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This is the first time I have made Lasagna without pre-boiling the noodles. Oh my, what a life saver. I will never boil another lasagna noodle for as long as I shall live.

Anyway, I threw this together on Saturday night and let it sit in the fridge until Sunday when It came time to bake it.


  • Lasagna noodles (uncooked)
  • 1 can tomato sauce
  • 1.5 tsp Italian seasoning
  • 1 cup mozzarella cheese
  • Meat filling:
  • 1.5 pounds ground beef
  • 5 cloves garlic (minced or pressed)
  • 2 tsp onion powder
  • Salt and pepper to taste
  • Red pepper flakes to taste
  • 1 jar spaghetti sauce
  • Cheese filling:
  • 1 (24 oz) container cottage cheese
  • 1 cup mozzarella cheese
  • 1/3 cup Parmesan cheese
  • 2 eggs (slightly beaten)
  • 3 cloves garlic
  • 3 tsp Penzey's Pasta Sprinkle (or Italian Seasoning)
  • Salt and pepper to taste


  • Add ground beef, garlic, S&P, onion powder, and red pepper flakes to skillet. Cook over medium heat until the ground beef is cooked through. Remove from heat and stir in spaghetti sauce.
  • While the ground beef is cooking add all the cheese filling ingredients to a medium bowl and mix to combine.
  • Add the Italian seasoning into the 1 can of tomato sauce.
  • Preheat oven to 350 degrees.
  • Lightly spray bottom of 9 x 13 casserole dish with non-stick cooking spray.
  • Layer the ingredients:
  • 1/2 can seasoned tomato sauce
  • Layer of noodles
  • 1/2 cheese mixture
  • 1/2 meat sauce
  • Layer of noodles
  • 1 tbls seasoned tomato sauce over each noodle
  • Remaining cheese mixture
  • Meat sauce
  • Noodles
  • Remaining meat sauce and remaining seasoned tomato sauce
  • Cover with foil and bake at 350 degrees for 55 minutes. Discard foil, add 1 cup mozzarella cheese to top and bake for 5 additional minutes (or until cheese is hot and bubbly). Let stand 10-15 minutes. Serve.

Categories: Pasta 
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