Easy pot lasagna recipe

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This is the perfect pot dish to make to curb those lasagna cravings. It is so easy to make, it makes cleanup incredibly easy.

  • Yield: 6 Servings
  • Preparation Time: 45 Minutes


  • 1 pound of lean ground beef
  • 2 cloves of garlic, minced
  • 1, 14.5 ounce can of tomatoes with basil and garlic, drained
  • 1, 26 ounce jar of spaghetti sauce
  • 2/3 cup of condensed cream of onion soup
  • 2 eggs, beaten
  • 1¼ cup of cottage cheese
  • 1 teaspoon of Italian seasoning
  • 9 lasagna noodles, no-cooked
  • ½ cup of Colby-Monterey jack cheese, shredded
  • ½ cup of mozzarella cheese, shredded
How to Make It
  1. In a pot set over medium heat, add in the lean ground beef and minced garlic. Cook for 8 to 10 minutes or until the beef is browned. Drain the excess grease.
  2. Add in the tomatoes and spaghetti sauce. Stir well to mix. Continue to cook for 3 to 5 minutes or until warm.
  3. In a bowl, add in the condensed cream of onion soup, beaten eggs, cottage cheese and Italian seasoning. Stir well to mix.
  4. In a separate pot set over medium heat, add in 1 cup of the meat sauce. Add a layer of 1 cup of cottage cheese followed by 1½ cups of the meat sauce and half of the noodles. Repeat these layers three more times, topping off with the remaining meat sauce.
  5. Allow to come to a boil. Cover and cook for 15 to 20 minutes. Remove the cover. Continue to cook for 10 minutes or until the sauce is thick in consistency. Remove from heat.
  6. Sprinkle the shredded mozzarella and Monterey jack cheese over the top.
  7. Allow to rest for 5 minutes before serving.

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