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No-Fuss Lasagna

No-Fuss Lasagna
I like this recipe because it can be prepared a day ahead and baked just before serving, so it's a great way to avoid that last-minute rush when attending a potluck. Using packaged spaghetti sauce and noodles that are not pre-boiled makes preparation especially quick. —Denise Goedeken Platte Center, Nebraska
8 ServingsPrep: 25 min. Bake: 1-1/4 hours + standing

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (12 ounces) tomato paste
  • 3 cups water
  • 2 packages (1-1/2 ounces each) spaghetti sauce mix
  • 1 tablespoon sugar
  • 4 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 2 cups (16 ounces) cream-style cottage cheese
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1 package (16 ounces) lasagna noodles, uncooked

Directions

  • In a Dutch oven, cook beef over medium heat until no longer pink;
  • drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley,
  • salt, garlic powder and pepper. Simmer, partially covered, for 20
  • minutes. Stir occasionally.
  • In a bowl, combine eggs with cottage cheese, half of the cheddar
  • cheese and half of the mozzarella. Set aside. Spoon a third of the
  • meat sauce into a 13-in. x 9-in. baking dish. Place half of the
  • uncooked noodles over sauce. Top with a third of meat sauce and
  • press down. Spoon cottage cheese mixture over all. Cover with
© Taste of Home 2013

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No-Fuss Lasagna (continued)

Directions (continued)

  • remaining noodles and meat sauce. Cover and refrigerate overnight.
  • Bake, covered, at 350° for 1 hour. Uncover; sprinkle with
  • remaining cheddar and mozzarella cheeses. Bake an additional 15
  • minutes. Let stand 10 minutes before cutting. Yield: 8 servings.
Nutrition Facts: 1 serving (1 piece) equals 632 calories, 23 g fat (13 g saturated fat), 149 mg cholesterol, 1,210 mg sodium, 60 g carbohydrate, 5 g fiber, 46 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013