“In 1962, the World's Fair was held in Seattle. A pasta was produced to be sold in grocery stores by the name "Space Noodles" after the new Seattle Space Needle. I took the recipe off the bag of pasta and tweaked it a bit to make a tasty lasagna. To this day it is still my brother's favorite lasagna.”
1hr 15mins

Ingredients Nutrition


  1. Cook lasagna noodles in boiling salted water until tender, about 15 minutes.
  2. Heat salad oil in skillet; cook garlic and onion until soft. Add beef and seasonings. Cook until crumbly. Add tomato paste and hot water. Simmer 5 minutes. Set aside.
  3. Blend beaten eggs with cottage cheese or ricotta cheese.
  4. Put a thin layer of meat sauce in a 9x13x2 baking dish. Then half of the noodles, all of the cottage cheese mixture, half of the mozzarella, half of the meat sauce; rest of noodles, rest of the sauce, and rest of the mozzarella. Top with Parmesan cheese.
  5. Bake uncovered at 350 for 30 minutes.
  6. Let cool for 5 minutes before serving.
  7. Unbaked casserole can be frozen. Allow to come to room temperature before baking. Also, leftover lasagna freezes well.

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