Cheese Lasagna

Cheese Lasagna


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cans (15 ounces each) tomato sauce
  • 2 large eggs, lightly beaten
  • 2 cups Daisy 4% cottage cheese
  • 2/3 cup grated Parmesan cheese
  • 1/4 cup shredded cheddar cheese
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 12 no-cook lasagna noodles (about 7 ounces)
  • 1 teaspoon Italian seasoning



Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese.

Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half of the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese.

Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna, as directed, until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.

Hope you enjoy

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