1/2 Photos of Seattle Lasagna
1 hr 15 mins
In 1962, the World's Fair was held in Seattle. A pasta was produced to be sold in grocery stores by the name "Space Noodles" after the new Seattle Space Needle. I took the recipe off the bag of pasta and tweaked it a bit to make a tasty lasagna. To this day it is still my brother's favorite lasagna.
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Units: US | Metric
- 340.19 g lasagna noodles
- 29.58 ml salad oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 453.59 g ground beef
- 7.39 ml salt
- 1.23 ml pepper
- 2.46 ml rosemary or 2.46 ml basil
- 14.79 ml parsley, minced
- 340.19 g tomato paste
- 354.88 ml hot water
- 2 eggs, beaten
- 473.19 ml cottage cheese or 226.79 g ricotta cheese
- 226.79 g mozzarella cheese, sliced
- 59.14 ml parmesan cheese, grated
- 1Cook lasagna noodles in boiling salted water until tender, about 15 minutes.
- 2Heat salad oil in skillet; cook garlic and onion until soft. Add beef and seasonings. Cook until crumbly. Add tomato paste and hot water. Simmer 5 minutes. Set aside.
- 3Blend beaten eggs with cottage cheese or ricotta cheese.
- 4Put a thin layer of meat sauce in a 9x13x2 baking dish. Then half of the noodles, all of the cottage cheese mixture, half of the mozzarella, half of the meat sauce; rest of noodles, rest of the sauce, and rest of the mozzarella. Top with Parmesan cheese.
- 5Bake uncovered at 350 for 30 minutes.
- 6Let cool for 5 minutes before serving.
- 7Unbaked casserole can be frozen. Allow to come to room temperature before baking. Also, leftover lasagna freezes well.
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Nutritional Facts for Seattle Lasagna
Serving Size: 1 (302 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 697.7
- Calories from Fat 282
- Total Fat 31.4 g
- Saturated Fat 13.4 g
- Cholesterol 165.8 mg
- Sodium 1693.2 mg
- Total Carbohydrate 58.6 g
- Dietary Fiber 4.7 g
- Sugars 9.5 g
- Protein 44.9 g