Make lasagna casserole by cooking 1 pound of campanelle pasta in boiling water for 7 minutes and browning 1 pound of ground beef in 3 tablespoons of olive oil in a skillet on medium high heat. After four minutes, add 1 grated carrot and 1 chopped onion to the meat mixture, and cook for it another six minutes. Pour 1 28-ounce can of plum tomatoes, 1 cup of chicken stock and 1/2 cup of basil into the skillet, and simmer.
After 15 minutes of cooking, pour the meat mixture into a bowl with the pasta and 2 cups of ricotta cheese, and toss thoroughly. Spoon the pasta into a baking dish, and sprinkle it with 1/2 cup of Parmigiano Reggiano. Cook the casserole for 15 minutes at 400 degrees F.
To make another recipe for lasagna casserole, cook 1 pound of ground beef and 4 tablespoons of minced onion in a skillet until the meat browns, and then drain the grease. Stir 4 cups of tomato sauce, 1 tablespoon of basil, 1 tablespoon of oregano, 1 teaspoon of garlic powder and 1/2 teaspoon of salt into the meat mixture, and simmer everything for 20 minutes while cooking 8 ounces of pasta. Add the cooked pasta and 1 cup of cottage cheese to the meat mixture, spoon it into a baking dish, and top it with 8 ounces of shredded mozzarella cheese. Bake the casserole at 350 degrees F for 25 minutes.