No-Fuss Lasagna

By norkiebean

I like this recipe because it can be prepared a day ahead and baked just before serving, so it's a great way to avoid that last-minute rush when attending a potluck. Using packaged spaghetti sauce and noodles that are not pre-boiled makes preparation especially quick. —Denise Goedeken Platte Center, Nebraska

Ingredients

• Ingredients:
• 1-1/2 pounds lean ground beef
• 1 can (12 ounces) tomato paste
• 3 cups water
• 2 packages (1-1/2 ounces each) spaghetti sauce mix
• 1 tablespoon Domino® or C&H® Granulated Pure Cane Sugar
• 4 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 eggs, beaten
• 2 cups (16 ounces) cream-style cottage cheese
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 2 cups (8 ounces) shredded mozzarella cheese, divided
• 1 package (16 ounces) lasagna noodles, uncooked

Details

Servings 8

Preparation

Step 1

Directions:
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.
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-in. 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.
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.