 |
Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
I found this in a email group and can't wait to try it. Here are the author's notes Lasagna's always been a family favorite, explains Catherine Yoder of New Paris, Indiana. But since my children and husband aren't very fond of some veggies, I started 'sneaking' them into this dish and they hardly notice! It feeds a crowd and is great for potlucks or family reunions. Ingredients:
2 lbs ground beef |
16 ounces frozen california-blend frozen vegetables |
2 eggs |
3 cups cottage cheese |
26 ounces spaghetti sauce |
12 no-boil lasagna noodles |
2 cups shredded part-skim mozzarella cheese |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink.
2. Meanwhile, cook vegetables according to package directions; drain.
3. Finely chop the vegetables; place in a bowl. Stir in eggs and cottage.
4. cheese; set aside.
5. Drain beef; stir in spaghetti sauce. Spread 2 cups meat mixture into.
6. a greased 13-in. x 9-in. x 2-in. baking dish. Top with four noodles.
7. Spread half of the vegetable mixture to edges of noodles. Layer with 2.
8. cups meat mixture and 1 cup mozzarella cheese. Top with four noodles,.
9. remaining vegetable mixture and 2 cups meat mixture. Layer with.
10. remaining noodles, meat mixture and mozzarella.
11. Cover and bake at 375° for 50 minutes. Uncover; bake 5-10 minutes.
12. longer or until cheese is melted. Let stand for 15 minutes before.
13. cutting. Yield: 10-12 servings.
|
|