Fresh From The Garden Lasagna Casserole

Fresh From The Garden Lasagna Casserole


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Bring a fresh garden taste to your lasagna casserole. With the assorted veggie addition, this simple recipe comes to life with texture and bold flavor.

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Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

6-8 servings


  • 1 lb. ground beef
  • 1/4 C. onion, finely chopped
  • Salt and pepper to taste
  • 1 package wide egg noodles, cooked and drained
  • 4 C. shredded mozzarella cheese, divided
  • 3 C. cottage cheese
  • 2 eggs
  • ½ C. Parmesan cheese, grated
  • 1 T. extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 T. oregano
  • 1 C. fresh mushrooms, finely chopped
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 jar tomato basil pasta sauce
  • Fresh basil, garnish

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Preheat oven to 350 degrees. In a large skillet, brown ground beef, drain of grease, season with salt and pepper, and set aside. Using the same skillet, sauté garlic, onions, mushrooms, carrots, and celery in olive oil until tender and fragrant. Add to prepared beef along with pasta sauce. In a large bowl, combine noodles, 3 cups of mozzarella, cottage cheese, eggs, oregano, Parmesan cheese, and additional pepper for taste. Transfer this to a greased baking dish and spread evenly. Top with beef and sauce mixture. Cover dish with aluminum foil and bake for 45 minutes. Take dish out of oven, remove foil, sprinkle remaining mozzarella on top, and return to oven, uncovered, for 15 minutes or until golden brown. Garnish with fresh basil.

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