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Sneaky Lasagna

Sneaky Lasagna
“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.”
10-12 ServingsPrep: 25 min. Bake: 55 min. + standing

Ingredients

  • 2 pounds ground beef
  • 1 package (16 ounces) frozen California-blend vegetables
  • 2 eggs, beaten
  • 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 bubbly
  • and cheese is melted. Let stand for 15 minutes before cutting.
  • Yield: 10-12 servings.
© Taste of Home 2013

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Sneaky Lasagna (continued)

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