This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 40 mins

Lasagna Toss

Read Reviews (65)

"This is based on a recipe that I received from my aunt at my bridal shower about 6 years ago. I finally used it this last year and modified it to make it a quicker meal. Hey, a working wife has to survive somehow! This is a quick, and EASY, alternative to lasagna when you don't have much time, it's great for a weeknight meal! Serve with side salad and garlic bread and you have a quick and yummy meal! " — jbabb

Ingredients Edit and Save

Watch video tips and tricks

Easy Lasagna II

Spinach Lasagna III

Linda's Lasagna

Easy Lasagna I

American Lasagna

Hearty Vegetable Lasagna

Creamy Chicken Lasagna

World’s Best Lasagna

Homemade Lasagna

Garlic: Fresh Vs. Powdered

How to Cut Onions

Original recipe makes 8 servings Change Servings

2 cups uncooked penne pasta
1 pound ground Italian sausage
1 (26 ounce) jar garlic and onion spaghetti sauce (such as Ragu® Robusto® Sauteed Onion & Garlic Pasta Sauce)

1 cup cottage cheese
2 cups shredded mozzarella cheese, divided

Check All Add to Shopping List

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2.5 quart baking dish.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until tender, and drain.
Cook and stir the Italian sausage in a large skillet over medium heat until browned, about 8 to 10 minutes. Drain the fat from the meat, pour the cooked pasta and spaghetti sauce into the skillet, and stir well to combine. Bring the mixture to a boil.
Pour half of the hot pasta-sausage mixture into the prepared baking dish, spread with the cottage cheese in an even layer, and sprinkle with half the mozzarella cheese. Spread the remaining pasta mixture over the cheese, and top with the remaining mozzarella cheese.
Cover and bake in the preheated oven for about 25 minutes, until the casserole is hot and the cheese is melted and bubbling. Let it stand 5 minutes to firm up before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Mar 18, 2009

I made this and it was really good. I ended up adding an 8 oz can of tomato sauce as it really didn't coat the penne pasta enuf... I also, made it in a 9x13 dish and it was all the way to the top before I added the cheese...I let it bake, then added the cheese to melt...I used more than an 8 oz package...I made this and shared with our neighbor whose birthday was yesterday...She is a real picky eater and she liked it...

—KathyB

See full review »

Most Helpful Critical Review

Nov 27, 2011

Was ok. Maybe next time I'll add garlic to the skillet before cooking the meat. Once it was done, it missed the garlic flavoring per my husband. Quick and easy dish though. Served with salad and toasted bread with butter.

—MANDA2BH

See full review »

85 Ratings

See other versions of this recipe!

Apr 29, 2009

Very simple to assemble - got positive comments from the crew. Only change was to go 1/2 Italian sausage meat, 1/2 ground beef.

—Ron

See full review »

Mar 01, 2011

Very good. This made a ton. I used broken lasagna noodles instead of penne and a bit more sauce, but I was using a full pound of noodles.

—lsimon99

See full review »

Feb 06, 2009

I've been making something like this for a long time, only we called it Jill's Mom's Lasagna and used broken lasagna noodles. This took me fifteen minutes to throw together, from start to finish. I did make one change and use my own homemade spaghetti sauce, which had both sausage and ground beef in it. I made no other changes. This worked out great for me because it used up half a batch of spaghetti sauce and penne pasta that I had sitting around.

—Sarah Jo

See full review »

Feb 19, 2010

Very good! I had a craving for lasagna but wanted something quicker. This fit the bill. Kids loved it. I used one box of penne pasta and a jar and a half of pasta sauce. Made great leftovers and it was very easy to make!

—Melissa89n

See full review »

Mar 25, 2009

I gave this five stars for it being easy to prepare on a busy night, nice flavor and everyone in the family liking it. Thanks for the quick and yummy weeknight meal!

—ROSIESTOES

See full review »

Oct 22, 2011

This is a great weeknight recipe and we usually have leftovers for another meal or lunches. I use riccota cheese and mix in some parmesan and 1 egg for the cheese filling. It doesn't take much more time to mix that up and it gives it a more authentic lasagna flavor. Sometimes I use sliced cooked sweet Italian sausage and layer it in rather than cooking the sausage in the sauce. I actually prefer this to real lasagna, just as good for half the work!

—rainbowcreek

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Left Over Spaghetti Lasagna

Grammy's Overnight Lasagna

Eggplant and Goat Cheese Lasagna

Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Sausage and Zucchini Lasagna

Beefy Lasagna Roll-Ups

Pasta Lasagna

Passover Matzo Lasagna

Spinach Lasagna Rolls

No-Fuss Lasagna by Johnsonville(R)

ADVERTISE WITH US

Nutrition

Calories
386 kcal
19%

Carbohydrates
29.6 g
10%

Cholesterol
46 mg
15%

Fat
19.3 g
30%

Fiber
3.2 g
13%

Protein
22.1 g
44%

Sodium
1135 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lasagna Toss

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 386
Calories from Fat: 174

% Daily Value *
Total Fat 19.3g 30 %
Saturated Fat 8.1g 41 %
Cholesterol 46mg 15 %
Sodium 1135mg 45 %
Potassium 474mg 13 %
Total Carbohydrates 29.6g 10 %
Dietary Fiber 3.2g 13 %
Protein 22.1g 44 %
Sugars 9g
Vitamin A 12 %
Vitamin C 3 %
Calcium 34 %
Iron 19 %
Thiamin 40 %
Niacin 75 %
Vitamin B6 22 %
Magnesium 15 %
Folate 29 %

* 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.