Rice Lasagna

No lasagna noodles? No problem. This casserole swaps pasta for cooked rice, layering it between a meaty spaghetti sauce and a creamy cottage cheese and mozzarella mixture. It bakes up bubbly and golden with all the familiar lasagna flavors in a different, slightly lighter format.

The rice layers absorb sauce during the 50-minute bake the same way noodles do, soaking up that beefy, tomatoey liquid and becoming tender and flavorful throughout. The cottage cheese mixed with egg and shredded mozzarella creates the same creamy, stretchy layer you’d find in traditional lasagna. The egg helps bind everything so the layers hold together when you cut into it.

Brown the beef properly before building the casserole. Break it into small crumbles and pour off the excess fat. Cooking the onion and green pepper in the same pan with the meat for just two minutes keeps them slightly crisp, adding texture to the sauce instead of disappearing into it.

Pro Tips

• Let the casserole rest for 10 minutes after baking. This is critical for clean slices. Cutting immediately and the layers slide apart.
• Spread the rice in even, flat layers. Lumpy rice creates uneven cooking and the sauce pools in the valleys.
• Use a jarred spaghetti sauce you already like. It’s the backbone of the flavor here, so quality matters.

Variations

• Use ground turkey or Italian sausage instead of beef for a different protein base.
• Add a layer of sauteed spinach or zucchini between the rice and cheese for extra vegetables.
• Swap cottage cheese for ricotta for a smoother, more traditional Italian lasagna texture.