Creamy Onion Lasagna Recipe |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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First off I didn't find the no-cook lasagna I used the ones you cook beforehand. I just added 2/3's cup of V8 tomato juice around the edges. I didn't have to change the cooking time. It's the Jan. Feb. 2010 issue. The creator of the recipe is Ann Schroeder. Ingredients:
1 lb ground beef |
1 (26 ounce) jar roasted garlic parmesan spaghetti sauce |
1 egg |
1 cup 4% cottage cheese |
1 (8 ounce) carton french onion dip |
1 (25 5/8 ounce) jar italian sausage and garlic spaghetti sauce |
12 no-cook lasagna noodles |
3 cups shredded part-skim mozzarella cheese |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip.
2. Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13-in. x 9-in. baking dish. Top with four noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese.
3. Cover and bake at 375° for 50 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
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