Baked Lasagna
Preparation time: 40 minutes
Total time: 2 hours
Serving size: Serves 10-12
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3 cups (12 oz) shredded mozzarella cheese
1 (30 oz) jar spaghetti sauce
1 teaspoon oregano
1/4 cup grated Parmesan cheese
1/4 cup water
1 pound ground beef
2 eggs
One 16 ounce Meadow Brook Small Curd Cottage Cheese
16 uncooked lasagna noodles
PREPARE: Set aside 1/2 cup mozzarella cheese and refrigerate. Brown ground beef and drain. Add spaghetti sauce.
COMBINE: In large bowl: eggs, oregano, Meadow Brook cottage cheese, parmesan cheese and 1 cup mozzarella. Beat with mixer for several minutes. Place 4 uncooked noodles in center of 9"x13" dish. Top with 1 cup sauce, then half of the cheese mixture. Place 4 more noodles over cheese, then 1 cup sauce. Sprinkle with the remaining 1 1/2 cups mozzarella (don't forget the corners). Top with last 4 noodles, then the remaining sauce. Sprinkle water around the edges. Cover with foil. Refrigerate overnight for best results. Remove lasagna from refrigerator 1 to 2 hours before baking, if possible.
BAKE: covered at 350º for 1 1/4 hours. Remove foil and sprinkle with reserved mozzarella and additional Parmesan cheese. Replace foil and let sit for 10 minutes before serving.
This recipe uses Meadow Brook Cottage Cheese.
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