Creamy Onion Lasagna
Enjoy a classic, homey dish with a simple and delicious twist! French onion dip adds a creamy richness to this impressive entree. Make two and freeze one for later.
Ann Schroeder - Peosta, IA12 ServingsPrep: 25 min. Bake: 55 min. + standing
Ingredients
- 1 pound ground beef
- 1 jar (24 ounces) roasted garlic Parmesan spaghetti sauce
- 1 egg
- 1 cup (8 ounces) 4% cottage cheese
- 1 carton (8 ounces) French onion dip
- 1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce
- 12 no-cook lasagna noodles
- 3 cups (12 ounces) shredded part-skim mozzarella cheese
Directions
- In a Dutch oven, cook beef over medium heat until no longer pink;
- drain. Stir in roasted garlic Parmesan spaghetti sauce. Combine the
- egg, cottage cheese and onion dip.
- Spread 1 cup Italian sausage and garlic spaghetti sauce into a
- greased 13-in. x 9-in. baking dish. Top with four noodles. Layer
- with half of the cottage cheese mixture, half of the beef mixture
- and 1 cup mozzarella cheese. Repeat layers. Top with remaining
- noodles, sauce and mozzarella cheese.
- Cover and bake at 375° for 50 minutes. Uncover; bake 5-10 minutes
- longer or until cheese is melted. Let stand for 15 minutes before
- cutting. Yield: 12 servings.
Nutrition Facts: 1 piece equals 342 calories, 16 g fat (8 g saturated fat), 70 mg cholesterol, 660 mg sodium,