Loaf Pan Lasagna

Cindi M Bauer


This Loaf Pan Lasagna is easy to prepare.


☆☆☆☆☆ 0 votes

4 to 5
30 Min
30 Min


  • ·
    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 flaked
  • 6
    lasagna noodles, uncooked (see *note)
  • 3/4 cup
    shredded mozzarella cheese
  • 1/4 cup
    shredded mozzarella cheeseshredded mozzarella cheese
  • 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.

Printable Recipe Card

About Loaf Pan Lasagna

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: American

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