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Lazy Lasagna

 Lazy Lasagna
Using uncooked noodles makes the traditional time-consuming task of preparing lasagna a little easier. A few seasonings boost the flavor of store-bought spaghetti sauce.—Kathy Demler, Emporia, Kansas
8-10 ServingsPrep: 20 min. Bake: 1 hour + standing


  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1-1/2 cups (12 ounces) small-curd cottage cheese
  • 2 eggs, beaten
  • 1/3 cup minced fresh parsley
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 3/4 pound ground beef, cooked and drained
  • 3-1/2 cups spaghetti sauce
  • 9 uncooked lasagna noodles
  • 1/4 cup water
  • Grated Parmesan cheese


  • In a large bowl, combine the first seven ingredients; set aside. In
  • another bowl, combine the spaghetti sauce and beef; mix well.
  • Spoon a fourth of the meat sauce into a greased 13-in. x 9-in. baking
  • dish. Top with three noodles and half of the cheese mixture; repeat
  • layers once. Top with a fourth of the meat sauce, remaining noodles
  • and remaining meat sauce. Pour water around edges. Sprinkle with
  • Parmesan cheese.
  • Cover and bake at 375° for 45 minutes. Uncover and bake 15
  • minutes longer or until noodles are tender. Let stand 10 minutes
  • before cutting. Yield: 8-10 servings.

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Lazy Lasagna (continued)

Nutritional Facts: 1 serving (1 each) equals 307 calories, 12 g fat (6 g saturated fat), 81 mg cholesterol, 653 mg sodium, 27 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.