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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 ground beef |
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 eggs, beaten |
2 cups (16 ounces) cream-style cottage cheese |
2 cups (8 ounces) shredded cheddar cheese, divided |
2 cups (8 ounces) 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 13-in. x 9-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. Yield: 8 servings.
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