No-Fuss Lasagna

By luvmybuttonsnbows

Ingredients

• 1 1/2 lbs. lean ground beef
• 1 can (12 oz.) tomato paste
• 3 c. water
• 2 pkgs. (1 1/2 oz. ea.)spaghetti sauce mix
• 1 tbsp. sugar
• 4 tsp. dried parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 2 eggs, beaten
• 2 c. (16 oz.) cream-style cottage cheese
• 2 c. (8 oz.) shredded cheddar cheese, divided
• 2 c. (8 oz.)mozzarella cheese, divided
• 1 pkg. (16 oz.) lasagna noodles, uncooked

Details

Preparation time 25mins

Preparation

Step 1

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally.
2. In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon a third of the meat sauce into a 13 x 9-in. baking dish. Place half of the uncooked noodles over sauce. Top with a third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight.
3. Bake, covered, at 350 for 1 hour. Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting.