Best Heavenly Lasagna Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LASAGNA CASSEROLE



Lasagna Casserole image

While growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. -Deb Morrison, Skiatook, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium pasta shells, cooked and drained
4 cups shredded part-skim mozzarella cheese, divided
3 cups 4% cottage cheese
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 jar (24 ounces) pasta sauce

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°.

Nutrition Facts : Calories 667 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 1209mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 44g protein.

HEAVENLY LASAGNA CASSEROLE



Heavenly Lasagna Casserole image

I like this, because it has one of my favorite ingredients.."Cream Cheese" is super easy to throw together,so rich and creamy, and sinfully good..

Provided by Cassie *

Categories     Casseroles

Time 55m

Number Of Ingredients 10

1 lb ground beef
1 med to large chopped onion, i use large as we are onion fans
2 tsp minced garlic
1/2 tsp salt
1 tsp italian seasoning
29 oz tomato sauce
8 oz cream cheese, room temperature
16 oz sour cream
1 lb egg noodles
2 c shredded mozarella

Steps:

  • 1. Cook the noodles according to package directions, drain and set aside (I add a bit of butter to mine afterwards to keep them from sticking, or you can rinse it in cold water instead). Meanwhile, cook the ground beef, onion and minced garlic in a skillet until browned; drain off fat. Add in salt, italian seasoning and tomato sauce. Simmer for 30 minutes on low. In a separate bowl mix together the cream cheese and sour cream. In a 13×9″ greased baking dish layer 1/3 of the sauce, 1/2 of the noodles, 1/2 of the cream cheese mixture, 1/2 of the mozarella. Repeat again, ending with 1/3 of the sauce on top, or I end with cheese, makes a prettier dish. Bake at 350 degrees for 30-45 minutes, uncovered
  • 2. This is great the next day too!

VEGETABLE LASAGNA CASSEROLE



Vegetable Lasagna Casserole image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 18

2 small zucchini
2 small summer squash
Kosher salt
2 red bell peppers
7 ounces low-fat goat cheese
1/3 cup pitted Calamata olives
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon red pepper flakes
1 recipe tomato sauce (recipe follows)
Freshly ground black pepper
1/4 cup grated Parmesan
1 (28-ounce) can chopped tomatoes
2 tablespoons extra-virgin olive oil
3 large cloves garlic, smashed
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/3 cup packed basil leaves
Freshly ground black pepper

Steps:

  • Slice zucchini and yellow squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.
  • Roast the peppers over a gas flame or broil on a sheet pan until completely charred, about 8 minutes. Put the peppers in a bowl, cover, and set aside until just cool enough to handle, about 5 minutes. Rub the skins off the peppers with your fingers to remove most of the charred skin. Core and remove the seeds, then slice the peppers lengthwise into 1 1/2-inch strips.
  • Preheat the oven to 375 degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together in a bowl and season, to taste, with salt and pepper.
  • Thoroughly wipe excess salt and moisture from zucchini and squash with paper towel.
  • Spread 1 cup of the tomato sauce into the bottom of an 8- by 11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the zucchini and then summer squash and all the peppers. Dollop spoonfuls of the cheese over the peppers and then spread it out to cover. Spoon half of the remaining sauce over the vegetables. Repeat with the remaining zucchini, squash, goat cheese, and sauce. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 30 minutes more. Let lasagna stand for 10 minutes before slicing.
  • Put the tomatoes, olive oil, garlic, vinegar, and salt in a sauce pan. Bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 minutes. While sauce cooks tear basil leaves into small pieces. Remove the sauce from the heat and stir in the basil. Transfer half of the sauce to a food processor and puree. Return to the saucepan and season, to taste, with salt and pepper.

Nutrition Facts : Calories 231 calorie, Fat 14 grams, SaturatedFat 5 grams, Carbohydrate 18 grams, Fiber 6 grams, Protein 11 grams

HEAVENLY HAMBURGER CASSEROLE



Heavenly Hamburger Casserole image

This recipe comes from my Aunt Bonnie and tastes heavenly!!! It has a wonderful flavor and is great with garlic bread and a salad.

Provided by Beth Gambrell

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs ground beef
2 tablespoons sugar
2 teaspoons salt
1/4 teaspoon garlic powder
30 ounces tomato sauce
16 ounces egg noodles
1 pint sour cream
8 ounces cream cheese
onion powder
2 cups mozzarella cheese, grated
2 cups cheddar cheese, grated

Steps:

  • Brown the ground beef then drain and add sugar, salt, garlic powder and tomato sauce. Let simmer 10 minutes.
  • Boil 16 oz egg noodles, drain, and add sour cream and cream.
  • cheese and onion powder to taste.
  • Layer ½ meat mixture, noodles, and then repeat in oblong pan.
  • Sprinkle with 2 cups mozzarella and 2 cups cheddar cheese, grated. Bake at 350 for 20.
  • minutes.

Related Topics