Lasagna Toss Recipe -
Lasagna Toss Recipe
  • READY IN 40 mins

Lasagna Toss

Recipe by  

"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! "

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2.5 quart baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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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...

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.

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.

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.

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.

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!

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!

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!


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  • 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.

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