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Lasagna Toss Recipe

—Sharon Martin, Denver, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:6-8 servings


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • Dash minced garlic
  • 1/2 teaspoon salt
  • 1-3/4 cups spaghetti sauce
  • 6 ounces spiral noodles, cooked and drained
  • 1 cup (8 ounces) small curd 4% cottage cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • Grated Parmesan cheese


  • 1. In a large skillet, brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove 1 cup meat sauce; set aside. Stir noodles into the remaining sauce. Place half of noodle-sauce mixture in greased 2-qt. casserole. Cover with cottage cheese and 1 cup mozzarella cheese.
  • 2. Add remaining noodle-sauce mixture; top with 1 cup of reserved meat sauce and remaining mozzarella cheese. Sprinkle with Parmesan cheese. Cover; bake at 350° for 20-25 minutes. Let stand 5 minutes before serving. Yield: 6-8 servings.

Nutritional Facts

1-1/2 cup: 324 calories, 15g fat (7g saturated fat), 57mg cholesterol, 662mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 23g protein .

Reviews for Lasagna Toss

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Reviewed Nov. 2, 2013

"This recipe is a family favorite. I've been making it for years."

Medic 716
Reviewed Oct. 17, 2013

"very easy and quick to make."

Reviewed Aug. 13, 2012

"making this for the second time! After working 10 hours...this is so easy and just delicious! I doctored up cheap spaghetti sauce, added some basil and italian seasoning to the cottage cheese and cheese mixture....Just a "must fix""

Reviewed Jun. 16, 2012

"I was given a Taste of Home cookbook as a wedding gift 20 years ago, and this recipe was in it. It was one of the first "real" things I ever made as a 21 yr old newlywed. Over the years I've made it many times, sometimes as written, sometimes with leftover homemade sauce, and it's always good. It's easy and a crowd pleaser."

Reviewed Aug. 22, 2010

"i made this into a casserole cause it just seemed easier.added mushrooms,green and red peppers just about a quarter cup each. my husband loved it.thanks for sharing"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.