This Faux Lasagna is lasagna without all of the work. This can totally be made ahead of time and is a great casserole to freeze! I have a parent-teacher conference tomorrow and I’m a nervous wreck. Why do I feel like I’m in trouble?
Depending on the kid dictates how I feel about the conference and let’s just say I know this one isn’t going to be rainbows and skittles. My son means well but is struggling a bit. He such a social butterfly that it’s hard for him to sit down and focus on such mundane things like schoolwork.
My friend is a sub at my son’s school and she said he’s what the teachers refer to as a “Yenta”. A Yenta is in everyone’s business and wants to know what everyone is doing at all times. Hmm…I have no idea where he gets that.
We recently found out that he was really behind in his homework. Why? Because for the last month, while everyone else was writing down the assigned homework at the end of the day, HE was handing out everyone’s lunchboxes to be nice. I told him he has to stop being so “nice” until he can get his grades up. This parenting thing is hard. A couple of weeks ago I went on a cooking spree and made a ton of freezer meals – this being one of them. I used to be anti-freezing for some reason or another but now – freezer meals save me on crazy days. It’s easy to brown up a bunch of beef for the week and then use it in dishes like this.
This Faux Lasagna is layered with a cottage cheese, cream cheese, and sour cream layer that makes it so creamy. I’m not a cottage cheese fan at all and I promise you won’t detect it in there. My family absolutely loved this one!Layer the ingredients… Can I just say that this tastes better than it looks? If that’s possible. The best part about this is that this is completely freezer friendly.
- 16- oz package wide egg noodles , uncooked
- 1 Tablespoon butter , melted
- 1 (8-oz) package cream cheese, softened
- 1 cup cottage cheese
- 1/2 cup sour cream
- 2 Tablespoons sliced green onions
- 1 lb . ground beef
- 1/2 cup fresh minced onion or 1/4 cup dried onion
- 1/2 teaspoon minced garlic
- 1 3/4 cup spaghetti sauce
- 1 1/2 cups shredded mozzarella
- Parmesan cheese for topping
- Boil noodles in salted water for 5 minutes. Drain. You don't want to overcook them.
- Arrange half of the noodles in a lightly greased 2 quart casserole dish. *Note - a 9x13 pan is a 3 quart dish so a 2 quart is a smaller pan. Drizzle noodles with melted butter.
- Combine cream cheese, cottage cheese, sour cream, and green onions in a medium bowl. Spoon mixture on top of noodles. Layer remaining noodles on top.
- Brown beef and onion in a skillet. Add the garlic and cook for and minute then drain well. Stir in spaghetti sauce and add salt and pepper to taste. Spoon over noodles.
- If making ahead, cover will aluminum foil and refrigerate until ready to bake. This is also when you could freeze it for a later time.
- Bake covered in a preheated oven at 350 degrees for 30 minutes. Uncover. Sprinkle with mozzarella cheese and Parmesan and bake for 5-10 minutes or until cheese is melted.
Freezer Note: Thaw frozen lasagna in refrigerator overnight and bake according to directions.
Adapted from Gooseberry Patch Big Book of Baking.
Added garlic, green onions, omitted tomato paste, and added additional spaghetti sauce.