Best Lasagna Casserole Recipes

LASAGNA CASSEROLE

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°.

CREAMY LASAGNA CASSEROLE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , In a large bowl, beat cream cheese until smooth. Add the sour cream, 1 cup cheddar cheese and onions; mix well., Spread about 1/2 cup meat sauce into each of two greased 8-in. square baking dishes. Place two to three noodles in each dish, trimming to fit as necessary. Top each with about 1/2 cup cream cheese mixture and 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each., Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting. , To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through.

BEEF ENCHILADA LASAGNA CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, cottage cheese mixture, cheese blend and a third of the meat sauce. Repeat layers. Sprinkle with cheddar cheese., Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

LAYERED GROUND BEEF AND ZUCCHINI LASAGNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (set oven rack to lowest position).
• Grease a 13 x 9-inch baking dish.
• Bring about 5 cups water to a boil in a saucepan.
• Add in the sliced zucchini; simmer for 3 minutes or until just crisp-tender; drain on paper towels or a clean tea towel then cool.
• In a skillet cook the ground beef with onion, dried chili flakes, basil and oregano until the beef is no longer pink; drain fat.
• Add in garlic and continue cooking the beef until lightly browned.
• Add in the pasta sauce; cook for about 10-15 minutes, season with salt and pepper; remove from heat.
• In a bowl mix together the ricotta with egg/s, garlic powder, 1 cup mozzarella cheese, dried parsley; mix to combine, then season with salt and pepper to taste.
• Arrange all of the zucchini slices in the bottom of the baking dish (the slices do not have to be in one layer) then sprinkle with about 1/3 cup dry breadcrumbs.
• Dollop HALF of the ricotta mixture over the breadcrumbs, then cover with HALF of the beef mixture, then sprinkle about 1 cup mozzarella cheese on top.
• Repeat the layers with remaining 1/3 cup breadcrumbs, ricotta mixture, then meat mixture (reserve the remaining 1 cup mozzarella cheese for the top after baking).
• Sprinkle 1/2 cup or more Parmesan cheese over the top of the meat mixture.
• Place the baking dish on a baking sheet to catch any spills.
• Bake uncovered for about 44-50 minutes or until heated through.
• Sprinkle remaining 1 cup mozzarella cheese on top and return to oven for another 5-8 minutes.

TUNA LASAGNA CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8 to 9 minutes. Drain well in a colander set in the sink.
• Melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth and 1/2 of the milk, into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the remaining milk and 1/2 of the minced garlic.
• Place soda crackers in a resealable plastic bag. Finely crush the crackers, then add the Italian seasoning. Combine tuna, mixed vegetables, egg white, salt, 1/2 cup of Cheddar cheese, 1/4 cup of the cracker crumbs, 1/2 cup of the flour mixture, and the remaining minced garlic in a large bowl.
• Spread a thin layer of the white sauce onto the prepared baking dish, followed by a layer of lasagna noodles. Spread about 1/3 of the tuna mixture over the noodles. Repeat the noodle and tuna layering three more times, topping with the remaining flour mixture. Sprinkle the pepper evenly on top of the casserole. Cover with aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from the oven and top with 1/2 cup of Cheddar cheese and the remaining cracker crumbs. Change the oven setting to broil and return the casserole to the oven. Broil until lightly brown, 2 to 3 minutes.

SPAGHETTI SQUASH LASAGNA CASSEROLE (LOW CARB)

Steps:

• Preheat oven to 400 degrees.
• Prick squash all over with fork and roast in oven for an hour or until it seems soft when you press on it.
• Take it out and leave on counter until cool.
• Meanwhile, brown turkey sausage in large pot with 1 tablespoon of olive oil, breaking it up into small pieces. When brown add onion and half of garlic. Cook until onion is transparent and add tomatoes breaking them up with a spoon. Partially cover and simmer over low heat for a couple of hours, stirring occasionally. Add salt and pepper to taste.
• When squash is cool, cut it in half and scoop out seeds. Scoop out the rest of the squash and set aside in a bowl. Add rest of garlic to rest of olive oil in a big frying pan over medium heat. When the garlic becomes fragrant add spaghetti squash and sauté for a few minutes until the squash begins to brown. Add salt and pepper to taste.
• Mix together ricotta, chevre, parmesan, egg, and half of mozzarella.
• Preheat oven to 375 degrees and pour a ladleful of sauce in the bottom of a lasagna pan to coat. Add squash. Top the squash with the ricotta cheese mixture and top the whole thing off with the rest of the sauce and then the rest of the mozzarella. Bake for an hour until brown and bubbling all over. Let rest for 10 minutes or so and serve.

CHICKEN, SPINACH, MUSHROOM, & CHEESE LASAGNA CASSEROLE

Steps:

• Preheat oven to 350°. Drain spinach well, pressing between paper towels.
• Melt butter in a large saucepan over medium-high heat; add chicken and mushrooms, and onion. Sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in cream cheese, spinach, soup, and remaining ingredients, fold in cheese.
• Spoon 1/4 of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
• Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly.

TEXAS LASAGNA (KING RANCH CHICKEN CASSEROLE)

Steps:

• Boil the chicken with 1/2 cup onion and the salt and pepper until meat falls off the bones (about 1 hour), save the chicken stock for use later. Let the chicken cool, then slice the into 1/4 to 1/2 inch cubes.
• Mix 1/2 cup of the chicken stock with all the other remaining ingredients except the cheese and tortillas.
• Mix the three cheeses together.
• Dip tortillas into remaining reserved chicken stock and put a double layer of tortillas in two 8 inch x 8 inch pans (I use two 2 quart Pyrex glass ones), a layer of the soup, vegetables and chicken mixture, a layer of 1/3 of the cheese, then repeat these layers two more times.
• Cover with tinfoil and bake at 300 degrees for 1 hour.
• Let the dish set for 10 minutes before serving. This recipe results in a mildly hot dish. If you would like it hotter, increase the three peppers, or just serve with a jar of ground cayenne pepper, so each person can adjust the heat as they like.

CHICKEN SPINACH LASAGNA CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise.
• Put a layer of noodles in the bottom of a greased (9x13x2 inch) lasagna pan.
• Spread half of the spinach mixture over noodles.
• Place another layer of noodles on top and cover with remaining spinach mixture.
• Sprinkle parmesan cheese, then pecans on top.
• Bake for 1 hour.

LASAGNA CASSEROLE

Steps:

• Heat oven to 350°. Cook and drain pasta as directed on package.
• Mix pasta and remaining ingredients except cheese in ungreased 2 1/2-quart casserole.
• Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.

MEXICAN ENCHILADA CASSEROLE/LASAGNA (CROCK POT)

Steps:

• 1) Put the chicken, beans, corn, and salsa all in the crockpot.
• 2) Cook on low for 8 hours or high for 4 hours.
• 3) When done, add package of cream cheese. Stir around until cream cheese is combined and all the meat has fallen apart, essentially becoming shredded.
• 4) Preheat oven to 400 degrees.
• 5) Line bottom layer of casserole dish (u can use any size, I usually make one big one, and one the size of a bread loaf pan) with corn tortillas. top off with cheese and part of can of enchilada sauce.
• 6) Add a 1 inch layer of the meat from the crock pot.
• 7) Repeat tortilla, cheese, and enchilada layer.
• 8) Repeat 1 inch layer of meat
• 9) End with another layer of tortilla, extra chees, and the rest of the enchilada sauce.
• 10) Put tin foil on dish and pop in oven for 30 minutes. Take off tin foil last 5 minutes.
• 11) Cut into pieces and serve with a dollop of sour cream on top.
• **Variations: You can use a spicy jack cheese instead of cheddar to add spice, along with using spicy salsa in the crock pot. I have also used fat free shredded cheddar and I only got rave responses. No one noticed it was a healthier cheese. Also, you can use pinto beans instead of black, and last, but not least, you can try boneless pork chops instead of chicken. They all come out yum.

LASAGNA CASSEROLE - FAKE LASAGNA

Steps:

• Assembly instructions:.
• In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
• In a large bowl, combine pasta, 3 cups of mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13x9x2-inch baking dish or shallow 3 quart baking dish.
• Top with beef mixture and spaghetti sauce (dish will be VERY full).
• Freeze. Cover tightly with foil. Seal additional cheese in package attached to pans.
• To serve:.
• Thaw all day in refrigerator.
• Baking Instructions:.
• Cover with new layer of foil and bake at 350ºF for 45 minutes. Sprinkle with remaining mozzarella.
• Bake, uncovered, 15 minutes longer or until the cheese is melted ad bubbly. Let stand 10 minutes before serving.
• Serves 6 to 8 in a 13x9x2-inch pan OR.
• Serves 4 in each 8x8-inch pan.

LASAGNA CASSEROLE

Steps:

• Mix cottage cheese,parmesan cheese and 3/4 cup of mozzarella cheese with salt,pepper and 1/2 teaspoon garlic powder. Set aside.
• Cook meat - season to taste, drain and add spaghetti sauce to meat.
• Cook and drain medium egg noodles al dente according to directions.
• Return to pot.
• Add spaghetti sauce/meat mixture and cheese mixture; stir to blend and heat over medium heat.
• Empty into large casserole dish and sprinkle remaining mozzarella cheese on top.
• Place under broiler just to melt cheese (you may skip this step and add all the mozzarella w/cheese mix if you do not want to place under broiler).
• Serve with a salad and garlic bread.

ITALIAN SAUSAGE LASAGNA CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, brown sausage with onions, peppers and garlic in large skillet; drain.
• Drain pasta. Add sausage mixture and pasta sauce; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Mix egg, ricotta and 1 cup shredded cheese until blended. Drop tablespoonfuls over pasta mixture in dish. Sprinkle with remaining shredded cheese.
• Bake 35 to 40 min. or until heated through. Let stand 10 min. before serving.

BEEF ENCHILADA LASAGNA CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

MY MOM'S MOCK LASAGNA CASSEROLE

Steps:

• 1. Saute ground beef in 2 tablespoons oil until browned. Add tomato sauce and tomatoes and cook until thickened.
• 2. Cook noodles according to package instructions and drain well. Meanwhile blend softened cream cheese with sour cream and green onions. Season with garlic salt, garlic powder, and black pepper. Add cheese mixture to warm noodles and mix well.
• 3. Layer one-half of meat mixture in a casserole dish. Layer the cheese/noodle mixture on top . Top with remaining meat mixture. Top with grated cheddar cheese and bake 1 hour at 350 degrees F. Allow to cool 10 minutes before serving.

10-LAYER POOR MAN'S LASAGNA CASSEROLE

Steps:

• Brown hamburger in frying pan with salt and pepper, oregano, Italian seasonings, onions and garlic until done.
• Drain grease.
• Stir in (drained) mushrooms and spaghetti sauce.
• Simmer on very low.
• Meanwhile, in small bowl, heat cream cheese in microwave until very soft. Stir in the sour cream and beef bouillon well. Set aside.
• Cook macaroni until just done or "al dente". Drain well.
• In greased 4 quart roaster or crock pot, place (layer) 1/3 noodles, then 1/3 cream sauce, then 1/3 meat sauce, repeat 2 more times until ingredients are used up.
• Top with shredded Mexican blend cheese.
• Bake in 350 degree Fahrenheit oven for about 35 to 40 minutes until heated through and lightly bubbling.
• Let rest 5 or 10 minutes before serving.
• About 10-12 servings.
• Serve with garlic bread and a tossed salad.

UNIQUE TUNA LASAGNA CASSEROLE

Steps:

• Heat oven to 350.
• Lightly,grease a 12x8x2 baking pan.
• In a medium saucepan,combine the first 6 ingredients.
• Stir well and bring to a boil.
• Cover and reduce the heat,simmer 15 minutes.
• Stir on occasion.
• Cook the lasagna noodles as directed on package.
• Drain.
• With spoon,add one third of the tunafish mixture into the dish.
• Layer half each of the noodles,ricotta,and mozzerella cheese.
• Top with one third of tuna mixture.
• Repeat the layers with the remaining noodles,ricotta,mozzerall and tuna.
• Sprinkle on top layer,the parmesan cheese.
• Uncovered,bake for 40 minutes.

TACO CASSEROLE (MEXICAN LASAGNA)

Steps:

• Heat oil in skillet over medium heat. Add onion and saute for a few minutes until soft. Add ground beef and brown. Drain fat and return skillet to heat, add taco seasoning 1/4 cup salsa (you can use more salsa if you like.).
• While the beef is cooking, prepare the other ingredients: Preheat the oven to 350*F; Grease your 9"x13" glass baking dish; cut the corn tortillas in half; and open all the canned beans.
• After the beef is done, layer the corn tortilla halves around your baking dish. I put two on each long side, one on each short side, and three in the center - it is ok if there are a few gaps. Spread the ground beef over top of the tortillas.
• Make another layer of tortilla halves, followed by the remaining salsa. (If you want to omit most of the tomatoes you could substitute 2 sauted onions and 1/2 cup salsa on this layer.).
• Add another layer of tortillas halves, and then a layer of black beans. I drained the beans but left a little liquid. If you want a finer layer you can pulse them in your food processor.
• Add another layer of tortilla halves, followed by the cooking creme (see the description for a substitution.) Sprinkle 1 1/2 cups of cheese over the cooking creme.
• Add a final layer of tortilla halves. Spread the refried beans over the top of the dish, and coat with remaining cheese.
• Bake at 350*F for 25-30 minutes until the cheese is golden and bubbly. Allow the dish to set for 5 minutes before serving. Serve with a large dollop of sour cream and sprinkle with diced tomato and sliced olives.
• I serve this as a meal by itself - you could certainly add rice, corn, or chips as a side dish if desired.

MEXICAN LASAGNA CASSEROLE (VEGAN)

Steps:

• Preheat oven to 375°F.
• In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
• Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
• Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
• Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
• Cover the refried beans with half of the pepper-onion-tomato mixture.
• Sprinkle entire dish lightly with 1/2 tsp cumin.
• Cover with half the can of corn.
• Cover with half the can of beans.
• Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
• Cover with a final layer of tortillas.
• Sprinkle with black olives.
• Top with the remaining 1 cup salsa.
• Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.