N0-fuss lasagna

Yield: 8 servings

Measure Ingredient
1½ pounds Ground beef, extra lean
1 can Tomato paste -- 12 oz
3 cups Water
2 packs Spaghetti sauce -- 1 1/2 oz
\N \N Each
1 tablespoon Sugar
4 teaspoons Dried parsley -- flakes
½ teaspoon Salt
½ teaspoon Garlic powder
¼ teaspoon Pepper
2 eaches Eggs -- beaten
1 carton Cottage cheese, dry curd --
16 \N Oz
2 cups Shredded cheddar cheese -- 8
\N ounce Divided
2 cups Mozzarella cheese --
\N \N Shredded divided
1 pack Lasagna noodles -- 16 oz
\N \N Uncooked

In a large saucepan, brown ground beef; drain. Add tomato paste, water spaghetti sauce mix. sugar, parsley, salt, garlic powder and pepper.

Simmer, partially covered for 20 min. Stir occasionally. In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon one-third of the meat sauce into a 13x9x2 inch baking pan. Place half of the uncooked noodles over sauce. Top with one-third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce.

Cover and refrigerate overnight. Bake, covered, at 350 deg. for 1 hr.

Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 min. Let stand 10 min. before cutting. Yield: 8 servings.

Recipe By : Taste Of Home

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