Easy Lasagna Casserole

Ingredients

Meat – Italian sausage adds flavor to the sauce without using a ton of ingredients. Use mild or hot sausage.

Vegetables – Onions and garlic help give the sauce homemade taste without a lot of work.

Pantry – Canned diced tomatoes and jarred pasta sauce help make the sauce quickly. For the sauce, use your favorite brand of a meatless variety.

Oil – A little olive oil is used to sauté the onions and garlic.

Seasoning – Italian seasoning, black pepper and salt (for the pasta water) are the only spices needed for the pasta casserole.

Pasta – We use rotini because the twist mimics the wavy edges of lasagna sheets, but other tube shape or twist pasta (like ziti) will work well too.

Dairy/refrigerated – Like a traditional lasagna, this casserole has plenty of cheese, ricotta, mozzarella and parmesan cheese combine to add creamy, cheesy goodness. We also need an egg to bind the ricotta mixture.

Garnish – Chopped parsley, optional.

Recipe tips

• Don’t overcook the pasta; cook it only to al dente to avoid it getting mushy.
• Place the baking dish on a large baking sheet. If the lasagna casserole bubbles over the baking sheet will catch the drippings keeping your oven clean.
• Choose a pasta sauce that is not too thick so it will stay saucy when cooked with the sausage, then combined with the pasta and baked.

Instructions

There are three components to this meal, the sauce, cheese mixture and the pasta. Start the sauce first and while it cooks, make the cheese mixture and cook the pasta.

Sauce

• Heat the olive oil in a large, deep skillet or large pot, over medium heat. Add the onions and cook 3 minutes, stirring frequently.
• Add the garlic and Italian seasoning, cook 1 minute, stirring frequently.
• Raise the heat to medium-high and add the Italian sausage. Cook approximately 5 minutes to brown the meat. Stir it frequently while breaking up any large pieces with a wooden spoon or spatula.
• Next, add the diced tomatoes and the pasta sauce and stir well to combine. When the sauce comes to a simmer, lower the heat to medium to medium-low, cover and cook for 15-20 minutes. Stir occasionally and keep it at a simmer, raise or lower the heat as needed.

Pasta and ricotta mixture

Bring a large pot of water to a boil. Add the pasta and cook to package directions for al dente.

Combine the ricotta cheese, mozzarella cheese, parmesan cheese, egg and black pepper in a large bowl. Stir well until the ingredients are combined. Refrigerate until ready to use.

Build the lasagna casserole

Add a few heaping tablespoons of the meat sauce to a baking dish (about 2.5 quart 8×12 inch). Use enough to just cover the bottom of the pan.

• Layer the lasagna casserole by adding half the pasta, arrange it in an even layer.
• Top with half the Italian sausage sauce.
• Add half of the ricotta cheese mixture by adding dollops over the top.
• Sprinkle with ½ cup of shredded mozzarella cheese.
• Repeat the layers (pasta, sauce, ricotta mixture). Hold off on the remaining mozzarella cheese, reserve that for after baking.

Bake the casserole for 40-45 minutes. Then remove it from the oven, top with the remaining ½ cup mozzarella cheese and bake another 2-3 minutes until melted. Garnish with chopped parsley, if desired, serve and enjoy.

Storing and reheating

Store leftovers in an airtight container, in the refrigerator for up to 3 days. The best way to reheat is in microwave. Cover the plate loosely with a paper towel (or microwave cover if you have one) and cook until hot all the way through.

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