Submitted by: Janet
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 6
This is a recipe that originally was called Italian Noodle Bake and called for sour cream and regular egg noodles. A family friend nicknamed it Lazy Lasagna. I've modified the ingredients to fit BD. It's pretty simple and not real spicy. I'm sure adding more Italian spices would be fine, but we like it just the way it is.
8 oz. spelt pasta
1 lbs. ground beef
1 tsp. sea salt
1/8 tsp. black pepper
1/2 tsp. garlic powder
15 oz. tomato sauce
1 c. cottage cheese
1 c. Greek yogurt
1 c. onion
2 c. cheese, any type
Preheat oven to 350ºF. Cook noodles in boiling water until tender. Drain. While noodles are cooking, brown ground beef in a skillet. Stir in salt, pepper, garlic powder, and tomato sauce. Reduce heat and simmer for 5 minutes. Combine drained noodles, cottage cheese, Greek yogurt, and finely chopped onion. (I sometimes cook the onion with the meat instead of this. Either way is fine.) In a 2-quart casserole dish (I used a 10"x10" Pyrex dish) alternate layers of noodle mixture and meat mixture, starting with noodles and ending with meat. I usually do 4 layers: half of the noodles, half of the meat, other half of the noodles, then remaining meat. Top this with grated cheese (I use either 2 cups of cheddar or 1 cup of cheddar and 1 cup of mozzarella). Cover and bake for about 18-20 minutes, then remove cover and bake another 5 minutes or so until cheese is browned.
My family loves this dish even made with the BD-friendly ingredients!
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