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Deconstructed Lasagna Casserole

Deconstructed Lasagna Casserole Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 24 oz jar marinara sauce
  • 1 cup water
  • 8 oz lasagna noodles, broken into 1- to 2-inch pieces
  • 1 cup whole-milk ricotta
  • 1 large egg
  • 1/2 cup grated Parmesan
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded low-moisture mozzarella
  • Fresh basil leaves, for serving

Method
 

  1. In a large oven-safe skillet over medium-high heat, cook the beef and onion until no pink remains, about 5 minutes. Drain fat, add garlic, cook 1 minute.
  2. Stir in marinara, water, and broken noodles. Bring to a boil, cover, reduce heat to medium-low, and simmer until pasta is al dente, 12 to 14 minutes, stirring once.
  3. While pasta cooks, mix ricotta, egg, Parmesan, salt, and pepper until smooth.
  4. Remove skillet from heat. Dollop ricotta mixture over the pasta and gently swirl to create ribbons.
  5. Preheat oven to 400°F. Sprinkle mozzarella over the top, then bake until cheese is melted, bubbly, and golden in spots, 10 to 12 minutes. Broil 1 to 2 minutes for extra browning if desired.
  6. Let rest 5 minutes, scoop onto plates, and scatter fresh basil.

Notes

Letting the casserole rest before serving helps it set so the slices hold together. Any short pasta like ziti or campanelle can replace the broken lasagna noodles if that’s what you have on hand.