Lasagna Casserole
Post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
I have had this recipe for quite a while now and we just love it! In fact, I just made it this past weekend for a carry-in dinner at church. We love lasagna and this is a very simple recipe to throw together! It freezes well too, so why not make two pans at once and stick one in the freezer? Enjoy!
LASAGNA CASSEROLE
1 pound ground beef
3 T. minced onion, or chopped fresh onion
4 cups tomato sauce (4 8-oz. cans)
1 T. basil
1 T. oregano
1 t. garlic powder
½ t. salt
1 cup cottage cheese
2 cups pasta (any shape – but I like to use egg noodles)
2 cups shredded mozzarella cheese (or cheddar, or a mixture of both), dividedBrown ground beef and minced onion, then drain the grease.
To the meat, add the tomato sauce, basil, oregano, garlic powder and salt. Allow meat and sauce to simmer about 20 minutes.
While sauce is simmering, in a large pot boil pasta according to the directions on the package.
Drain pasta and return to pot. Add the sauce, cottage cheese, and 1 cup mozzarella cheese to the pasta, stirring until everything is evenly mixed.
Pour into a greased casserole dish (9×13). Top with remaining 1 cup cheese.
Bake uncovered at 350 degrees until cheese is melted and casserole is bubbly (about 30 minutes).
Note: If freezing a pan for later, do not bake! Simply cover with foil and put in the freezer. When ready to use, be sure to allow at least a day to thaw on the countertop, or two days in the fridge before baking.
2 Comments