Creamy Onion Lasagna

By Cindy_Wicker

Ingredients

• 1 pound ground beef
• 1 jar (26 ounces) roasted garlic Parmesan spaghetti sauce
• 1 egg
• 1 cup (8 ounces) 4% cottage cheese
• 1 carton (8 ounces) French onion dip
• 1 jar (25.6 ounces) Italian sausage and garlic spaghetti sauce
• 12 no-cook lasagna noodles
• 3 cups (12 ounces) shredded part-skim mozzarella cheese

Details

Servings 12

Preparation

Step 1

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip.
Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13-in. x 9-in. baking dish. Top with four noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese.
Cover and bake at 375° for 50 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.