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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Cheese really stars in this lasagna, which I created a few years ago. It can be prepared ahead of time and baked later. I sometimes make up a couple batches and freeze them in case company drops by. -Janet Myers, Napanee, Ontario Ingredients:
1 pound ground beef |
1 medium onion, chopped |
2 garlic cloves, minced |
1 can (28 ounces) tomatoes, undrained |
1 can (8 ounces) sliced mushrooms, drained |
1 can (6 ounces) tomato paste |
1 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon pepper |
1/2 teaspoon fennel seed |
2 cups (16 ounces) 4% cottage cheese |
2/3 cup grated parmesan cheese |
1/4 cup shredded mild cheddar cheese |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided |
2 eggs |
1 pound lasagna noodles, cooked and drained |
Directions:
1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer 15 minutes.
2. In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased 13-in. x 9-in. baking dish. Arrange half the noodles over sauce. Spread cheese mixture over noodles. Top with remaining noodles and sauce.
3. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 15 minutes or until cheese is melted. Yield: 12 servings.
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