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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 9 |
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When company drops in, Debbie uses the sauce to assemble this cheesy lasagna. Oven-ready noodles, which don't need to be cooked before they're layered in the baking dish, further speed preparation of this easy entree. Ingredients:
2 cups big-batch beef sauce |
1 can (6 ounces) tomato paste |
2 teaspoons dried basil |
2 cups (16 ounces) 4% small-curd cottage cheese |
1 egg |
6 no-cook lasagna noodles |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
1/3 cup shredded parmesan cheese |
Directions:
1. In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well.
2. Spoon a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella.
3. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving. Yield: 9-12 servings.
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