N0-fuss lasagna
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef, extra lean |
| 1 | can | Tomato paste -- 12 oz |
| 3 | cups | Water |
| 2 | packs | Spaghetti sauce -- 1 1/2 oz |
| 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 | Oz | |
| 2 | cups | Shredded cheddar cheese -- 8 |
| ounce | Divided | |
| 2 | cups | Mozzarella cheese -- |
| Shredded divided | ||
| 1 | pack | Lasagna noodles -- 16 oz |
| Uncooked | ||
Directions
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