Oven-Ready Lasagna
When company drops in, Debbie uses the sauce to assemble this cheesy lasagna. Oven-ready noodles, which don't need to be cooked before they're layered in the baking dish, further speed preparation of this easy entree.9-12 ServingsPrep: 20 min. Bake: 35 min. + standing
Ingredients
- 2 cups Big-Batch Beef Sauce (recipe also in Recipe Finder)
- 1 can (6 ounces) tomato paste
- 2 teaspoons dried basil
- 2 cups (16 ounces) 4% small-curd cottage cheese
- 1 egg
- 6 no-cook lasagna noodles
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 1/3 cup shredded Parmesan cheese
Directions
- In a saucepan, combine beef sauce, tomato paste and basil. Bring to a
- boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage
- cheese and egg; mix well.
- Spoon a third of the meat sauce into a greased 13-in. x 9-in. baking
- dish. Layer with three noodles, half of the cottage cheese mixture
- and a third of the mozzarella cheese. Repeat layers. Top with
- remaining meat sauce and mozzarella.
- Cover and bake at 350° for 30 minutes. Uncover; sprinkle with
- Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the
- cheese is melted. Let stand 10 minutes before serving. Yield: 9-12
- servings.
Editor's Note: Cooked lasagna noodles may be substituted for no-cook lasagna noodles