Written by Katie of Good Life Eats
As Aimée mentioned in her post Vegetables In Season: February, I’m pretty much over the whole winter vegetable offerings. I tend to trudge through this time of year through the use of casseroles and soups at our dinner table. This Baked Lasagna Casserole is a current favorite during a time when none of the seasonal offerings really sound good.
I love Italian food. Lasagna has always been a favorite, but sometimes it is fun to take the flavors you love from one recipe and put them together in a different way. Instead of a layered lasagna, here you have a hot, bubbly baked casserole with penne.
Mixed in with the meat sauce are extra vegetables which provide color, nutrients, and texture. Kids will love how the casseroles are served in individual dishes. And because they’re baked in smaller proportions, the recipe cooks faster too. No individual casserole dishes? Just bake it in a large dish. I’ve included instructions for that too.
Photos by Katie of Good Life Eats
These casseroles are great served with a big green salad with a Garlic Herb Vinaigrette or roasted broccoli or asparagus drizzled with olive oil and balsamic vinegar and a loaf of hot bread, such as this Rustic Rosemary Bread.
|Baked Lasagna Casserole|| |
- 1 onion, diced
- 4 cloves garlic
- 6 ounces mushrooms, sliced
- 1 lb. ground turkey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tsp dried basil
- 1/2 tsp dried oregano
- 1 yellow, red or orange diced bell pepper
- 1/2 cup dry red wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 14 ounce petite diced tomatoes
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp sugar
- 2 cup ricotta
- 1 egg
- 1/4 cup parmesan
- 10 ounces fresh spinach, chopped
- Salt and pepper, to taste
- 1 – 1lb. box of cooked penne pasta
- 6 ounces Fresh Mozzarella, grated
- Add 2 teaspoons olive oil to a skillet over medium high heat. Saute the onion until golden and tender, about 5 minutes. Add the sliced mushrooms and saute until they're soft and golden, about 5 minutes. Add the garlic and sauté for another minute. Remove the onion mixture and set aside.
- Add the ground turkey to the skillet, season with the salt, pepper, basil and oregano. Stir until well mixed and cook until crumbled and cooked through. Return the onion mixture to the pan and stir until evenly distributed.
- Add the bell pepper and wine, scrapping up any browned bites in the pan. Simmer for 5 minutes. Add the tomato puree, diced tomatoes, tomato paste, crushed red pepper, and sugar. Heat to a boil; reduce heat, cover and simmer 15 - 20 minutes.
- Meanwhile, add the ricotta, egg and parmesan to a bowl and whisk until combined and smooth. Stir in the spinach and season with salt and pepper. Set aside.
- In a casserole dish layer the following: 1/3 of the meat sauce, 1/2 of the ricotta mixture, and 1/2 of the pasta, 1/3 of the meat sauce, 1/2 of the mozzarella, 1/2 of the ricotta, 1/2 of the pasta, 1/3 of the meat sauce.
- Cover the casserole dish with foil. Bake in preheated 375 degree F oven 30 minutes. Then, sprinkle the top with the remaining mozzarella cheese. Uncover and bake 15 minutes more. Let stand 5-10 minutes before serving.
- Alternatively, you can assemble the casserole in individual serving sized ramekins. Bake for 20 minutes covered, then add the cheese and bake until the cheese is melted and the dish is hot and bubbly.
More Comforting Casseroles
- Baked Mac n Cheese with Gruyere and Butternut Squash | GoodLife Eats
- Chicken Tetrazzini | GoodLife Eats
- Lentil Shepherd’s Pie | Simple Bites
- Southwest Black Bean Casserole | Pinch of Yum
- Stacked Roasted Vegetable Enchiladas | Perry’s Plate
What are your family’s favorite dinners this time of year?