Categories
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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
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Yield:8
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INGREDIENTS: |
12 |
uncooked lasagna noodles |
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24 oz container |
4% small-curd smooth-and-creamy cottage cheese |
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16 oz container |
ricotta cheese |
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2 |
large eggs, lightly beaten |
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1/2 cup |
refrigerated pesto |
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1 tsp |
salt |
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2 1/2 cups |
shredded mozzarella cheese, divided (10 oz) |
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1 lb |
lean ground beef |
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DIRECTIONS:
- Preheat oven to 375`F. Prepare noodles according to package directions.
- Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese.
- 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.
- 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.
- Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
- 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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