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Melissa's Lasagna

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr 45 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1-1/2 lb. lean ground beef
  • 1 jar spaghetti sauce
  • 2 cups small curd cottage cheese
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. parsley flakes
  • 1/2 cup shredded parmesan cheese
  • 6-8 lasagna noodles, uncooked
  • 1 lb. sliced mozzarella cheese
make it
Preheat the oven to 350°F. Cook the ground beef until no longer pink. Drain well, and then pat with paper towels to absorb further grease. Combine the ground beef and the spaghetti sauce in a bowl; set aside.

Blend the cottage cheese, beaten eggs, salt, pepper, parsley flakes, and parmesan cheese in another bowl; set aside.

In a deep baking dish (approx. 10x7x3), lightly cover the bottom with the meat sauce (about 1 cup). Place 3-4 lasagna noodles over the sauce, depending on how many will fit. Spread half of the cheese mixture on the noodles and cover with half of the sliced mozzarella cheese, spaced evenly across the cheese mixture. Spread half of the meat sauce over the sliced cheese. Repeat layers, ending with the meat sauce.

Bake in preheated oven for at least 1-1/4 hours, or until the lasagna is bubbling all over. Let stand 10 minutes before serving.
If desired, the lasagna noodles can be precooked before use, but I have found it an unnecessary extra step in this recipe. Just make sure the lasagna is fully bubbly and the noodles should be cooked to al dente.

Lower-fat cooking option: microwave the ground beef in a heavy-duty plastic colander placed inside a microwave-safe bowl, starting with 2 minutes and stirring and cooking at further 30-second intervals as needed. Let remaining grease drain through colander. Pat dry the cooked ground beef.

If you want to make the lasagna in a 9x13 pan, make 3 recipes and divide them across 2 pans. That way there is enough sauce and cheese mixture to make a good thick lasagna. Just freeze the second lasagna for later!
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