Real Recipes From Real Home Cooks ®

loaf pan lasagna

Recipe by
Cindi Marie Bauer
Marshfield, WI

This Loaf Pan Lasagna is so easy to prepare.

yield 4 to 5
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For loaf pan lasagna

  • for the meat sauce:
  • 3/4 cup
    chopped onion
  • 3 tsp.
    jarred minced garlic
  • 1/8 tsp.
    crushed red pepper flakes
  • 12 oz.
    (90% lean) ground beef
  • 1 cup
    (14.5 ounces) diced tomatoes
  • 1 (8 oz.)
    can tomato sauce
  • dash of
  • dash of
  • other ingredients needed to make the lasagna:
  • 1/2 cup
    small cured cottage cheese
  • 1/2 cup
    grated parmesan cheese
  • 2 Tbsp.
    grated parmesan cheese
  • 1 egg
    lightly beaten
  • 1/4 tsp.
    dried minced parsley flakes
  • 6
    lasagna noodles, uncooked (see *note)
  • 3/4 cup
    shredded mozzarella cheese
  • 1/4 cup
    shredded mozzarella cheeses
  • 2 Tbsp.
    kraft grated parmesan cheese

How To Make loaf pan lasagna

  • 1
    Preheat oven to 400 degrees. (Yes, I said 400 degrees.)
  • 2
    In a (12-inch) skillet over medium heat, add the ground beef and onions. Cook until the ground beef is lightly browned, then drain off the grease.
  • 3
    Place the cooked ground beef and onion back in the skillet, then and the garlic, salt, and pepper.
  • 4
    Now add the crushed red pepper flakes, and continue cooking for at least 30 seconds.
  • 5
    Now stir in the diced tomatoes (along with the juice), the tomato sauce and bring to a boil. Continue cooking for 2 minutes, then set pan aside.
  • 6
    In a bowl, combine together, the cottage cheese, Parmesan cheese, 3/4 cup of mozzarella cheese, and the egg.
  • 7
    To assemble the lasagna, spread ½ cup of the meat sauce in the baking pan.
  • 8
    Spread ⅓ of the cottage cheese mixture on top 2 of the Lasagna noodle, and lay on top of the meat sauce (side by side).
  • 9
    Repeat this layering 2 more times, making sure you end up with enough meat sauce and mozzarella cheese for the top layer.
  • 10
    When you lay the last noodle down, you will have no more cottage cheese mixture left.
  • 11
    Place the remaining meat sauce on top of the dry noodles.
  • 12
    Mix together the 1/4 cup of remaining mozzarella cheese with 2 Tablespoons of grated Parmesan cheese. Sprinkle cheese mixture on top.
  • 13
    Cover pan tightly with aluminum foil that has been sprayed with a bit of non-stick olive oil cooking spray.
  • 14
    Bake in oven for 30 minutes.
  • 15
    Remove the aluminum foil, and continue baking until the cheese is lightly brown on top. (I baked mine for 10 minutes, then removed pan from the oven.)
  • 16
    Let cool for 10 minutes out of the oven before slicing the Lasagna. (This made 4 to 5 servings.)
  • 17
    *Note: When it came to placing the Lasagna Noodles in the baking pan, I needed to break off 1-inch of each lasagna noodle, in order for them to fit inside the pan.

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