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| SKIP - A - STEP LASAGNA | |
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1 lb. ground beef 16 oz. jar spaghetti sauce with meat 2 slightly beaten eggs 12 oz. cream style cottage cheese 1/3 c. grated Parmesan cheese 1/2 tsp. dried basil 1/2 tsp. dried oregano, crushed 9 lasagna noodles 1 1/2 c. shredded Swiss cheese 1 c. boiling water 2 tbsp. grated Parmesan cheese In a large skillet cook ground beef until browned. Drain off fat. Stir in spaghetti sauce. In a mixing bowl stir together eggs, cottage cheese, the 1/3 cup Parmesan cheese, dried basil and oregano. In a baking dish place 3 uncooked lasagna noodles. Spread 1/3 of the meat and spaghetti sauce mixture on top noodles. Top with half of the cottage cheese mixture and 1/2 cup of the Swiss cheese. Repeat the layers of noodles, and Swiss cheese. Top with remaining 3 noodles and remaining meat sauce mixture. Pour boiling water into baking dish around the edge. Cover tightly with foil. Bake in a 350 degree oven about 1 hour or until the noodles are tender. Uncover - sprinkle with the remaining Swiss cheese and the 2 tablespoons Parmesan cheese. Return to oven, bake 3 to 5 minutes more or until cheese is melted. Makes 8 to 10 servings. | |
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I left out the boiling water and used about 1/2 c. extra sauce (I couldn't make the 16 oz. can cover all the noodles). I took the lasagna out of the oven after an hour, added the cheese, but simply left covered on the counter without returning to the oven for a couple minutes while I finished preparing salad.