Minute® Rice Lasagna Recipe - Allrecipes.com
Minute(R) Rice Lasagna Recipe

Minute® Rice Lasagna

Recipe by  

"This clever casserole, an easy alternative to the traditional dish, features ground beef, spaghetti sauce and cheeses layered with Minute® Rice instead of noodles."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F. Coat 13x9-inch baking dish with nonstick cooking spray; set aside.
  2. Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside.
  3. Combine 1/4 cup Parmesan cheese, Mozzarella cheese and cottage cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray.
  4. Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated.
  5. Spoon one-half rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
  6. Bake 15 to 20 minutes or until thoroughly heated.
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Reviews More Reviews

Dec 30, 2007

The kids (ages 3 through 15) loved it! I didn't have cottage cheese so I used sour cream. I also had to replace the mozza with cheddar cheese. Overall, they thought it was amazing and asked for seconds (when do kids do that?) It will definitely be on the menu again!

 
Jun 11, 2009

I found a favorite, tasty and easy recipe! I had leftover rice in the fridge to use (not instant) and it worked great, too. I was worried that the recipe might lack in flavor, so I substituted one large clove crushed garlic and added 1/3 cup chopped onion, and it definitely did not lack in flavor. I also used the sour cream substitution of the cottage cheese, and that worked well for me, too. Great idea for making an easy lasagna!

 

25 Ratings

Apr 05, 2011

I wanted to try this because I could sub brown rice for noodles, because brown rice is a better choice for me calorie-wise. Brown rice instead of noodles works great! But only 4 stars for this recipe as written, because it's pretty bland (needs garlic and lots of fresh herbs, and more cheese, and maybe an onion or two with the meat) and also because you need to cook up another half-cup or so of rice to properly layer a 9x13 here. I really liked the idea of using rice (and in my case, regular brown rice, fully cooked) instead of noodles -- thanks!

 
Jun 02, 2010

A keeper! I used Success boil-in-bag brown rice instead of minute rice and added a little chopped onion and green pepper to the ground beef while browning. I also added a clove or two of minced garlic, and used a 28 oz. jar of spaghetti sauce instead of a 15 oz. jar. And I used 2 cups of mixed italian shredded cheese instead of just mozzarella. Baked it in a 7" by 11" pyrex baking dish - delicious! It also seems very adaptable. Next time I might use italian sausage instead of ground beef and maybe a little red pepper flakes to spice it up.

 
May 18, 2010

A great thrifty recipe. I used lefover cooked rice and some frozen sauce. Very easy and great for a weeknight dinner. I was pleasantly surprised.

 
Nov 10, 2009

I made this last night. It was excellent! If you follow this recipe, I suggest you use a muck smaller pan. I used a 13x9 but I used 3 cups rice, 5 eggs 3/4 cup parm cheese, 2 cups motz cheese, 2 1/2 cup cottage cheese and one and one half lbs of GB. I seasoned to taste, it was wonderful.

 
Sep 16, 2010

Not bad. I used 3 egg whites instead of 2 eggs and added 1/4 c spinach dip to the rice and 1/4 c to the cheese mixture. I think next time I will add more spinach dip, as it's rather bland without it.

 
May 25, 2009

I am surprised at how yummy this turned out! However, next time I make this, I will double the amount of the rice layer, and possibly the cheese layer. I will also either add onions to the spaghetti sauce, or use a chunkier sauce -- and I will also add more spices. I also substituted the cottage cheese for sour cream. The recipe as-is turned out very tasty, just somewhat bland.

 

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Nutrition

  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 625 mg
  • 25%

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

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