Easy and Delicious Bubble Up Lasagna (Print version)
Flaky biscuit bites, meaty marinara, and melted cheese bake into a bubbly lasagna casserole with zero noodle boiling.
# Ingredients:
For the meat sauce
01 -
1 lb (450 g) ground beef
02 -
1 jar (24 oz / 680 g) marinara sauce
03 -
1 teaspoon Italian seasoning
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon black pepper
For the bubble layers
07 -
2 cans (16.3 oz / 460 g each) refrigerated biscuit dough, cut into quarters
08 -
1 1/2 cups (170 g) shredded mozzarella cheese
09 -
1/2 cup (50 g) grated parmesan cheese
10 -
2 tablespoons chopped fresh basil or parsley, for garnish
# Instructions:
01 -
Cook the ground beef in a large skillet over medium-high heat, breaking it up until it is no longer pink, about 6 to 8 minutes. Drain off any excess fat.
02 -
Stir the marinara, Italian seasoning, garlic powder, salt, and pepper into the beef. Let it bubble gently for 5 minutes so the flavors meld.
03 -
Open the cans and cut each biscuit into quarters. Keep them loosely piled so they do not flatten.
04 -
Mix the biscuit pieces with the meat sauce until they are evenly coated. Spread half of the mixture into a greased 9 by 13 inch baking dish and sprinkle with half the mozzarella and parmesan. Repeat with the remaining biscuit mixture and cheeses.
05 -
Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for another 10 to 15 minutes until the biscuits are cooked through and the cheese is bubbly and spotted with brown.
06 -
Let the casserole sit for 10 minutes so the sauce thickens and the biscuits finish setting. Garnish with fresh basil or parsley.
# Good to know:
01 -
Let the casserole rest before cutting so the layers hold together.