Pasta Lasagna Recipe

Very good and much easier than messing with lasagna noodles. The whole family asked me to put this in the rotation. I used double the noodles and mozzarella cheese. I also used cottage cheese instead of ricotta. I also added a little more sauce. I layered pasta/cheese mix/sauce/pasta/cheese mix/sauce/pasta/sauce/mozz cheese.

Very tasty recipe. I did tweak this recipe in a very minor way by adding a bit more parmesan to Ricotta (1/3 VS 1/4) and 1 TBSP Italian seasoning to the jarred sauce as it needed to be woken up flavor wise. I layered as directed in a very large 5# Disposable Bread Pan found at Walmart which I think only carried in-stores around the holidays. This deep and large pan allowed me to create a thicker layer of Ricotta in the middle (2/3 placed in middle, 1/3 placed on top layer )which in turn creates a lasagna feel and look.I also modified the amount of parmesan from personal experience by adding 1/3 cup parmesan vs 1/4 cup. This is because the parmesan cheese will absorb the clear liquid (the whey) the ricotta gives off when cooking. This keeps your 'lasagna' drier and FAR less runny. NOTE: The bread pan inside dimensions: 11-3/4" x 5-1/2" Depth: 3-1/4" 40 gauge aluminum foil Capacity: 80 fluid oz . I estimate that this pan will hold 10-11 cups by calculating the dimensions which is just a bit less that a 2-1/2 quart casserole dish that will hold 12&1/2 cups . Pictures to follow.

A friend recently gave me a 5 lb. container of ricotta cheese so I was looking for recipes that use ingredients I have on hand since we're under "house arrest" with COVID-19!! This was perfect. I always add veggies to my lasagna, so did the same here...mushrooms, chopped carrots, zucchini, onions...all went into the meat and sauce mixture. I used 1/2 lb. ground beef and 1/2 lb. sausage. Once the pasta was al dente, the sauce was cooked and the cheeses were combined, I mixed it all together in a large bowl (don't bother layering), put it into a lightly greases 7x11 baking dish, topped with a little more sauce and cheese and baked as directed. It was delicious with a salad. I'm wondering how this freezes since I have plenty more ingredients to make another full pan for another week.

I only gave this 4 stars because I made some changes: I used 1 lb of meat and 1 lb of whole wheat penne pasta, so I needed 2 cans of pasta sauce. I also sautéed onion and garlic with the meat. I agree with others that it sounded like it needed some zip, so I added fresh parsley, dried basil and oregano, and red chili flakes to the cheese mixture, which is how I make regular lasagna. My husband preferred this to regular lasagna. This was perfect in a 9 x 13 dish with the changes I made. And much easier than layering using lasagna noodles!

Family approved! So good! I did 1/2lb ground beef and 3 sweet Italian sausage (casing removed) cooked it with garlic, drained. Used Gemelli pasta since we didn't have penne and it turned out great. Definitely a great recipe!! Thank you!

My son-in-law said this was one of my best casseroles ever, so that really says something! Based on recommendations, I increased all the ingredients except the cheeses and egg. I added a finely chopped onion and some chopped pepperoni while frying the ground beef. I also added a heaping tablespoon of dried parsley to the ricotta mixture and some ground pepper. Baked it for 25 mins. covered with foil and then uncovered for another 15 mins. I used a box of three-colored rotini, instead of the penne, and the corkscrews held the sauce & cheeses beautifully. NOTE: Make sure that your pasta is slightly undercooked before assembling--I even rinsed it in cold water to stop the cooking process. Will definitely be making this again soon!

This recipe might be ok as is, but struck me as being very bland. I did like the idea of using penne instead of lasagna noodles though. So I made it gluten-free by using Wegmans gluten-free corn penne-rigate, and eggplant, sliced about 1/4 inch thick and peeled, for the pasta layers. I added sliced pepperoni and sprinkled each layer with pepper and oregano. I let it cool for an hour to firm it up so it sliced nicely, then re-heated each piece in the microwave for 20 seconds before eating. It was great this way! 5/2/13 update: Made this again and added chopped red peppers, onions and mushrooms to the meat layer, plus a teaspoon of italian spices sprinkled on top. No eggplant this time. It was yummy.

Loved every bite of it.

This turned out pretty well. I keep Kosher and don't mix meat and dairy, so I used the Morningstar Farms soy crumbles instead of beef. I sauteed them with some onion, mushrooms, and garlic and used a chunky pasta sauce. You have to use a little bit more sauce with the crumbles because they absorb some of it and plump up. I also added several spices to both the cheese mixture and the sauce mixture...basically opened up my cabinet and used whatever sounded good. I remember it included basil, oregano, and crushed red pepper. Next time I might add some spinach to the cheese mixture to add some more nutrition. Not the best recipe I've ever tried, but for the small amount of effort it required, I would definitely make it again.

Very good, much easier then messing with lasagna noodles. I did substitute the meat with some roasted broccoli and cauliflower as I am not a huge meat eater. Also added a tsp of garlic & onion powder to my sauce due to the sauce I bought was a tad sweet and need more flavor.

I made my own sauce so it was plenty flavorful with the onions, garlic, other veggies that I always use (mushrooms, zucchini, carrots etc...) in homemade pasta sauce. I made it all in the morning, covered and placed in the fridge. Took it out of fridge to take the chill off for 20 minutes or so and baked covered for 35 minutes; removed cover and threw on some fresh mozzerella and cooked for 5 minutes or so. PERFECT! Topped with fresh basil for color. Served with an Italian style salad with Basil Vinaigrette Dressing (by Neerondogs) from this site and homemade garlic bread.

Made exactly as recipe stated and it was excellent! Better than lasagna and so easy.

very tasty, but a little dry and bland. I added oregano, basil and pepper. Next time I would add more sauce.

Very easy and delicious. Use you favorite sauce and it's a no brainer!

Love it. Add some cooked spinach, used half whole wheat pasta, half white pasta

Really good. I added a thin layer of ricotta and used 1 1/2 jars of sauce and one big can of crushed tomatoes and a package of vegan ground beef. Also, it was good with a sprinkle of grated Parmesan on top.

Loved it, great alternative to traditional lasagna!

Perfect dish for the family

My kids love spaghetti, but it’s so boring so I decided to make this, and oh did they enjoy!!! I did use chunky Ragu Spaghetti Sauce and they didn’t even notice... haha Will make again!!!

Very good, kids loved it