1 lb lean ground beef
30 oz tomato sauce
1 cup ketchup
1/2 cup water
2 tbsp dry onion soup mix
2 cup cottage cheese
1/2 cup Parmesan cheese, grated
8 lasagna noodles, uncooked
1 cup Cheddar cheese, shredded
1 cup Colby-Monterey Jack cheese blend, shredded
Heat oven to 375°F.
In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked. Remove from heat and drain. Stir in tomato sauce, ketchup, water, and soup mix.
In medium bowl, beat eggs well.Stir in cottage cheese and Parmesan cheese. Spoon 1 1/2 C. of meat sauce in bottom of ungreased 13x9-inch glass baking dish. Top with 4 uncooked lasagna noodles. Top with half of cottage cheese mixture and half of remaining meat sauce.
Repeat layers with remaining lasagna noodles, cottage cheese mixture, and meat sauce. Sprinkle shredded cheese over top. Cut 16x12-inch sheet of regular or nonstick foil.
Bake 1 hour until lasagna is bubbly and noodles can be easily pierced with tip of sharp knife. Uncover dish and bake 10 to 15 minutes longer until cheese on top is melted. Let stand 15 minutes before serving.
Sugar: 14g
:
Calcium: 344mg
Calories: 429kcal
Carbohydrates: 38g
Cholesterol: 76mg
Fat: 16g
Fiber: 3g
Iron: 3mg
Potassium: 805mg
Protein: 33g
Saturated Fat: 9g
Sodium: 1496mg
Vitamin A: 970IU
Vitamin C: 9mg
