Lasagna-Style Casserole
Layered casserole built on pasta or tortillas with protein, cheese, and tomato or cream sauce. Baked until the top is golden and the interior sets firm.
Ingredients
Method
Preheat oven to 375°F. If using dried pasta sheets, cook according to package directions, drain, and lay flat on parchment; if using tortillas or fresh pasta, leave as-is.
Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 3–4 minutes until softened.
Add optional vegetables (zucchini, mushrooms, spinach, etc.) and cook 2–3 minutes until beginning to soften.
Add ground meat or protein and cook until browned and cooked through, breaking it apart as it cooks (8–10 minutes). Drain excess fat if needed.
Stir in marinara sauce (or tomato paste mixed with broth) and Italian seasoning. Simmer 5 minutes. Season with salt and pepper to taste.
In a mixing bowl, combine ricotta (or cottage cheese), 1 cup mozzarella, Parmesan, and a pinch of salt and pepper. Stir until evenly mixed.
Spread a thin layer of meat sauce (about 0.5 cup) on the bottom of the 9×13 baking dish.
Layer pasta sheets or tortillas (overlapping if needed to cover the bottom).
Spread half of the cheese mixture over the pasta.
Add a layer of meat sauce (about 1 cup).
Layer another set of pasta sheets.
Spread remaining cheese mixture over the pasta.
Top with remaining meat sauce, then sprinkle the reserved 1 cup mozzarella evenly across the top.
Cover the baking dish with foil and bake 25 minutes. Remove foil and bake 15–20 minutes more until the cheese is melted and the top is light golden.
Remove from oven and let rest 10 minutes. Cut into portions and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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