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Rice Lasagna

Rice Lasagna

SarahD

"This lasagna-style dish uses rice instead of noodles. It has a very simple ingredient list, which makes this a great base recipe."
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Ingredients

45 m servings 461 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder.
  3. Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
  4. Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
  5. Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 31
  1. 37 Ratings

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Most helpful positive review

Very good, gluten free and extremely easy to make. I also left it in the oven a bit longer to make the cheese bubbly and used ricotta in lieu of the cottage cheese.

Most helpful critical review

It is really rather bland made as is, and needs alterations to bring out flavors. I gave two stars because, of posting an easy to follow recipe and the other star for posting an inexpensive meal...

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Least positive
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Very good, gluten free and extremely easy to make. I also left it in the oven a bit longer to make the cheese bubbly and used ricotta in lieu of the cottage cheese.

delicious and very simple. I added a bunch of veggies (bell pepper, miniature eggplant, onion, and a separate layer of fresh spinach) plus a free more spices to make it more interesting) and use...

This was a simple recipe and very easy to make. Lost my old recipe and came across this one. Very tasty, except need to let in for the full amount. I left in oven until sauce bubbled and cheese ...

I was not expecting this to taste so good. Quick easy way to use up leftover rice from chinese carry out and some ground beef. Even my picky family members liked it! I did add some minced garlic...

This is like a loaded rice bowl (easier to accept than a weird version of lasagna). Delicious (and probably even better with a little bit of sausage but I didn't have any on hand - it needs a ti...

Gluten free, and you don't really miss the noodles! My hubby requested pepperoni on one half of this lasagna, under the top cheese layer. I added 2 little onions to the ground beef just to sne...

We really liked this. I used ground chicken but next time I would use low fat ground beef or ground turkey.

Recently had to go gluten-free. Have been looking for recipes that I can eat. This one is amazing. All I did different is amp up the cheese, cause I love cheese!! And put fresh basil on top afte...

Our family really enjoyed this meal. We made it as the stated in the recipe. Next time I will double this and freeze a pan for another day.

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