Lazy Lasagne Casserole Recipe
Don't spend all day in the kitchen! Make this easy recipe in minutes instead of hours. It's perfect for busy weeknight meals!
Servings 8 servings
Calories 692kcal
Ingredients
- 1 pound ground beef
- ¼ cup chopped onion
- 1 pound rotini pasta shells cooked and drained
- 4 cups shredded mozzarella cheese divided
- 2 cups ricotta cheese substitute cottage cheese if you prefer
- 2 large eggs lightly beaten
- ⅓ cup grated Parmesan cheese
- 24 ounces spaghetti sauce
- 2 tablespoons minced parsley
Instructions
- Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with non-stick cooking spray, set aside.
- Cook the pasta according to package directions to al dente, drain well and set aside. Save 1 cup pasta water.
- In a large, deep skillet or Dutch oven, brown beef and onions over medium heat until meat is no longer pink. Drain excess grease and return the pan to the heat.
- Add the marinara and water and let it simmer for 5 minutes until warmed through. Stir in the cooked pasta, remove from the heat and set aside.
- Add ricotta and egg to a large mixing bowl. Add half of the shredded mozzarella and half of the Parmesan cheese and parsley, and stir until smooth and creamy.
- Add half of the beef/pasta mixture to the bottom of the prepared baking dish. Spoon dollops of the cheese mixture evenly over the top. Top with remaining beef/pasta mixture, spreading it out with the back of a spoon to cover the creamy layer.
- Sprinkled with remaining mozzarella and parmesan cheese over the top of the pasta.
- Cover with foil and bake for 30 minutes. Garnish with fresh parsley and let stand for 5 minutes before serving.
Nutrition
Calories: 692kcal | Carbohydrates: 77g | Protein: 48g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 616mg | Potassium: 1630mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5375IU | Vitamin C: 44mg | Calcium: 833mg | Iron: 5mg