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Lasagna Casserole
Lasagna Casserole
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Cheesy pasta casserole with seasoned meats: a cozy winter warmer.
Ingredients:
  • 1 (12 ounce) box jumbo pasta shells
  • 0.25 cup extra-virgin olive oil, divided
  • 1 pound ground sirloin
  • 1 pound Italian sausage, hot or sweet
  • 1 small yellow onion, finely chopped
  • 6 cloves garlic, thinly sliced
  • 1 (26 ounce) jar prepared marinara sauce
  • 1 cup loosely packed fresh basil leaves
  • 0.5 teaspoon crushed red pepper flakes
  • 1 (15 ounce) container whole milk ricotta cheese
  • 0.25 cup finely grated Parmigiano-Reggiano plus additional for serving
  • 0.25 cup heavy whipping cream
  • 1 teaspoon kosher salt
  • 1.5 cups shredded part-skim mozzarella cheese
  • cooking spray
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and position the rack in the center, 10 inches away from the heat source.
  • Boil generously salted water in a large pot. Add shells and cook, stirring occasionally, until almost tender, about 7 minutes. Drain pasta in a colander, then toss back in the pot with 1 tablespoon of oil.
  • Heat the remaining 3 tablespoons of oil in a large Dutch oven over medium-high heat. Sear the sirloin and sausage without stirring until lightly browned, about 6 minutes. Stir and break up the meat with a wooden spoon until fully cooked, about 4 minutes more.
  • Sauté onion and garlic on medium heat, stirring frequently, until softened, approximately 4 minutes.
  • Add the marinara sauce, fresh basil, and a sprinkle of crushed red pepper to the ragu. Take the ragu off the heat.
  • Combine creamy ricotta, flavorful Parmigiano-Reggiano, rich cream, and a pinch of salt in a bowl.
  • To begin assembling, cover the bottom of a 13- x 9-inch baking dish with 2 cups of the ragu. Add half of the pasta over the sauce, then layer with half of the ricotta mixture and 1 cup of mozzarella cheese. Add the remaining pasta, followed by the rest of the ragu. Dollop the remaining ricotta mixture over the ragu and sprinkle with the remaining 1/2 cup of mozzarella cheese. Finally, cover the lasagna with a lightly greased sheet of aluminum foil before baking.
  • Bake in a preheated oven for 30 minutes. Then, remove from the oven, take off the foil, and increase the oven temperature to broil. Place the baking dish back in the oven and broil until the cheese is browned in spots, which should take about 5 to 8 minutes.

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