I like Lasagna and so does the family, but I hate taking the time to make lasagna with the big long noodles that tend to rip to shreds while I am layering them. Also, they are hard to cut and even harder for kids to eat. Yes, I know they make noodles that you can put in without cooking them first, but this recipe is just so much easier.
A friend reminded me while we chatted during the girls’ gymnastics class this week of the “Lazy Lasagna” recipe because she was making something similar for dinner that night. Her version was vegetarian since it didn’t include the turkey or beef, but our family likes the one with the meat. I made a few changes to the basic recipe and this is the result. The girls literally LOVED it and I had to cut them off in order to have enough for me to take for lunch the next day. 🙂
We like this recipe because it uses broad egg noodles instead of lasagna noodles. Yes, you can find those in whole wheat. For the spaghetti sauce, I used the Ragu “no sugar added” tomato & basil version. If you make your own sauce, even better. I used cottage cheese instead of the typical ricotta because the storebought Daisy cottage cheese only had three ingredients: cultured skim milk, cream, and salt, while the ricottas had things like guar gum, carrageenan, and xanthan gum in them. There are brands of ricotta that just have real food ingredients, but apparently they are not sold at my local grocery store.
Lazy Mom’s Lasagna
- 1 lb. ground turkey or lean beef, browned
- 2.5 c. spaghetti sauce (that is usually the size of 1 jar)
- 10 oz. of frozen chopped spinach
- 2 c. cottage cheese
- 2 c. shredded mozzarella cheese
- 3/4 c. Parmesan cheese
- 8 oz. of whole wheat or whole grain broad egg noodles
- 1 egg
- Cook the noodles according the package direction. While they are cooking, brown the ground turkey, then add the sauce and frozen spinach and heat until the spinach is cooked through.
- In large mixing bowl, mix cottage cheese, 1.5 cups mozzarella, Parmesan and the egg. Drain the noodles and add to mixing bowl with cheeses. Mix well.
- Cover bottom of lasagna pan with thin layer of meat sauce. Layer half of noodle-cheese mixture in pan, then layer of sauce, last of the noodle mixture and more sauce.
- Top with remaining 1/2 cup of mozzarella and bake uncovered in a preheated 350 degree F oven for 30 – 40 minutes.
The only downside to this recipe is that it is high in sodium thanks to the jarred spaghetti sauce and the cheese. If you can find a lower sodium sauce or make your own, that is all the better. On a positive note, it has lots of Vitamin A, Iron and Calcium.