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Sneaky Lasagna Recipe

Photo by: Taste of Home

“Lasagna’s always been a family favorite," explains Catherine Yoder of New Paris, Indiana. "But since my children and husband aren’t very fond of some veggies, I started ‘sneaking’ them into this dish and they hardly notice! It feeds a crowd and is great for potlucks or family reunions.”

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10-12 Servings
Prep: 25 min. Bake: 55 min. + standing

Ingredients

2 pounds ground beef
1 package (16 ounces) frozen California-blend vegetables
2 eggs
3 cups (24 ounces) 2% cottage cheese
2 jars (26 ounces each) spaghetti sauce
12 no-cook lasagna noodles
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

In a Dutch oven, cook beef over medium heat until no longer pink. Meanwhile, cook vegetables according to package directions; drain. Finely chop the vegetables; place in a bowl. Stir in eggs and cottage cheese; set aside.
Drain beef; stir in spaghetti sauce. Spread 2 cups meat mixture into a greased 13-in. x 9-in. baking dish. Top with four noodles. Spread half of the vegetable mixture to edges of noodles. Layer with 2 cups meat mixture and 1 cup mozzarella cheese. Top with four noodles, remaining vegetable mixture and 2 cups meat mixture. Layer with remaining noodles, meat mixture and mozzarella cheese.
Cover and bake at 375° for 50 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 10-12 servings.

Sneaky Lasagna published in Simple & Delicious January/February 2008, p37