READY IN: 1hr 25mins
Recipe by cuisinebymae

I like this because the noodles don't have to be boiled first. Wonderful flavour. This is a Catelli recipe. Freezes well.

Top Review by brooke_jolly

This is my "New Baby" recipe I use. All of my friends get a big tin pan of this recipe to feed the family for a good week when a new baby arrives. I've made it at least 6 times and everybody LOVES it. Only subs for me are using fresh mushrooms and a jar of Trader Joe's Tomato Basil Marinara and a small can of diced tomatoes instead of the canned tomato sauce. FANTASTIC!

Ingredients Nutrition


  1. Saute onion and garlic in oil.
  2. Add ground beef and brown it.
  3. Drain off any fat.
  4. Stir in the tomato sauce, the mushrooms and their liquid, the water, and oregano.
  5. Bring to a boil.
  6. Remove from heat.
  7. Stir together cottage cheese, parmesan cheese, well drained spinach, egg, oil, and salt.
  8. Spoon 1/3 of the sauce into a 9"X13" baking dish.
  9. Cover with 1/3 of lasagne noodles.
  10. Spread with another 1/3 of sauce.
  11. Cover with another 1/3 of lasagne noodles.
  12. Spread spinach mixture on this.
  13. Cover it with remaining lasagne noodles and sauce.
  14. Top with grated mozzerella cheese.
  15. Cover lasagne with foil.
  16. Bake at 375 degrees F for 45 minutes.
  17. Uncover and bake until cheese starts to brown, about 15 minutes.

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