No-Fuss Lasagna

4.5
(6)

I like this recipe because it can be prepared a day ahead and baked just before serving, so it's a great way to avoid that last-minute rush when attending a potluck. Using packaged spaghetti sauce and noodles that are not pre-boiled makes preparation especially quick. --Denise Goedeken Platte Center, Nebraska

Prep Time:
25 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 40 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 ½ pounds lean ground beef

  • 1 (12 ounce) can tomato paste

  • 3 cups water

  • 2 (1.5 ounce) packages spaghetti sauce mix

  • 1 tablespoon sugar

  • 4 teaspoons dried parsley flakes

  • ½ teaspoon salt

  • ½ teaspoon garlic powder

  • ¼ teaspoon pepper

  • 2 eggs, beaten

  • 1 (16 ounce) package dry cottage cheese

  • 2 cups shredded Cheddar cheese, divided

  • 2 cups shredded mozzarella cheese, divided

  • 1 (16 ounce) package lasagna noodles, uncooked

Directions

  1. In a large saucepan, brown ground beef; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally. In a bowl, combine eggs with cottage cheese, half of the Cheddar cheese and half of the mozzarella. Set aside. Spoon one-third of the meat sauce into a 13-in. x 9-in. x 2-in. baking pan. Place half of the uncooked noodles over sauce. Top with one-third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight. Bake, covered, at 350 degrees F for 1 hour. Uncover; sprinkle with remaining Cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting.