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Mom’s Beef Lasagna

TOTAL TIME: Prep: 40 min. Bake: 45 min. + standing YIELD: 12 servings.
This meat lasagna recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. —Kim Orr, West Grove, Pennsylvania

Ingredients

  • 1 pound ground beef
  • 2 garlic cloves, minced
  • 1-1/2 cups water
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 to 1 envelope onion soup mix
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 9 lasagna noodles, cooked and drained
  • 2 cups 4% cottage cheese
  • 4 cups shredded part-skim mozzarella cheese
  • 2 cups grated Parmesan cheese

Directions

  • 1. In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • 2. Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice.
  • 3. Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 367 calories, 18g fat (9g saturated fat), 62mg cholesterol, 901mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 27g protein.

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