Lasagna
12 ounces ground beef
1 cup chopped onion
2 cloves garlic
1 14.5 ounce can diced tomatoes
1 8 ounce can tomato sauce
1 tablespoon dried Italian seasoning
¼ teaspoon black pepper
6 dried lasagna noodles
1 beaten egg
1 15 ounce 2% cottage cheese
¼ grated Parmesan cheese
6 ounces shredded mozzarella cheese
1. For sauce, in a large saucepan cook ground beef, onion, and garlic until meat is brow. Drain.
2. Stir in undrained tomatoes, tomato sauce, Italian seasoning, and pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, cottage cheese, and 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
Make ahead directions:
Prepare as above through step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree oven for 40 minutes. Uncover, bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.
Better Homes and Gardens New Cook Book 75th Anniversary Edition
