We love lasagna at our house. But I rarely buy lasagna noodles to make it because there aren’t as many sales and coupons available for lasagna noodles as there are for spiral and rotini noodles do.
So, a number of years ago, I re-did our regular lasagna recipe substituting spiral/rotini noodles for lasagna noodles and dubbed it “Lasagna Casserole”. It’s become a staple recipe at our home and it’s one of the first things I consider making when I find marked-down cottage cheese at Dillon’s.
Back when we were first married, we just left the meat out of this recipe, since it wasn’t in our budget. We like it better with meat these days, but it’s still hearty as a meatless casserole.
And do you want to know a secret? I never make this recipe exactly the same. It really depends upon what I have on hand.
1 pound ground beef or sausage
1 onion chopped (optional)
8 ounces of uncooked noodles (we like spiral or rotini noodles best)
1/3 to 1/2 jar spaghetti sauce
1 15-oz. can diced tomatoes
2 eggs, beaten
2 cups cottage cheese or ricotta cheese (we prefer cottage cheese and it’s typically much cheaper — especially if you can find it marked down!)
8 oz. mozzarella cheese, grated
1/2 teaspoon parsley (chopped fresh or dried)
Brown ground beef and onion until cooked. While the meat is cooking, boil the noodles according to package directions.
Mix spaghetti sauce with diced tomatoes and browned ground beef. Set 1/2 cup of mozzarella cheese aside to sprinkle on the top. Combine the rest of the mozzarella cheese, cottage cheese, beaten eggs, parsley and salt and pepper.
Layer a third of the meat sauce, then the noodles and then the cheese mixture in a 9 x 13-inch pan. Repeat two more times. Sprinkle with cheese.
Bake at 350 degrees for 30 to 45 minutes (until bubbly). Let stand for 10 minutes before serving.