Prep Time::35 mins
Cook Time:: 1 hr 10 mins
Additional Time::10 mins
Total Time:: 1 hr 55 mins
Servings::8
Ingredients
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Meat Sauce:
1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
Cheese Filling:
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
2 large eggs
¼ cup grated Parmesan cheese
Other:
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese, divided
Directions
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 13×9-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.