This Easy Lasagna Casserole is a simple weeknight dinner 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.
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- Angel Hair Pasta with Garlic and Parmesan
- Sausage and Sweet Potato Tortellini Soup
- Creamy Bacon Spaghetti
- Amazing Stuffed Shells
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 them turn their noses up to anything that is described as a vegetable that isn’t a carrot or a piece of broccoli.
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 and leftover makeover recipes like this one make your life a little easier in the meal planning/prep department!
how to make easy lasagna casserole
- Spray a 9×13 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 the noodles are cooking, chop up the spinach.
- When there are two minutes left for the noodles to cook, throw the spinach in. When the timer goes off, drain the pasta and spinach. Set aside.
- In a quart-sized bowl, mix well the ricotta cheese, egg, parmesan cheese, dried parsley and sugar. Set aside.
- Next, pour the leftover spaghetti sauce in with the noodles and cooked spinach. Mix well.
- Pour half of the noodle mixture into the 9×13 pan.
- Evenly place spoonfuls of half of the ricotta cheese mixture over the noodle mixture.
- Pour the rest of the noodle mixture over the ricotta cheese.
- Then, add the remaining ricotta mixture by the spoonful evenly over the noodles.
- Cover with foil and bake at 350 degrees for 30 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…)
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!!!
Best Tips for making Easy Lasagna Casserole
- Use your favorite pasta noodles. I used spiral, but penne, medium shells, or whatever you like/have on hand will work great, too.
- While the noodles are cooking, chop up the spinach and mix up the ricotta cheese mixture.
- You don’t have to use leftover sauce. 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.
Serve with
- 1 16 ounce box of your favorite pasta noodles
- 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 up 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. Remove from heat and set it on a part of the stove that is not hot.
- Pour in the leftover Amazing Spaghetti Sauce. Stir well. Pour half of noodle mixture into the 9x13 pan.
- Evenly place spoonfuls of half of the ricotta cheese mixture over the noodles.
- Pour remaining noodles over the spoonfuls of ricotta you just placed. Use the remaining ricotta mixture to do the same thing on top of the rest of the noodle mixture.
- Cover tightly with foil and bake at 350 degrees for 30 minutes.
- After 30 minutes baking, take foil off and sprinkle with the mozzarella cheese. Return to oven for 10-15 minutes or until cheese is nice and bubbly.
- Serve.
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