This “No-Fuss” Lasagna is the ultimate comfort food for busy weeknights or crowd-pleasing dinners. It combines a savory, slow-simmered beef and tomato sauce with a surprisingly light yet creamy layer of cottage cheese, eggs, and melted cheddar and mozzarella. The beauty of this recipe lies in its convenience: you can assemble it entirely with uncooked noodles and refrigerate it overnight, allowing the pasta to soften before baking. This results in a tender, cohesive slice that holds together perfectly. The flavors are classic Italian-American, featuring garlic, parsley, and a balance of sharp cheddar and mild mozzarella. It’s a satisfying, protein-packed main dish that tastes even better the next day.
No Fuss Lasagna
Description
This "No-Fuss" Lasagna is the ultimate comfort food for busy weeknights or crowd-pleasing dinners. It combines a savory, slow-simmered beef and tomato sauce with a surprisingly light yet creamy layer of cottage cheese, eggs, and melted cheddar and mozzarella. The beauty of this recipe lies in its convenience: you can assemble it entirely with uncooked noodles and refrigerate it overnight, allowing the pasta to soften before baking. This results in a tender, cohesive slice that holds together perfectly. The flavors are classic Italian-American, featuring garlic, parsley, and a balance of sharp cheddar and mild mozzarella. It's a satisfying, protein-packed main dish that tastes even better the next day.Directions
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In a large saucepan, brown the ground beef over medium heat, breaking it up with a spoon.
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Drain the excess fat from the cooked beef.
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Add the tomato paste, water, spaghetti sauce, sugar, parsley, salt, garlic powder, and pepper to the beef.
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Bring the mixture to a simmer, then reduce heat to low. Cover partially and simmer for 20 minutes, stirring occasionally.
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While the sauce simmers, in a medium bowl, combine the beaten eggs, cottage cheese, half of the cheddar cheese, and half of the mozzarella cheese.
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Spoon one-third of the meat sauce into the bottom of a 13x9-inch baking dish.
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Place half of the uncooked lasagna noodles over the sauce, breaking them to fit if necessary.
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Top the noodles with one-third of the remaining meat sauce and press down gently.
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Spread the cottage cheese mixture evenly over the sauce and noodles.
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Cover with the remaining uncooked noodles and the rest of the meat sauce.
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Cover the dish tightly with foil and refrigerate overnight (or for at least 4 hours) to allow the noodles to absorb moisture.
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Preheat the oven to 350°F (175°C).
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Bake the covered lasagna for 1 hour.
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Remove the foil, sprinkle with the remaining cheddar and mozzarella cheese.
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Bake uncovered for an additional 15 minutes, until the cheese is bubbly and golden.
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Let the lasagna stand for 10 minutes before cutting to allow it to set.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 563.3kcal
- % Daily Value *
- Total Fat 26.5g41%
- Saturated Fat 10.4g52%
- Cholesterol 132.8mg45%
- Sodium 766.0mg32%
- Total Carbohydrate 29.6g10%
- Dietary Fiber 4.8g20%
- Sugars 10.2g
- Protein 50.7g102%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
