Happy Tuesday, friends. If you’re back to work today like I am, you’ve spent half your morning confused about which day of the week it actually is and may or may not have gotten some meetings mixed up. We’ve got one more day of nice weather here in Houston before the rest of January turns cold. And by cold, I mean in the 30s-50s, which is cold for a California girl like me. The one good thing about cooler weather is that is calls for some of those hearty recipes that can warm you right up. And, because Houston is so hot most of the time, I don’t make them very often. So, I thought I’d share one of my favorites that I made last week when it was cold outside: my easy no bake-noodle lasagna recipe. It’s easy (as far as lasagna goes) – and you don’t have to bake your noodles first.
But first, I had a wonderful day off yesterday. I did some much needed projects around the house – like folding and actually putting the laundry away. Anyone else not much care for that part of “doing the laundry?” I got a Peloton workout in.
I took the dogs for a walk while I chatted with my mom on the phone (and they looked for squirrels).
And I did some baking. I’ve done a few healthier swaps with my ingredients lately (this version has dates and coconut sugar in lieu of regular, granulated sugar. It’s also got some spelt flour instead of the regular flour). I’ll share the recipe soon.
Easy no bake-noodle lasagna recipe
But now, for the no bake noodle lasagna recipe. You’ll need about an hour from start to finish – because it does have to stay in the oven for awhile.
Here’s what you’ll need:
- 1 lb. of ground beef
- 1 box of oven ready lasagna (I buy the H-E-B brand, but I’ve seen it all over)
- 32 ounces of spaghetti/marinara sauce (This time, I used the spicy red pepper, and it was so good)
- 32 ounces of cottage cheese
- 3 cups of shredded mozzarella
- 2 eggs
- 1/2 cup of parmesan cheese
- 2 teaspoons Italian seasoning
- 1/2 cup water
Step by Step Instructions
Step 1: Preheat your oven to 350 degrees. Brown you ground beef in a skillet over medium heat. Drain the grease and add your spaghetti sauce to the pan. Let simmer while you mix your other ingredients.
Step 2: Mix together your cottage cheese, 2 cups of the mozzarella cheese, eggs, half the parmesan and your Italian seasoning.
Step 3: Spread 3/4 cup of your sauce mixture on the bottom of your 9X13 pan.
Step 4: Cover with 3-4 of your uncooked lasagna noodles.
Step 5: Top your uncooked noodles with 1 and 3/4 cups of your cheese mixture and top that with 3/4 cups of the sauce mixture.
Step 6: Top with noodles and repeat the cheese mixture and sauce mixture. Finish it off by topping with 3 uncooked noodles, any remaining cheese mixture and any of your sauce mixture. Top with remaining grated parmesan and mozzarella cheese.
Step 7: Pour your 1/2 cup of water along the edge of the pan, this will help cook the noodles. Cover with foil and bake for 45 minutes. Uncover the last 10 minutes of baking.
See? Super simple. And, if you are cooking for two, this makes enough to freeze more than half – to heat up for a dinner at another time.