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Oven-Ready Lasagna

 Oven-Ready Lasagna
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.
9-12 ServingsPrep: 20 min. Bake: 35 min. + standing


  • 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


  • 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.
  • 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.
  • 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

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Oven-Ready Lasagna (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.