Lazy Lasagna for 2
Total TimePrep/Total Time: 30 min.
- 1 cup spaghetti sauce
- 3/4 cup shredded part-skim mozzarella cheese
- 1/2 cup Daisy 4% cottage cheese
- 1-1/2 cups cooked wide egg noodles
- 2 tablespoons grated Parmesan cheese
- Chopped fresh parsley, optional
- Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into 2 greased 2-cup baking dishes. Sprinkle with Parmesan cheese.
- Bake, uncovered, at 375° until bubbly, about 20 minutes. If desired, top with parsley.
Nutrition Facts1 lasagna: 399 calories, 16g fat (8g saturated fat), 68mg cholesterol, 1120mg sodium, 37g carbohydrate (12g sugars, 3g fiber), 25g protein.
Jan 21, 2020
If you prefer your lasagna with meat add 1/2 lb. ground meat or for a veggie version how about breaded/fried eggplant. Either option is a winner.
Aug 25, 2019
Five stars for an idea that should have seemed so obvious. I don't think I'll ever go back to making regular lasagna again. This is just so simple, and it uses cottage cheese, which I much prefer over ricotta.
Jul 28, 2019
I'll rate this recipe as a 5 for the idea. I added beef, basil, oregano, parsley, garlic and onion powder to give it some flavour. It was really good.
Jan 8, 2019
We were in a hurry so I doubled this recipe for my family. They missed the meat and I didn't bake it; I just heated it all up. I think if I hadn't called it lasagna, they would have liked it better.
Dec 7, 2018
No comment left
Mar 27, 2018
We love this small size lasagna that's quick and easy to throw together and makes just enough for the two of us. Using curly wide egg noodles and my leftover homemade marinara sauce give this all the taste of traditional lasagna without all the work of making a large pan and having enough leftovers to feed an army. For a more traditional flavor, I use ricotta instead of cottage cheese and bake everything in one casserole dish instead of dividing it between two small ones.
Jan 17, 2017
My husband and I thought this was pretty good, but didn't think it tasted much like lasagna. It was tasty though! Cheesy and saucy! I used a chunky garden-style pasta sauce to give the dish some vegetables. I doubled the recipe so we could have leftovers and it just fit my 1.5 qt baking dish. While this probably wouldn't be my first choice, I'd still make this again. I'd likely improve it further by adding fresh veggies, like chopped bell pepper, onion, garlic... maybe even some meatballs.
Feb 27, 2014
I was in the mood for lasagna but didn't have the noodles on hand so I followed this recipe using macaroni (the kids enjoy that more anyway!), and some ground beef I had already fried up in the fridge. I made it as a large casserole so it could feed the whole family (doubled the recipe). Served with garlic toast. Delicious!
Jan 15, 2014
I've made this recipe for my family since it was first published in TOH. So much easier than going to all the work of making traditional lasagna & nearly as tasty. I have to quadruple the recipe to feed everyone. I use 16 oz. of shredded mozzarella because we like the extra cheese. Otherwise, I follow the recipe exactly. Very good & quick!
Aug 1, 2013
Actually, I'd prepared this recipe back when it was featured in Taste of Home!I used 1-1/2 cup spaghetti sauce and layered the noodles, sauce and cheeses as one would for regular lasagna. I used one small casserole and I'd baked the casserole for 45 minutes at 375o F. I'd found this to be a very tasty dish to prepare! Thank you, Carol Mead, for this recipe! It is a keeper and it does take much less time than preparing a regular lasagna! DELowenstein