Speedy Lasagna

This quick Lasagna recipe uses no-boil lasagna noodles and makes an extra recipe for you to store in your freezer for next time! If you don't have room in your freezer, just cut the recipe in half . . . or invite friends.

2 boxes no-boil lasagna noodles

3 cans Heinz or Aylmer tomato soup

1 quart or litre 1% cottage cheese

lb shredded low-fat mozarella

1 tbls toasted fennel seeds

2 eggs

freshly ground pepper

fresh parsley, if available

1 grated zucchini

parmesan cheese to taste

Puré cottage cheese and eggs until smooth in blender with a tiny splash of vanilla extract. Place in a large bowl and stir in shredded mozzarella cheese.

Whisk the soup with 1 can or so of water. Add the minced parsley and pepper. Toast fennel seeds in a pan on the stove or in the oven and add to sauce.

Spread a small amount of sauce on a large glass lasagna pan. Place three noodles in bottom of pan to cover completely, and spread a thin layer of the cheese mixture to cover the noodles. Follow with another layer of noodles and then sauce and some grated parmesan. Continue with noodles, cheese, noodles, and sauce.


Cover the pan with lid or plastic leaving vented areas for steam to escape. Microwave on high for 5 minutes, medium for 10 minutes, and low for 20 minutes, until excess liquid is absorbed by the noodles.

Use a large spatula to section the lasagna into servings. Garnish with fresh, torn basil leaves, and serve with white wine.

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