Ingredients You’ll Need
For the Meat Sauce
- 500 g (1 lb) ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (400 g / 14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar (optional, balances acidity)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon chili flakes (optional)
- ½ cup water or beef broth
For the Creamy Cheese Layer
- 250 g (1 cup) ricotta cheese
- 1 cup grated mozzarella cheese
- ½ cup grated cheddar cheese
- 1 egg
- 2 tablespoons sour cream or heavy cream
- Salt and pepper to taste
For the Casserole Assembly
- 9–12 lasagna sheets (no-boil or regular)
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped parsley or dried herbs
Kitchen Tools Required
- Large skillet
- Mixing bowls
- 9×13-inch baking dish
- Aluminum foil
- Wooden spoon
- Oven
Preparing the Meat Sauce
Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3–4 minutes until it becomes soft and translucent. This step builds the base flavor of your sauce, so don’t rush it.
Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn it, as burnt garlic can make the sauce bitter.
Now add the ground beef. Break it apart with a wooden spoon and cook until it’s fully browned and no longer pink. Drain excess fat if needed, but leave a little behind for flavor.
Stir in the crushed tomatoes, tomato paste, sugar, salt, pepper, paprika, oregano, basil, and chili flakes. Pour in the water or beef broth, mix well, and let the sauce simmer on low heat for 15–20 minutes. This slow simmer allows the flavors to deepen and blend beautifully.
Taste and adjust seasoning if necessary. The sauce should be rich, slightly thick, and very flavorful.
Making the Creamy Cheese Mixture
In a mixing bowl, combine ricotta cheese, mozzarella, cheddar, egg, and sour cream. Season lightly with salt and pepper. Mix until smooth and creamy.
This cheese layer is what gives the casserole its luxurious, melt-in-your-mouth texture. The egg helps bind everything together, while the sour cream adds extra richness.
Preparing the Lasagna Sheets
If you’re using regular lasagna sheets, boil them in salted water according to package instructions until just al dente. Drain and lay them flat on a clean towel to prevent sticking.
If you’re using no-boil lasagna sheets, there’s no need to pre-cook them. Just make sure your sauce has enough moisture so the pasta cooks properly in the oven.
Assembling the Casserole
Preheat your oven to 180°C (350°F).
Lightly grease your baking dish with oil or butter. Spread a thin layer of meat sauce on the bottom to prevent sticking.
Layer 1
- Lasagna sheets
- Meat sauce
- Creamy cheese mixture
Layer 2
- Lasagna sheets
- Meat sauce
- Creamy cheese mixture
Final Layer
- Lasagna sheets
- Meat sauce
- Generous layer of shredded mozzarella and cheddar
Sprinkle chopped parsley or dried herbs on top for a fresh, finished look.
Baking the Lasagna Casserole
Cover the dish tightly with aluminum foil and bake for 30 minutes. This allows the pasta to cook through and the layers to set.
Remove the foil and bake for another 15–20 minutes, or until the top is golden, bubbly, and slightly crispy around the edges.
If you want extra browning, you can switch to the grill (broil) setting for 2–3 minutes, watching carefully to avoid burning.
Resting Before Serving
Once out of the oven, let the casserole rest for 10–15 minutes before slicing. This step is essential. It helps the layers firm up, making it easier to cut clean slices like the one shown in the image.
Serving Suggestions
This cheesy lasagna casserole pairs wonderfully with:
- A fresh green salad
- Garlic bread or buttered rolls
- Steamed vegetables like broccoli or green beans
For drinks, a cold soda, iced tea, or even a glass of red wine works beautifully.
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months.
- Reheating: Reheat in the oven at 170°C (340°F) or microwave until warmed through.
Variations You Can Try
- Chicken Lasagna: Replace ground beef with cooked shredded chicken.
- Vegetarian Version: Use sautéed mushrooms, zucchini, and spinach instead of meat.
- Extra Creamy: Add béchamel sauce between layers.
- Spicy Kick: Add more chili flakes or spicy sausage.
Why This Recipe Works So Well
This casserole is all about balance. The savory meat sauce, creamy cheese mixture, tender pasta, and gooey melted topping come together in perfect harmony. It’s rich without being overwhelming, filling without being heavy, and comforting in every bite.
Final Thoughts
This cheesy meat lasagna casserole is more than just a meal—it’s a crowd-pleaser, a family favorite, and a recipe you’ll come back to again and again. Whether you’re cooking for loved ones or preparing a hearty dish for the week, this casserole delivers on flavor, texture, and pure satisfaction.