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No-Fuss Lasagna Recipe
No-Fuss Lasagna Recipe photo by Taste of Home

No-Fuss Lasagna Recipe

Publisher Photo
I like this recipe because it can be prepared a day ahead and baked just before serving, so it's a great way to avoid that last-minute rush when attending a potluck. Using packaged spaghetti sauce and noodles that are not pre-boiled makes preparation especially quick. —Denise Goedeken Platte Center, Nebraska
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + standing
MAKES: 8 servings

Ingredients

  • 1-1/2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 1 can (12 ounces) tomato paste
  • 3 cups water
  • 2 packages (1-1/2 ounces each) spaghetti sauce mix
  • 1 tablespoon sugar
  • 4 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 2 cups (16 ounces) cream-style cottage cheese
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1 package (16 ounces) lasagna noodles, uncooked

Nutritional Facts

1 serving (1 piece) equals 632 calories, 23 g fat (13 g saturated fat), 149 mg cholesterol, 1,210 mg sodium, 60 g carbohydrate, 5 g fiber, 46 g protein.

Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally.
  2. In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon a third of the meat sauce into a 13-in. x 9-in. baking dish. Place half of the uncooked noodles over sauce. Top with a third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight.
  3. Bake, covered, at 350° for 1 hour. Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting. Yield: 8 servings.
Originally published as No-Fuss Lasagna in Taste of Home April/May 1993, p39

Nutritional Facts

1 serving (1 piece) equals 632 calories, 23 g fat (13 g saturated fat), 149 mg cholesterol, 1,210 mg sodium, 60 g carbohydrate, 5 g fiber, 46 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for No-Fuss Lasagna

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 18, 2013

This is a nice and easy recipe. I did prepare it the day before but the noodles in the middle were not as well cooked as I would've liked. Next time I will make it with no bake lasagna noodles.

Big Lo

MY REVIEW
Reviewed Jan. 21, 2009

Love this! I like the fact that you can prep night before and bring out for company the next day!

MY REVIEW
Reviewed Aug. 1, 2008

I made this with my homemade sauce, but did the rest exactly as it stated above. I liked that I could make it the day before. We have overnight company frequently so this make a delicious, easy meal with no mess the day we bake it!!

MY REVIEW
Reviewed Jun. 1, 2008

Although I try to cook from scratch as much as possible, I really like this recipe. If you use no-boil lasagna noodles you can skip the overnight refrigeration. And the recipe is easy to halve and bake in an 8" square pan. My husband and daughter love this lasagna.

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