25 Authentic Italian Casserole Recipes Your Family Will Love

Ingredients

• 12 no-cook lasagna noodles (or regular noodles cooked until al dente)
• 1 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 8 oz ground beef
• 8 oz sweet Italian sausage, casings removed
• 1 (28-oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1/4 cup chopped fresh basil
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 1 ½ cups whole-milk ricotta
• 1 large egg
• ½ cup grated Parmesan cheese, plus extra for topping
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook in salted boiling water until just al dente, drain and lay flat on a lightly oiled tray.
2. In a large skillet over medium heat, warm olive oil. Sauté onion until translucent, about 3 minutes, then add garlic and cook 30 seconds more.
3. Add ground beef and sausage, breaking up with a spoon. Cook until browned and no pink remains. Drain excess fat.
4. Stir in crushed tomatoes, tomato paste, basil, oregano, salt and pepper. Simmer 10 minutes, stirring occasionally.
5. Meanwhile, whisk together ricotta, egg and Parmesan in a bowl. Season lightly with salt and pepper.
6. Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Arrange 3 noodles to cover, top with one-third of the ricotta mixture, one-third of the mozzarella, and one-third of the sauce. Repeat two more layers.
7. Cover with foil and bake 25 minutes. Remove foil, sprinkle with extra Parmesan, then broil for 2–3 minutes until cheese is bubbly and golden.
8. Let rest 10 minutes before slicing so layers set perfectly.

Special Tip

For an extra-creamy interior, stir a splash (2–3 tbsp) of pasta cooking water into your ricotta mixture. It helps the cheese meld seamlessly with the sauce while baking.

Nutrition (per serving): 420 calories; 22 g fat; 30 g carbs; 22 g protein.