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Sneaky Lasagna

Total Time

Prep: 25 min. Bake: 55 min. + standing


10-12 servings

Updated: Sep. 24, 2022
“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.”


  • 2 pounds ground beef
  • 1 package (16 ounces) frozen California-blend vegetables
  • 2 large eggs, beaten
  • 3 cups 2% cottage cheese
  • 2 jars (26 ounces each) spaghetti sauce
  • 12 no-cook lasagna noodles
  • 2 cups 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 13x9-in. baking dish. Top with 4 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.

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