Mimi’s Old Faithful Lasagna
Mimi’s Old Faithful Lasagna uses egg noodles, cottage cheese, mozzarella and a savory meat sauce to make a delicious, crowd pleasing dish that is also make ahead and freezer friendly.
Mimi’s Old Faithful Lasagna is Always a Hit
I have served Mimi’s Old Faithful Lasagna several times, and it is ALWAYS a huge hit. We served this recently at a young married couples’ small group that we lead; it was gone in a flash. It is a hearty, savory meat & pasta dish that appeals to everyone, especially the men.
Leslie Byars Register Shared This Recipe
This recipe is from my friend Leslie Byars Register, a hostess and cook extraordinaire. I love (and use often) her fabulous book, Leslie’s Party Diaries. It is full of wonderful recipes and tips and tricks for entertaining. This book is in a prominent spot on my shelf, and every recipe I’ve made from it is delicious! This recipe for Mimi’s Famous Lasagna was accidentally left out of the book, but thankfully, you can find it here (thank you, Leslie)!!!!
Mimi’s Famous Lasagna Uses Egg Noodles
Mimi’s Old Faithful Lasagna uses egg noodles, making this dish easier to make and less “heavy” than the versions using real lasagna noodles. Egg noodles boil more quickly than do lasagna noodles, and the end result is more meaty and cheesy than carb centric. You do boil the egg noodles before adding them to the dish:-)
How to Make Mimi’s Old Faithful Lasagna Ahead of Time
The meat sauce can be made a day ahead and refrigerated or a few weeks ahead and frozen). When ready to make the lasagna, simply thaw the meat sauce and make per the recipe directions.
Thankfully, Leslie shared photos of her dish styled beautifully in nice serve wear. The photos of Mimi’s lasagna pictured here are hers. For small group, I made this (doubled) in a huge aluminum pan. Not pretty, but that’s how we roll on small group night:-)
In the short video below, I share how easy it is to assemble the dish before baking. I made a double portion of the recipe as shared below.
We loved Mimi’s Old Faithful Lasagna so much that I am making and freezing it for the holidays when all my girls are home from college. It is definitely a new favorite recipe.
If you try this recipe, please let me hear from you in the comments of the post. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Mimi's Old Faithful Lasagna
- 1 ½ pounds ground beef
- 2 cloves garlic, minced
- ½ cup chopped onion
- 1 (14.5-ounce) can tomatoes, petite diced
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
- 3 tablespoons chopped parsley
- 12 ounces sliced or shredded mozzarella
- 1-pound carton cottage cheese, small curd
- 8-ounce package egg noodles, narrow or medium width
- ½ cup Parmesan cheese
- Preheat oven to 350 degrees.
- Boil egg noodles until al dente (firm to the tooth); set aside.
- In a large nonstick skillet, brown ground beef.
- Drain beef, then return it to the skillet.
- Add next 7 ingredients; simmer for 10 to 15 minutes.
- In a 3-quart greased baking dish, alternate layers of noodles, cottage cheese, mozzarella cheese, and meat sauce.
- Repeat layers in this order, ending with the meat sauce.
- Cover and bake 20 minutes; remove from oven and add Parmesan cheese.
- Cover and bake an additional 20 minutes or longer until hot and bubbly.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 334Total Fat 19gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 7gCholesterol 86mgSodium 729mgCarbohydrates 11gNet Carbohydrates 0gFiber 1gSugar 3gSugar Alcohols 0gProtein 29g
Chrissy, mozzarella and provolone (not smoked) are both great cheeses for ziti/lasagna type dishes. You really can’t go wrong using either one!! Thank you for reaching out!!
Maybe that was what I was remembering! I used mozzarella slices and it was so good. Even picky eaters are it. It was also good as leftovers. Thanks for post this recipe again.
Hi Chrissy!!! I have a baked ziti recipe that uses provolone and mozzarella. But the Leslie’s Party Diaries lasagna just uses mozzarella. But honestly, you could use both/either/or and get great results! Let me know how it turns out!!! XoXo
Hi Jamie! I made this a while back when you first posted. I went from the recipe on her Dear Party Diary blog. For some reason, I thought she used sliced provolone. Am I right? Or, do you think the sliced mozzarella tastes better? Just trying to get my ducks in a row before I get started…thanks so much!