Makes 8 to 10 servings
|1||pound 90% lean ground beef|
|1||jar (28 ounces) meatless spaghetti sauce|
|16||ounces small curd cottage cheese|
|8||ounces sour cream|
|8||uncooked lasagna noodles|
|3||packages (6 ounces each) sliced mozzarella cheese (12 slices)|
|1/2||cup grated Parmesan cheese|
- For meat sauce, cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain. Add spaghetti sauce. Reduce heat to low. Heat through, stirring occasionally; set aside.
- Preheat oven to 350°F.
- Combine cottage cheese and sour cream in medium bowl; blend well.
- Spoon 1-1/2 cups of meat sauce in bottom of 13X9-inch baking dish. Layer with 4 uncooked noodles, 1/2 of cheese mixture, 4 slices mozzarella cheese, 1/2 of remaining meat sauce and 1/4 cup Parmesan cheese. Repeat layers starting with uncooked noodles. Top with remaining 4 slices mozzarella cheese. Pour water around sides of dish. Cover tightly with foil.
- Bake lasagna 1 hour. Uncover; bake 20 minutes more or until bubbly. Let stand 15 to 20 minutes before cutting. Garnish as desired. Serve immediately.
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