Main Dishes:

No Fuss Lasagna

Comment on this recipe

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
1 carton (16 ounces) 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

Instructions

In a large saucepan, brown ground beef; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally. In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon one-third of the meat sauce into a 13x9x2-inch baking pan. Place a layer of lasagna noodles, totally covering the meat layer. Top with one-third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with a layer of noodles and meat sauce. Cover and refrigerate overnight. Bake, covered, at 350 degrees for one hour. Uncover, sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting. Makes 8 servings.

Pat Brummet
Geneseo