Taste of Home
Potluck Lasagna
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
YIELD: 12-15 servings.
This is a variation on a lasagna dish a coworker made for a company potluck. When I was expecting our third son, I often prepared meals and froze them. It was so nice to have a substantial entree like this one to bake. —Colleen Wolfisberg, Everson, Washington
Ingredients
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1 pound ground beef
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1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
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1 can (6 ounces) tomato paste
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1 tablespoon minced fresh parsley
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1/2 teaspoon minced garlic
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2 large eggs
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1-1/2 cups 4% cottage cheese
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1-1/2 cups ricotta cheese
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1 cup grated Parmesan cheese
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1 teaspoon salt
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1 teaspoon pepper
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6 lasagna noodles, cooked and drained
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2 cups shredded part-skim mozzarella cheese
Directions
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1.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, parsley and garlic; remove from the heat.
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2.
In a large bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan cheese, salt and pepper. In a greased 13x9-in. baking dish, layer 3 noodles, half of the cottage cheese mixture, 1 cup mozzarella cheese and half of the meat sauce. Repeat layers.
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3.
Cover and freeze for up to 3 months. Or, cover and bake 375° for 30 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before cutting.
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4.
To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed.
Nutrition Facts
1 slice: 238 calories, 12g fat (7g saturated fat), 74mg cholesterol, 552mg sodium, 15g carbohydrate (6g sugars, 1g fiber), 19g protein.
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