A comforting, layered casserole of noodles, beef, cheese and spaghetti sauce. This Lasagna Noodle Casserole is well-loved and can easily be doubled to feed a crowd.
Our family has a love-hate relationship with lasagna.
3 of us love it. 1 of us hates it. 1 of us could take it or leave it.
Matt could eat lasagna every day and not get tired of it. Braden is so much like his daddy that it’s scary, but he doesn’t want to touch lasagna with a 10-foot pole. He runs and hides when the word “lasagna” is mentioned.
One of the main things that makes or breaks an Italian casserole in my kids’ minds is how “saucy” it is. Some don’t like much sauce, some like a lot of sauce. Does it sound like I have a difficult family to please? I don’t really, but when it comes to lasagna recipes, things can get tricky.
This Lasagna Noodle Casserole was a life saver for me for several reasons.
1. It was creamy and cheesy. To make this you mix together the No Yolks noodles with some sour cream and cottage cheese. I could seriously have stopped the recipe right there and been a very happy girl eating cheesy noodles.
2. There’s no chunks of tomatoes. My kids don’t like tomato chunks. I really can’t blame them since I wanted nothing to do with them when I was their age, either. I figure they may grow into liking them some day. This casserole recipe uses smooth, no-chunks Italian tomato sauce. If you can’t find Italian tomato sauce, just buy plain tomato sauce and add in a half teaspoon of basil, garlic and oregano to lightly season it.
3. This casserole is not “saucy”. This made it a perfect dinner for half of the family. So what did the other half of the family do? They simply added more spaghetti sauce on top after it was baked. I liked it both ways. It was good thick and hearty, but it was good with some extra sauce on top, too. You also have the option of adding in a third can of tomato sauce before baking if it seems like it is not going to be enough for your liking.
This recipe serves six. If you need a main dish for a potluck or as a dinner for company, you can easily double the recipe. You can also feel free to use low-fat cream sour cream and cottage cheese. No Yolks noodles are already low-fat and low in cholesterol for your healthy eating enjoyment.
Lasagna Noodle Casserole
- 8 ounces No Yolks Extra Broad noodles cooked according to package directions
- 1 pound lean ground beef
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic salt
- 16 ounces Italian tomato sauce*
- 1 cup cottage cheese
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- In a skillet over medium heat, brown the ground beef and onion together. Drain the fat.
- Add the spices and tomato sauce. Mix well.
- In a separate bowl, mix together the cooked noodles, sour cream and cottage cheese.
- Spray a 2 quart casserole with cooking spray. Layer 1/2 the noodles, 1/2 the meat sauce and 1/2 the mozzarella in the prepared dish. Repeat the layers.
- Bake at 350 degrees for 30-40 minutes, until the casserole is baked through and browned.