Ingredients: |
Ingredients: 1 lb ground beef
12 uncooked lasagna noodles
1 (10 3/4-ounce) can tomato soup
1 (6-ounce) can tomato paste
2 1/2 cups water
1 (16-ounce) can whole tomatoes, undrained
1 (12-ounce) carton cottage cheese
2 cups mozzarella cheese, shredded
1/4 cup Parmesan cheese
1 medium onion, chopped
1 clove garlic, crushed
1/3 cup fresh parsley leaves, chopped or 2 tablespoons dried parsley leaves
1 tablespoon sugar
2 tablespoons fresh basil leaves, chopped or 1 1/2 teaspoons dried basil leaves
1 teaspoon seasoned salt
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Directions: |
Directions:Cook and stir ground beef, onion, and garlic in Dutch oven until beef is brown, drain. Stir in parsley, sugar, basil, seasoned salt, tomatoes, tomato soup, tomato paste and water; break up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 20 minutes. Spread 2 cups of the sauce mixture in ungreased rectangular 9x13-inch baking dish. Top with 4 noodles. Spread half of the cottage cheese over noodles; spread with 2 cups of the sauce mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cottage cheese, 2 cups of the sauce mixture and the remaining mozzarella cheese. Top with remaining noodles and sauce mixture; sprinkle with Parmesan cheese. Cover and refrigerate up to 12 hours. Heat oven to 350º. Bake covered 30 minutes. Uncover and bake until hot and bubbly, 30-40 minutes longer. Let stand 15 minutes before cutting. |
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