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Yummy, made with left over red sauce from my spaghetti. Just add a few new ingredients and you have an entirely different taste and dinner. This feeds a crowd.

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Rate this recipe 4.6/5 (9 Votes)


  • 1 pound lean ground beef
  • 1 32 ounce jar spaghetti sauce (or left over red sauce equaling the same amount)
  • 32 ounces of cottage cheese
  • 3 cups of shredded mozzarella cheese
  • 2 eggs (lightly whisked)
  • 1/2 cup Parmesan cheese
  • 2 teaspoons dried parsley (fresh is also nice)
  • ground black pepper to taste
  • 9 (no boil) lasagna noodles
  • 1/2 cup water (more if it seems dry)


Preparation time 15mins
Cooking time 75mins


Step 1

1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes

2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.

3. To assemble, in the bottom of a 9 x 13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup of water to the edges of the pan. Cover with aluminum foil.

4. Bake in a preheated 350 degree oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.


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