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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
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 large eggs, beaten
- 2 cups cream-style cottage cheese
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 1 package (16 ounces) lasagna noodles, uncooked
Directions
- 1. 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.
- 2. 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 13x9-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 remaining noodles and meat sauce. Cover and refrigerate overnight.
- 3. 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.
Nutrition Facts
1 piece: 632 calories, 23g fat (13g saturated fat), 149mg cholesterol, 1210mg sodium, 60g carbohydrate (12g sugars, 5g fiber), 46g protein.
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