22 Delicious Lasagna Casserole Recipes Easy to Make

Ready to transform your dinner routine with something irresistibly cheesy and comforting? Our roundup of 22 Delicious Lasagna Casserole Recipes Easy to Make is here to save your weeknights! Whether you’re craving classic layers or innovative twists, these dishes promise to delight your taste buds and simplify your cooking. Dive in to discover your next family favorite that’s as easy to love as it is to prepare!

Classic Beef Lasagna Casserole

How comforting it is to layer sheets of pasta with rich, meaty sauce and creamy cheese, creating a dish that feels like a warm hug. This classic beef lasagna casserole is a testament to the beauty of simple ingredients coming together to create something deeply satisfying.

Ingredients

• Lasagna noodles – 12
• Ground beef – 1 lb
• Tomato sauce – 2 cups
• Ricotta cheese – 2 cups
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat oven to 375°F.
2. Boil lasagna noodles according to package instructions until al dente, then drain and lay flat on a clean towel to prevent sticking.
3. In a skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat.
4. Stir tomato sauce into the beef, simmer for 10 minutes to blend flavors. Tip: A pinch of sugar can balance the acidity of the tomato sauce.
5. In a bowl, mix ricotta, egg, ½ tsp salt, and ¼ tsp black pepper until smooth. Tip: Letting the ricotta come to room temperature makes it easier to mix.
6. Spread a thin layer of meat sauce in a 9×13 inch baking dish. Layer 4 noodles, half the ricotta mixture, half the remaining meat sauce, and 1 cup mozzarella. Repeat layers, ending with noodles, meat sauce, and a mix of mozzarella and parmesan on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden. Tip: Let the lasagna rest for 10 minutes before slicing for cleaner cuts.

Just out of the oven, the lasagna is a masterpiece of textures—creamy, cheesy, and perfectly hearty. Serve it with a crisp green salad to cut through the richness, or enjoy a square all on its own for the ultimate comfort food experience.

Vegetarian Spinach Lasagna Casserole

Venturing into the kitchen on a quiet evening, the thought of a comforting, hearty dish that doesn’t weigh you down seems like the perfect culinary embrace. This vegetarian spinach lasagna casserole is just that—a layered hug of flavors, simple yet satisfying, with each bite offering a tender mix of pasta, cheese, and greens.

Ingredients

• Lasagna noodles – 12 oz
• Spinach – 10 oz, fresh
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Marinara sauce – 24 oz
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8 minutes, stirring occasionally to prevent sticking. Drain and set aside.
3. In a skillet over medium heat, warm olive oil. Add minced garlic and sauté for 1 minute until fragrant.
4. Add fresh spinach to the skillet, cooking until wilted, about 3 minutes. Season with salt and black pepper.
5. In a bowl, mix ricotta cheese with half of the shredded mozzarella.
6. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
7. Arrange a layer of cooked lasagna noodles over the sauce.
8. Spread half of the ricotta mixture over the noodles, followed by half of the spinach.
9. Repeat layers: sauce, noodles, remaining ricotta, and spinach.
10. Top with a final layer of noodles, remaining marinara sauce, and the rest of the mozzarella cheese.
11. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
12. Let the casserole sit for 10 minutes before serving to allow layers to set.

Gently slice into this lasagna casserole to reveal the beautifully melded layers, each forkful a creamy, tangy, and verdant delight. Serve it alongside a crisp salad or garlic bread for a meal that feels both indulgent and nourishing.

Cheesy Chicken Lasagna Casserole

Yesterday, as the evening light faded, I found myself craving something comforting yet uncomplicated, a dish that would wrap around me like a warm blanket. That’s when the thought of a cheesy chicken lasagna casserole came to mind, a dish that’s as forgiving as it is delicious.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Lasagna noodles – 9, uncooked
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Marinara sauce – 24 oz
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures a consistent cooking temperature for your casserole.
2. In a large bowl, mix the shredded chicken, ricotta cheese, garlic powder, salt, and black pepper until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before assembling.
3. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
4. Place 3 uncooked lasagna noodles over the sauce. They will soften as the casserole bakes.
5. Spread half of the chicken and cheese mixture over the noodles, then sprinkle with ⅓ of the mozzarella cheese.
6. Repeat the layers: sauce, noodles, the remaining chicken mixture, and another ⅓ of the mozzarella.
7. Top with the last 3 noodles, the remaining sauce, and the rest of the mozzarella cheese. Tip: Covering the top layer of noodles completely with sauce prevents them from drying out.
8. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let the casserole sit for 10 minutes before serving to allow the layers to set.

Once baked, the casserole emerges with layers that hold their shape yet melt in your mouth, the cheeses blending seamlessly with the tender chicken and al dente noodles. Serve it with a crisp green salad to contrast the richness, or enjoy it as is, straight from the dish on a quiet evening.

Mexican Style Lasagna Casserole

Remembering the first time I stumbled upon the idea of a Mexican Style Lasagna Casserole, it felt like a warm embrace from two beloved cuisines. This dish, with its layers of comfort and spice, has since become a cherished recipe in my kitchen, especially on evenings that call for something hearty yet simple.

Ingredients

• Ground beef – 1 lb
• Taco seasoning – 1 packet
• Lasagna noodles – 12 oz
• Ricotta cheese – 15 oz
• Shredded Mexican cheese blend – 2 cups
• Enchilada sauce – 2 cups

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Brown the ground beef in a large skillet over medium heat, breaking it apart as it cooks, about 8 minutes. Tip: Drain excess fat to keep the dish from being greasy.
3. Stir in the taco seasoning and 1/4 cup of water, simmering for 5 minutes until the mixture thickens slightly.
4. While the beef cooks, boil the lasagna noodles according to package instructions until al dente, then drain. Tip: Rinse the noodles under cold water to prevent sticking.
5. Spread a thin layer of enchilada sauce at the bottom of a 9×13 inch baking dish.
6. Layer half of the noodles over the sauce, followed by half of the beef mixture, half of the ricotta, and half of the shredded cheese. Repeat the layers.
7. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Tip: Let the casserole sit for 5 minutes before serving to set the layers.

Just out of the oven, the casserole boasts a delightful contrast between the creamy ricotta and the spicy beef, all hugged by tender noodles. Serve it with a dollop of sour cream or a side of crisp lettuce for a refreshing crunch.

White Sauce Mushroom Lasagna Casserole

Wandering through the kitchen on a quiet evening, the thought of layering flavors and textures into a comforting dish feels like a gentle embrace. This white sauce mushroom lasagna casserole is a testament to the beauty of simplicity, where each ingredient plays its part in creating something greater than the sum of its parts.

Ingredients

• Lasagna noodles – 12 oz
• Mushrooms – 2 cups, sliced
• Butter – 4 tbsp
• Flour – 1/4 cup
• Milk – 2 cups
• Salt – 1 tsp
• Black pepper – 1/2 tsp
• Mozzarella cheese – 2 cups, shredded

Instructions

1. Preheat the oven to 375°F (190°C).
2. Boil lasagna noodles according to package instructions until al dente, then drain and set aside. Tip: Adding a splash of oil to the water prevents sticking.
3. In a skillet over medium heat, sauté mushrooms in 2 tbsp butter until golden, about 5 minutes. Remove and set aside.
4. In the same skillet, melt remaining butter, whisk in flour to form a roux, cooking for 2 minutes until golden.
5. Gradually add milk, whisking continuously to avoid lumps, until the sauce thickens, about 5 minutes. Season with salt and pepper.
6. Layer half the noodles in a 9×13 inch baking dish, top with half the mushrooms, half the white sauce, and half the mozzarella. Repeat layers.
7. Bake for 25 minutes until bubbly and golden. Tip: Let it rest for 5 minutes before serving for cleaner slices.
8. Broil for 2-3 minutes for a crispier top if desired. Tip: Watch closely to prevent burning.

Yielded is a dish where the creamy white sauce clings to each noodle, punctuated by the earthy mushrooms and stretchy mozzarella. Serve it with a crisp green salad to contrast the richness, or enjoy it as is, letting the flavors stand proud on their own.

Slow Cooker Lasagna Casserole

Amidst the quiet hum of the morning, there’s something deeply comforting about the thought of a slow cooker lasagna casserole, its layers melding together over hours, promising a meal that feels like a hug.

Ingredients

• Ground beef – 1 lb
• Lasagna noodles – 12 oz
• Marinara sauce – 24 oz
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Garlic powder – ½ tsp
• Italian seasoning – 1 tsp

Instructions

1. In a skillet over medium heat, brown the ground beef until no longer pink, about 5 minutes. Drain excess fat.
2. In a bowl, mix ricotta cheese, egg, salt, black pepper, garlic powder, and Italian seasoning until well combined.
3. Break lasagna noodles into pieces that fit your slow cooker. Layer half the noodles at the bottom of the slow cooker.
4. Spread half the ricotta mixture over the noodles, followed by half the ground beef, half the marinara sauce, and half the mozzarella and parmesan cheeses.
5. Repeat the layers with the remaining ingredients, ending with a layer of cheeses.
6. Cover and cook on low for 4 hours or until noodles are tender. Avoid opening the lid to check, as this releases heat and extends cooking time.
7. Let the casserole sit for 10 minutes before serving to allow it to set.

Zesty with a hint of garlic and herbs, this lasagna casserole emerges from the slow cooker with layers that hold their shape yet melt in your mouth. Serve it with a crisp green salad or garlic bread for a meal that’s as satisfying to make as it is to eat.

Gluten-Free Lasagna Casserole

Just imagine the comfort of a warm, hearty dish that doesn’t skimp on flavor or texture, yet is gentle on the stomach. This gluten-free lasagna casserole is a cozy embrace on a plate, perfect for those evenings when you crave something familiar yet mindful of dietary needs.

Ingredients

• Gluten-free lasagna noodles – 12 oz
• Ground turkey – 1 lb
• Marinara sauce – 2 cups
• Ricotta cheese – 15 oz
• Mozzarella cheese, shredded – 2 cups
• Egg – 1
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat the oven to 375°F.
2. Boil the gluten-free lasagna noodles according to package instructions until al dente, then drain and set aside.
3. In a skillet over medium heat, add olive oil and cook the ground turkey until no longer pink, about 5 minutes. Season with salt and black pepper.
4. In a bowl, mix ricotta cheese with the egg until well combined.
5. In a baking dish, layer half of the cooked noodles, followed by half of the turkey, half of the marinara sauce, and half of the ricotta mixture. Repeat the layers.
6. Sprinkle shredded mozzarella cheese evenly over the top layer.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
8. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Delightfully layered, this casserole offers a satisfying chew from the noodles, balanced by the creamy ricotta and the savory turkey. Serve it with a side of steamed greens for a colorful, nutritious meal that feels indulgent yet is surprisingly simple to make.

Keto Friendly Lasagna Casserole

Falling leaves and the crisp air of early mornings remind me how comforting a warm dish can be. This keto-friendly lasagna casserole layers rich flavors and textures, offering a cozy embrace with every bite.

Ingredients

• Ground beef – 1 lb
• Ricotta cheese – 1 cup
• Mozzarella cheese – 2 cups
• Egg – 1
• Marinara sauce – 1 cup
• Zucchini – 2 medium, sliced lengthwise
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a pan over medium heat, add ground beef, salt, and pepper. Cook until beef is browned, about 8 minutes. Tip: Break the beef into small crumbles for even cooking.
3. Remove beef from pan and set aside. In the same pan, lightly sauté zucchini slices for 2 minutes per side to soften. Tip: Don’t overcrowd the pan to ensure each slice gets a slight char.
4. In a bowl, mix ricotta cheese and egg until well combined. Tip: Let the ricotta sit at room temperature for easier mixing.
5. In a baking dish, layer half the zucchini slices, half the beef, half the ricotta mixture, and half the mozzarella. Repeat layers.
6. Top with marinara sauce and remaining mozzarella.
7. Bake for 25 minutes, or until cheese is bubbly and golden.

Perfectly layered, this casserole delivers a hearty texture with the creamy richness of cheeses balanced by the freshness of zucchini. Serve it with a side of crisp greens for a complete meal that feels indulgent yet light.

Pumpkin and Sage Lasagna Casserole

Comfort comes in many forms, and today, it arrives as a warm, layered embrace of pumpkin and sage, a dish that feels like autumn itself. This lasagna casserole is a gentle nod to tradition, yet it carries the quiet innovation of seasonal flavors.

Ingredients

• Lasagna noodles – 12
• Pumpkin puree – 2 cups
• Fresh sage – ¼ cup, chopped
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat the oven to 375°F.
2. Boil lasagna noodles in salted water for 8 minutes, then drain and lay flat on a towel to prevent sticking.
3. In a skillet, heat olive oil over medium heat. Add garlic and sage, sautéing until fragrant, about 1 minute.
4. Mix pumpkin puree with the sautéed garlic and sage, then season with salt and pepper.
5. In a bowl, combine ricotta cheese with half of the mozzarella and parmesan.
6. Spread a thin layer of the pumpkin mixture at the bottom of a 9×13 inch baking dish.
7. Layer 4 noodles over the pumpkin, then spread half of the ricotta mixture, followed by another layer of pumpkin.
8. Repeat the layers, ending with noodles topped with the remaining pumpkin and cheeses.
9. Cover with foil and bake for 25 minutes, then remove foil and bake for another 10 minutes until bubbly and golden.
10. Let the casserole rest for 10 minutes before serving to allow layers to set.

Here, the casserole emerges with a creamy interior, each bite a harmony of earthy pumpkin and aromatic sage. Serve it with a crisp green salad to contrast its richness, or enjoy it as is, a testament to the season’s bounty.

Seafood Lasagna Casserole

Kindly imagine a dish that marries the comfort of lasagna with the delicate flavors of the sea, a creation that feels like a warm hug on a cool evening. This seafood lasagna casserole is a testament to the beauty of combining simple ingredients to create something truly special.

Ingredients

• Lasagna noodles – 12 oz
• Shrimp – 1 lb
• Scallops – 1 lb
• Heavy cream – 2 cups
• Parmesan cheese – 1 cup
• Butter – 4 tbsp
• Garlic – 4 cloves
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Cook the lasagna noodles according to the package instructions until al dente, then drain and set aside.
3. In a large skillet, melt the butter over medium heat and sauté the garlic until fragrant, about 1 minute.
4. Add the shrimp and scallops to the skillet, cooking until they are just opaque, about 3-4 minutes. Tip: Avoid overcooking the seafood to keep it tender.
5. Pour in the heavy cream, stirring gently to combine, and let the mixture simmer for 5 minutes until slightly thickened.
6. Layer the cooked noodles and seafood mixture in a baking dish, starting and ending with a layer of noodles.
7. Sprinkle the Parmesan cheese evenly over the top layer of noodles. Tip: For a golden crust, broil the casserole for the last 2 minutes of baking.
8. Bake in the preheated oven for 25 minutes, or until the top is bubbly and lightly browned.
9. Let the casserole rest for 5 minutes before serving. Tip: Resting allows the layers to set, making it easier to slice.

Every bite of this seafood lasagna casserole offers a creamy, rich texture with the sweet, briny flavors of the sea shining through. Serve it with a crisp green salad to balance the richness, or enjoy it as is for a truly indulgent meal.

Eggplant Lasagna Casserole

Amidst the quiet hum of the kitchen, the eggplant lasagna casserole emerges as a comforting embrace, layering the richness of summer’s bounty with the warmth of home-cooked love.

Ingredients

• Eggplant – 2 large, sliced into ½-inch rounds
• Olive oil – ¼ cup
• Marinara sauce – 3 cups
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange eggplant slices on a baking sheet in a single layer. Brush both sides with olive oil and sprinkle with salt and black pepper.
3. Roast eggplant in the preheated oven for 25 minutes, flipping halfway through, until tender and lightly golden.
4. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish. Layer half of the roasted eggplant slices over the sauce.
5. Dot the eggplant with half of the ricotta cheese, then sprinkle with 1 cup of mozzarella and ¼ cup of Parmesan.
6. Repeat the layers with the remaining ingredients, finishing with a layer of marinara sauce and cheeses on top.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
8. Let the casserole rest for 10 minutes before serving to allow the layers to set.

How the casserole settles into itself, the eggplant meltingly tender against the sharpness of the cheeses, invites a moment of pause before diving in. Serve it with a crisp green salad or a slice of crusty bread to soak up the vibrant tomato sauce.

Zucchini Lasagna Casserole

Under the soft glow of the kitchen light, there’s something deeply comforting about layering slices of zucchini between rich, savory fillings, a process that feels both meditative and nourishing.

Ingredients

• Zucchini – 3 large, sliced lengthwise
• Ground beef – 1 lb
• Marinara sauce – 2 cups
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Egg – 1
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a pan over medium heat, add ground beef, and cook until no pink remains, about 5 minutes. Tip: Drain excess fat for a lighter dish.
3. Stir in marinara sauce, salt, and black pepper into the beef, simmer for 3 minutes, then remove from heat.
4. In a bowl, mix ricotta cheese with the egg until well combined. Tip: This adds richness and helps bind the layers.
5. Layer half the zucchini slices at the bottom of a 9×13 inch baking dish.
6. Spread half the beef mixture over the zucchini, then half the ricotta mixture, and sprinkle with 1 cup mozzarella.
7. Repeat the layers with remaining ingredients, ending with mozzarella on top. Tip: Cover with foil for the first 25 minutes to prevent excessive browning.
8. Bake for 45 minutes, then let stand for 10 minutes before serving.

Now, the casserole emerges with layers that hold their shape yet melt in the mouth, the zucchini offering a fresh contrast to the hearty beef and creamy cheeses. Consider serving it with a crisp green salad to balance the richness.

Butternut Squash Lasagna Casserole

Under the soft glow of the kitchen light, there’s something deeply comforting about layering slices of butternut squash with rich, creamy cheese and herbs, a process that feels both meditative and nurturing.

Ingredients

• Butternut squash – 2 lbs, peeled and thinly sliced
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh sage – 1 tbsp, chopped

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the ricotta cheese, minced garlic, salt, black pepper, and chopped sage until well combined.
3. Layer half of the butternut squash slices at the bottom of the baking dish, overlapping slightly.
4. Spread half of the ricotta mixture evenly over the squash, then sprinkle with 1 cup of mozzarella and ¼ cup of parmesan.
5. Repeat the layers with the remaining squash, ricotta mixture, and cheeses.
6. Drizzle the top with the remaining olive oil and cover the dish with aluminum foil.
7. Bake for 40 minutes, then remove the foil and bake for an additional 20 minutes until the top is golden and bubbly.
8. Let the casserole rest for 10 minutes before serving to allow the layers to set.

Buttery and tender, the butternut squash melts into the creamy cheeses, while the sage adds a whisper of earthiness. Serve it with a crisp green salad to balance the richness, or enjoy it as a hearty standalone dish on a chilly evening.

Three Cheese Lasagna Casserole

Sometimes, the simplest dishes bring the most comfort, like a warm embrace on a chilly evening. This three cheese lasagna casserole is one such dish, layering rich flavors and textures into every bite.

Ingredients

• Lasagna noodles – 12 oz
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – 1 cup, grated
• Tomato sauce – 24 oz
• Egg – 1
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large pot of boiling salted water, cook the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a sheet of parchment paper to prevent sticking.
3. In a mixing bowl, combine the ricotta cheese, egg, 1 cup of mozzarella, ½ cup of Parmesan, salt, and black pepper. Tip: Letting the mixture sit for 5 minutes allows the flavors to meld beautifully.
4. Spread a thin layer of tomato sauce at the bottom of the prepared baking dish.
5. Place a layer of lasagna noodles over the sauce, then spread half of the cheese mixture evenly over the noodles.
6. Repeat the layers, finishing with a layer of noodles topped with the remaining tomato sauce, mozzarella, and Parmesan. Tip: Covering the dish with foil for the first 25 minutes of baking keeps the moisture in.
7. Bake in the preheated oven for 25 minutes covered, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden. Tip: Let the casserole rest for 10 minutes before slicing to ensure clean cuts.

Velvety layers of cheese and pasta meld together in this casserole, offering a comforting chew with every forkful. Serve it alongside a crisp green salad or garlic bread for a meal that feels like home.

Spicy Sausage Lasagna Casserole

Mornings like this, when the air carries a hint of autumn’s approach, I find myself drawn to dishes that wrap the soul in warmth. This spicy sausage lasagna casserole, with its layers of bold flavors and comforting textures, is just the kind of meal to savor slowly, as the day unfolds.

Ingredients

• Lasagna noodles – 12 oz
• Spicy Italian sausage – 1 lb
• Marinara sauce – 24 oz
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Egg – 1
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures a consistent temperature for baking.
2. Boil lasagna noodles in salted water for 8 minutes, then drain. Al dente noodles hold up better in the casserole.
3. In a skillet, cook the spicy Italian sausage over medium heat until browned, about 10 minutes. Breaking it into small pieces as it cooks ensures even distribution.
4. In a bowl, mix ricotta cheese, egg, garlic powder, and salt. The egg binds the mixture, making it creamier.
5. Layer half the noodles in a 9×13 inch baking dish, followed by half the sausage, half the marinara sauce, and half the ricotta mixture. Repeat the layers.
6. Top with shredded mozzarella cheese. Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly and slightly golden.
7. Let the casserole sit for 10 minutes before serving. This resting time allows the layers to set, making it easier to slice.

Cheesy, with a kick from the sausage, this casserole is a hearty dish that pairs beautifully with a crisp green salad. For a twist, serve it with a side of garlic bread to soak up the rich, spicy sauce.

BBQ Chicken Lasagna Casserole

Now, as the evening light fades, I find myself drawn to the comforting layers of BBQ chicken lasagna casserole, a dish that marries the smoky sweetness of barbecue with the hearty satisfaction of pasta.

Ingredients

• Chicken breast – 2 cups, shredded
• BBQ sauce – 1.5 cups
• Lasagna noodles – 9, uncooked
• Ricotta cheese – 1.5 cups
• Mozzarella cheese – 2 cups, shredded
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly even bake for your casserole.
2. In a bowl, mix the shredded chicken with 1 cup of BBQ sauce. Tip: For deeper flavor, let the chicken marinate in the sauce for 10 minutes before assembling.
3. In another bowl, combine ricotta cheese, egg, salt, and black pepper. This mixture adds a creamy texture to the layers.
4. Spread a thin layer of the remaining BBQ sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
5. Layer 3 uncooked lasagna noodles over the sauce. They’ll cook perfectly in the oven, absorbing flavors and saving you a step.
6. Spread half of the ricotta mixture over the noodles, followed by half of the BBQ chicken, and then a third of the mozzarella cheese. Tip: Even layers ensure every bite is balanced.
7. Repeat the layers: noodles, remaining ricotta mixture, remaining BBQ chicken, and another third of mozzarella.
8. Top with the last 3 noodles, the remaining BBQ sauce, and the rest of the mozzarella. Tip: Covering the top layer with sauce keeps the noodles tender.
9. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 15 minutes until the cheese is bubbly and slightly golden.

Gently, the casserole emerges, its layers melded into a smoky, cheesy harmony. Serve it with a crisp green salad to cut through the richness, or enjoy it as is, letting the flavors stand proud.

Pesto Lasagna Casserole

Zestfully, let’s embrace the comfort of layering flavors in a dish that feels like a warm hug on a quiet evening. This pesto lasagna casserole is a twist on the classic, blending the herby brightness of pesto with the hearty satisfaction of lasagna.

Ingredients

• Lasagna noodles – 12 oz
• Pesto – 1 cup
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Salt – ½ tsp

Instructions

1. Preheat oven to 375°F. Boil lasagna noodles according to package instructions until al dente, then drain and lay flat on a towel to prevent sticking.
2. In a bowl, mix ricotta, egg, and salt until smooth. This ensures a creamy layer in your casserole.
3. Spread a thin layer of pesto on the bottom of a 9×13 inch baking dish to prevent noodles from sticking.
4. Layer 4 noodles over the pesto, then spread half the ricotta mixture over them. Sprinkle with ⅓ of the mozzarella and parmesan.
5. Repeat layers, ending with noodles. Top with remaining pesto and cheeses. Cover with foil, bake for 25 minutes, then uncover and bake for 10 more minutes until bubbly and golden.
6. Let stand for 10 minutes before serving to allow layers to set, making it easier to slice.

Kindly, this casserole emerges with a delightful contrast of textures—creamy, cheesy, and slightly crisp on top. Serve it with a side of roasted vegetables or a simple salad to round out the meal.

Alfredo Lasagna Casserole

Falling into the rhythm of a quiet kitchen morning, the thought of layering flavors and textures into a comforting dish feels like a gentle embrace. This Alfredo Lasagna Casserole, with its creamy layers and tender pasta, is a testament to the beauty of simple ingredients coming together.

Ingredients

• Lasagna noodles – 12 pieces
• Alfredo sauce – 3 cups
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – 1 cup, grated
• Chicken breast – 2 cups, cooked and shredded
• Spinach – 2 cups, fresh

Instructions

1. Preheat the oven to 375°F.
2. Boil lasagna noodles according to package instructions until al dente, then drain and lay flat on a sheet of parchment paper to prevent sticking.
3. In a 9×13 inch baking dish, spread 1 cup of Alfredo sauce evenly across the bottom.
4. Layer 4 lasagna noodles over the sauce, slightly overlapping.
5. Spread half of the shredded chicken, 1 cup of spinach, 1 cup of Alfredo sauce, and 1 cup of mozzarella cheese over the noodles.
6. Repeat the layering process with another 4 noodles, the remaining chicken, spinach, Alfredo sauce, and mozzarella cheese.
7. Top with the last 4 noodles, remaining Alfredo sauce, and sprinkle with Parmesan cheese.
8. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
9. Let the casserole rest for 10 minutes before slicing to allow the layers to set.

Warm from the oven, the casserole presents a harmonious blend of creamy Alfredo and melted cheeses, with the spinach adding a fresh contrast. Serve it with a crisp salad or garlic bread to round out the meal.

Taco Lasagna Casserole

Just imagine the comfort of two beloved dishes merging into one, where the layers of a lasagna embrace the bold flavors of a taco. This dish is a cozy invitation to savor each bite slowly, letting the flavors unfold like a quiet evening at home.

Ingredients

• Ground beef – 1 lb
• Taco seasoning – 1 packet
• Lasagna noodles – 12
• Ricotta cheese – 15 oz
• Shredded Mexican cheese blend – 2 cups
• Salsa – 1 cup

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish lightly.
2. In a skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes, then drain the excess fat.
3. Stir in the taco seasoning and ½ cup of water into the beef, simmering for 5 minutes until thickened. Tip: For a deeper flavor, let the beef mixture sit for 10 minutes off the heat before assembling.
4. Cook the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a sheet of parchment paper to prevent sticking.
5. Spread a thin layer of salsa on the bottom of the baking dish, then place 4 noodles over the salsa.
6. Layer half of the beef mixture over the noodles, followed by half of the ricotta cheese, and ½ cup of the shredded cheese. Tip: Dollop the ricotta evenly to ensure every bite is creamy.
7. Repeat the layers once more, ending with a final layer of noodles, salsa, and the remaining shredded cheese.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden. Tip: Let the casserole rest for 10 minutes before slicing to set the layers perfectly.

You’ll find each forkful a delightful contrast of creamy, cheesy layers with the hearty, spiced beef. Try serving it with a dollop of sour cream and a sprinkle of fresh cilantro for a bright finish.

Buffalo Chicken Lasagna Casserole

Today, as the early morning light filters through the kitchen window, there’s a comforting thought of bringing together the fiery zest of buffalo sauce with the creamy, layered goodness of lasagna. This dish, a humble yet bold fusion, promises to warm the soul on any day.

Ingredients

• Chicken breast – 2 cups, shredded
• Buffalo sauce – 1 cup
• Lasagna noodles – 12, uncooked
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Blue cheese – ½ cup, crumbled
• Egg – 1

Instructions

1. Preheat the oven to 375°F.
2. In a bowl, mix the shredded chicken with buffalo sauce until fully coated. Tip: For extra flavor, let the chicken marinate in the sauce for 30 minutes before assembling.
3. In another bowl, combine ricotta cheese, 1 cup of mozzarella, blue cheese, and egg. Mix well.
4. Spread a thin layer of the chicken mixture at the bottom of a 9×13 inch baking dish.
5. Place 4 lasagna noodles over the chicken, slightly overlapping.
6. Spread half of the cheese mixture over the noodles, then half of the remaining chicken mixture.
7. Repeat the layers: noodles, cheese mixture, chicken mixture.
8. Top with the remaining 4 noodles and sprinkle the remaining 1 cup of mozzarella cheese on top. Tip: Covering the dish with foil for the first 25 minutes prevents the cheese from burning.
9. Bake for 45 minutes, then remove the foil and bake for another 10 minutes or until the cheese is bubbly and slightly golden. Tip: Let the casserole sit for 10 minutes before serving to allow the layers to set.

You’ll find each forkful a delightful contrast between the spicy kick of buffalo chicken and the cooling richness of the cheeses. Serve it with a crisp green salad to balance the heat, or enjoy it as is for a truly indulgent meal.

Philly Cheesesteak Lasagna Casserole

Evenings like these call for something comforting, a dish that bridges the gap between nostalgia and novelty. Philly cheesesteak lasagna casserole does just that, layering familiar flavors in a way that feels both indulgent and homely.

Ingredients

• Lasagna noodles – 12 oz
• Ribeye steak – 1 lb
• Provolone cheese – 8 slices
• Mozzarella cheese – 2 cups
• Onion – 1, sliced
• Green bell pepper – 1, sliced
• Beef broth – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions, then drain and set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add sliced ribeye, cooking until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove steak from skillet, then add onion and bell pepper, sautéing until soft, about 5 minutes.
5. Return steak to skillet, add beef broth, salt, and pepper, simmering for 3 minutes to combine flavors.
6. In a 9×13 inch baking dish, layer noodles, steak mixture, and provolone slices, repeating until all ingredients are used, ending with a layer of noodles.
7. Top with mozzarella cheese, covering the entire surface. Tip: For a golden top, broil for the last 2 minutes of baking.
8. Bake for 25 minutes, or until cheese is bubbly and slightly golden. Tip: Let it rest for 5 minutes before serving for easier slicing.

Flaky layers of pasta give way to tender steak and melted cheese, each bite a reminder of why some combinations are timeless. Serve it straight from the oven, with a side of crisp greens to cut through the richness.

Chocolate Lasagna Casserole Dessert

As the evening light fades, there’s something deeply comforting about preparing a dessert that feels like a hug in a dish, a chocolate lasagna casserole that layers rich flavors and textures into every bite.

Ingredients

• Oreo cookies – 36
• Butter – 6 tbsp, melted
• Cream cheese – 8 oz, softened
• Heavy whipping cream – 1 cup
• Powdered sugar – ¼ cup
• Chocolate pudding mix – 2 packages (3.9 oz each)
• Milk – 3 cups
• Mini chocolate chips – 1 cup

Instructions

1. Preheat oven to 350°F.
2. Crush Oreo cookies into fine crumbs using a food processor.
3. Mix Oreo crumbs with melted butter until well combined.
4. Press the mixture into the bottom of a 9×13 inch baking dish to form the crust.
5. Bake the crust for 10 minutes, then let it cool completely.
6. In a large bowl, beat cream cheese until smooth.
7. Add heavy whipping cream and powdered sugar to the cream cheese, beating until the mixture is light and fluffy.
8. Spread the cream cheese mixture over the cooled crust.
9. In another bowl, whisk together chocolate pudding mix and milk until the pudding thickens.
10. Pour the pudding over the cream cheese layer, spreading it evenly.
11. Sprinkle mini chocolate chips on top of the pudding layer.
12. Refrigerate the dessert for at least 4 hours, or until set.

Just as the layers meld together in the fridge, the dessert transforms into a creamy, dreamy treat with a crunchy base that contrasts beautifully with the soft pudding and fluffy cream cheese. Serve it chilled, perhaps with a drizzle of caramel or a sprinkle of sea salt to elevate the chocolatey goodness.

Conclusion

Great news for lasagna lovers! This roundup offers 22 easy-to-make casserole recipes that promise to delight your taste buds and simplify your meal prep. Whether you’re craving classic flavors or eager to try something new, there’s a dish here for everyone. Don’t forget to share your favorite in the comments and pin the recipes you love on Pinterest. Happy cooking!

Bella Bacinos