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Oven-Ready Lasagna Recipe
Oven-Ready Lasagna Recipe photo by Taste of Home

Oven-Ready Lasagna Recipe

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When company drops in, Debbie uses the sauce to assemble this cheesy lasagna. Oven-ready noodles, which don't need to be cooked before they're layered in the baking dish, further speed preparation of this easy entree.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES:9-12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES: 9-12 servings


  • 2 cups Big-Batch Beef Sauce
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried basil
  • 2 cups (16 ounces) 4% small-curd cottage cheese
  • 1 egg
  • 6 no-cook lasagna noodles
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup shredded Parmesan cheese

Nutritional Facts


  1. In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well.
  2. Spoon a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella.
  3. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving. Yield: 9-12 servings.
Editor's Note: Cooked lasagna noodles may be substituted for no-cook lasagna noodles
Originally published as Oven-Ready Lasagna in Quick Cooking May/June 2000, p15

Nutritional Facts

Full-Bodied Red Wine

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

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