Advertisement

Easy Lasagna

Yield

Makes 8 to 10 servings

Ingredients

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
1 cup water

Preparation

  1. 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.
  2. Preheat oven to 350°F.
  3. Combine cottage cheese and sour cream in medium bowl; blend well.
  4. 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.
  5. 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.

Check out more recipes for Italian

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement


Recommended

Advertisement

Advertisement