Casserole vs. Lasagna — What's the Difference?

A casserole (French: diminutive of casse, from Provençal cassa 'pan') is a variety of a large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a utensil. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is simply "a casserole".

Also la·sa·gne (lə-zänyə) Pasta in flat, very wide strips.

A dish, usually of earthenware, glass, or cast iron, in which food is both baked and served.

A dish made by baking such pasta with layers of sauce and fillings such as cheese or meat.

Food prepared and served in such a dish.

A flat sheet of pasta.

(Chemistry) A small-handled, deep porcelain crucible used for heating and evaporating.

An Italian baked dish comprising layers of such pasta with various ingredients (usually a meat ragù (chiefly Bolognese), a fish ragù or a vegetarian/vegetable ragù with bechamel sauce)

(countable) A dish of glass or earthenware, with a lid, in which food is baked and sometimes served.

(by extension) A combination or layering of things.

Food, such as a stew, cooked in such a dish.

A baked dish of layers of lasagna{2} pasta with sauce and cheese and meat or vegetables; - a popular dish of Italian cuisine.

(by extension) Food that fills the high-walled dish or pan that it was cooked in. en

Large flat rectangular strips of pasta.

(transitive) To cook like, or as, a casserole; to stew.

Baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables

A small round dish with a handle, usually of porcelain.

Very wide flat strips of pasta

A mold (in the shape of a hollow vessel or incasement) of boiled rice, mashed potato or paste, baked, and afterwards filled with vegetables or meat.

Food cooked and served in a casserole

Large deep dish in which food can be cooked and served