“First off I didn't find the no-cook lasagna I used the ones you cook beforehand. I just added 2/3's cup of V8 tomato juice around the edges. I didn't have to change the cooking time. The recipe came from Taste of Home magazine. It's the Jan.Feb. 2010 issue. The creator of the recipe is Ann Schroeder”
READY IN:
1hr 20mins
SERVES:
12
YIELD:
1 Lasagana
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip.
  2. Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13-in. x 9-in. baking dish. Top with four noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese.
  3. Cover and bake at 375° for 50 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

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