serving. Garnish with chopped parsley, if desired.
Notes
- Cook the pasta just to al dente. It keeps cooking in the oven, so anything softer turns mushy.
- Choose a pasta sauce that isn't too thick so the casserole stays saucy after baking. We use Prego Traditional.
- Keep the ricotta mixture in the refrigerator until you're ready to assemble. It firms up, which makes it easier to dollop.
- If you're using link sausage, remove the casings and break it into small pieces. It's easier to break up in the skillet.
- If you are sensitive to salt, use low sodium canned tomatoes and jarred pasta sauce, if desired.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Judy O'neil
Haven't made it yet. Just wondering if it can be frozen.
There's only me and I would love to make it.
Elizabeth Rodriguez
Hi Judy! I recently updated the post, and the freezing instructions are there now. Yes, you can freeze it, but the noodles and ricotta may soften a bit after thawing. Since it's just you, it's a great way to enjoy a few meals from one batch. I hope you love it!