- 1 cup spaghetti sauce
- 3/4 cup shredded part-skim mozzarella cheese
- 1/2 cup 4% cottage cheese
- 1-1/2 cups cooked wide egg noodles
- 2 tablespoons grated Parmesan cheese
- Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into two 2-cup baking dishes coated with cooking spray. Sprinkle with Parmesan cheese.
- Bake, uncovered, at 375° for 20 minutes or until bubbly. Yield: 2 servings.
Reviews forLazy Lasagna for 2
"We love this small size lasagna that's quick and easy to throw together and makes just enough for the two of us. Using curly wide egg noodles and my leftover homemade marinara sauce give this all the taste of traditional lasagna without all the work of making a large pan and having enough leftovers to feed an army. For a more traditional flavor, I use ricotta instead of cottage cheese and bake everything in one casserole dish instead of dividing it between two small ones."
"My husband and I thought this was pretty good, but didn't think it tasted much like lasagna. It was tasty though! Cheesy and saucy! I used a chunky garden-style pasta sauce to give the dish some vegetables. I doubled the recipe so we could have leftovers and it just fit my 1.5 qt baking dish. While this probably wouldn't be my first choice, I'd still make this again. I'd likely improve it further by adding fresh veggies, like chopped bell pepper, onion, garlic... maybe even some meatballs."
"I was in the mood for lasagna but didn't have the noodles on hand so I followed this recipe using macaroni (the kids enjoy that more anyway!), and some ground beef I had already fried up in the fridge. I made it as a large casserole so it could feed the whole family (doubled the recipe). Served with garlic toast. Delicious!"
"I've made this recipe for my family since it was first published in TOH. So much easier than going to all the work of making traditional lasagna & nearly as tasty. I have to quadruple the recipe to feed everyone. I use 16 oz. of shredded mozzarella because we like the extra cheese. Otherwise, I follow the recipe exactly. Very good & quick!"
"Actually, I'd prepared this recipe back when it was featured in Taste of Home!I used 1-1/2 cup spaghetti sauce and layered the noodles, sauce and cheeses as one would for regular lasagna. I used one small casserole and I'd baked the casserole for 45 minutes at 375o F. I'd found this to be a very tasty dish to prepare! Thank you, Carol Mead, for this recipe! It is a keeper and it does take much less time than preparing a regular lasagna! DELowenstein"
"I made this last night but added 3/4 lb. crumbled italian sausage. It was a bit too salty for my taste but had a real good flavor. My 4-yr-old LOVED it and wants it again tonight. I put it in 4 individual ramekins."
"After reading the reviews of my recipe, I realized that most people do not use spaghetti sauce with meat already in it. I make pots of it in the fall and freeze it in Ziplok bags so it can be thawed quickly while the noodles are cooking."
"Due to smitrya06's comment, we reviewed the sodium content of this recipe again and it is correct at 1,117 mg. The spaghetti sauce has 620 mg per serving, the mozzarella cheese has nearly 200 mg and the cottage cheese has 220 mg. Plus, the Parmesan cheese and noodles have some sodium.Taste of Home Test Kitchen"
"This is a nice recipe; however, 1,117 mg of sodium is ridiculously high for a "healthy" recipe. I made many substitutions which consequently turned this into a whole different recipe. I suggest a using a different sauce lower in sodium as well as looking at alternative cheeses like reduced-fat mozzarella cheese."