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Quick Lasagna Casserole

Quick Lasagna Casserole

  • Prep

    25 m
  • Ready In

    1 h 10 m
Classico

Classico

Instead of layering the ingredients, this lasagna recipe mixes the pasta and Classico® Tomato and Basil pasta sauce together, then tops with cheese to cut prep time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1051 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F. Cook pasta according to package directions; drain.
  2. In a large skillet cook Johnsonville(R) Italian Ground Sausage, onion, sweet pepper, and garlic until sausage is no longer pink; drain fat. Transfer sausage mixture to a very large bowl. Stir in Classico(R) Tomato and Basil pasta sauce, fennel seed, and cooked pasta.
  3. Transfer the pasta mixture to a 3-quart rectangular baking pan. In a medium bowl stir together ricotta cheese, egg, and 1 cup of the Italian blend cheeses. Spoon the ricotta cheese over the pasta mixture in large dollops. Sprinkle the remaining shredded Italian blend cheeses over the top. Bake, uncovered, for 35 to 40 minutes or until heated through. Let stand 10 minutes before serving.
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Reviews

Amy
9

Amy

3/19/2013

This recipe makes for a good weekday meal. It is easy and quick to prepare. I omitted the fennel seed because my husband dislikes fennel with a passion. I used Italian seasoning blend instead. I also chopped/diced the onion and pepper. I didn't see the point of cutting into strips and wedges. This dish would be good with either hot or sweet Italian sausage. Next time I make this I will increase the amount of garlic.

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