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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 10 |
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âLasagnaâs always been a family favorite, explains Catherine Yoder of New Paris, Indiana. But since my children and husband arenât very fond of some veggies, I started âsneakingâ them into this dish and they hardly notice! It feeds a crowd and is great for potlucks or family reunions.â Ingredients:
2 pounds ground turkey or beef |
1 package (16 ounces) frozen california-blend vegetables |
2 eggs, beaten |
3 cups (24 ounces) 2% cottage cheese |
2 jars (26 ounces each) spaghetti sauce |
12 no-cook lasagna noodles |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink. Meanwhile, cook vegetables according to package directions; drain. Finely chop the vegetables; place in a bowl. Stir in eggs and cottage cheese; set aside.
2. Drain beef; stir in spaghetti sauce. Spread 2 cups meat mixture into a greased 13-in. x 9-in. baking dish. Top with four noodles. Spread half of the vegetable mixture to edges of noodles. Layer with 2 cups meat mixture and 1 cup mozzarella cheese. Top with four noodles, remaining vegetable mixture and 2 cups meat mixture. Layer with remaining noodles, meat mixture and mozzarella cheese.
3. Cover and bake at 375° for 50 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 10-12 servings.
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