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Sneaky Lasagna Recipe

Sneaky Lasagna Recipe

“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.”
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing YIELD:10-12 servings

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

  • 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.

Reviews for Sneaky Lasagna

Sort By :
MY REVIEW
lurky27
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"

MY REVIEW
kjordet
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"

MY REVIEW
deebee89
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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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.