Name: Easy Sausage Lasagna Casserole Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 10 oz rigatoni; 1 lb Italian sausage; 1 onion diced; 3 cloves garlic minced; 2 tsp Italian seasoning; ½ tsp freshly ground black pepper; ¾ tsp kosher salt; 24 oz pasta sauce; 2 large eggs whisked; 1 cup ricotta; ¼ tsp kosher salt; ⅓ cup chopped fresh parsley; ½ cup grated Parmesan cheese; 4 cups shredded mozzarella cheese

There’s something incredibly comforting about layers of cheesy goodness, hearty sausage, and tender pasta baked into one dish. This Easy Sausage Lasagna Casserole Recipe brings all those familiar lasagna flavors but with a relaxed, fuss-free twist—not to mention it’s a definite crowd-pleaser for busy weeknights or casual gatherings.

A close-up image of a black rectangular pan filled with baked rigatoni pasta covered in melted, bubbly golden-brown cheese on top. The rigatoni pasta is visible underneath the cheese layer, with a warm orange-red sauce mixed with green herbs peeking through. The dish has a thick, textured top layer of cheese with some browned spots, giving it a crispy look. In the upper left corner, a portion of pasta is served on a white plate, showing the same layers of pasta and melted cheese. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Sausage Lasagna Casserole Recipe
Top Tip
How to Serve Easy Sausage Lasagna Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Sausage Lasagna Casserole Recipe

Why You'll Love This Recipe

Honestly, I’m smitten with this recipe because it captures the essence of lasagna without the hassle of layering endless sheets of pasta or standing over a hot stove for ages. It’s flexible, flavorful, and downright delicious every time.

Simplified prep: Uses rigatoni pasta instead of lasagna noodles, making it faster and easier to cook and assemble.
Rich, savory sauce: Italian sausage and perfectly seasoned tomato sauce deliver deep, comforting flavors.
Cheesy pockets of joy: The ricotta mixture adds creamy, cheesy bursts throughout, creating delightful texture contrasts.
Keeps well: Leftovers reheat beautifully, and it even freezes well for busy days ahead.

This close-up image shows a baked pasta dish in a dark baking pan on a white marbled surface. The top layer is golden melted cheese with browned spots and patches of sauce peeking through. Underneath is a thick layer of tubular pasta coated with red tomato sauce, mixed with bits of herbs and creamy white cheese. A large metal spoon scoops a portion from one corner, revealing the layered textures of pasta, sauce, and cheese layered throughout the dish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role, and when combined, they create the cozy, rich flavors we crave in lasagna—but with minimal fuss. Here are a few notes on what to look for when shopping and how the ingredients contribute to the final dish.

Flat lay of uncooked rigatoni pasta, a raw Italian sausage link, a diced fresh yellow onion, three peeled garlic cloves, a small white bowl of Italian seasoning mix, a small white bowl of freshly ground black pepper, a small white bowl of kosher salt, a small white bowl filled with vibrant red pasta sauce, two whole brown eggs with clean shells, a small white bowl of smooth ricotta cheese, a small white bowl of chopped fresh parsley, a small white bowl of grated Parmesan cheese, and a simple pile of shredded mozzarella cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rigatoni: Its tube shape traps sauce perfectly, giving every bite great flavor and texture. Cooking to al dente is key so it holds up during baking.
Italian sausage: I recommend using a good-quality, flavorful sausage to build that savory foundation—spicy or mild depending on your preference.
Onion: Adds sweetness and depth when softened, balancing the meat’s richness.
Garlic: A must for any Italian-inspired dish, it imparts that irresistible aroma and bite.
Italian seasoning: Blends herbs like oregano and basil for a classic Italian bouquet.
Black pepper & salt: Essential to highlight all the flavors.
Pasta sauce: Go for a good-quality jarred sauce with bold tomato flavor, or whip up your own for extra freshness.
Eggs: Bind the ricotta mixture so it stays creamy but doesn’t runny when baked.
Ricotta cheese: Provides that creamy, luscious texture we love in lasagna fillings.
Fresh parsley: Brightens up the ricotta with a pop of fresh herbaceousness.
Parmesan cheese: Adds sharp, nutty notes and depth.
Mozzarella cheese: Melts beautifully, creating that irresistible gooey, bubbly top layer.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this casserole depending on what’s in my fridge or what mood I’m in. Don’t hesitate to make it your own—it's so forgiving and adaptable.

Vegetable boost: I sometimes toss in sautéed mushrooms, spinach, or zucchini with the sausage for extra veggies that blend right into the sauce.
Spice it up: Adding crushed red pepper flakes to the sauce gives it a nice kick without overpowering the dish.
Cheese swap: Feel free to mix in fontina or provolone for a different cheesy flavor profile.
Gluten-free option: Use gluten-free rigatoni if you’re catering to gluten sensitivity—it still works beautifully.

Step-by-Step: How I Make Easy Sausage Lasagna Casserole Recipe

Step 1: Preheat oven and prep pasta

Start by preheating your oven to 350°F and greasing your 9 x 13-inch baking dish—this helps everything bake without sticking and makes cleanup easier. Cook the rigatoni in salted boiling water until al dente. This means it should have a little bite left so it won’t get mushy in the oven. Drain and set aside.

Step 2: Cook the sausage and build the sauce

Brown the Italian sausage in a large saucepan, breaking the meat into small crumbles with a spatula. Once browned, toss in the diced onion and minced garlic along with Italian seasoning, black pepper, and salt. Cook until the onions are soft and translucent, about 4-6 minutes. Stir in the pasta sauce, bring it to a simmer, and cook for another 5 minutes to marry the flavors. Then, remove the sauce from the heat.

Step 3: Whip up the ricotta mixture

In a bowl, whisk together the eggs, ricotta, kosher salt, chopped fresh parsley, Parmesan, and 1 cup of mozzarella cheese. This creamy blend adds those irresistibly cheesy pockets you’ll find scattered throughout the casserole.

Step 4: Combine, layer, and bake

Mix the cooked rigatoni with your hearty meat sauce, then pour everything into your prepared baking dish. Using a spoon, dollop the ricotta mixture evenly into six mounds over the top. Don’t worry about perfect spreading; those pockets make it even better. Give the casserole a few gentle stirs to swirl some ricotta into the pasta, and finish by sprinkling the remaining mozzarella cheese over the top.

Bake uncovered for 35 to 45 minutes, until the casserole is bubbly and the cheese is fully melted. If you want a golden-brown, slightly crispy top, switch your oven to broil for the last 1 to 2 minutes—just keep a close eye to avoid burning.

Top Tip

I’ve made this Easy Sausage Lasagna Casserole Recipe dozens of times and learned a few tips that truly make a difference. These tricks help make your casserole taste as fresh and flavorful as mine.

Fresh cheese matters: Always shred mozzarella and grate Parmesan yourself instead of pre-shredded versions. It melts better and tastes so much fresher.
Don't overcook pasta: Stop cooking rigatoni just before fully tender to avoid sogginess after baking.
Ricotta dollops over spreading: Trying to spread ricotta evenly can be frustrating. Instead, dollop the mixture in several spots — it distributes more evenly as it bakes.
Broil for the finish: If you want a crispier cheese crust, broil carefully for 1-2 minutes at the end but watch it closely—it can go from perfect to burnt quickly!

How to Serve Easy Sausage Lasagna Casserole Recipe

Garnishes

I like to sprinkle a bit of fresh chopped parsley or basil on top right before serving to add a burst of color and freshness—it really brightens up the rich, cheesy dish. A light drizzle of good quality extra virgin olive oil can also elevate the flavors.

Side Dishes

This casserole goes beautifully with a simple green salad dressed with lemon vinaigrette or a side of roasted vegetables like asparagus or broccoli. Garlic bread or a crusty baguette rounds out the meal perfectly, soaking up every last bit of sauce.

Creative Ways to Present

For a special occasion, I’ve served this casserole in individual ramekins for a charming personal touch. You can also top it with a sprinkle of fresh basil leaves and a few cherry tomatoes for a brighter look if you want to impress guests.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I recommend reheating in the oven or microwave until just warmed through—this keeps the cheese melty and pasta tender without drying out.

Freezing

This casserole freezes really well, which makes it a lifesaver for busy weeks. Freeze it before baking for easier prep later, or freeze cooked leftovers wrapped tightly. Thaw overnight in the fridge and reheat fully in the oven for the best texture.

Reheating

To reheat, cover the casserole with foil and warm it in a 350°F oven for about 20 minutes or until heated through. Removing the foil in the last 5 minutes helps refresh the cheesy top. For single servings, the microwave works okay but can sometimes dry out the cheese.

Frequently Asked Questions:

Can I use ground beef instead of Italian sausage?

Absolutely! Ground beef works well, though Italian sausage adds a deeper, spicier flavor that really defines this dish. You can also mix beef and sausage for balance.

Do I have to use rigatoni or can I use other pasta?

While rigatoni’s tubular shape is perfect for this casserole because it holds sauce inside, you can substitute with penne, ziti, or even elbow macaroni if that’s what you have on hand. Just be sure to cook it al dente.

Can I make this recipe vegetarian?

Definitely! Swap the sausage for sautéed mushrooms, lentils, or your favorite plant-based meat substitute, and use vegetable broth or sauce without meat. The cheese and herbs will still give you plenty of flavor.

How do I prevent the casserole from being watery?

Great question! The key is not overcooking the pasta—make sure it’s al dente before baking. Also, use thicker pasta sauces or simmer your sauce down for a few extra minutes to reduce excess liquid. Finally, the binding eggs in the ricotta mix help keep the casserole stable.

Final Thoughts

This Easy Sausage Lasagna Casserole Recipe has become one of my go-tos for a comforting, crowd-pleasing meal that’s surprisingly simple to make. It’s perfect for feeding a family or prepping ahead for busy days. I hope you’ll give it a try—you might just find it becomes a favorite in your own kitchen, too!