 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 3/4 | pounds | Beef, ground, 5% fat | 1/3 | package | spaghetti sauce | 1/3 | tablespoon | oregano | 1/4 | tablespoon | basil | 3 1/8 | cups (8 fl oz) | water | 3 1/2 | cups (not packed) | 1% Cottage Cheese | 3 1/2 | cups, shredded | low-fat mozzarella | 7/8 | cup | grated parmesan | 3 1/2 | large | eggs | 1 3/4 | tablespoons | parsley flakes | 2/3 | tablespoon | salt | 1/4 | tablespoon | black pepper | 15 3/4 | noodles | lasagna noodles |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350. | | 2 | Brown ground beef. Reduce heat to medium low. Add spaghetti sauce, oregano, basil, and water. Simmer for 5 minutes. | | 3 | In a separate bowl, mix cottage cheese, 1 cup of mozzerella, Parmesan, eggs, parsley, salt and pepper. | | 4 | Using no-bake lasagna noodles, layer:
1 cup sauce, 3 noodles, half of cheese mixture, 1 cup sauce, 3 noodles, rest of cheese mixture, 1 cup sauce, 3 noodles, remaining sauce, 1 cup mozzarella | | 5 | Cover with foil and bake at 350 for 45 minutes.
Remove foil and bake an additional 15 minutes. | | 6 | Let rest for 5-10 minutes before serving. |
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