Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds lean ground beef (90% lean) 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

Instructions Jump to Ingredients ↑

  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. 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. 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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