I love pizza, but I can no longer eat yeast bread. I can have wheat though, so pasta is still in. To serve my pizza craving, I devised this dish that delivers all the goodness of a supreme combo pizza without the yeast bread. For a crowd, serve with garlic bread and salad and/or veggies on the side to really stretch this dish.

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Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • Heat spaghetti sauce in a saucepan over medium heat.

  • Cook and stir sausage and water in a large skillet over medium heat, using a potato masher to break sausage into small pieces, until sausage is crumbly and almost cooked through, about 5 minutes. Add pepper and onion; cook and stir until onion is tender, 5 to 10 minutes.

  • Stir cottage cheese, eggs, Parmesan cheese, and parsley together in a bowl.

  • Spread about 1 cup warmed spaghetti sauce into the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread 1/2 of the cottage cheese mixture over the noodles, another 1 cup spaghetti sauce over the cheese, and 2/3 cup sausage mixture over the top. Sprinkle 1/2 of the pepperoni pieces, 1/2 of the sliced mushrooms, and 1/2 of the olives over the sausage mixture. Scatter 1/3 the mozzarella cheese over the top and arrange 3 lasagna noodles atop the cheese. Repeat layering again.

  • Pour remaining spaghetti sauce over the lasagna and sprinkle remaining mozzarella cheese over the top. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until sauce is bubbling around the edges, about 25 minutes. Remove aluminum foil and continue baking until cheese is melted and golden, about 5 minutes more. Cool for 15 minutes before slicing.

Cook's Notes:

Ricotta cheese is, of course, traditional in lasagna and may be substituted for cottage cheese. I always have good luck with cottage cheese and it is more budget friendly.

Meat sauce can also be used in place of marinara if you prefer.

You can also use traditional lasagna. Follow package directions to cook and prepare it before using in this recipe.

Nutrition Facts

448 calories; protein 28.2g 57% DV; carbohydrates 29.9g 10% DV; fat 23.7g 36% DV; cholesterol 116.9mg 39% DV; sodium 1300.7mg 52% DV. Full Nutrition

Reviews (1)

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5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/02/2017
The family LOVED this (toddler approved) - even without the olives and mushrooms. Had an issue with the cheese layer oozing - with 4 eggs (maybe because I used extra large eggs?) the cottage cheese mixture was sooooo watery. I ended up adding the mozzarella cheese in there to help but it still oozed out while baking. Might use less eggs next time around 2. To make the layering easier I combined the tomato sauce with the meat/veggie mixture and the cottage cheese mixture with the mozz so each layer was pasta/meat-sauce/cheese/pepperoni/pasta. Still tastes as good I promise! Probably won't use mushrooms just because I wouldn't want to add any other water to this recipe and will use more pepperoni next time (only about half the package was used). Read More