Lasagna Noodle Casserole

My husband and I love lasagna. My kids love it too, once I cut of all their lasagna because the noodles are too hard to cut. But… then the cheese falls off and there are usually tantrums. ┬áSo I decided I wanted to make lasagna a little more kid friendly. So I used elbow noodles in place of the regular ones! They loved it and it tastes amazing!

Serves: 8

Lasagna Noodle Casserole

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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  • 1 pound of elbow macaroni
  • 1 cup of ricotta cheese
  • 1 cup of cottage cheese
  • 2 eggs
  • 2 cups of spinach
  • 2 zucchini cut into small cubes
  • 2 cups shredded mozzarella cheese
  • 1 (26 ounce) jar spaghetti sauce
  • Italian seasoning and garlic salt to taste


  1. Bring a large pot of water to a boil. Cook noodles for 8-10 minutes, drain, rinse in cold water and set aside.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, combine ricotta cheese, cottage cheese, eggs, Italian seasoning and garlic salt.
  4. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with 1/3 of the noodles. Then add 1/2 of the cottage cheese mixture and top that with 1 cup of spinach and 1 cup of zucchini. Add another 1/3 of the sauce and Repeat layers. Top with remaining sauce and mozzarella cheese. Sprinkle on a little more Italian seasoning, to taste. Bake for 45 minutes.



2980 cal


96 g


369 g


187 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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