Lasagna Noodle Casserole Recipe
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!
Serving8
Ingredients
- 1 pound elbow macaroni
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 2 eggs
- 2 cups spinach
- 2 zucchini, cubed
- 2 cups shredded mozzarella cheese
- 26 ounces spaghetti sauce
- Italian Seasoning, to taste
- Garlic Seasoning, to taste
Equipment
Instructions
- Bring a large pot of water to a boil. Cook noodles for 8-10 minutes, drain, and rinse in cold water and set aside.
- Preheat oven to 350 degrees.
- In a large bowl, combine ricotta cheese, cottage cheese, eggs, Italian seasoning and garlic salt.
- 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.
Nutrition
Calories: 421 kcal · Carbohydrates: 52 g · Protein: 23 g · Fat: 14 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 83 mg · Sodium: 809 mg · Potassium: 697 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 1622 IU · Vitamin C: 17 mg · Calcium: 272 mg · Iron: 3 mg