EASY LASAGNA WITH COTTAGE CHEESE
I love the simplicity of this recipe, especially considering how wonderful the results are! A few ingredients, a simple layering process, a short while in the oven, and you have a delightful meal that looks more difficult than it is!
Provided by Chef Stacy
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown the ground beef.
- Spread 1 cup of spaghetti sauce in the bottom of a 2-quart, oven-safe dish.
- Pour the rest of the sauce in with the ground beef and cook until warm.
- Layer 2 noodles, 1/3 of the meat, 3/4 cup of cottage cheese, 1/2 cup mozzarella; repeat. For the last layer, use the final two noodles, meat, mozzarella, and parmesan cheese on top.
- Cover baking dish with foil and bake at 350 for 1 hour.
Nutrition Facts : Calories 395.5, Fat 19.3, SaturatedFat 8.6, Cholesterol 72.1, Sodium 649.6, Carbohydrate 26.8, Fiber 2.1, Sugar 7, Protein 27.1
LASAGNA WITH COTTAGE CHEESE
Lasagna with Cottage Cheese is a classic Midwestern noodle casserole. Layers of rich meat sauce, pasta, creamy filling and cheese will have the whole family coming back for seconds!
Provided by Lori Yates
Categories Pasta
Time 1h35m
Number Of Ingredients 19
Steps:
- Make the Meat Sauce: In large high-sided skillet, cook beef, sausage, garlic and onion over medium-high heat 10 to 12 minutes or until meat is cooked through, breaking up meat with back of spoon and stirring occasionally. Remove and discard any excess fat in pan.
- Stir in tomato sauce, tomato paste, oregano and salt; heat to simmering over medium-high heat. Reduce heat to medium-low and cook 30 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Meanwhile, make the Cheese Filling: Place eggs in large bowl and whisk until smooth. Add cottage cheese, Parmesan cheese, parsley, salt and pepper; stir until well combined.
- Prepare noodles according to package directions; drain.
- Preheat oven to 375 degrees F. Spray 10 x 16-inch lasagna pan or large baking dish with nonstick spray. Arrange 1/4 of noodles in bottom of dish. Spread noodles with 1/4 of Cheese Filling. Arrange 1/4 of mozzarella cheese slices over Cheese Filling (you can rip the cheese slices into halves or thirds to arrange them easier). Spread 1/4 of Meat Sauce over mozzarella cheese slices. Repeat layers 3 more times.
- Transfer to oven and bake 45 to 60 minutes or until edges are bubbly. Let rest 15 minutes before serving topped with additional Parmesan cheese and basil, if desired.
Nutrition Facts : Calories 469 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 35 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1328 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CLASSIC AND SIMPLE MEAT LASAGNA
Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
- Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
- In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
- Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g
EASY MEATLESS LASAGNA
You won't miss the meat with this easy, three-cheesy pasta dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
- Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
- Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 515, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1340 mg
MEATLESS ZUCCHINI LASAGNA
This meatless lasagna is chock-full of healthy zucchini and delicious cheeses. You'll be surprised that such a generous portion still weighs in at under 300 calories! Ruth Vaught - Tempe, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese., Drain noodles. Place 1/2 cup tomato sauce in a 13x9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers., Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 272 calories, Fat 10g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 454mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
MEATLESS MEXICAN LASAGNA
I wanted to create a meatless Mexican dish and try to hide some veggies in it and this lasagna worked! My picky husband didn't know until I told him. Serve with sour cream.
Provided by carpenters710
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.
- Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.
- Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.
- Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 57.6 g, Cholesterol 21 mg, Fat 8.1 g, Fiber 13 g, Protein 23.3 g, SaturatedFat 4.2 g, Sodium 1595.7 mg, Sugar 4.7 g
BETTER-THAN-EVER CHEESY MEAT LASAGNA
Fit our Better-than-Ever Cheesy Meat Lasagna into a healthful eating plan. This cheesy meat lasagna is made with cottage cheese, ground beef and pasta sauce.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 1h5m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Brown meat with garlic and oregano in large saucepan. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
- Mix egg, cottage cheese and Parmesan until blended. Spread 1/2 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup of the remaining pasta sauce mixture; repeat layers. Top with remaining noodles and pasta sauce mixture; cover.
- Bake 30 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
MEATLESS LASAGNA WITH COTTAGE CHEESE
Use cheddar cheese and a white sauce instead of mozzarella and a tomato sauce in this creamy, Meatless Lasagna with Cottage Cheese recipe. Mushrooms, carrots and spinach star in Meatless Lasagna with Cottage Cheese.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h30m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- Melt butter in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms, carrots and garlic; cook and stir 6 min. or until carrots are crisp-tender. Add flour; cook and stir 2 min. Gradually stir in milk. Bring to boil, stirring frequently. Remove from heat. Stir in spinach, 1 cup cheddar and Parmesan.
- Mix cottage cheese and basil. Place 3 lasagna noodles on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half the cottage cheese mixture and 2 cups vegetable mixture. Cover with 3 noodles, remaining cottage cheese mixture and 2 cups of the remaining vegetable mixture. Top with remaining noodles and vegetable mixture; cover.
- Bake 35 to 40 min. or until heated through. Top with remaining cheddar; bake, uncovered, 5 min. or until melted. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
MEATLESS MONDAY LASAGNA
We are always looking for recipes to add to our Meatless Monday rotation. Bumping up the protein is important for our 3 kids, so adding tofu to the cheese mixture of vegetarian lasagna works great. Use the excess tofu to make a high-protein salad dressing.
Provided by Kristin
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.
- Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.
- While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms; saute until tender, 5 to 7 minutes. Add pasta sauce and spinach; simmer until sauce is heated through and spinach is wilted, about 3 minutes.
- Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.
- Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.
Nutrition Facts : Calories 668.8 calories, Carbohydrate 72.5 g, Cholesterol 105.7 mg, Fat 26.8 g, Fiber 7.8 g, Protein 36 g, SaturatedFat 11.7 g, Sodium 1159.5 mg, Sugar 19.1 g
HEALTHY SPINACH & COTTAGE CHEESE LASAGNA
An easy, quick, and healthy vegetarian lasagna that substitutes cottage for ricotta. It's from Martha Rose Shulman's column in the New York Times, "Recipe For Health". MAKE AHEAD: The lasagna can be assembled up to a day ahead of time, covered with plastic and refrigerated. Replace the plastic with foil before baking. It can also be frozen for up to a month.
Provided by blucoat
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F Oil a 2-quart baking dish or lasagna dish. Bring a large pot of water to a boil.
- Place the cottage cheese in a food processor fitted with the steel blade, and blend until smooth. Add 1/2 cup of the tomato sauce, and blend until smooth. Scrape into a bowl.
- Wash the spinach, and wilt in a large frying pan over high heat in the water left on the leaves after washing. Transfer to a colander, rinse briefly and squeeze out excess water. Chop fine (by hand or in a food processor), then stir the spinach into the cottage cheese. Season to taste with salt and pepper.
- When the water comes to a boil, salt generously and add enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that's three lasagna noodles). Boil just until the pasta is flexible, about two or three minutes for no-boil lasagna. Using tongs, remove the pasta from the water, and drain on a clean dish towel. Spread a thin layer of tomato sauce on the bottom of the baking dish, and top with a layer of noodles. Top the noodles with a third of the cottage cheese mixture. Use a spatula to spread it evenly over the noodles. Top with 1/2 cup of the tomato sauce, and spread in an even layer. Sprinkle on 2 tablespoons of the Parmesan.
- Repeat these layers two more times, using up the cottage cheese/spinach mixture but retaining tomato sauce and Parmesan for the top layer. Cook one more batch of lasagna noodles, and top with the remaining tomato sauce and Parmesan. Sprinkle on the bread crumbs, and drizzle on the olive oil. Cover tightly with foil, place in the oven and bake for 30 minutes until bubbling. If you wish to brown the top, uncover and continue to bake until the top just begins to color, about five minutes. Remove from the heat, allow to sit for five to 10 minutes, and serve.
Nutrition Facts : Calories 151, Fat 5.5, SaturatedFat 2, Cholesterol 9.9, Sodium 746.5, Carbohydrate 14, Fiber 3, Sugar 5.6, Protein 13.1
MEATLESS (BUT VERY CHEESY) NO BOIL LASAGNA
Make and share this Meatless (But Very Cheesy) No Boil Lasagna recipe from Food.com.
Provided by MizzNezz
Categories Cheese
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375*.
- Saute the onion and garlic in oil briefly.
- Add spaghetti sauce and water; heat through.
- Mix the cottage cheese, and parmesan.
- In 9x13 pan, layer 3 noodles, half the sauce, half the cottage cheese mixture, and half the mozzarella.
- Repeat layers.
- Bake, uncovered, for 1 hour, until cheese is light brown and bubbly.
- Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 332.6, Fat 15.3, SaturatedFat 7.7, Cholesterol 41.4, Sodium 1022.9, Carbohydrate 27.8, Fiber 1.2, Sugar 11.1, Protein 20.5
COTTAGE CHEESE LASAGNA
Make and share this Cottage Cheese Lasagna recipe from Food.com.
Provided by Bertha C.
Categories Weeknight
Time 2h30m
Yield 1 13x9 pan
Number Of Ingredients 14
Steps:
- Melt butter in skillet.
- Add onions and minced garlic and saute until tender.
- Add ground chuck and cook until meat is browned.
- Add tomatoes, tomato paste, salt, pepper, oregano and sugar.
- Simmer one and one half hours until the meat sauce is thick.
- Cook lasagna noodles in boiling salted water until they are tender, approx 10 minutes.
- Rinse in cool water until the noodles are cooled enough to handle.
- Drain.
- Lightly grease 13x9" pan.
- Place a small amount of meat mixture on bottom of pan.
- Arrange 1/3 of the noodles on top of meat mixture.
- Cover noodles with 1/3 of meat mixture, 1 cup cottage cheese, and 1/3 each of Cheddar cheese and Parmesan cheese.
- Repeat layers twice, using remaining 1 cup of cottage cheese on middle layer.
- Top layer only has meat sauce and cheeses.
- Bake at 350°F for 30-40 minutes.
EASY MEATLESS LASAGNA
Make and share this Easy Meatless Lasagna recipe from Food.com.
Provided by piranhabriana
Categories Oven
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
- Spread 2 cups spaghetti sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 noodles.
- Spread cheese mixture over noodles.
- Spread with 2 cups spaghetti sauce and top with four noodles; repeat with 2 cups spaghetti sauce and 4 noodles.
- Sprinkle with 2 cups mozzarella cheese.
- Spread with remaining spaghetti sauce.
- Sprinkle with 1/4 cup Parmesan cheese.
- Heat oven to 350, cover with aluminum foil and bake 30 minutes.
- Uncover and bake about 30 minutes longer or until hot and bubbly.
- Sprinkle with mozzarella cheese.
- Let stand 15 minutes before cutting.
Nutrition Facts : Calories 514.4, Fat 22.5, SaturatedFat 11.2, Cholesterol 61.7, Sodium 1382.9, Carbohydrate 52.2, Fiber 2, Sugar 19.8, Protein 25.3
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