Lasagna Casserole
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I have had this recipe for quite a while now and we just love it! Â In fact, I just made it this past weekend for a carry-in dinner at church. Â We love lasagna and this is a very simple recipe to throw together! Â It freezes well too, so why not make two pans at once and stick one in the freezer? Â 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. Â 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. Â 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 (9Ă—13). Â Top with remaining 1 cup cheese.
Bake uncovered at 350 degrees until cheese is melted and casserole is bubbly (about 30 minutes).
Note: Â If freezing a pan for later, do not bake! Â Simply cover with foil and put in the freezer. Â 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.
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