Ingredients
8
8 servings
- •1 pound lean ground beef
- •1 onion, chopped
- •1 (4.5 ounce) can mushrooms, drained
- •1 (28 ounce) jar spaghetti sauce
- •1 (16 ounce) package cottage cheese
- •1 pint part-skim ricotta cheese
- •2 large eggs
- •0.25 cup grated Parmesan cheese
- •1 (16 ounce) package lasagna noodles
- •8 ounces shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make sauce: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and mushrooms; sauté until onions are transparent. Stir in pasta sauce and cook until heated through. Set aside.
- Make filling: Combine cottage cheese, ricotta, eggs, and Parmesan in a medium bowl and set aside.
- Spread a thin layer of meat sauce in the bottom of a 13x9-inch dish. Layer with uncooked lasagna noodles, cheese filling, mozzarella, and meat sauce. Continue layering until all components are used, reserving 1/2 cup mozzarella. Cover the dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove foil and top with reserved 1/2 cup mozzarella. Continue baking until cheese is melted, about 15 more minutes. Let lasagna stand for 10 to 15 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 702
- Carbohydrate: 63g
- Fat: 30g
- Fiber: 5g
- Protein: 44g
- Sugar: 12g
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