Lasagna Casserole

Introduction

You get all the comforting, cheesy flavor of a classic lasagna with a fraction of the work in this easy Lasagna Casserole. It’s a hearty, family-friendly meal that layers savory meat sauce, creamy cottage cheese, and melty mozzarella over simple rotini pasta. This is your new go-to for a satisfying weeknight dinner.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 8

Ingredients

• 1 pound hamburger
• 1 large sweet onion (diced)
• 1 cup cottage cheese
• 1 24-ounce jar pasta sauce
• 2 cups rotini pasta
• 8 ounces mozzarella cheese shredded
• Salt pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, brown the hamburger in a large skillet or Dutch oven over medium-high heat. Add the diced sweet onion about halfway through, cooking until the meat is fully browned and the onion is softened. Drain any excess grease.
3. Stir the entire jar of pasta sauce into the meat and onion mixture. Season with salt and pepper to taste. Bring to a simmer, then remove from heat.
4. In a 9×13 inch baking dish, combine the drained, cooked rotini pasta with the meat sauce. Stir until everything is well coated.
5. Sprinkle the shredded mozzarella cheese evenly over the entire casserole.
6. Bake, uncovered, for 12-15 minutes, or until the cheese is completely melted and bubbly. For a more golden top, broil for the final 1-2 minutes, watching carefully to prevent burning.
7. Let the casserole rest for 5 minutes before serving.

Variations

• Layered Style: For a more traditional lasagna look, create distinct layers: spread half the meat sauce in the dish, top with all the pasta, then the dollops of cottage cheese, the remaining sauce, and finally the mozzarella.
• Crispy Top: Mix half the mozzarella directly into the hot pasta and meat sauce, then sprinkle the remaining half on top before baking for an extra cheesy, textured finish.
• Individual Servings: Assemble the casserole in individual oven-safe bowls or ramekins for fun, personalized portions.
• Meat Swap: Try using a mixture of half hamburger and half Italian sausage from the same total 1-pound amount for a deeper flavor.

Tips for Success

• For the best texture, cook the rotini pasta just to al dente, as it will continue to cook slightly in the oven.
• Letting the casserole rest for 5 minutes after baking helps the sauce set slightly, making it easier to serve neat portions.
• Draining excess grease from the cooked hamburger is crucial to prevent a greasy final dish.
• If your cottage cheese seems very wet, you can drain it in a fine-mesh strainer for a few minutes before using.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave single portions until hot, or cover the dish with foil and reheat in a 350°F oven for 15-20 minutes, or until warmed through.

FAQ

Can I make this ahead of time?

Yes. Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the bake time when cooking from cold.

Can I freeze this lasagna casserole?

It freezes well. Assemble, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Why cottage cheese instead of ricotta?

Cottage cheese gives the casserole a similar creamy texture with a slight tang, and it’s often more readily available and budget-friendly.

What can I use instead of rotini?

Any short pasta with good sauce-holding ability works well, such as penne, farfalle, or cavatappi.

Do I need to cook the pasta sauce?

Heating it with the browned meat allows the flavors to meld, but it’s not strictly necessary. You can simply stir the jarred sauce into the cooked meat and onions until combined.

Is the sweet onion necessary?

It adds a subtle sweetness that balances the sauce, but you can use a yellow or white onion if that’s what you have on hand.