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Easy Weeknight Lasagna Toss
All the flavor of lasagna.None of the layering. This Easy Weeknight Lasagna Toss is ready in less than an hour and feeds a crowd. Cheesy, hearty, and completely weeknight-friendly. Save this one for your next busy night.
Servings: 8 servings
Calories: 541kcal
Ingredients
- 12 ounces bow tie pasta cooked al dente and drained
- 1 small onion chopped
- 1-2 cloves garlic minced
- 2 pounds lean ground beef browned and drained
- 1 (24 ounce) jar spaghetti sauce
- 16 ounces cottage cheese
- 6 ounces Parmesan Cheese shredded
- 8 ounce Mozzarella Cheese shredded
Instructions
- Preheat oven to 350 degrees, prepare a 9x13 pan with non-stick cooking spray.
- Brown ground beef in a skillet with onion and garlic. Drain excess grease. Return to pan and add spaghetti sauce, combine.
- Cook pasta, drain and rinse. Add to sauce, combine.
- Pour half of the pasta mixture into your baking dish. Top with half of cottage cheese, half of Mozzarella and Parmesan cheeses. Repeat with remaining ingredients.
- Cover with foil and bake for 30 minutes. Remove foil and bake until cheese begins to brown and is bubbly. About another 10 minutes or so.
Notes
To Store:
Allow leftovers to cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through. To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat. Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.
Allow leftovers to cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through. To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat. Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.
Nutrition
Serving: 1serving | Calories: 541kcal | Carbohydrates: 37g | Protein: 51g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 796mg | Potassium: 613mg | Fiber: 2g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 517mg | Iron: 4mg