Ingredients
12uncooked lasagna noodles
1(24-oz.)
container 4% small-curd smooth-and-creamy cottage cheese
1(16-oz.)
container ricotta cheese
2large eggs, lightly beaten
1/2cuprefrigerated pesto
1teaspoonsalt
2 1/2cups(10 oz.)
Credit: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
shredded mozzarella cheese, divided
1poundlean ground beef
1/2cupfinely chopped onion
2(24-oz.)
jars tomato-and-basil pasta sauce
Directions
Preheat oven to 375.
Prepare noodles according to package directions.
Meanwhile, stir together cottage cheese and next 4 ingredients.
Stir in 1 cup mozzarella cheese.
Stir in pasta sauce.
Top with 3 noodles, 2 cups beef mixture, and 3 more noodles.
Top with remaining cottage cheese mixture, 3 noodles, and beef mixture.
Sprinkle with remaining 1 1/2 cups mozzarella cheese.
Bake, covered, at 375 for 40 to 45 minutes.
Uncover and bake 20 minutes or until cheese is browned.
Let stand 10 to 15 minutes before serving.
Note: Freeze unbaked lasagna up to 3 months.
To bake, thaw in refrigerator 24 hours.
Let stand 30 minutes; bake as directed.
