Sneaky Lasagna Recipe
Sneaky Lasagna Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“Lasagna’s always been a family favorite," explains Catherine Yoder of New Paris, Indiana. "But since my children and husband aren’t very fond of some veggies, I started ‘sneaking’ them into this dish and they hardly notice! It feeds a crowd and is great for potlucks or family reunions.”
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + standing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + standing

Ingredients

  • 2 pounds ground beef
  • 1 package (16 ounces) frozen California-blend vegetables
  • 2 eggs, beaten
  • 3 cups (24 ounces) 2% cottage cheese
  • 2 jars (26 ounces each) spaghetti sauce
  • 12 no-cook lasagna noodles
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

In a Dutch oven, cook beef over medium heat until no longer pink. Meanwhile, cook vegetables according to package directions; drain. Finely chop the vegetables; place in a bowl. Stir in eggs and cottage cheese; set aside.
Drain beef; stir in spaghetti sauce. Spread 2 cups meat mixture into a greased 13-in. x 9-in. baking dish. Top with four noodles. Spread half of the vegetable mixture to edges of noodles. Layer with 2 cups meat mixture and 1 cup mozzarella cheese. Top with four noodles, remaining vegetable mixture and 2 cups meat mixture. Layer with remaining noodles, meat mixture and mozzarella cheese.
Cover and bake at 375° for 50 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 10-12 servings.
Originally published as Sneaky Lasagna in Simple & Delicious January/February 2008, p37

  • 2 pounds ground beef
  • 1 package (16 ounces) frozen California-blend vegetables
  • 2 eggs, beaten
  • 3 cups (24 ounces) 2% cottage cheese
  • 2 jars (26 ounces each) spaghetti sauce
  • 12 no-cook lasagna noodles
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  1. In a Dutch oven, cook beef over medium heat until no longer pink. Meanwhile, cook vegetables according to package directions; drain. Finely chop the vegetables; place in a bowl. Stir in eggs and cottage cheese; set aside.
  2. Drain beef; stir in spaghetti sauce. Spread 2 cups meat mixture into a greased 13-in. x 9-in. baking dish. Top with four noodles. Spread half of the vegetable mixture to edges of noodles. Layer with 2 cups meat mixture and 1 cup mozzarella cheese. Top with four noodles, remaining vegetable mixture and 2 cups meat mixture. Layer with remaining noodles, meat mixture and mozzarella cheese.
  3. Cover and bake at 375° for 50 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 10-12 servings.
Originally published as Sneaky Lasagna in Simple & Delicious January/February 2008, p37

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lurky27 User ID: 1251896 220716
Reviewed Feb. 17, 2015

"Yum! And so much speedier than other lasagna recipes I have followed. I used ground chicken (cheaper) & did not chop the vegetables after I microwaved them. It seemed unnecessary.

-Theresa"

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kjordet User ID: 2172133 172809
Reviewed Nov. 13, 2011

"Turned out very good - I'm just glad I thought to put a baking sheet under the pan to catch the spill over"

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deebee89 User ID: 5187754 81803
Reviewed Nov. 3, 2011

"I made this recipe for my family and we gobbled it up! Leftovers were also excellent. I loved it so much that I made it a few days later for a new mom and my sister made it for friends. Definitely a keeper!"

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