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Lasagna Toss

 Lasagna Toss
—Sharon Martin, Denver, Pennsylvania
6-8 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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.
  • 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 serving (1 -1/2 cups) equals 324 calories, 15 g fat (7 g saturated fat), 57 mg cholesterol, 662 mg sodium,

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Lasagna Toss (continued)

Nutritional Facts: 24 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.