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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I found this recipe in a cookbook that I just received called Betty Crocker Country Favorties and I am posting it here to try at a later date. Sounds easy! Ingredients:
1 lb ground beef |
1 medium onion, chopped (1/2 cup) |
1 garlic clove, crushed |
1/3 cup fresh parsley leaves, chopped (or you can use 2 tablespoons dried parsley) |
1 tablespoon sugar |
2 tablespoons chopped fresh basil (or you can use 1 1/2 teaspoons dried basil leaves) |
1 teaspoon seasoning salt |
1 (16 ounce) can whole tomatoes, undrained |
1 (10 3/4 ounce) can condensed tomato soup |
1 (6 ounce) can tomato paste |
2 1/2 cups water |
12 lasagna noodles, uncooked (12 ounces) |
1 (12 ounce) container cream-style cottage cheese |
2 cups shredded mozzarella cheese (8 ounces) |
1/4 cup grated parmesan cheese |
Directions:
1. Cook beef, onion and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2. Stir in parsley, sugar, basil, seasoned salt, tomatoes, tomato soup, tomato paste and water; break up tomatoes.
3. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 20 minutes.
4. Spread 2 cups of the sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles.
5. Spread half of the cottage cheese over noodles; top with 2 cups of the sauce mixture. Sprinkle with 1 cup mozzarella cheese.
6. Repeat with 4 noodles, the remaining cottage cheese, 2 cups of the sauce mixture and the remaining 1 cup mozzarella cheese.
7. Top with the remaining noodles and sauce mixture; sprinkle with Parmesan cheese.
8. Cover and refrigerate up to 12 hours.
9. Heat oven to 350 degrees. Bake covered 30 minutes.
10. Uncover and bake 30 to 40 minutes longer or until hot and bubbly.
11. Let stand 15 minutes before serving.
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