This Easy Lasagna Casserole is a simple weeknight dinner that the whole family will love. A couple weeks ago I had some leftover Amazing Spaghetti Sauce, and half a bag of spinach I needed to use up. When I spied a container of Ricotta Cheese in the back of the fridge I knew I wanted to try something that was somewhere between a baked ziti and a lasagna.
The result was this Easy Lasagna Casserole. My family raved that it was delicious, and I LOVED how simple it was to throw together. It’s definitely going to be my go-to for leftover spaghetti sauce from here on out.
You don’t have to use leftover sauce though. If you don’t have any, this is still a truly great and easy recipe to make your family for dinner. Just brown some ground beef, ground turkey, or your favorite Italian sausage, and mix in your favorite jar or can of spaghetti sauce. It will be perfect.
To get the casserole started, just pick your favorite pasta noodles. I used spiral, but penne, medium shells, or whatever you like/have on hand will work great too. Boil some water and get them cooking. While the noodles are cooking, chop up a few cups of spinach.
When there is one minute left for the noodles to cook, throw the spinach in. When the timer goes off, drain the pasta and spinach and set it aside.
The next step is to mix up the ricotta mixture. In a small mixing bowl add the ricotta, egg, parmesan cheese, sugar and parsley. Mix well and set aside.
Get a 9×13 baking dish out, and spray it with cooking spray. Pour the leftover spaghetti sauce in with the noodles and cooked spinach. Mix well. Pour half of the spaghetti mixture into the 9×13 pan.
Top with spoonfuls of half of the ricotta mixture. Pour the rest of the spaghetti mixture over the ricotta cheese and then add the remaining ricotta mixture, by the spoonful, evenly over the noodles. Cover with foil and bake at 350 for thirty minutes.
Remove foil and sprinkle the top with mozzarella cheese. Return to the oven for 10-15 minutes. Serve.
Garlic bread, bread sticks, salad or a side of steamed veggies are great options for sides with this Easy Lasagna Casserole, but not necessarily necessary. (Whoa, try and say that ten times fast. Necessarily, necessary, necessarily, necessary, necessarily, necessary…)
When I make my spaghetti sauce I usually try to add in finely chopped or grated veggies like zucchini, carrots, or mushrooms. This recipe makes me want to jump for joy, because it helps me sneak lots of veggies into my unsuspecting children, two of which turn their noses up to anything that is described as a vegetable that isn’t a carrot or a piece of broccoli.
This is a recipe you will make over and over. Perfect for a weeknight, a great way to use up leftovers, and it’s even something you could serve to company with a nice salad and bread-sticks! WINNER!!!
It means a lot knowing you trust me to help feed your families! I love creating and sharing recipes with fellow foodies and moms who are doing what it takes to keep their families fed. I hope simple, leftover makeover recipes like this one, make your life a little easier in the meal planning/prep department!
- 1 16 ounce box of your favorite pasta noodles (I used spirals)
- 3-4 cups of spinach, chopped
- 3-4 cups of Amazing Spaghetti Sauce, or your favorite jar of sauce with some browned meat of your choice.
- 1 16 ounce container of ricotta cheese
- 1 egg
- ¼ cup parmesan cheese
- 1 tbsp dried parsley
- 1 tsp sugar
- 2 cups shredded mozzarella or mild cheddar cheese
- Spray a 9x13 pan with cooking spray and set aside
- In a large pasta pot, boil noodles according to package directions for al dente (make sure to salt the water)
- While pasta is cooking, mix the ricotta mixture. In a quart-sized bowl mix ricotta cheese, egg, parmesan cheese, dried parsley and sugar. Set aside.
- With 2 minutes remaining of boiling time, add the chopped spinach to boiling pasta.
- After the remaining 2 minutes of cooking time, drain pasta/spinach and return to the pot you boiled it in. Set it on a part of the stove that is not hot.
- Pour in the leftover Amazing Spaghetti Sauce. Stir well. Pour half of that mixture into the 9x13 pan.
- Evenly place spoonfuls of ricotta cheese over the noodles. Only use half of the mixture.
- Pour remaining noodles over the spoonfuls of ricotta you just placed and use the remaining ricotta to do the same thing on top of these noodles.
- Cover tightly with foil and bake at 350 degrees for 30 minutes
- After 30 minutes take foil off, sprinkle with the mozzarella cheese and return to oven for 10-15 minutes, or until cheese is nice and bubbly.
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