Creamy Onion Lasagna Recipe

4.5 23 30
Creamy Onion Lasagna Recipe
Creamy Onion Lasagna Recipe photo by Taste of Home
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Creamy Onion Lasagna Recipe

Read Reviews
4.5 23 30
Publisher Photo
Enjoy a classic, homey dish with a simple and delicious twist! French onion dip adds a creamy richness to this impressive entree. Make two and freeze one for later. —Ann Schroeder, Peosta, Iowa
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + standing

Ingredients

  • 1 pound ground beef
  • 1 jar (24 ounces) roasted garlic Parmesan spaghetti sauce
  • 1 egg
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 carton (8 ounces) French onion dip
  • 1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce
  • 12 no-cook lasagna noodles
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese

Directions

Preheat oven to 375°. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip.
Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13x9-in. baking dish. Top with four noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese.
Cover and bake 50 minutes. Uncover; bake 5-10 minutes or until cheese is melted. Let stand for 15 minutes before cutting.
Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield: 12 servings.
Originally published as Creamy Onion Lasagna in Simple & Delicious January/February 2010, p15

Nutritional Facts

1 piece: 342 calories, 16g fat (8g saturated fat), 70mg cholesterol, 660mg sodium, 26g carbohydrate (9g sugars, 2g fiber), 22g protein.

  • 1 pound ground beef
  • 1 jar (24 ounces) roasted garlic Parmesan spaghetti sauce
  • 1 egg
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 carton (8 ounces) French onion dip
  • 1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce
  • 12 no-cook lasagna noodles
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  1. Preheat oven to 375°. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip.
  2. Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13x9-in. baking dish. Top with four noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese.
  3. Cover and bake 50 minutes. Uncover; bake 5-10 minutes or until cheese is melted. Let stand for 15 minutes before cutting.
    Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 12 servings.
Originally published as Creamy Onion Lasagna in Simple & Delicious January/February 2010, p15

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Reviews forCreamy Onion Lasagna

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webbed124 User ID: 1084874 217296
Reviewed Jan. 8, 2015

"What an awesome recipe and a nice twist to regular lasagna! I have never had lasagna this creamy!"

MY REVIEW
ejshellabarger User ID: 3870843 168547
Reviewed Nov. 26, 2014

"I've been looking for a quick and easy lasagna recipe and this is it! I did increase the cheese mixture in order to use up the entire cheese cartons (I used 16oz cottage cheese, 15 oz ricotta cheese, and 12 oz onion dip, 2 eggs). I could only find parmesan spaghetti sauce, so I added chopped garlic in with the browning meat. Thanks for the recipe!"

MY REVIEW
bcfisher4 User ID: 6758038 102612
Reviewed Jul. 1, 2012

"My daughter made this dish for our family and it has become our favorite lasagne receipe."

MY REVIEW
twilaroos User ID: 4324638 145730
Reviewed Jan. 31, 2012

"This is a great dish! As other reviewers suggested, I double the cheese mixture (I also use ricotta instead of cottage cheese, just my preference.) I also use italian sausage instead of ground beef. Turns out perfect every time!"

MY REVIEW
CaseynBentley User ID: 6198586 102611
Reviewed Oct. 10, 2011

"This is a good recipe for when you have a lasagne craving but not much time. The dip gives it a tanginess that we liked very much."

MY REVIEW
sulynn051467 User ID: 4338984 145729
Reviewed Sep. 26, 2011

"Very good even my sister who does not like lasagna liked this one!"

MY REVIEW
Kristine37 User ID: 4575884 173695
Reviewed Sep. 23, 2011

"We didn't like it. A few people suggested doubling the cottage cheese mixture (cottage cheese + dip + eggs). I doubled all three and the dish just tasted overwhelmingly like dip. I'd suggest doubling only the cottage cheese if you try the recipe... I also didn't care for the texture of the sausage in the Prego (it was a little gristly)."

MY REVIEW
frecklestle User ID: 3186728 102610
Reviewed Sep. 23, 2011

"Love this lasagna!!!! I have also used Italian Sausage as well as a mixture of italian sausage and beef...Very YUMMY!!! "

MY REVIEW
mistura User ID: 5855330 185468
Reviewed Sep. 22, 2011

"That's Italian"

MY REVIEW
Jessicaface User ID: 5119396 211318
Reviewed Apr. 14, 2011

"I made this recipe but i sustituted the ground beef with ground saugage. It was great :)"

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