No-Fuss Lasagna Recipe

5 4 5
No-Fuss Lasagna Recipe
No-Fuss Lasagna Recipe photo by Taste of Home
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No-Fuss Lasagna Recipe

Read Reviews
5 4 5
Publisher Photo
I like this recipe because it can be prepared a day ahead and baked just before serving, so it's a great way to avoid that last-minute rush when attending a potluck. Using packaged spaghetti sauce and noodles that are not pre-boiled makes preparation especially quick.—Denise Goedeken, Platte Center, Nebraska
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours + standing

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (12 ounces) tomato paste
  • 3 cups water
  • 2 packages (1-1/2 ounces each) spaghetti sauce mix
  • 1 tablespoon sugar
  • 4 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 large eggs, beaten
  • 2 cups (16 ounces) cream-style cottage cheese
  • 2 cups shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1 package (16 ounces) lasagna noodles, uncooked

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally.
In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon a third of the meat sauce into a 13-in. x 9-in. baking dish. Place half of the uncooked noodles over sauce. Top with a third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight.
Bake, covered, at 350° for 1 hour. Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting.
Freeze option: After assembling, sprinkle lasagna with remaining cheddar and mozzarella cheeses. Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield: 8 servings.
Originally published as No-Fuss Lasagna in Taste of Home April/May 1993, p39

Nutritional Facts

1 piece: 632 calories, 23g fat (13g saturated fat), 149mg cholesterol, 1210mg sodium, 60g carbohydrate (12g sugars, 5g fiber), 46g protein.

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (12 ounces) tomato paste
  • 3 cups water
  • 2 packages (1-1/2 ounces each) spaghetti sauce mix
  • 1 tablespoon sugar
  • 4 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 large eggs, beaten
  • 2 cups (16 ounces) cream-style cottage cheese
  • 2 cups shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1 package (16 ounces) lasagna noodles, uncooked
  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally.
  2. In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon a third of the meat sauce into a 13-in. x 9-in. baking dish. Place half of the uncooked noodles over sauce. Top with a third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight.
  3. Bake, covered, at 350° for 1 hour. Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting.
    Freeze option: After assembling, sprinkle lasagna with remaining cheddar and mozzarella cheeses. Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 8 servings.
Originally published as No-Fuss Lasagna in Taste of Home April/May 1993, p39

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Reviews forNo-Fuss Lasagna

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lorrainemscott User ID: 3173015 198986
Reviewed Nov. 18, 2013

"This is a nice and easy recipe. I did prepare it the day before but the noodles in the middle were not as well cooked as I would've liked. Next time I will make it with no bake lasagna noodles.

Big Lo"

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jlh9900 User ID: 3489778 198985
Reviewed Jan. 21, 2009

"Love this! I like the fact that you can prep night before and bring out for company the next day!"

MY REVIEW
5xamom User ID: 787516 4346
Reviewed Aug. 1, 2008

"I made this with my homemade sauce, but did the rest exactly as it stated above. I liked that I could make it the day before. We have overnight company frequently so this make a delicious, easy meal with no mess the day we bake it!!"

MY REVIEW
Aquarelle User ID: 985301 1479
Reviewed Jun. 1, 2008

"Although I try to cook from scratch as much as possible, I really like this recipe. If you use no-boil lasagna noodles you can skip the overnight refrigeration. And the recipe is easy to halve and bake in an 8" square pan. My husband and daughter love this lasagna."

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