Cooking with Rena Lee

Vanessa's Make-Aheas Beefy Lasagna

Tips: Freeze unbaked lasagna up to 3 months. To bake, thaw in refrigerator 24 hours. Let stand 30 minutes; bake as directed.
Prep Time: 25 min
Cook Time: 1 hr 35 min
Yield:8

INGREDIENTS:
12 uncooked lasagna noodles
24 oz container 4% small-curd smooth-and-creamy cottage cheese
16 oz container ricotta cheese
2 large eggs, lightly beaten
1/2 cup refrigerated pesto
1 tsp salt
2 1/2 cups shredded mozzarella cheese, divided (10 oz)
1 lb lean ground beef
DIRECTIONS:
  1. Preheat oven to 375`F. Prepare noodles according to package directions.

  2. Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese.

  3. Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6-7 minutes or until meat crumbles and is no longer pink; drain. Stir in pasta sauce.

  4. Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13 x 9in baking dish. Top with 3 noodles, 2 cups beef mixture, and 3 more noodles.

  5. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.

  6. Bake, covered, at 375`F for 40-45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10-15 minutes before serving.

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