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. So 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!
Looking for another great casserole, try our Beef and Noodle Casserole!
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!
Serving
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews