Eating Healthy on a Budget

Friday, November 19, 2010

Lasagna {Casserole}

Finally- a lasagna with NO ricotta cheese or lasagna noodles... because let's face it- unless you have these on hand all the time it's a pain to make lasagna!

You can make this meatless too. Swap out the meat for tofu, black beans or more veggies.

Cook 2 cups pasta (I recommend penne). Drain and set aside.

Brown and drain:
1 Ib italian sausage or ground beef with 1 tbls italian seasoning browned and drained
**To have a "meatless" night I use Italian Spaghetti sauce that has chunks of sausage

Mix meat in with:
2 cups chopped spinach (frozen)
4 cups spaghetti sauce (Italian Sausage for meat or Mushroom for veggie)
1/2 tbls dried minced garlic
2 tbls basil
1 tbls parsley
1 cup diced (drained) tomato
1 cup cooked diced mushrooms or zucchini (could be frozen too)
1 cup shredded mozarella cheese
1/2 cup parmesan cheese

Mix the noodles, meat and sauce and pour into 9x13 pan.

Spread 2 cups plain yogurt and sprinkle with 1 cup shredded mozarella and 1/2 cup parmesan cheese.

Bake at 400 for 40 minutes or until cheese is lightly browned and bubbly.


  1. except when you don't have yogurt or cottage cheese in your house regularly either... ;)

  2. My kids love lasagna, and not a week gone by without a lasagna dish in our table. So, you guess it right, I have to come up with a bunch of lasagna remakes to keep the kids interested (and entertained, too! ) I've tried using bow tie pasta once, they love it. I also tried baking it in individual ramekins. I've tried using thinly sliced eggplant in place of lasagna sheets. I guess when you're a mom of four kids, all your creativity will naturally develop just to keep up with them, lol!